How to make stewed fish tofu soup, how to make tofu stewed fish

**Heat the oil and fry the slaughtered fish on both sides until golden brown, put ginger slices and cook in cooking wine, add an appropriate amount of water, chicken essence, monosodium glutamate, salt, a little white pepper, boil the water to add tofu, and stew until the soup is white.

Ingredients: 1 and a half pieces of tofu, 6 cloves of garlic, 1 tablespoon of soy sauce (dark soy sauce), appropriate amount of salt, light soy sauce.

In moderation, tilapia.

1 piece, ginger can be prepared more, an appropriate amount of green onions, an appropriate amount of Sichuan pepper, an appropriate amount of coriander (according to personal taste), cooking wine.

Appropriate amount, appropriate amount of bean paste.

The preparation of homemade tofu stewed fish.

Step 1: Cut the ingredients and set aside. Green onions, ginger and garlic, Sichuan peppercorns.

Step 2: Remove the scales of the fish, clean it up, put salt into the fish, massage evenly, then add green onions, ginger and garlic, pour in cooking wine, and marinate for 10-15 minutes.

Step 3: Cut a few horizontal stripes (diagonally) on both sides of the fish body to better absorb the flavor.

Cut the tofu into cubes and set aside.

Chop the parsley and set aside.

Green onion, ginger, garlic and peppercorns, stir-fry until fragrant after the oil is hot, put in the marinated fish, wait for the fish body to be slightly colored, add water, and then add a small amount of green onion, ginger and garlic.

The fish is boiled for about 5 minutes and the chopped tofu is poured in, and the early cooking is to make the tofu more flavorful.

Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes. Then add the bean paste, green onions, and coriander, and you can enjoy it out of the pot

Recipe: Appropriate amount of garlic white, appropriate amount of garlic seeds, 2 fish, appropriate amount of tofu, appropriate amount of black fungus, a few slices of ginger, 6 red peppers, appropriate amount of cooking oil, a little rice wine, appropriate amount of salt, 2 tablespoons of light soy sauce.

1. Cut the fish and use a kitchen paper towel to absorb the water. Soak the black fungus and wash it, wash and shred the red pepper, and cut the ginger into shreds.

2. Pour oil into the pot, stir-fry the green onions, ginger, garlic, pepper and star anise over medium heat, and after the fragrance overflows, all the fish are put into the pot and fried until golden on both sides.

3. In another oil pot, stir-fry the ginger shreds, garlic slices and garlic segments, pour an appropriate amount of rice wine and cook for a while.

4. Pour in boiling water to cover the fish, turn down the heat to low and cover and simmer, simmer for half an hour, add frozen tofu and bring to a boil over high heat.

5. Then Lao Huishen put in the black fungus and turn down the heat to continue to simmer, cook until the soup is white and a little thick, add some salt, light soy sauce, and red pepper shreds and cook for a while.

6. Finally, sprinkle some crushed black pepper and garlic leaves and turn off the heat. Serve hot and enjoy.

Tips: 1. Use cooking wine when marinating, and stew it into the soup to make rice wine more fragrant.

2. Put some pork belly when stewing fish, which can remove the fishiness and body fragrance. Bi Jue.

3. Because the types and sizes of fish are different, it is safer to taste the specific stewing time.

1. Tender tofu is used. Tender tofu (old tofu is also OK), according to personal taste, I personally recommend that you still use tender tofu, do not use a spatula when burning and when serving at the end, and use a large spoon for the section. This will prevent the tofu from being crumbled.

The use of tender tofu can reflect their craftsmanship. And it will taste better!

2. The nutritional characteristics of tofu crucian carp soup are comprehensive nutrients, more sugar, less fat, rich in protein, vitamins, trace elements and amino acids necessary for the human body, so it tastes tender and not fatty, and it is blind and a little sweet. Eating crucian carp regularly can not only keep fit, but also reduce obesity, help lower blood pressure and blood lipids, and prolong people's lives.

3. Maternal consumption of crucian carp can not only increase nutrition, but also effectively promote lactation. Crucian carp meat can also prevent and treat arteriosclerosis, hypertension and coronary heart disease, and has the effect of lowering cholesterol.

Cabbage tofu fish head soup.

Fish head tofu soup is a nutritious and delicious home-cooked dish, tofu contains more calcium, and fish contains vitamin D, the two are eaten together, with the help of vitamin D in the fish, the body's absorption rate of calcium is increased many times.

The combination of fish and tofu is very conducive to nutrient absorption, and the soup is delicious, fragrant but not greasy. The fragrant fish head with tender tofu and a little cabbage flavor embellishment, a bowl of delicious drinking is wonderful.

Ingredient breakdown. Ingredients.

1 fish head. 200g of tofu

150g cabbage

Accessories. 1 bell pepper.

1 string pepper. 15g green onions

Ginger 5g garlic 2 cloves.

Appropriate amount of oyster sauce. Salt to taste.

Salty and umami taste. Stewing process.

Half an hour takes time.

Normal difficulty. Steps to prepare cabbage tofu fish head soup.

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Prepare the ingredients: remove the fish head and wash the cheeks, cut the tofu into large pieces, cut the ginger into slices, wash and tie the shallots.

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Put the fish head, green onion, ginger and garlic into the pot at the same time, add water and simmer over high heat.

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After boiling, turn to medium heat and simmer, spread the tofu into the pot.

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After about 15-20 minutes, remove the green onion knots and add the cabbage.

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Add seasonings: salt, oyster sauce, simmer slightly and then remove from the pot, add an appropriate amount of chopped green onion and minced chili pepper before cooking.

Tips. The fish head can be fried before being stewed, and the water can be heated when stewed, so that the stewed soup is more milky white;

The head of the fish must be cleaned, especially the gills and teeth, otherwise the fishy smell will be very strong.

Crucian carp tofu soup.

Method 1. Ingredients: 400 grams of crucian carp, 400 grams of tofu, 15 grams of Shao wine, 3 grams of green onions, ginger, 2 grams of refined salt, 2 grams of monosodium glutamate, a little wet starch, and an appropriate amount of salad oil.

Production process: 1. Clean up a crucian carp, draw 3 knives on both sides of the fish, smear evenly with a small amount of salt, and sprinkle a small amount of cooking wine.

2. We cut the tofu into pieces, then finely chop and set aside.

3. Heat the pan, add oil, fry the fish, and fry slowly over low heat.

4. After one side is browned, it is turned to the other side and continue to brown.

5. After the two sides are browned, pour in two bowls of water, then add cooking wine and ginger shreds.

6. Bring to a boil over high heat, add tofu when the soup turns white, and simmer over low heat.

7. Simmer over low heat until the soup is thick, add a small amount of salt, and simmer for a few minutes.

8. Wait for the salt to taste, stop the fire, add minced garlic, and the chicken essence is ready.

Efficacy: Crucian carp is rich in high-quality protein, regular consumption of some can enhance the ability to resist disease, and for the spleen and stomach weakness, edema, ulcers, tracheitis, asthma, diabetes has a good nourishing food therapy effect, tofu is rich in protein, contains the amino acids our body needs, so it is very nourishing and strong.

Practice 2. Ingredients: crucian carp, tofu, cooking wine, green onion and ginger, salt, cooking oil.

Production process: 1. We cut the tofu into 5 mm thick slices, then soak it in salt water for 5 minutes, drain it and set aside.

2. Remove the scales and internal organs of the crucian carp, smear it with Shao wine, and marinate it with salt for 10 minutes.

3. Put salad oil in the utensils and heat it, stir-fry the ginger slices, fry the fish on both sides, add an appropriate amount of water, low heat for 25 minutes, then put in the tofu slices, season with a little wet starch and sprinkle with chopped green onions. Depending on your taste, you can also sprinkle with minced lettuce.

Efficacy: The phytoestrogens contained in tofu can reduce the damage of the vascular system, prevent osteoporosis, and contain iron, phosphorus, magnesium and a variety of trace elements necessary for the body, which is very helpful to physical health, and is also a good choice for us to strengthen the body.

Preparation of tofu fish soup: Prepare crucian carp, green onions, green peppers, ginger, tofu. Slice the ginger, cut the green onion into sections, cut the green pepper into rings, cut the tofu into cubes, and wipe the fish soaked in water dry.

Pour cooking oil into the pot, add ginger slices, green onions, and fish, and fry the fish until golden brown on both sides. Add water to cover the fish, add tofu, simmer for 30 minutes, and sprinkle with chopped green onions.

Tofu crucian carp soup is a dish made mainly of crucian carp, ginger, cooking wine, tofu, coriander, salt, etc. The cooking is simple, nutritious, and delicious. Ingredients:

Crucian carp, ginger, cooking wine, tofu, salt, coriander. Tofu crucian carp soup is a relatively common home-cooked dish, and its nutritional value can also be seen, especially suitable for lactating women.

The preparation of fish tofu soup is as follows:

Wash the tofu, cut it into rectangular cubes of three or four centimeters, and soak it in boiling water; Wash the leeks and cut them into one-centimeter-long pieces; Wash the green onion, mince 5 grams, cut 10 grams into sections; Ginger washed, minced 2 grams, sliced 3 grams; Remove the scales and internal organs of the crucian carp, wash it, and cut it with a flower knife on both sides; Chop the pork into a filling, minced green onion, minced ginger, 1 gram of salt and 5 grams of cooking wine, stir well, and fill it into the fish maw.

Put oil in the pot, put in the crucian carp, fry until both sides are straight, slightly yellow, cook in cooking wine, put in fresh soup, green onions, ginger slices, garlic slices, boil for about 5 minutes with a strong fire, put in tofu cubes, change to medium heat to stew, see that the fish is tender and ripe, add salt, monosodium glutamate and leek segments, and the soup can be eaten out of the pot after boiling.

Another approach

Clean the fish head, put oil in the pan and fry the fish head until golden brown on both sides. Add boiling water and ginger (ginger slices or ginger shreds) and a little cooking wine, pour out the excess oil after the fish head is fried, then pour in the boiling water, simmer over low heat at this time, add the sliced ginger (or ginger shreds) and a little cooking wine to remove the smell.

Add tender tofu and sour bamboo shoots and stew for 10 minutes, cook for a few minutes until the soup turns white, then add soft tofu and sour bamboo shoots, sour bamboo shoots can be added according to personal taste, and adding sour bamboo shoots can make the fish soup more delicious. Add pepper, salt and green onion and coriander, after 10 minutes, add pepper and salt and stir well, add pepper to enhance the flavor and flavor. Finally, add a little chopped green onion and coriander and remove from the pan.

Stewed fish is not only trouble-free, but also very fuel-efficient, and has the effect of prolonging life. If you want to make the soup more nutritious, add a few shiitake mushrooms and a few red dates to the fish stew. After eating the fish, the fish soup can also be drunk or used to cook noodles, etc.

How to make Ingredients: 500 grams of carp (other fish can also be used). Accessories.

Green onions, ginger, garlic, shiitake mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, edible oil. Preparation: 1

Wash the fish, soak in fine salt for 5 10 minutes and set aside. 2.Put a little oil in the pot, after the oil is hot, boil the pot with chopped green onions, then add an appropriate amount of water (over the body of the fish), and put the fish into the pot.

3.Add cooking wine, green onions, ginger, garlic, vinegar, shiitake mushrooms, dates, and bring to a boil over high heat. 4.

Once boiling, simmer for about 30 minutes. Meng Fanjun Wen Nutritionist Comments: Stewed fish is a delicious soup dish, the soup is thick and white, the meat is fresh and tender, and it is suitable for home production.

This product is rich in protein, fat, carbohydrates, vitamin A, calcium, phosphorus, sodium, iron and other elements. Since fish meat is composed of individual muscle groups with thin muscle fibers, more water can be retained in the fish, and the meat quality is very delicate. Traditional Chinese medicine thinks:

Fish is sweet and warm, has the effects of invigorating qi, appetizing, strengthening muscles and bones, liver and kidney, etc., and can be used for spleen deficiency, lack of food, indigestion, etc.

1. Wash the fish and cut it in half, cut the onions, ginger, garlic and other accessories for later use, and cut the tofu into cubes.

2. Put a little oil in the pot, stir-fry the green onions, ginger and garlic in the pot, fry the fish over low heat, release the soy sauce after frying, and add water to cover the fish.

3. After the water boils, add tofu and salt, and simmer over low heat for about 15 minutes. Put the coriander before cooking.

Ingredients: 300 grams of northern tofu, 500 grams of crucian carp, 150 grams of fat and lean pork, 50 grams of leeks, seasoning: 8 grams of salt, 3 grams of monosodium glutamate, 30 grams of cooking wine, 5 grams of ginger, 10 grams of green onions, 15 grams of green garlic.

Preparation: 1Remove the gills from the head of the fathead fish, split it with a knife from the lower jaw, rinse it and drain the water;

2.Wash the green garlic and cut it into sections;

3.Tofu and shiitake mushrooms are cut into slices;

4.Put water in the pot and bring it to a boil, blanch the fish head and shiitake mushrooms;

5.Put the pot on the fire, put in the fish head, shiitake mushrooms, green onion segments, ginger slices, cooking wine and fresh soup, and skim off the foam after boiling;

6.Cover and simmer over low heat until the fish head is almost cooked, then remove the green onion and ginger;

7.Add the tofu slices and continue to simmer over low heat until cooked through;

8.Sprinkle in salt, monosodium glutamate, pepper and garlic and simmer for a while.

About 200 grams of tender tofu, about a pound of crucian carp, seasoning: salt, ginger, green onion, garlic, coriander, pepper, sesame oil.

Preparation: 1Handle the fish and set aside.

2.Chop the green onion, ginger and garlic and set aside.

3.Add an appropriate amount of oil to the pot on the fire, add the green onion, ginger and garlic and stir-fry after heating, and then add the crucian carp after it is fragrant.

4.When the crucian carp is browned, turn it over and fry it again.

5.Add boiling water and submerge into the fish.

6.After the water in the pot is boiling, add the tender tofu and simmer over low heat.

After a few minutes, add an appropriate amount of salt, pepper to taste, sprinkle in coriander, and drip in sesame oil.