How to make sea bass tofu soup and drink tricks

Sea bass tofu soup without tofu soup is the most critical, and the most critical soup is good or not depends on whether your honor is too happy and too medium, so such as fish tofu soup must first remove sea bass. When its fishy smell is removed, first put the contents of the beans so that you can't touch it. Be sure to wash it off with water, and then soak it in water for half an hour.

I'm going to get on a flame map, and I'll put a lot of money in the air to let him practice with you. In the exercise of respect, such behavior is almost completely lifted, and rarely released. These things such as green onions and some rice wine, although the room that can be attracted has another strange smell, so try to put it as little as possible.

The recording to be said is very delicious, and the tofu can be put in the middle. I walked slowly to the color, the soup was a little full, milky white on it. The dish is tasteless.

This is the delicious sea bass tofu soup.

The most important thing to make a good sea bass tofu soup is to remove the smell of the sea bass, 1De-melana and de-boned blood.

The black film is easy to accumulate some fat-soluble contaminants, so rub it clean by hand. There is also a bruise that is close to the spine and should be carefully cleaned up. 2.Clean the outer membrane of the fish skin.

Boil a pot of water, put the grass carp whole into the water, quickly roll and gently scrape the fish skin with a knife while it is hot, and the outer membrane of the fish skin can be removed.

3.Treat the fishy line.

For grass carp with the head removed, make a knife at the index finger from the head and another knife on the tail; Then find a white dot at one end of the fish's head and pull it out while patting the fish. In the same way, remove the fishy line on the other side of the fish.

4.Wash the fish body with OZONE water.

It can effectively remove the fishy smell, prolong the shelf life, as well as the bacteria produced on the fish and decompose heavy metals.

Ingredients: 1/2 slice of sea bass, 35 grams of enoki mushrooms, 12 small pieces of fried tofu, 3 servings.

Ingredients: 1/2 green and red pepper, 30 grams of onion, 3 cloves of garlic, 3 slices of ginger, 1 tablespoon of Pixian bean paste, 1 teaspoon of soybean paste, 1 teaspoon of oyster sauce, 2 grams of sugar.

Half a slice of sea bass, 12 small pieces of fried tofu, 35 grams of enoki mushrooms. Ingredients: diced onion, green and red peppers, minced ginger and garlic, chopped coriander.

Wash the water-controlled enoki mushrooms and spread them on the bottom of the casserole, and place fried tofu cubes on top. Top with sliced sea bass. Put 1 tablespoon of oil in a wok, about 10 grams.

Add diced onion, minced ginger and garlic, and green and red peppers to stir-fry until fragrant. Add a spoonful of Pixian bean paste. A teaspoon of soybean paste.

1 teaspoon oyster sauce, add 220g of water, 2g of sugar, turn off the heat without boiling. Pour the stir-fried sauce into the casserole. Cover and bring to a boil over medium heat, simmer over low heat for 10-15 minutes.

If the taste is heavy, you should taste the soup first, and then decide whether to add salt or not. Turn off the heat and sprinkle with coriander.

Sea bass stewed tofu is a home-cooked dish, and the main ingredients for making it are sea bass, tofu and so on. Peel the bamboo shoots, wash them and cut them into hob pieces. Heat the wok over a hot fire, add an appropriate amount of peanut oil, and when the oil is hot, put the bamboo shoots, sea bass and shiitake mushrooms into the pan and stir-fry.

Then add an appropriate amount of soy sauce, vinegar, and salt and stir well, then add a little soup and bring to a boil. Finally, thicken with wet starch and continue to fry until the soup is thick.

<> steamed tofu sea bass.

Ingredient main

1 sea bass, 1 tofu, 2 shallots, 1 ginger, 1 red pepper, 23 servings.

Excipients others

5 grams of oil, 8 grams of salt, 8 grams of cooking wine, 15 ml of steamed fish and tempeh.

Steamed sea bass is no stranger to and is a very famous dish. Steamed with tofu has a higher level of nutritional value! It is very good to supplement protein and calcium, sing it for children to eat, and supplement calcium to grow up. Suitable for all ages, let's try it.

Preparation of steamed tofu sea bass.

Step 1

Prepare the ingredients. Sea bass, tofu, ginger and shallots.

Step 1

Put a few knives on the sea bass, add salt and cooking wine, spread evenly on the top and bottom and marinate for 5 minutes.

Step 1

Put some ginger slices and shredded green onions on the body and stomach of the fish.

Step 1

Place the marinated sea bass on a plate with a plate of tofu next to it.

Step 1

Place the plate in the steamer, cover and steam for 10-12 minutes.

Step 1

After steaming, do not open the lid immediately and simmer for 5 minutes. Remove the plates.

Step 1

Pour out the steamed soup from the plate and place the fish and tofu on the plate.

Step 1

Pour an even layer of steamed fish and tempeh.

Step 1

Prepare red peppers and shredded green onion and ginger when steaming fish.

Step 1

Arrange the red wine and shredded green onion and ginger on the body of the fish.

Step 1

Heat oil in a pan until 80% hot.

Step 1

Hot oil is poured over the fish and vegetables, and the green onion and ginger give out a strong aroma.

Step 1

A plate of nutritious steamed tofu sea bass is ready!

Picture of the finished product of steamed tofu sea bass.

<> cooking tips for steamed tofu sea bass.

Tips:

Steamed sea bass must be steamed in cold water, and the time is calculated when the pot is boiled. Do not open the lid after steaming, the fish will become very fishy and ruin the taste of the fish.

Ingredients for sea bass tofu soup.

400 grams of sea bass, 400 grams of tofu, 15 grams of rice wine, salt, monosodium glutamate, green onion, ginger, pepper.

Preparation of sea bass tofu soup.

When cooking, we first need to prepare all the ingredients, then choose to cut the tofu into 1 cm thick slices, soak them in salted water for 5 minutes, drain them and set aside. At this time, we choose to slowly remove the scales and internal organs of the sea bass, smear it with rice wine, and marinate it with salt for 10 minutes to remove the smell of the sea bass and at the same time. Then choose to heat the oil slowly in the pot, fry the fish on both sides, add green onions, ginger, and an appropriate amount of water, cook on high heat for 10 minutes, turn to low heat and boil for 30 minutes, then we add tofu, cook for about 5 minutes, add salt and pepper, chicken essence to taste, sprinkle with chopped green onions, and then you can start eating.

The edible effect of sea bass tofu soup.

Seabass tofu soup as our common food, eating the health model effect is still very strong, can eat this food to play a role in health, especially can help us enhance physical fitness, first of all, eating sea bass tofu soup can supplement a large amount of copper, copper can maintain the normal function of the nervous system and participate in the metabolism of several substances of the key enzyme function. Therefore, people with copper deficiency can supplement the body's needs by eating sea bass, which can well promote our metabolism, and the DHA content in sea bass tofu soup is super high, so eating sea bass is the best for the brain. However, in order to avoid the loss of valuable DHA in fish during the cooking process, eaters also need to pay attention to using more rational and nutritious cooking methods, which is a good choice for us to protect brain health.

Sea bass tofu soup is a very delicious soup food, which can help us protect brain health by eating sea bass tofu soup, which is very suitable for teenagers, and we can also promote metabolism by eating sea bass tofu soup, so it is a delicious health food that is very suitable for modern people to eat.

The steps to prepare the sea bass tofu soup are as follows:

1. Ingredients: 600 grams of sea bass, 200 grams of tofu, 20 ml of peanut oil, 15 grams of green onion, 10 grams of ginger, 10 grams of garlic, 5 ml of cooking wine, 10 ml of vinegar, 10 ml of soy sauce, a small amount of Sichuan pepper, and a small amount of salt.

2. Wash the sea bass, remove the internal organs, cut into several sections, and cut the tofu into small pieces. Heat the oil in a pan and stir-fry until fragrant. Add the sea bass pieces and fry for a while.

Add cooking wine, vinegar, and soy sauce. Add the green onion, ginger and garlic. Add tofu and water.

Simmer until the soup is thicker, add a little salt, and then you can call the cherry blossoms.

Introduction to sea bass

Perch (scientific name: lateolabraxjaponicus), a perch of the family Euca, is one of the "four famous freshwater fish in China". The perch has a long and flattened body, a lower jaw longer than the upper jaw, and a firm garlic clove-shaped flesh, which grows and fattens in fresh water, inhabits the bottom of clear flowing water, lurks during the day, is active at night, and preys on shrimp and small fish.

It is distributed in the western part of the Pacific Ocean, along the coast of China, with more in the Yellow Sea and Bohai Sea.

body long, anterior flattened, coarse, subcylindrical, posteriorly oblate; dorsal and ventral margins shallowly arcuate; dorsal and ventral margins shallowly arcuate, slightly higher in the anterior half of the trunk, highest at the base of the pelvic fin; The caudal peduncle is low and long. The head is broad, flattened, with a shallow arcuate dorsal margin, about 25 degrees intersecting the maxilla, and the ventral margin of the head is shallowly oblique. The snout is broad, round and blunt, and the snout is about twice the diameter of the eye.

Ingredients required for sea bass stew tofu: 250 grams of sea bass, 200 grams of tofu, appropriate amount of olive oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of vinegar, appropriate amount of garlic.

Steps to do jujube wide fiber method:

1. A sea bass, remove the scales, fins, remove the internal organs, clean it, smear it with salt, pour it into the cooking wine and marinate for 15 minutes;

2. Heat the iron pot, add an appropriate amount of imitation olive oil, then put the green onion, ginger and garlic into the pot, after bursting the fragrance, pour in the water, boil, and put the sea bass into the pot;

3. Cut the tofu into cubes when stewing fish;

4. Bring to a boil over high heat, turn to medium-low heat, cover the pot, and cook for about 15 minutes;

5. Put the tofu in and simmer together for about 10 minutes; Coincidentally.

6. After opening the lid of the pot, add an appropriate amount of salt, cook for about 5 minutes, until the soup is thick, turn off the heat, and put out.

Preparation of sea bass tofu soup.

Materials. Sea bass head, tail.

Tofu 1 piece.

Chopped green onion to taste.

Ginger to taste. Sesame oil to taste.

Salt to taste. Coriander to taste.

Steps1) Fish head, fish tail, 1 piece of tofu, 1 handful of shallots.

2) Cut the tofu into small pieces, chop the green onion into sections, and add ginger slices.

3) Add water to the pot, add the fish, chopped green onion and ginger slices.

4) Add the bean acorn.

5) Drizzle some sesame oil and simmer over low heat. Thousands of stewed tofu, ten thousand stewed fish, the longer Liang Tan shirt stewed, the better the taste.

I simmered for about 40 minutes.

Nutritional value of sea bass:(1) It is also worth mentioning the blood of sea bass, which contains more copper; (2) Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients.

Sea bass eating efficacy:(1) Maintain the normal function of the nervous system: copper can protect the heart, maintain the normal function of the nervous system, and participate in the function of key enzymes in the metabolism of several substances; (2) Nourish the liver and spleen:

It has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, dissolving phlegm and relieving cough, and has a good tonic effect on people with insufficient liver and kidney; (3) Kidney and fetal health: It can benefit the kidney and fetus, strengthen the spleen and replenish qi, and can treat fetal restlessness and lack of milk production. Pregnant mothers eating sea bass are not only easy to digest, but also can prevent symptoms such as edema, anemia and dizziness.

1. Cut the tofu into 1 cm thick slices, soak in salt water for 5 minutes, drain and set aside.

2. Remove the scales and internal organs of the sea bass, smear with rice wine, and marinate with salt for 10 minutes.

3. Heat oil in a pot, fry the fish on both sides, add green onions, ginger and an appropriate amount of water, cook on high heat for 10 minutes, turn to low heat and cook for 30 minutes.

4. Then add the tofu and cook for about 5 minutes, add salt, pepper and chicken essence to taste, and sprinkle with chopped green onions.

The fish washed in the fish soup must be fried in oil, which can not only remove the fishy smell, but also make the fish soup more fragrant. The fried sea bass should be boiled in hot water over high heat, and soon the soup will be white, and some ginger can be boiled together after boiling for a while. Put the washed and cut tofu cubes and simmer for a while.

It is best to season according to your taste, put some salt, pepper, etc., and finally sprinkle some chopped green onions. The fragrant fish soup is ready.

Preparation of sea bass tofu soup step 1 Prepare the ingredients. 2 Clean the fish, cut the tofu into cubes, cut the green onion stockings into sections, and cut the ginger into hail slices. 3 ..

After boiling, add the tofu for about 20 minutes, and finally add the green onions. Source stuffy leak 4 Fresh and sweet fish soup can be served.

Sea bass tofu soup, how should it be made? The sea bass is cleaned, disemboweled, and can be found or cut into sections before cooking the soup, be sure to fry it so that the soup noodles and white tofu can be boiled out Do not put too early, one room. Add the tofu in the last 20 minutes so that the tofu does not break easily.

You can choose the North Tiger or the thick hand is the loss chain Ren Bikong Town Tiger to see what you like to eat.

According to your description, first clean up the sea bass, add seasonings to marinate, fry the fish skin over low heat in a hot pan, pour in an appropriate amount of hot water and waiter guess no tofu, and cook it.

Fish head, silver fish tail, 1 piece of tofu, 1 handful of shallots.

Cut the bean sunchai into small pieces, cut the green onion into sections, and add ginger slices.

Add water to the pot, add the fish, chopped green onions, and ginger slices.

When making sea bass soup, the sea bass must first be cleaned, its internal organs and gills must be cleaned, and then salted.

1. Ingredients: 1 sea bass, appropriate amount of asparagus, appropriate amount of dried fungus, a piece of tofu, 2 tablespoons of cooking wine.

2. Sea bass. Wash the asparagus and set aside (rub the sea bass on both sides with a little salt, marinate for about five or six minutes before you can fry it in the pan, and be sure to dry both sides of the fish with blotting paper before going to the pan, so that the blotting paper can absorb the water and salt used for the rotten tung tree).

3. Soak the dried fungus in cold water and set aside.

4. Cut the tofu into small pieces and blanch for later use.

5. Slice the ginger and cut the green onion into sections for later use.

6. Put oil in the pot and stir-fry the green onion and ginger until fragrant, and fry the sea bass in the pan until golden brown on both sides.

7. Put boiling water in the pot (the water must drown the fish dough) and 1 spoon of cooking wine, boil the fish soup over high heat until the fish soup is milky white, then put in the cut tofu pieces, boil and then put in the fungus and asparagus (after the asparagus is cut, it is best to blanch the water with boiling water, and the color of the blanched water is particularly good-looking.

8. The delicious and nutritious sea bass soup is out of the pot!