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

Fish head and tofu soup

Introduction:

"Yutou tofu soup" is a home dish with rich nutrition and delicious taste, and it is easy to make. Fish and tofu together to eat is very conducive to the absorption of nutrients, and make the soup taste delicious, fragrant but not greasy. [fish meat]: it contains a lot of protein, and it is all complete protein, and the amount and ratio of essential amino acids in protein are most suitable for human needs, so it is easy to be digested and absorbed by human body. Bean curd: as a food with both food and medicine, it has many functions, such as supplementing qi and tonifying deficiency. Often eat tofu can protect the liver, promote metabolism, increase immunity and detoxification. [suitable crowd]: tofu contains more calcium, while fish contains vitamin D. if you eat them together, the absorption rate of calcium can be increased many times with the help of vitamin D in fish. Therefore, this soup is especially suitable for middle-aged people and teenagers. "

Production steps:

Step 1: wash the fish head, remove the gills and scales, and cut in half.

Step 2: heat the pot and wipe the bottom with ginger. (so the fish doesn't stick to the pan)

Step 3: put oil in the pan, add fish head and fry until both sides of fish head are golden.

Step 4: add water to the casserole to avoid fish head.

Step 5: bring to a boil over high heat, change to low heat and cook for 15 minutes until the soup is milky white.

Step 6: put in the bean curd and stir it gently. Bring to a boil over high heat and simmer over low heat for 10 minutes. Add salt and white pepper to your taste. Take out the pot and sprinkle with coriander.

Materials required:

Silver carp head: moderate amount

Tofu: right amount

Ginger slices: right amount

Pepper: right amount

Refined salt: right amount

Edible oil: right amount

Note: fish head tofu soup with fish to do soup, fish head need to be fried first, and then poured into boiling water to stew, the soup will be milky white, and the soup taste strong. The cream color of the soup is the result of the full mixing of oil and water. Fish and tofu together to eat is very conducive to the absorption of nutrients, and make the soup taste delicious, fragrant but not greasy.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Yu Tou Dou Fu Tang