What is a common recipe for braised tofu with ray fin?

Ingredients for fish fin stewed tofu.

Ray fin 300g 1 piece of tofu.

Ginger shredded Shredded green onion.

Red pepper garlic.

Two teaspoons of cooking wine.

The preparation of simmered tofu with ray fin.

Step 1: Cut the shark fin into cubes, add salt, and marinate in ginger cooking wine.

Step 2: Stir-fry the oil, ginger and peppercorns until fragrant, add the shark fin and fry until it changes color.

Step 3: Add light soy sauce, sugar, salt and stir-fry well, pour in boiling water, put tofu cubes, shredded green onions and diced red peppers, and simmer over low heat for 20min

Step 4: Reduce the soup over high heat.

Step 5 is done.

Ingredients: ray fin, tofu, shredded ginger, shredded green onion, red pepper, garlic.

Method:1Cut the ray fin into cubes and marinate for 2 hours, including salt, shredded ginger and two teaspoons of Shao wine.

2.Stir-fry ginger and peppercorns in the oil pan until fragrant, add the ray fin and stir-fry until it changes color.

3.Add 1 tablespoon light soy sauce, 1 small dot of sugar, salt and stir-fry well. Pour in boiling water, add shredded green onions, diced tofu and diced red peppers, and simmer over low heat for about 20 minutes.

4.Collect the soup over high heat.

Ray fins are high in protein per 100 grams and rich in minerals, including 146 mg of calcium, 194 mg of phosphorus and 194 mg of iron per 100 grams. "Compendium of Materia Medica".

It is said that shark fin is sweet in taste and flat in nature, which can replenish the five internal organs, grow waist strength, clear diseases, and benefit qi and appetize. "Medicinal Properties Test".

There is a similar record in . Three major features:

One is rich in collagen.

Prevent aging and have a beauty effect;

Second, it is rich in "chondroitin", which can prevent bone degeneration, cartilage wear, bone spurs, and prevent rheumatism.

arthrophthoid diseases;

Third, shark fin has a rich, well-cooked soup, which is naturally quite nutritious.

Step 1: Cut the shark fin into cubes, add salt, and marinate in ginger cooking wine.

Step 2: Stir-fry the oil, ginger and peppercorns until fragrant, add the shark fin and fry until it changes color.

How to stew tofu with ray fin**3

Step 3: Add light soy sauce, sugar, salt and stir-fry well, pour in boiling water, put tofu cubes, shredded green onions and diced red peppers, and simmer over low heat for 20min

Preparation of stewed tofu with ray fin**4

Step 4: Reduce the soup over high heat.

Step 5 is done.

Method, cut the ray fin into pieces, prepare shredded ginger, two teaspoons of cooking wine, salt, and pour them together to marinate for 2 hours; Heat the oil, put the peppercorns into the oil pan and fry until fragrant, add the ray fins and stir-fry until they change color; Add 1 tablespoon of light soy sauce, salt and sugar, stir-fry evenly; Then pour in boiling water, put shredded green onions, diced tofu, diced red pepper, simmer over low heat for about 20 minutes, and reduce the soup on high heat.

Materials. Carp sticks.

Tofu cubes. Green onion root.

Sliced ginger. Pepper.

Octagonal pcs. Dried chili peppers.

Vinegar spoon. Grams of salt.

Light soy sauce and dark soy sauce.

Soybean paste Pixian bean paste.

Coriander root. Steps to prepare carp stewed tofu.

Step 1: Cut the carp into cubes, cut the green onion and ginger slices, pour oil into a hot pan, put the green onion and ginger, then put the carp, add vinegar to remove the fish, step 2

Add light soy sauce, dark soy sauce, soybean paste, bean paste, Sichuan peppercorns, star anise, dried chili peppers, add some salt and water, and simmer over low heat for 20 minutes.

Step 3: Cut the tofu into cubes and continue to simmer for 20 minutes.

Step 4: To prepare plain milk tear toast Step 1

Put some coriander out of the pot and quack it out!

Wash the round eggplant, remove the skin with a knife, and then cut into slices of about 1 cm.

Slice the tofu, cut into strips and place on a plate for later use.

Cut the pork belly into thin slices and cut into strips.

Slice the green onion, ginger and garlic, and chop the chives.

Take a clean bowl, put the flour in the bowl, beat the eggs, put 50 grams of water, stir well and beat into a paste for later use.

Heat about 300 grams of oil in the pot, burn until it is six or seven hot, put the eggplant strips wrapped in the mixed paste into the pot and fry, take out the golden brown and put it in a colander to control the oil for later use.

Leave about 10 grams of oil in the pot, stir-fry the pork belly and ingredients under high heat, add oyster sauce and stir-fry until fragrant, add green onions, ginger and garlic and stir-fry until fragrant, and add 10 grams of cooking wine.

Add about 150 grams of water, add salt, chicken powder, light soy sauce, monosodium glutamate, and sugar. Bring the tofu to a boil over high heat, add the eggplant strips with controlled oil, and simmer over medium heat for 3 minutes.

Remove from the pan, drizzle with sesame oil and sprinkle with chive foam.

The common way to eat stewed tofu for squid is to cut the tofu into cubes, fry it in two pots, fry it on both sides, and then cook it with shark fin.

OK.

Shark fin is the shark's fin is dried to make a calendar, with the dorsal fin made of the spine wing, dorsal fin or split knife fin, the wing is more fleshy and less made of pectoral fin is called wing wing or upper green fin, the wing is less fleshy; Those made of caudal fins are called tail fins, hook tips or tail hooks, and those made of anal fins are called pouch wings and wing roots. The caudal and anal fins have the most flesh and the fewest wings.

The main component of shark fin is collagen, which is a type of protein. However, this protein will not be directly absorbed by our body, but will be digested into amino acids in the gastrointestinal tract and then absorbed by our body. Shark fin, generally we can only see this kind of ingredient at a banquet table with a relatively high grade.

Shark fin has always been an expensive ingredient. Shark fin is eaten more in coastal areas, after all, shark fin does have a certain nutritional value.

Extended contentThe protein in shark fin is very similar to the protein contained in milk, eggs, and meat. From this, we can see that the nutritional value of shark fin is still relatively high. The "shark chondroitin" contained in shark fin pure cartilage can prevent cancer, nourish the skin, and prolong life.

Shark fin contains hypolipid, anti-arteriosclerosis and anticoagulant ingredients, which have the effect of preventing and treating cardiovascular diseases.

The above content refers to Encyclopedia - Shark Fin.

Be a partner method one:

1. Open the head of bighead carp on both sides, wash and set aside.

2. Cut the tender tofu into slices and soak them in cold water for later use.

3. Peel the ginger and cut it into slices, and cut the chives into sections.

4. Bring the oil to a boil, put the fish head in, fry it on both sides until it is slightly yellow, pour in the pork ribs and cold water (the water can cover the fish head), cook the fish head soup to white on high heat, turn the fish head over the side again, put the tofu in, put salt (those who like spicy can put in the dry chili pepper at this time), and cook for 3 5 minutes.

5. After boiling, sprinkle pepper and a small amount of monosodium glutamate (those who don't like to know late can not put it), and then sprinkle chives after putting it in a pot.

Method 2: Ingredients: 1 fathead fish head about 500 grams, 200 grams of tofu, 2 chives, 1 small piece of ginger, 3 cloves of garlic, appropriate amount of starch.

Ingredients: 30g cooking oil, 2 tsp soy sauce, 1 2 tbsp cooking wine, 1 tsp pepper, 1 tsp refined salt, 1 tsp sugar, 1 tsp monosodium glutamate.

Production process: 1. Clean up the fat head fish head and cut it from the middle; Wash and slice the chives, ginger and garlic; Cut the tofu into long strips;

2. Put oil in the pot, heat it, put in the fat fish head and fry it slightly, remove and drain the oil; Stir-fry chives, ginger slices and garlic slices in the remaining oil, cook cooking wine, soy sauce, add an appropriate amount of boiling water, and then add fathead fish head, sugar, refined salt, monosodium glutamate and pepper;

3. After the soup boils, put the tofu in the pot, simmer over low heat, and after it is boiled thoroughly, take out the fat head and put it on the plate; After the soup is boiled, thicken it with water starch, boil it thoroughly, and pour it into a plate.

Tips: 1. The bigger the fish head, the better;

2. It must be fried in oil (not in oil), otherwise it is not possible to cook soup as white as milk;

3. Cook the fish as little as possible, because the fish soup becomes more and more fishy;

4. MSG has the effect of improving the flavor when making meat and fishy rai, and it should be used well so that people can not feel the taste of MSG, so it should be put less.

Materials:

Ginger, garlic, Sichuan pepper, seasoning, dried chili, cooking wine, dark soy sauce, light soy sauce, rock sugar, 1 salt, 1 grass carp or carp, 1 small piece of pork belly, 1 northern tofu.

Method

1.Clean up the fish, remove the fishy line, control the moisture and chop it into sections (the outside is a whole, and there are no such big pots and plates at home);

2.Cut the tofu into pieces and blanch it with hot water to remove the beany smell, which can also make the tofu less crumble;

3.Prepare green onions, ginger, garlic, Sichuan peppercorns and dried chilies; Wash the pork belly and cut into thin slices.

4.Put oil in the pot, low heat, add green onions, ginger, garlic, peppercorns and dried chili peppers, turn to medium heat and stir-fry the slices of loose pork;

5..After the meat changes color, pour in the fish and fry the fish for a while, but do not turn it with the force of the sock;

6.Add cooking wine, appropriate amount of dark soy sauce, light soy sauce, rock sugar and salt, and then pour in hot water to cover the fish;

7.After the water boils, add the tofu and simmer over medium-low heat until the juice is thick.

Materials:Ginger stool grasp, garlic, Sichuan pepper, large ingredients, dried chili, cooking wine, dark soy sauce, light soy sauce, rock sugar, 1 part of salt, 1 grass carp or carp, 1 small piece of pork belly, 1 part of northern tofu jujube.

Method1.Clean up the fish, remove the fishy line, control the moisture and chop it into a companion section (the outside is a whole, and there are no such big pots and plates at home);

2.Cut the tofu into pieces and blanch it with hot water to remove the beany smell, which can also make the tofu less crumble;

3.Prepare green onions, ginger, garlic, Sichuan peppercorns and dried chilies; Wash the pork belly and cut into thin slices.

4.Put oil in the pot, low heat, add green onions, ginger garlic, Sichuan pepper and dried chili peppers, turn to medium heat and stir-fry the pork belly slices;

5..After the meat changes color, pour in the fish and fry the fish a little, but do not turn it too hard;

6.Add cooking wine, appropriate amount of dark soy sauce, light soy sauce, rock sugar and salt, then pour in hot water and cover the fish;

7.After the water boils, add the tofu and simmer over medium-low heat until the juice is thick.

The best way to make tofu fish is to stew the tofu and fish together until the pond is revealed. When the sugar is thick, this is the finished stewed tofu, and the fish tastes very good, but you need to put the seasoning inside, such as white wine. Or light soy sauce, soy sauce can be eaten, and these good-tasting things can be put in the mold skin.

As follows:

Ingredients: 1 crucian carp, 1 piece of tofu, 80 grams of cooked pork belly, oil, salt, green onion, ginger and garlic, dried red pepper, Sichuan peppercorns, cooking wine, mushroom powder.

1. Prepare the materials, remove the scales and internal organs of the crucian carp, wash and wipe off the water with kitchen paper.

2. Slice the cooked pork belly, slice the tofu, slice the green onion, ginger and garlic, and wash the crucian carp with a knife on both sides.

3. Put an appropriate amount of oil in the casserole, put in the crucian carp and fry it on both sides until golden brown.

4. Stir-fry peppercorns, star anise, green onions, ginger and garlic, and dried red peppers in the casserole, add crucian carp, and cook in cooking wine.

5. Add an appropriate amount of water, add tofu and pork belly and bring to a boil.

6. Simmer over low heat until the crucian carp is cooked and the soup turns white.

7. Add salt and mushroom powder to taste, and sprinkle some chopped green onions.

Preparation of fish stewed tofu:

Ingredients: 400 grams of small yellow croaker, 1 piece of tofu, 1 section of green onion, 1 small piece of ginger, 1 small handful of Sichuan pepper, 1 spoonful of cooking wine, appropriate amount of salt, 3 bay leaves, 2 star anise, half a spoon of dark soy sauce, 1 spoon of light soy sauce, appropriate amount of salt, a little pepper powder.

Steps: 1. Clean the belly of the small yellow croaker, wash it and set aside. The black membrane must be removed here, otherwise the fish will be very fishy.

2. Use a small handful of Sichuan peppercorns, 1 tablespoon of cooking wine, and an appropriate amount of salt to marinate the small yellow croaker for 15 minutes.

3. Marinate the small yellow croaker and use kitchen paper to absorb the surface moisture. Coat with flour.

4. Sit in a hot pot, put in cooking oil, boil until it is 60% hot, put in the small yellow croaker, fry for about 10 minutes on one side, turn over and fry, and remove the golden brown on both sides.

5. Prepare the seasonings you need.

6. Cut the tofu into cubes and set aside.

7. Sit in a hot oil pot, put an appropriate amount of cooking oil, stir-fry spices, and then put in the fried small yellow croaker.

8. Add 1 tablespoon of cooking wine, then add half a tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, appropriate amount of salt and a little sugar, add tofu cubes and boiling water that has not covered the tofu.

9. Turn to medium heat and simmer for 15-20 minutes.

10. If you turn it during the process, you should gently push it with the back of a frying spoon, otherwise the fish and tofu are easy to break. Sprinkle an appropriate amount of peppercorn powder before cooking.

11. Finished product drawing.

How to stew fish stewed tofu to be delicious.

How to stew fish stewed tofu to be delicious, I believe everyone knows that fish stewed tofu is a simple and easy-to-make, nutritious and delicious home-cooked dish, so do you know how to stew fish stewed tofu to be delicious, I will share with you the practice of fish stewed tofu, let's take a look!

Ingredients: crucian carp (1 piece), tofu (1 piece), salt (to taste), lard (to taste), oil (to taste), ginger slices (stewed fish).

Accessories: chopped green onion (1 piece), pepper (optional), garlic slices (pickled fish) (appropriate amount), ginger slices (pickled fish) (appropriate amount), cooking wine (pickled fish), green onion (pickled fish) (half a root).

Steps: 1. Prepare a crucian carp, wash it, marinate it with green onions, cooking wine, garlic slices, and ginger slices to remove the flavor, and then rinse it slightly with water before using it (you can not rinse it, fry it directly, I don't really taste the taste of cooking wine).

2. Heat the lard in the pot, put the fish in it and fry it until golden on both sides, then add a large bowl of water to boil the soup (don't put too much oil, put too much and scoop it up when you boil the soup).

3. Wash the tofu and cut it into cubes.

4. Put two slices of ginger in the pot, throw in the tofu, turn the water to low heat and boil with the fish until milky white, and the boiling time can be adjusted by yourself (you can add a little pepper).

5. Boil the soup until it is milky white, put it on a plate, and sprinkle with chopped green onions.

Tips: When frying fish, turn off the heat when the oil is hot, or the skin will stick to the pan all of a sudden; The oil for frying fish can be mixed with ordinary oil, or mixed with ordinary oil, and add an appropriate amount of lard, the soup will be more milky white and have a better taste.

If you put too much oil, be sure to scoop up some oil when boiling the soup, so that the soup is not greasy.

Food preparation: Ingredients: boss fish tofu.

Ingredients: ginger, green onion, garlic, dried chili, cooking wine, shiitake mushroom, soybean paste, salt, light soy sauce.

Production method: 1. Remove the internal organs of the boss fish, wash and drain the water.

2. Slice the ginger, garlic and green onion.

3. Cut the tofu into cubes and blanch.

4. Heat the oil in the pan and add the ginger and shallots to stir-fry until fragrant.

5. Fry the boss fish on both sides, add the dried chili peppers and garlic.

6. Then add an appropriate amount of boiling water, put in the blanched tofu, and add the shiitake mushrooms.

7. Then put some soybean paste.

8. Cover and simmer for 20 minutes, sprinkle with chopped green onions and you're ready to go.

Tips: If the boss fish smells of ammonia, you can wipe it evenly with rice vinegar and hawthorn.