Crucian carp tofu soup(ji yu dou fu tang )

Crucian carp tofu soup

Introduction:

"The meat of crucian carp is tender and sweet, with high nutritional value and less fat. Crucian carp is of high medicinal value. It is sweet, smooth and warm in nature. It enters the stomach and kidney. It has the functions of harmonizing and tonifying deficiency, removing dampness and diuresis, tonifying deficiency, warming the stomach and eating, and tonifying vital energy. In particular, live crucian carp boiling soup has incomparable effects on milk. Tofu: rich in protein, and tofu protein is a complete protein, not only contains eight essential amino acids, and the proportion is close to human needs, high nutritional value; tofu contains phytoestrogens, can protect vascular endothelial cells from oxidative damage, regular eating can reduce the damage of vascular system, prevent osteoporosis, breast cancer and prostate cancer, is a good choice The protective agent of menopausal women; the rich soybean lecithin in tofu is beneficial to the growth and development of nerves, blood vessels and brain; soy protein can reduce blood lipids just perfect, protect vascular cells and prevent cardiovascular diseases; tofu is also good for curing, reducing weight and delicate skin after disease.

Production steps:

Step 1: prepare materials.

Step 2: remove viscera, scales and gills, wash and dry, marinate with cooking wine and salt for 10 minutes.

Step 3: cut tofu into 1cm thick cubes.

Step 4: heat the wok, apply ginger in the wok to prevent sticking, and then pour oil.

Step 5: fry the crucian carp until golden on both sides.

Step 6: add enough boiling water, add some scallion and cooking wine. Cover and bring to a boil. Turn to low heat (if you want the soup to be white, cook it over high heat for 10 minutes). Cook it over low heat for 40 minutes. The fish soup is milky white.

Step 7: add tofu and cook for 5 minutes. Season with salt, pepper, chicken essence and coriander.

Step 8: a good soup for calcium.

Materials required:

Crucian carp: 1

Tofu: 1 piece

Ginger: 6 tablets

Onion: 2 segments

Peanut oil: right amount

Pepper: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Salt: right amount

Note: first, when frying fish, the pot should be hot enough to put the fish into the pot. When frying, the fish should be fried slowly. It is necessary to fry the fish thoroughly. Only in this way can the soup be milk white and the fish can not be rotten. Second, after the fish is fried, the water that rushes into the pot must be boiling water. If cold water is added, it is difficult to make white soup At the beginning, make sure to boil for 10 minutes before turning to medium or low heat, so that you can make white soup.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Dou Fu Tang