How to make fish head tofu soup? Please advise

Fish head tofu soup method:

Cut the tender tofu into cubes, place in a bowl, drain the excess water, and set aside.

Wash the fish head you bought, cut it in half, and dry it with kitchen paper, otherwise it will be easy to splash oil for a while.

Pour oil into a saucepan and heat up. Put the fish head in and fry it. Once one side is golden brown, turn over and fry the other side.

Once both sides are cooked, transfer to another pan. Heat, pour cooking wine and a small amount of vinegar, turn on low heat, cover with a lid, simmer for a while, remove the fishy smell. Don't heat it for too long, though, so as not to dry out the pan.

Pour in the appropriate amount of stock (stock is generally not available at home.) I was cooking fish while I set up another small pot and cooked a chicken thigh. When the fish is fried and the soup is almost cooked, take out the chicken thighs and pour the hot into the fish pot), slice the green onions, ginger and garlic and add them, and add a small amount of cooking wine and vinegar.

Turn on a high heat and bring to a boil. Turn the heat to low, cover the lid and burn slowly.

Cook for about 30 minutes, and after the soup is milky white, put shredded bamboo shoots, fungus, and shiitake mushrooms (after adding fungus and shiitake mushrooms, the color of the soup will become darker, so if you want to look better, you can skip it.) But I still like these two things very much, they taste delicious), and add salt (I think salt is better to add when the fish soup is about the same, so that the umami of the fish is easier to come out). Turn the heat to high and bring to a boil, then simmer on medium heat for about 5 minutes.

If you feel that the water is a little low, you can add more water and bring it to a boil.

Pour in the wolfberries and drain the tender tofu over medium heat for a few minutes. Sprinkle in the chicken essence before removing from the pan.

Remove from pan and sprinkle with shallots. If you have coriander, put some coriander, it will taste fresher.

hehehe.

It's all taken from the internet.

Let me tell you the easiest way to use.

To make this dish, the first thing is to choose the ingredients The fish head must choose the silver carp head Tofu It is best to make it without gypsum.

The fish head is cleaned and put on a flower knife Then the pot is oiled and an octagonal anise is put when the fragrance is enlarged, and then the fish head is fried and the fish head is wrinkled.

Be sure to add salt at the end "MSG can be left without >

Scatter some chopped coriander.

Method: Wash the fish head first, cut it well, add some salt and wine, make the fish head and salt wine, mix evenly. After 10 minutes, wash it and prepare some old ginger slices, as well as green onions.

There is also the cut tofu, after the preparation is done, start to do it, put oil in the pot, not too much, and put in peppercorns, shallots, and ginger slices when the oil temperature is suitable. When it smells, add water. Salt, boil, when cooking the soup, put some starch on the fish head, and evenly, and finally after the water boils, put the fish down, put the tofu when the fish head is almost cooked, (at this time the soup is white) and finally put in the remaining green onion segments, add a little monosodium glutamate, it is best to put some pepper, but in order not to **, it is recommended not to use.

Remove from the pot, it's good, this is how we make this kind of fish here, when eating fish, use a little vinegar, the taste will be better.

Preparation of fish head tofu soup.

Ingredients: 2 boxes of soft tofu, 1 fresh silver carp head (600g), 75g of bamboo shoots, 1 tsp of rice wine (5 ml), 1 tsp of vinegar (5 ml), 2 slices of ginger, 2 green onions, 1 2 tsp of sugar (3 g), 1 tsp of pepper (5 g), a little coriander, 500 ml of stock or water, 1 tablespoon of oil (15 ml).

Method: 1. Wash the fish head, split it from the middle, chop it into several large pieces, and dip it in a kitchen paper towel to remove the water.

2. Cut the tofu into thick slices, wash the bamboo shoots and ginger and slice them.

3. Heat a wok over high heat, heat the oil, fry the fish head in the pan for 3 minutes, add the soup (or water) after the surface is slightly browned, and bring to a boil over high heat.

4. After the water boils, put vinegar and rice wine, add green onions, ginger slices, bamboo shoots and tofu after boiling, 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.

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

Is the fish head sold directly or chopped off from the fish you bought?

The above ones are good, but you need to cook them a little more to make them taste fresher!

I'll come to you this question to solve your doubts and help you learn how to make "Fish Head Tofu Soup".

First, we clean the head of the fish and split it in half from the middle. Then set aside, cut the tofu into pieces for later use, and cut the green onions, ginger and garlic into slices for later use.

Heat the oil and add a spoonful of lard. Put in, green onions, ginger and garlic to fry the fragrance, then put in star anise, Sichuan pepper stir-fry a few times, put in a little cooking wine, a little vinegar, remove the fish, fry the fragrance of the seasoning, add boiling water, put the fish head in and simmer for half an hour.

Then put the tofu in and stew it together, preferably for another fifteen minutes, so that the tofu can be infused with the aroma of fish, and then add salt and monosodium glutamate, and you can put it in a pot and take it out of the pot. This is how to make fish head tofu soup at home, it is very simple and very tasty, do not put soy sauce or dark soy sauce so that the soup will turn black!

To sum up, it is best to choose fathead fish, because the brains of fathead fish are very tasty.

<>Dish]: Tofu fish head soup.

Cooking ingredients]: a fish head, a piece of tofu, an appropriate amount of white mushrooms, a small piece of ginger, an appropriate amount of salt, an appropriate amount of shallots, and an appropriate amount of rice wine.

Cooking Steps]:

1. First of all, prepare all the ingredients for this dish, wash the fish head, wash the white mushrooms, and cut the tofu into small pieces for later use.

2. Heat the oil, after the oil is hot, put the ginger slices into the oil pan and stir-fry until fragrant.

3. Then put the processed fish head into the pot and fry it, so that the taste is better and there is no fishy smell.

4. Then don't be in a hurry to turn the fish over, so that it is easy to get rid of the fish skin, gently push the fish body, and then turn the fish body if it feels a little sticky.

5. Pour in the rice wine, slowly pour the rice wine along the edge of the pot, the rice wine can be fish without fishy smell, but if there is no rice wine at home, it is no wonder that cooking wine is also possible.

6. Add hot water, you should pay attention not to add cold water, you should add hot water, and the approximate amount can be used without passing the fish body.

7. Add the cut tofu cubes and add the white mushrooms.

8. Continue to boil the water over high heat, turn the water to low heat after boiling, until you see that the soup has slowly turned white, add salt to taste, turn off the heat and remove from the pot.

Dish name]: Fish head tofu soup.

Ingredients required]: Ingredients: fish head, tofu. Excipients: ginger, garlic, coriander, green onion. Seasoning: pepper, salt, cooking wine, chicken essence.

Cooking Steps]:

1. First prepare a fish head, clean it, remove the gills, rinse the blood water, and cut it in half. If you are a newbie, then don't try it lightly, it is easy to hurt yourself, you can get rid of the stall owner to help deal with it.

2. Prepare an appropriate amount of oil in the pot, add a few slices of ginger after heating, fry to make a fragrance, and add a small amount of salt to the oil to prevent the taro from sticking to the pan when frying for a while.

3. After the ginger slices are fried, add the fish head to the pot and fry the fragrance, at this time, the heat is low to prevent the heat from being too large to fry the paste, and the fish head fried in oil can make the fish soup more simple when boiling the soup.

4. Fry on both sides until golden brown, be patient when frying the fish head, wait for the fish head to turn completely yellow and set before turning over and frying the other side.

5. Add enough water to the pot, the amount of water should be able to cover the fish head, and the water used must be boiling water, and the amount of water can be appropriately more to prevent water evaporation.

6. When the water is boiled over high heat, add an appropriate amount of cooking wine to the pot to remove the fish's head.

7. Keep simmering on high heat until the soup becomes thick white, add the prepared green onion in about 15 minutes, remove the smell in the pot, add an appropriate amount of chicken essence to enhance the flavor during the stewing, salt and pepper to enhance the flavor, how much according to your own taste.

8. Finally, 10 minutes before coming out of the pot, add the prepared tofu, sprinkle an appropriate amount of coriander before leaving the pot, and stir well.

9. Such a pot of delicious and thick white tofu fish soup is ready.

Cooking Summary]:

When processing the fish head, remove the black film inside, and then fry it in the pan to make it easier to cook a thick white fish soup.

It is best to add boiling water when adding water, which will also make it easier to cook a thick white soup.

In the end, the fire must be a big fire.

The first thing to do is to prepare the fish head and clean it, and then marinate it in cooking wine. Spread the starch, put oil in the pan, put the fish head in and fry it until golden brown. Add green onions, ginger and garlic in boiling water, then put the tofu in it, and simmer over low heat until the fish soup is milky white.

Materials:

Ingredients: 1 grass carp head, 3 pieces of tofu, a few slices of ginger, an appropriate amount of salt and vegetable oil.

Method

1. Cut the fish head into several pieces, remove bruises, cheeks, and wash.

2. Add vegetable oil to the pot, stir-fry the ginger slices, fry the fish head slightly, add 2 bowls of water, boil the tofu for 1 hour, and season with an appropriate amount of salt.

Efficacy. The fish head can dispel the head wind and replenish the blood; Tofu can benefit qi, dissipate heat and blood, reduce swelling and water, and moisten the lungs, and is a nourishing product with good quality and low price. Tofu is served in soup with fish head, which has high nutritional value.

Ingredients: fish head, tofu, coriander, shallots, ginger, salt, sesame oil, cooking oil.

Production Steps:1First, wash a fish head and cut it in half, wash it, and dry it for later use.

2.Take a large chunk of tofu and cut it into small cubes for later use.

3.Wash two coriander and cut into two slices for later use.

4.Cut a small piece of ginger into slices and set aside.

5.Wash a few shallots and cut them into pieces for later use.

6.Pour an appropriate amount of cooking oil into a pan and heat over low heat.

7.Wait until the oil is hot before adding the fish head.

8.Add a few slices of ginger and fry until lightly browned on both sides.

9.Put enough water in a stockpot and bring to a boil.

10.Then put the cut fish head in and add the appropriate amount of salt.

11.Cover and cook for about fifteen minutes.

12.After fifteen minutes, put in the prepared tofu and cook for about five minutes.

13.After cooking, add the prepared coriander.

14.Add a few drops of sesame oil, turn off the heat and serve.

1. Ingredients: fish head, fish tail, tofu, pepper, Sichuan pepper, star anise, lard, green onion, garlic, ginger, coriander, salt, cooking wine, vinegar.

2. Prepare the tofu, cut the green onion, ginger and garlic for later use, and prepare the fish head and tail.

3. Heat the lard in a pot and stir-fry the ginger, garlic, peppercorns, and star anise.

4. Add the head and tail of the fish and a small amount of salt to fry the yellow.

5. Add boiling water to the pot and add enough at one time.

6. Add tofu after the water boils.

7. Add some cooking wine and vinegar.

8. Then stew until the soup turns white. Finally, add some pepper, green onions, and coriander.

1. Ingredients for tofu fish head soup: 2 boxes of tender tofu, 1 fresh silver carp head (600 grams), 75 grams of Shuifa 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).

2. Cut the tender tofu into small pieces, wash and chop the silver carp head in half, peel and slice the ginger, cut the coriander into sections, pat the garlic flat and remove the clothes, and cut the green onion into sections.

3. Heat 5 tablespoons of oil, stir-fry ginger slices, green onions and garlic cloves, add silver carp head and fry slightly, add 2 tablespoons of rice wine, and fry until the fish head is golden brown on both sides.

4. Pour in 4 bowls of water, preferably over the fish head, cover and cook over high heat until boiling, change to medium-low heat and cook for 15 minutes until the soup is milky white.

5. Add the tofu cubes and stir gently, bring to a boil over high heat, then change to low heat and simmer for 5 minutes.

6. Add 1 3 tablespoons of salt, 1 tablespoon of rice wine and 1 2 tablespoons of chicken broth and stir together with the ingredients in the pot to taste.

7. Sprinkle in coriander and chopped green onion and remove from the pot.

Fish head tofu soup is a nutritious and delicious home-cooked soupTo make a soup with fish, you need to fry it in oil firstThen pour boiling water and simmer, the soup will be milky white and the soup will have a strong flavor.

Hot pan hot oil (the purpose of hot pan cold oil is to not stick to the pan when frying), pour the bottom oil into the oil slide pan, break the fish head in half, fry it inside and outside for two minutes, and pour a little white wine along the edge of the pan in the process, so that the taste is more flavorful, the fishy effect is better, and the fragrance of the fish is immediately pungent.

Then heat the water (note that it is hot water prepared in advance).Fry until golden brown on both sides, add boiling water directly to boil, skim off the foam during the cooking process, and add a few slices of ginger. For about 10 minutes, pour in the old tofu and fungus or shiitake mushrooms, and continue to simmer in small and medium.

Finally, the fish head is stewed thoroughlyAdd salt, pepper and sugarAfter boiling for one minute, you can put it out of the pot and put it in the pot, sprinkle in the coriander to garnish, and you can finish the work perfectly.

The milky white color of the soup is the result of a thorough mixture of oil and water. Eating fish and tofu together is very conducive to nutrient absorption, and the soup made is delicious, fragrant but not greasy.

Precautions for fish head tofu soup

There are many reasons why the fish head soup is stewed, the first is that the fish head is not fresh enough, and it must be live, which is the premise of stewing a delicious fish head soup; The second point is to adjust the mouth, the fish head soup with a light taste will also be fishy, this fishy smell will be relatively light, and most people will not pay attention to it; The third point is that the fish head is not fried in place when frying, not only to stimulate the thick soup, but more importantly, to remove the fishy smell.

The stewed water must be boiled, add ginger slices, add cold water will solidify the fish protein, and the fish soup will not turn white (adding boiling water is a key part of the stewed fish soup to be thick and white, which is very important).

Bring to a boil over high heat, and simmer over medium-low heat (bring to a boil for one minute and then reduce the heat to make the soup easier).

The above content reference: Encyclopedia - Fish Head Tofu Soup.