Crucian carp tofu soup(ji yu dou fu tang )

Crucian carp tofu soup

Introduction:

"River crucian carp is tender and delicious, suitable for braised and soup. Crucian carp soup is not only delicious, but also has a strong tonic effect. The river crucian carp has the functions of invigorating the spleen and removing dampness, harmonizing the stomach, activating blood circulation and dredging collaterals, warming the middle and lower Qi. It has a very good nourishing and dietotherapy effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. The postpartum women stewing crucian carp soup can tonify deficiency and dredge milk. "

Production steps:

Step 1: buy live crucian carp, keep it quiet, eat it and kill it.

Step 2: remove the scales and viscera of crucian carp, scrape off the black membrane in the abdomen and wash.

Step 3: hot pot cold oil into crucian carp, ginger slightly fried.

Step 4: put water into the casserole and bring to a boil. Put crucian carp in the casserole and bring to a boil.

Step 5: cover with white soup and simmer for 20 minutes.

Step 6: Boil the tofu, add salt, monosodium glutamate and pepper to taste.

Step 7: Sprinkle the scallion and put it in the basin.

Materials required:

River crucian carp: 500g

Tofu: 400g

Ginger: moderate

Chives: right amount

Cooking wine: moderate

Salt: right amount

Edible oil: right amount

MSG: right amount

Pepper: right amount

Note: don't fry the river crucian carp in soup too old, otherwise the soup is not thick.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Dou Fu Tang