Which friend told me how to cook fish head tofu soup

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.

Just add red dates, peanuts and ginger slices Personal experience >> think. Too much material words. It will make the fish lose its taste. I don't know if it's a medicinal soup or a fish soup.

Fish head tofu soup in a casserole.

1. It is best to choose fathead fish: it is relatively large. Remove the gills and wash them, add some salt, monosodium glutamate, green onions, ginger and garlic, marinate for a while, put them in an oil pan and fry them on both sides, you can add a little white wine (or cooking wine).

2. Put the finished fish head into the casserole, (there is no soup stock in the general family, just let go of the water) and put in the tofu at the same time, you can also put some fungus, mushrooms, cabbage, vermicelli, etc.

3. After the water is boiled, it should be simmered over low heat, generally about half an hour. At its best, the soup is milky white.

4. Add some chicken essence or monosodium glutamate and a few drops of sesame oil.

5》Casserole fish head tofu (pictured).

Ingredients: 2 boxes of kapok tofu, 600 grams of fresh silver carp head (fish head with neck), 75 grams of cooked bamboo shoots, 30 grams of fragrant ru, 2 slices of ginger, 40 grams of pork belly slices, 1 garlic sprout, 1 chili pepper.

Seasoning: 2 tbsp bean paste, 1 tsp rice wine, 3 tbsp soy sauce, 1 tsp sugar, 5 cups broth, a pinch of pepper.

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

Tofu should be tender, don't use sour ones. Add more water and boil until the soup is just over the ingredients. You can add a little gold hook to enhance freshness.

Fish head tofu soup.

Ingredients: 1 large fish head, 1 piece of tofu, 1 gourd, 2 slices of ginger. Seasoning: 1 2 teaspoons salt, a pinch of pepper.

Preparation of fish head tofu soup:

1. Cut the big fish head, wash it and wipe it dry, add seasonings, mix well and marinate for a while.

2. Soak the tofu in water.

3. Scrape off the peel and cut into large pieces.

4. Heat the pan and add ginger slices, fry the large fish head slightly, and take out the fish head and ginger slices and put them on a plate.

5. Boil 4 cups of water, add fish head, tofu, gourd and ginger slices, turn to medium heat and cook until the ingredients are cooked thoroughly, it is best to add salt, and the fish head tofu soup is ready!

Why is the fish head tofu soup you cooked not white enough?Remember this little trick, it tastes good and has no fishy smell.

Ingredients for fish head tofu soup: 2 boxes of tender tofu, 1 fresh silver carp head (600 grams), 75 grams of Shuifa winter bamboo shoots, 1 teaspoon (5 ml) of rice wine, 1 teaspoon of vinegar (5 ml), 2 slices of ginger, 2 green onions, 1 2 teaspoons (3 grams) of sugar, 1 teaspoon of pepper (5 grams), a little coriander, 500 ml of stock or water, 1 tablespoon of oil (15 ml) Preparation of fish head tofu soup: 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 pieces in the pan for 3 minutes, add soup (or water) after the surface is slightly browned, and bring to a boil over high heat. 4. After the water boils, add vinegar and rice wine, add green onions, ginger slices 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. - Nutrients;Tofu and fish are paired with each other, which has a complementary nutritional effect. Tofu is one of the foods with relatively high protein content in plant foods, it contains 8 kinds of essential amino acids, and also contains unsaturated fatty acids and lecithin, which are lacking in animal foods.

Therefore, eating tofu regularly can protect the liver, promote the body's metabolism, increase immunity, and also have a detoxification effect. However, the methionine content in tofu is less, and the content of this amino acid in fish is very rich. Tofu and fish together, there is also an advantage, tofu contains more calcium, and fish contains vitamin D, the two together, with the help of the role of vitamin D in the fish, can play a role in the linkage of nutrients, so that the body's absorption rate of calcium is increased many times.

Therefore, it is especially suitable for middle-aged and elderly people, teenagers, and pregnant women.

First of all, wash the fish head and tofu that you bought, and then, pour some oil into it, wait for the oil to be about six or seven minutes hot, then put the fish head into the pot and fry it, then pour in water, and when the water boils, cut the tofu into small pieces and put it in the pot, add some ginger, put seasoning salt and add a little vinegar to remove the smell, and then cover the pot and let it boil, and wait for the soup to become thick and white.

<>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.