Kelp tofu crucian carp soup(jia ting ying yang yang sheng liang tang hai dai dou fu ji yu tang )

Kelp tofu crucian carp soup

Introduction:

"Kelp and tofu are popular in Japan, which is regarded as" the elixir of immortality ". Scientific research has confirmed that Japanese women almost do not suffer from breast cancer, and some elderly people do not have eyes, backs and clear minds. One of the reasons is that they often eat seaweed like tofu and kelp together. Kelp is a kind of vegetable with high nutritional value. Tofu is also rich in nutrients. It contains saponins, which can inhibit the absorption of fat, promote the decomposition of fat, and prevent the production of peroxides in arteriosclerosis. However, saponin will cause iodine deficiency in the body, and kelp is rich in iodine necessary for the human body. Therefore, both of them can eat together to excrete more saponin in tofu, which can make iodine in the body in a state of balance. Kelp tofu crucian carp soup is a delicious nutritious soup. The perfect combination of kelp tofu and the nutrition of crucian carp makes the meat tender and sweet. This soup is not only nutritious, but also delicious

Production steps:

Step 1: wash kelp, slice or silk; cut chives into sections; slice tofu.

Step 2: remove the scales, gills and viscera of crucian carp, and wash them. Note: the black membrane in the belly of crucian carp needs to be removed, otherwise it will be very fishy.

Step 3: add water to casserole, add a few slices of ginger and bring to a boil.

Step 4: in the process of boiling water, fry the crucian carp in the oil pan. After the fish is put in, don't move it. Let the fish fry for a while, and then turn it over. Otherwise, the skin will fall off and affect the appearance. Fry one side of the fish well, then turn it over and fry the other side.

Step 5: put the fried crucian carp into the casserole of boiling water, bring it to a boil over high heat, and simmer slowly over low heat for 20-30 minutes. (according to your spare time)

Step 6: put kelp in the stewed soup with milk white, bring it to a boil over high heat, and change to medium heat for about 10 minutes.

Step 7: put the bean curd in and bring to a boil over high heat, then cook for another 2 minutes, add some refined salt.

Step 8: finally put the chives in, add chicken essence and pepper, and bring to a boil, then turn off the heat.

Materials required:

Crucian carp: moderate

Kelp: right amount

Tofu: right amount

Chives: right amount

Ginger: right amount

Refined salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Edible oil: right amount

Note: due to the current global water pollution, kelp is likely to contain arsenic, so it should be soaked in water for 2-3 hours before cooking, and the water should be changed once or twice in the middle. But do not soak too long, not more than 6 hours at most, in order to avoid excessive loss of water-soluble nutrients. Don't drink tea immediately after eating kelp, and don't eat sour fruit immediately. Patients with hyperthyroidism should not eat kelp. Pregnant women and nursing mothers should not eat more kelp. This is because the iodine in kelp can enter the body of fetus (infant) with blood circulation, causing thyroid dysfunction of fetus (infant). In order to ensure the fresh and delicious kelp, it can be boiled with water for about 15 minutes, and the time should not be too long. Don't put other seasonings in the soup, especially large ones. Be sure to keep the original flavor. When cleaning up most fish, you must remove the gills and the contents of the belly and wash them clean (I keep the fish bubbles and seeds), especially there should be no black film in the belly, otherwise it will be fishy. After the soup is ready, it's best to drink it while it's hot. Only in this way can the soup taste delicious and not very fishy. Put tofu in fish soup, do not put frozen tofu, because there is no fat in fish soup itself, and the taste of frozen tofu will affect the taste of fish soup itself. If you want the soup to appear milky white, it's better to fry the crucian carp; if you want to drink more fresh and sweet crucian carp soup, you don't need to fry the crucian carp, wash it directly and put it in.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Ting Ying Yang Yang Sheng Liang Tang Hai Dai Dou Fu Ji Yu Tang