How to cook fish head tofu soup deliciously

1.Blanch the tofu in pieces to remove its bitter and astringent taste, and it will not be boiled. Set aside.

Broken tofu is better than cutting with a knife! 2.Fry the fish head slightly with oil and ginger to remove the fishy smell.

3.Do not remove the pan from the pan of the fried fish, and add water directly until it is twice as long as the head of the fish. (It also depends on how many people eat) 4

Add the tofu, ginger, dried chili peppers (depending on the individual), and salt to the table. Close the lid. 5.

After boiling, change to low heat and simmer. Don't take too long, or the soup will be very small. Observe the color of the soup for yourself.

I feel that it is getting whiter and whiter, so I can do it. If you like sauerkraut, add some sauerkraut, it's even more delicious!

Detailed introduction to the practice of fish head tofu soup Cuisine and efficacy: Delicious porridge soup Ingredients for fish head tofu soup: Ingredients:

2 boxes of tender tofu, 1 fresh silver carp head (600 grams), 75 grams of water hair winter bamboo shoots, 1 teaspoon of rice wine (5 ml), 1 teaspoon of vinegar (5 ml), 2 slices of ginger, 2 green onions, 1 2 teaspoons of sugar (3 grams), 1 teaspoon of pepper (5 grams), a little coriander, 500 ml of stock or water, 1 tablespoon of oil (15 ml) Teach you how to make fish head tofu soup and how to make fish head tofu soup delicious 1Wash the fish head, split it in the middle, chop it into several large pieces, and dip it in a kitchen paper towel to remove the water. 2.

Can tofu cut into thick slices, bamboo shoots, ginger wash and slice. 3.Heat a wok over high heat, heat the oil, fry the fish head pieces in the pan for 3 minutes, the surface is slightly browned, add the soup (or water), and bring to a boil over high heat.

4.After the water boils, add vinegar, rice wine, tofu, bring to a boil, add green onions, ginger slices and bamboo shoots, cover the pot and simmer for 20 minutes. 5.

When the soup is milky white, add salt and sugar, skim in white pepper and coriander.

Ingredients: Fish head (or you can choose the bones of the meat removed), frozen tofu (white tofu, shiitake mushrooms, etc. are also good), green onions, ginger slices, 5-6 cloves of garlic. Method:

1. Wipe off the water after washing the fish head and bones, fry in the pan until both sides turn yellow, and sprinkle an appropriate amount of salt during the frying process; 2. Drain the fish head, stir-fry the green onion and ginger slices until fragrant, then put in the fish head, pour in enough boiling water to foam the ingredients; 3. After boiling the soup over high heat, turn to low heat and slowly boil until the soup becomes thick and white, then add salt to taste, add the cut frozen tofu, and simmer together for another 3-5 minutes; Add 2 tablespoons of pepper noodles and 1 teaspoon of chicken essence before cooking.

First heat the pot, put the oil, put the silk first, put the fish head, cook for ten or twenty minutes on medium heat, put some white wine to taste, and then add tofu! Put some chopped green onions and try it.

Fry the fish head first, and then use it to make it should taste better.

Stir-fry the fish head in oil, add water and cook for 15 minutes, then add tofu, it's okay.

Fish head tofu soup does this The whole family loves to drink it.