How can protein rich tofu be more delicious when used as a fish stew?

Fish stew with tofu is a simple and easy-to-learn delicacy that we often eat in our daily lives. I like to eat fish myself, and if I pair it with tender and refreshing tofu, it is naturally even more delicious.

If the tofu is stewed with the fish, the taste will become even better, the texture of the fish will become better, the tofu will be tender and delicious, and the aroma will be overflowing when you bite into it, making you want to eat it more and more. This time, let's briefly talk about the tofu stewed fish that teaches you delicious and satisfying cravings, which is easy to learn and super delicious, and children are hungry.

Ingredients: grass carp, northern tofu, green onion, ginger and garlic, cooking wine, soy sauce, Sichuan pepper, star anise, dried chili, Huadiao wine.

1) Tofu stewed fish This dish requires us to prepare tender northern tofu in advance, as well as delicious fish, this time we prepared grass carp. Chop the green onion, ginger and garlic separately, put it in a small bowl and set aside.

2) We need to wash the grass carp first, remove the fishy line, control the moisture, and then cut the grass carp into almost long sections, add cooking wine, salt and soy sauce to marinate.

3) Then change a knife to cut the tofu, cut the tofu into pieces, and then blanch it with hot water to remove the fishy smell of the beans.

4) Heat the oil in a hot pan, then add the chopped green onions, ginger and garlic, stir-fry until fragrant, and then add the ingredients, Sichuan peppercorns, and dried chili peppers to stir-fry until fragrant.

5) At this time, we can pour the cut and marinated fish pieces into the wok, without turning the fish pieces; Then pour in the Huadiao wine, still without turning the fish pieces, so that the flavor of the Huadiao wine and spices can soak into the fish.

6) Then, we can pour water into the pot, the water should exceed the fish pieces, then put some vinegar, boil for 5 minutes on high heat to remove the fishy smell, then add green onions, ginger, soy sauce, salt, sugar; After reducing the heat for 20 minutes, pour the tofu into the pot and thicken the soup.

Friends after seeing such a delicious tofu stewed fish, are they all starting to move, there is a tofu stew for everyone, I believe you can also make delicious tofu stewed fish, to comfort your stomach.

Try to choose old tofu, the kind that has no mushy taste, choose crucian carp or grass carp, fry the fish, add boiling water to stew, and then cut the tofu into cubes and put it in, simmer for 20 minutes over medium-low heat, so that the fish is fresh and tender, and the tofu absorbs enough soup, which is very delicious.

The tofu should be passed through the water first to remove the beany smell on the surface of the tofu, fry the fish on both sides and put the water to boil out the fragrance of the fish before putting in the tofu.

First of all, the fish is cleaned, then rubbed the pot with ginger slices, after the oil in the pot is hot, put the fish in the pot and fry it until golden brown, then add an appropriate amount of water, simmer for about 20 minutes, then add tofu and stew for a while, add salt, chicken essence, pepper to taste, and finally sprinkle some green onions to get out of the pot.

Fish soup tofu soup is very rich in protein, when is the best time to put tofu in it? Fish soup tofu soup is very rich in protein, and its fat content is low and the nutritional value is high, so friends often buy fish to cook soup. So when is it better to put tofu in fish soup and tofu soup?

Today, I will. Teach you the experience of making fish soup and tofu soup.

Put <> soup when it turns white. The timing of putting tofu in the fish broth is very crucial. Tofu is easy to cook if it is left early.

If it is left too late, the color of the soup will not improve, the tofu will not be tender, and the tofu will not taste good. The trick is: Wait until the fish broth starts to turn white, then add the tofu flakes and let the soup pass through the tofu and simmer slowly, then add a little pepper to eliminate the smell.

Usually you add a little salt to the oil or salt the fish in advance. If you do, you won't get a milky soup, you'll get a clear, watery soup. So, if you want the fish broth to become milky, you can't add salt in advance.

When cooking fish and tofu soup, it is not recommended to put tofu too early. Tofu itself can be eaten raw, and tofu is a crumbly food ingredient, so it is not recommended to cook tofu in soup in advance. If you put tofu in the soup too early, it may be broken in the soup, so that the soup will look cloudy and unpalatable.

Therefore, it is advisable to cook the fish broth until white, then put the tofu in the pot and cook for 5 minutes. Then you can add some condiments. At this point, the tofu is formed and not broken.

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Add tofu to the fish soup when it is about to come out of the pot, so that the tofu can be cooked softer and more flavorful.

Tofu is usually added after the fish broth is cooked, because tofu is very tender, and if it is boiled for too long, the tofu will become old.

I think it should be put last, because the tofu is easy to cook. If you put it at the beginning, there is a chance that it will be crushed.

Tender tofu.

If you like to eat something with a more Q-bomb taste, then you can buy old tofu. Crucian carp tofu soup made from tender tofu is easier to break, while crucian carp tofu soup made from old tofu is more complete. In addition, the crucian carp used to make crucian carp tofu soup should be made with fresh ingredients, and it must be processed thoroughly to remove the black membrane in the fish belly, otherwise the stewed crucian carp tofu soup will have a strong fishy smell and make the soup black.

Precautions for drinking tofu fish soup.

1. Tofu, one of the main ingredients of crucian carp tofu soup, is cool and has an impact on blood circulation.

2. The crucian carp roe and pork liver in the crucian carp tofu soup are mutually restrictive, and should not be eaten together. Crucian carp contains a variety of bioactive substances, and eating it with pork liver will reduce the nutritional value of pork liver and easily cause abdominal pain and diarrhea. Therefore, while eating crucian carp tofu soup, do not consume pork liver-related dishes.

3. During the period of cold and fever, it is not advisable to eat more crucian carp and tofu soup, because colds and coughs and other diseases should be avoided from seafood fish.

Tender tofu is used. The specific method of tofu fish soup is as follows:

The ingredients that need to be prepared in advance include: 4 fish, 1 piece of soft tofu, 1 tablespoon of vegetable oil, 2 green onions, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of salt, 1/2 tablespoon of sugar, 1 star anise, a little Sichuan pepper powder, 1 tablespoon of vinegar, and a little cooking wine.

First, the first step is to handle the fish, peel it, clean it, and put it aside for later use.

2. Heat oil in a pot, add green onions, ginger, garlic and star anise, and stir-fry quickly.

3. Then add cold water and mix the seasoning in the water.

4. Put the processed fish in the pot and bring to a boil over high heat.

5. After boiling, change to low heat and simmer.

6. Put tender tofu in the pot and simmer over low heat.

7. Serve out after half an hour, so that the tofu fish soup is ready.

It is good to use tender tofu, this soup is not only to clear the heat and lower the fire, and the effect and taste of coriander are better, but to do it well, to bring out the umami of the live fish, the method still needs to be exquisite. First, first boil the oil over high heat, put the fish in a pan, and fry the fish until golden brown on both sides. Second, quickly pour the boiling water that has been boiled in advance into the pot, and then you will find that the water in the pot will immediately turn milky white, and the fresh fragrance of the fish soup will also come to your face.

Third, put the diced tofu into the pot and cook together for about 10 minutes. Fourth, open the lid of the pot, put coriander (coriander), put salt, and put some pepper if you like it, so that the taste is fresher.

This is a common saying, "a thousand stewed tofu and ten thousand stewed fish", which means that when the fish and tofu are stewed, they should be cooked for a longer time.

First of all, tofu, everyone until, the king of protein, the strongest king of soybean products, in line with the taste of the public, when it is cooked with fish, the umami of the fish will penetrate into the tofu, so that when stewing, it needs to be stewed on low heat, so that the protein structure in the tofu changes, fully absorb the freshness of the fish, so that the tofu tastes, and the fish is more delicious.

There are many ways to make fish and tofu, such as the common black fish tofu soup, spicy tofu fish, and loach roasted fish.

Ingredients:1 piece of black fish, 1 piece of old tofu, 1 piece of slippery drainage, ginger slices, chopped green onion.

Method:

Clean the black fish you bought, especially when the black clothes in the belly of the fish must be cleaned up, which is the part that is easy to cause cancer;

Soak the old tofu in salted water for 30 minutes to remove the astringency;

Heat the oil in a pan, add the black fish to fry on both sides, add the ginger slices and fry again, and then add 1000ml of water;

Simmer on high heat for 15 minutes until the soup is thick and white, then add tofu and simmer over medium heat for 25 minutes;

Sprinkle some chopped green onions, salt, chicken essence, and a bowl of fragrant black fish soup before cooking.

If you have a woman in confinement or a breastfeeding family member at home, don't miss this soup, first, it is particularly good for milking, and second, it has a significant effect on the recovery of wound faith.

Ingredients:1 tarpon old tofu 1 piece rattan pepper Sichuan pepper Green pepper Pixian bean paste sauerkraut .

Method:

1.Clean the silver carp you bought, especially the black clothes in the belly of the fish must be cleaned up, which is the part that is easy to cause cancer;

2.Soak the old tofu in salted water for 30 minutes to remove the astringency or blanch it;

3.Separate the tarpon bones from the flesh, and the bones will be used to make soup for a while; Be careful when slicing to prevent cutting your fingers;

4.Heat the oil in a pan, add ginger and garlic to stir-fry until fragrant, then add fish bones and fry for a few minutes, then add water and cook for 30 minutes to make the soup thick and white, then add sauerkraut and boil for 15 minutes;

5.Put the boiled soup aside, then start to stir-fry, heat the oil pot, put in the Pixian bean paste, fry the red oil, then put in the rattan pepper, pour in the boiled fish soup, and spread the fish bones in the **.

6.Add salt, light soy sauce, dark soy sauce, chili oil, bring to a boil over high heat, add sliced fish and tofu, boil over medium-low heat, and serve in a casserole

7. Sprinkle dried chili peppers, Sichuan peppercorns, and chopped green onions, and splash the hot oil on it.

This cooking method is the best with rice and wine, and if you have time, you must try to make it!

Japanese tofu, also known as egg tofu, has always been a favorite of many people for its tender and delicious taste, and even my family often eats a delicious ingredient. This kind of tofu is more tender and smoother than our ordinary tender tofu, and it is also more suitable for making some delicacies that pursue taste, such as shrimp tofu, of course, the delicacies generally made with this tofu are also better in terms of texture and taste.

Tofu stewed fish, is a home-cooked dish that many of us like to eat, in fact, this dish of food is made of egg tofu, the taste is also very good, tofu plus some pork and mushrooms, so that the tofu stewed fish, not only will have the tenderness of tofu, the freshness of the fish, but also with the strong fragrance of shiitake mushrooms, it is very good for rice, this home-cooked dish is also a delicacy that my family does every three or five times.

Today, I will share this simple home-cooked dish with you, if you like it, you might as well collect it first, you can try it when you have time, maybe you will like this food.

【Japanese tofu fish stew】

Ingredients: Japanese tofu, pork, shiitake mushrooms, fish

Seasoning: ginger, garlic, cooking wine, soybean paste, salt, light soy sauce, oyster sauce, pepper

[Detailed instructions].

1.Prepare a small piece of pork, cut the pork into thin slices for later use, better with pork belly, prepare half a fish, do not use the head, cut the fish into pieces, and finally cut the shiitake mushrooms into small slices for later use.

2.Prepare 5 sticks of Japanese tofu, cut the tofu from the middle, carefully squeeze out the tofu, and then cut it into small pieces, this tofu is generally sold in supermarkets, if you don't have it, use tender tofu instead. Heat the pan, put in a little cooking oil in the pan, then pour out the oil, put in the cold oil again, and pour the pork into it immediately and fry it.

After frying the pork in oil, add ginger and garlic and stir-fry until fragrant, pour in a little cooking wine and stir-fry a little to remove the fishiness, then put in a spoonful of soybean paste, and fry it over low heat to get red oil.

3.After stir-frying the red oil, pour in an appropriate amount of water, then adjust the flavor, put a small half spoon of salt, a spoonful of light soy sauce, a spoonful of oyster sauce, an appropriate amount of pepper, and bring to a boil over high heat. After boiling, transfer to a casserole, put the prepared fish in it, pour the shiitake mushrooms into it, and finally pour in a spoonful of cooking wine.

4.Cover the casserole pot and simmer over low heat for about 10 minutes. When the time is up, open the lid, flip it slightly, then pour the prepared egg tofu into it, spread the tofu flat, cover the pot, and continue to simmer for 5-6 minutes.

5.When the time for stewing is up, you can turn off the heat and get out of the pot, a fragrance has already floated out, if the soup is more, you can pour a little water starch, the soup will be thickened, such soup will be stained on the eggs, tofu and fish, it will taste better. This fragrant and delicious Japanese tofu fish stew is ready, so if you like it, try it quickly.