Salmon has high nutritional value and good cholesterol-lowering effect, and can also prevent cardiovascular and cerebrovascular diseases and diabetes. Salmon head can be used to make fish head tofu soup or other fish heads, and the taste will be very fresh.

Yisange fish head tofu soup

Salmon can reduce blood lipid and cholesterol, and can prevent diabetes and cardiovascular diseases. Tofu will taste better if it is scalded first and the smell of beans is removed.

material

Salmon head tender tofu (lactone tofu) ginger cooking wine salt

working methods

1: Wash the salmon head and slice the ginger.

2: Boil the water in the pot and turn to a low heat. Cut the tender tofu in the middle and blanch for about 2 minutes. Take it out and cut it into small pieces.

3: Put the fish head into the soup pot, add water until the fish head boils, add ginger and cooking wine, turn to low heat and cook for about 10 minute, add tofu and salt for about 5 minutes.

Second, fish head tofu

The formula is nutritious, delicious and rich in lecithin and unsaturated fatty acids necessary for human body. It is good for reducing blood fat, strengthening brain and delaying aging.

material

Fish head, tofu, onion, ginger slices, pepper, cooking wine, broth (no clear soup), salt, monosodium glutamate, vinegar.

working methods

1. Cut the tofu into pieces and rinse it with water immediately (put two spoonfuls of salt in the water).

2. Wash the fish head and cut it into pieces, then add a little oil to the hot pot and add ginger, onion and pepper in turn. Finally, after frying the fish heads on both sides until golden brown (there are many fish heads this time, so they are only slightly fried), add tofu, sprinkle some cooking wine and vinegar.

3. Then pour in the stock (I use thick soup treasure instead) and simmer for about 25 minutes. When the soup is a little pale, add salt and monosodium glutamate to taste, and finally sprinkle with chopped green onion to serve.

Third, fish head tofu soup

material

1 fish head, 2 pieces of tofu, 2 shallots, 2 parsley, 1 ginger, 20ml oil, 1 teaspoon salt,12 teaspoons chicken essence, 10ml wine.

working methods

1, wash the fish head and cut it in half, cut the tofu into small cubes, slice the ginger, and cut the parsley and onion.

2. Heat oil in a pan, saute ginger slices and onion slices, add fish head and fry for a while, add wine and fry until the fish head is golden yellow.

3. Pour water into the fish head, cover and cook over high heat, and turn to medium-low heat to cook until the soup is milky white.

4. Add tofu blocks and stir gently. After boiling, add salt and chicken essence to taste, add coriander and chopped green onion, and take out.