Fish head and tofu soup(yu tou dou fu tang )

Fish head and tofu soup

Introduction:

"Tofu contains a lot of calcium, while fish contains vitamin D. if you eat them together, with the help of vitamin D in fish, the absorption rate of calcium in human body can be increased many times. Therefore, this soup is especially suitable for middle-aged people and teenagers. "

Production steps:

Step 1: turn on the ignition, wipe the pan with ginger and turn off the fire.

Step 2: spread the fish head in the pot and then open fire. Wait for the pot to heat up slowly (Note: don't add oil first, because this step is to dry the water on the surface of the fish head with the heat of the pot, so that it won't explode after a while, and the pot won't explode badly, and the oil won't spray everywhere. The skin of the fish can also be preserved well, and it won't take off because of the high temperature). When the water on the surface of the fish is almost dry, take it up first.

Step 3: add oil in the pan and saute a few pieces of ginger.

Step 4: put the fish head in and fry it for several times. If there is no blood on the surface, it's OK.

Step 5: add enough water and a little cooking wine to boil.

Step 6: cut tofu into small pieces (soaked in salted water in advance) and cook them together.

Step 7: turn to medium heat for 1 hour.

Step 8: add your favorite vegetables or sprinkle some parsley with salt.

Materials required:

Fish head: one

Tofu: two pieces

Cai Xin: 8 Liang

Salt: a spoonful and a half

Cooking wine: a spoonful

Note: when frying fish head, you can first dry the water on the surface of fish head in the pan without oil, and then fry it. In this way, you can avoid the severe frying of oil in the process of frying fish head

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Tou Dou Fu Tang