Crucian carp tofu soup(ji yu dou fu tang )

Crucian carp tofu soup method:

Raw materials for making crucian carp tofu soup:

1 Carassius auratus (about 250g), 400g tofu, 5g yellow rice wine, 3G scallion, 3G ginger, 2G refined salt, 1g monosodium glutamate, 30g edible oil.

The processing steps of crucian carp tofu soup are as follows:

1. Cut tofu into 5cm thick slices, blanch with salt and boiling water for 5 minutes, then drain and set aside.

2. Remove scales and intestines of crucian carp, add wine and salt for 10 minutes.

3. Put the cooking oil on the fire, cook for 5 minutes, saute ginger slices, fry both sides of the fish, add appropriate amount of water, boil for 30 minutes with low heat, add tofu slices, season, thicken and sprinkle with scallion.

Crucian carp tofu soup

Crucian carp tofu soup is a famous dish of the Han nationality, belonging to the Cantonese cuisine. It tastes salty and delicious. Crucian carp has a good lactation promoting effect. With tofu, it can replenish qi, nourish blood, strengthen the spleen and widen the middle. Tofu is also nutritious and contains high protein, which has a good promoting effect on postpartum rehabilitation and milk secretion.

Carassius auratus contains high-quality, complete and easy to digest and absorb protein, which is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular eating can enhance the ability of disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can often eat it;

Characteristics of dishes

Invigorate the stomach, clear away heat and reduce fire.

Cooking methods

Practice 1

Make food

400 grams of crucian carp, 400 grams of tofu.

Seasoning: 15 grams Shaoxing wine, 3 grams scallion, 1.5 grams ginger, 2 grams refined salt, 2 grams monosodium glutamate, a little wet starch, salad oil.

Production process

1. A crucian carp, clean up, draw 3 knives on both sides of the fish, smear evenly with a small amount of salt, sprinkle a small amount of cooking wine.

2. Cut tofu into pieces for later use.

3. Cut the onion and ginger into small pieces.

4. Heat the oil in a hot pan and fry the fish over low heat.

5. Turn to the other side after one side is fried yellow.

6. Fry both sides and pour in 2 bowls of water, wine and shredded ginger.

7. Bring to a boil, add tofu when the soup turns white, and simmer slowly.

8. Simmer until the soup is thick, add a little salt and simmer for a few minutes

9. Wait for the salt to taste, stop fire, put in the minced garlic and chicken essence.

Practice 2

Make food

Crucian carp, tofu. Seasoning: cooking wine, onion, ginger, salt, edible oil.

Production process

① Cut tofu into 5 mm thick slices, soak in salt water for 5 minutes, drain and set aside.

② Remove scales and viscera of crucian carp, apply Shaojiu and marinate with salt for 10 minutes.

③ Heat salad oil in the vessel, saute ginger slices, fry both sides of the fish, add appropriate amount of water, low heat for 25 minutes, then put in tofu slices, season, add a little wet starch, thicken and sprinkle with scallion. According to taste, you can also sprinkle shredded lettuce.

Practice 3

Make food

A crucian carp, a piece of tofu, salt, cooking wine, water.

Production process

1. Crucian carp to viscera, to scale to gill (I usually let the people who sell fish get), completely get rid of the cavity of the black membrane, wash and wipe dry water.

2. Put a spoonful of salt on the fish, pour in a little cooking wine and marinate for a while. Cut the tofu into pieces and set aside.

3. Pour oil into the pan and fry the crucian carp until golden on both sides (this step can be replaced by a pan).

4. Add a few bowls of water to the pan, cover the pan and cook for about half an hour (this is the key to making the soup white).

5. Pour the chopped tofu into the pot, bring to a boil, turn to low heat and cook for about six minutes. Finally, add a small spoon of salt and take it out of the pot.

Practice 4

Crucian carp, tofu and mushroom soup

Crucian carp slaughtered well, washed, get clean viscera and the black film in the belly, after washing water control..

Cut tofu and mushroom into small pieces, slice ginger and tie chives.

In a hot pan, add proper amount of oil. When the oil is 5 or 6 minutes hot, add ginger slices and saute until fragrant.

Tips: use ginger slices to wipe the pot in advance to avoid fish skin sticking to the pot.

Put in crucian carp, fry until skin yellowish, turn over, fry until skin yellowish..

Pot water did not fish body, you can add some more appropriately, because to use the fire to boil, soup can be milky white..

And if you add water in the middle of the way, it's not delicious enough..

Add the scallion knot and boil over high heat for about 15 minutes. At this time, the soup turns white...

After that, add tofu and mushrooms and cook for another 10 minutes...

Put the right amount of salt before the pot, I put less, so as to taste the original flavor of crucian carp..

Practice 5

Raw materials: crucian carp, carrot, tomato, tofu, medlar.

Method:

1. Wash carrot, tomato and bean curd and cut into slices.

2. Clean the crucian carp, and make several cuts on both sides to make it tasty.

3. Put the crucian carp, carrot, tomato, bean curd and medlar into the pot together, boil in clean water for 45 minutes, then add monosodium glutamate and salt according to personal taste.

Practice 6

Raw materials: crucian carp, pumpkin, mushrooms, tofu, ginger.

Method:

1. Remove the old stem of pumpkin seedling, wash it and pinch it into segments;

2. Wash tofu and mushrooms, cut tofu into small pieces, and cross the top of mushrooms;

3. Wash the crucian carp, scrape off the black membrane in the abdomen and drain the water;

4. Hot pot, wipe the pot with a small piece of cracked ginger, put two tablespoons of oil, when the oil is 56% hot, fry crucian carp on both sides;

5. Put 6 bowls of water into the pot and bring to a boil. Add the fried crucian carp, bean curd and ginger slices and bring to a boil. Turn to medium low heat and cook for 30 minutes. Add pumpkin seedlings and mushrooms. Then cook for 5 minutes. Add salt to taste.

Efficacy: clearing away heat and fire, promoting diuresis and tonifying deficiency.

Practice 7

Crucian carp head tofu soup

Ingredients: crucian carp head, tofu

Accessories: onion, ginger, garlic, shallot, cooking wine, salt, chicken essence

1. Split the fish head into two parts and rinse the blood stains inside.

2. Cut off the teeth at the throat and throw them away.

3. Marinate the fish head with cooking wine for a while to remove the fishy smell.

4. Rinse the tofu with water and cut it into rectangular strips.

5. Heat the pan and put a little oil in.

6. Put the fish head in the pot and fry it slowly over low heat until both sides are slightly brown.

7. Stir the fried fish head aside, add onion, ginger and garlic and saute until fragrant.

8. Pour boiling water into the fish's head. If you like to drink soup, you can put more water in it. Boil it over low heat until it boils. Change it to medium and low heat and cook it for more than ten minutes to make it milky white.

9. Add tofu and cook for 5 minutes, then add salt and chicken essence to taste.

10. Sprinkle with shallots and you can get out of the pot.

Practice 8

Ingredients: crucian carp, tofu

Seasoning: chive, ginger, oil, salt

Method:

1. Remove the black film in the scales and belly of crucian carp, wash thoroughly, control the water content, and dry it with kitchen paper.

2. Cut the tofu into small pieces, slice the ginger, and knot the chives.

3. Cool the oil in a hot pan, add ginger slices and saute until fragrant. Add the crucian carp and fry on both sides until the skin is golden.

4. Add boiling water 2-3cm below the fish body, add scallion and boil for 15 minutes.

5. Add tofu, turn to medium heat and continue to cook for 10 minutes. Add salt 5 minutes before leaving the pot.

6. Add scallion or coriander to taste. I like the slightly pungent taste. I can also mix in pepper

Crucian carp tofu soup is delicious, fresh and moist, especially suitable for dry and windy season.

Ingredients: 1 crucian carp, 1 tofu, 5 chives, 1 ginger, 2 tsp salt, 1 tsp sesame oil, 1 / 2 tsp black pepper

Method:

1. Prepare raw materials.

2. Wash the crucian carp and fry it in a pan.

3. When both sides are golden, stir fry the shredded ginger and scallion.

4. Add enough hot water to boil over high fire and skim the foam.

5. Simmer until the soup is white.

6. Add salt and black pepper, add tofu and bring to a boil. Remove from the pan and add sesame oil.

Practice 9

Main materials

300 grams of crucian carp, 200 grams of tofu

Onion and ginger 2 g white pepper

Salt 2 g MSG

Cooking wine and edible oil 2G

Crucian carp tofu soup production steps 1. Crucian carp scale and viscera, spread cooking wine, marinate with salt for 10 minutes.

2. Cut tofu into small pieces and set aside.

3. Add a small amount of oil into the pot and fry the crucian carp.

4. Fry until golden on both sides. 5. Add proper amount of water to make sure that the fish is safe,

6. Add scallion and ginger slices.

7. Bring to a boil until the soup turns white.

8. Add tofu and turn to low heat to simmer.

9. Simmer over low heat until the soup is white, add a little salt and pepper, and simmer for 10 minutes. Turn off the heat and add chicken essence to taste.

Tips: crucian carp should not be eaten with garlic, sugar, mustard, sea cucumber, honey, pig liver, chicken, pheasant, venison, Ophiopogon japonicus and Magnolia officinalis

Chinese PinYin : Ji Yu Dou Fu Tang