More than one fish to eat(yi yu duo chi zhi lu yu shen jia dou fu tang )

More than one fish to eat

Introduction:

"[gourmet's cutlery] my one and a half moves --" anatomy and application of sea bass "the value of sea bass Tofu Soup for the third time of sea bass eating [gourmet's cutlery] makes the value of sea bass appear and makes the taste of food unlimited. [cutlery of gourmet food secret book] my half skill, anatomy and application of sea bass, will use graphic method to describe the killing of sea bass in family cooking, decomposition of fish body, operation of various dishes, and reasonable configuration of cooking according to the meat quality characteristics of each part of sea bass, so as to adapt to the small family or three generations of the same age, diversified taste, fewer but better dishes, and five tastes Color with healthy food concept of urban diet, realize the goal of resource integration, scientific quantification, one fish to eat more, conform to the public, food without residue, healthy life... Family perch three to eat, perch fish head body frame bone application: perch because of its meat without spines, meat fat, muscle fiber delicate, fresh and tender and popular, family women often take its meat for infants, pregnant women, young children Children, the elderly, the infirm and the convalescent patients, cook all kinds of nutritious delicacies. Fish bone is often ignored because of its quantity and quality. You don't know that this humble fish head and body frame bone can cook creamy soup comparable to the whole fish. Its nutritional value is due to its fish head and body frame bone directly exposed to the high temperature rolling heat flow, which is easy to exchange nutrients in fish bone bone and bone marrow The soup is not inferior to the nutritional value of the whole fish... Dish naming: the name of "bass worth bean curd soup" is named according to its food material name, cooking method and the value of fish bone. Dish features: 1, soup less fishy (because the fishbone no skin, no fat fishy). 2. The color of the soup is milky white, fresh and refreshing (little different from the whole fish cooking). 3. It is rich in nutrition and high in calcium content. Now I'm going to share with my relatives the illustration of my skill, the anatomy and application of sea bass, the value of sea bass in bean curd soup, which is the third choice of sea bass. I hope it will be helpful to my relatives in kitchen operation and family kitchen economy! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: food processing: processing method of perch body frame bone.

Step 2: cut the tofu into a 15mm square with a knife, and then rinse it with water. Use a knife to loosen the ginger slices, wash the scallions and remove the inch scallions.

Step 3: cooking method: Pan drizzle onion and ginger to stir fry.

Step 4: when the oil temperature is 70%, add the bass head skeleton.

Step 5: fry the skeleton of bass head until the meat protein solidifies and changes color.

Step 6: add enough water. (Note: sufficient water must be added at one time.)

Step 7: cover the pot and boil the fish soup white and thick over high fire.

Step 8: after the fish bone soup is blanched, add the fat tofu and salt.

Step 9: cover the pot and bring to a boil over high heat for a while to make the tofu taste good.

Step 10: after the bean curd is slightly flavored, add appropriate amount of pepper and monosodium glutamate to taste, and sprinkle a little scallion when out of the pot.

Step 11: [gourmet's secret book of knife work] my one and a half moves "bass anatomy and application 1" - finished picture of "bass worth bean curd soup".

Step 12: Note: [gourmet's secret book of knife work] my one and a half moves "bass anatomy and application 1" bass eat more cooking method, will continue to edit into a log or menu upload, please pay attention, thank you!

Materials required:

Skull and frame bone: 1

Inner fat tofu: 1 box

Chives: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Pepper: right amount

Cooking oil: right amount

Note: the nutritional value of perch and the processing method of eating more than one fish and slicing fish. http://home.meishichina.com/space-174220-do-blog-id-331460.html

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yi Yu Duo Chi Zhi Lu Yu Shen Jia Dou Fu Tang