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

Fish head and tofu soup

Introduction:

"This soup is especially suitable for middle-aged people and teenagers. 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 can be increased many times. The combination of fish head and bean curd: fish head is rich in glial protein, low in fat and heat, which can strengthen the spleen and replenish qi, warm the stomach, beautify and moisten the skin; bean curd is rich in protein and calcium, which can clear away heat and moisten dryness, generate fluid and detoxify, and reduce blood lipid. Stewing fish head and bean curd into soup can not only warm the body and brain, but also make the skin moist and delicate. "

Production steps:

Step 1: prepare fish head, tofu and ginger

Step 2: sit in the pan, heat the pan, add proper amount of oil, heat the oil, and then put the fish head into the pan

Step 3: put the ginger slices into the pot

Step 4: after the fish head is fried yellow, open the fire, add the boiled water and salt

Step 5: bring to a boil over high heat, change to low heat and cook for 15 minutes until the soup is milky white. Put in the tofu and stir it gently. Bring to a boil over high heat and simmer over low heat for 5 minutes

Materials required:

Grass carp head: 1

Tofu: 4 yuan

Salt: right amount

Ginger: moderate

Scallion: right amount

Oil: right amount

Precautions: 1. To make soup with fish, you need to fry it in oil first, and then pour it into boiling water to stew it. The soup will be milky white with strong flavor. 2. The cream color of the soup is the result of the full mixing of oil and water. 2. It is not recommended to pour milk or milk powder into the soup. In this way, when cooking the soup, it will foam and affect the quality of the soup. 3. In daily soup making, the color of soup is not milky white. It mainly depends on the protein content of raw materials

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Tou Dou Fu Tang