Milk white: coriander fish head tofu soup(nai bai se xiang cai yu tou dou fu tang )

Milk white: coriander fish head tofu soup

Introduction:

"This fish head soup can really be made into milk white fish head soup. It's neither boastful nor with milk. As long as the steps are right, it can be made."

Production steps:

Step 1: after cleaning the fish head, drain it and fry it in an underwater pan

Step 2: fry both sides of the fish head until golden

Step 3: add ginger slices and cooking wine to remove the fishy smell, and then add 1000 ml of water.

Step 4: add the tofu, cover the pan, bring to a boil, and simmer for 15 minutes,

Step 5: after 15 minutes, open the lid of the pot, the soup has become very white, turn the heat up, add the right amount of oil, and add the prepared coriander

Step 6: after flameout, add appropriate amount of salt to taste. The thick soup is white and fresh.

Materials required:

Fish head: one

Ginger slices: right amount

Coriander: moderate

Tofu: right amount

Salt: right amount

Oil: right amount

Note: when cooking soup, the water must go down to the edge of the pot, so that the soup will turn white. Don't put salt so fast in the process of cooking. If you put salt at this time, the protein precipitation soup can't turn milky white, so put salt at last.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Nai Bai Se Xiang Cai Yu Tou Dou Fu Tang