Tofu and black fish soup
material
Prepare a snakehead and a big piece of tofu.
condiments
Appropriate amount of leek, ginger 65438+ 0 tablespoon of yellow wine, a little rice vinegar, a little salt and a little white pepper.
working methods
1, scales, gills and viscera of snakehead, washed and cut into sections; Wash shallots, remove pedicels and slice ginger for later use.
2. Cut the prepared tofu into small pieces evenly and scald it with hot water. Because tofu will have astringent taste, it can be removed by scalding it with hot water.
3. Heat the wok, heat it with cooking oil, add ginger slices and shallots and saute until fragrant.
4, into the black fish section, slightly fry until the two sides are slightly yellow and discolored.
5. Boil the yellow rice wine to remove the fishy smell, add a proper amount of boiling water and a few drops of vinegar, boil it with strong fire, and continue cooking for about 10 minute with medium fire.
6. Put the tofu into the pot and continue to cook for ten minutes.
7. Finally, remove the onion and ginger slices, season with salt and pepper, and sprinkle with chopped green onion.
Tasty stewed fish head
Ingredients: silver carp 600g, yuba100g, bean curd skin100g, mushroom100g.
Accessories: oil, salt, shallot 100g, cooking wine 3g, chicken essence 3g, medlar 5g and coriander 5g.
Exercise:
1. Fish remove the body.
2. Wash the shallots into small pieces, wash and slice the ginger separately, cut the bean skin into diamonds, soak the yuba in hot water and cut into pieces, and wash the mushrooms and break them.
3. Put cold water in the pot to boil, and put the fish head, shallots and ginger into the pot; Put some cooking wine and a little sugar.
4. Bring the fire to a boil and simmer for about 15 minutes. Add bean skin, mushrooms and yuba, bring to a boil, and simmer for 10 minutes.
5. until the soup becomes thick and white, add salt to taste, chicken essence, put it in a basin, sprinkle with coriander foam, medlar, fragrant flowers and fish head soup.
Tip: It is best to stew fish head soup with silver carp, because this kind of silver carp is big and fleshy, so it should be stewed slowly.
Cow milk white crucian carp soup
material
Keywords crucian carp, tender tofu, ginger, garlic, salt, coriander, onion,
working methods
1. Scale the stored crucian carp, clean it up, and then wash it for later use.
2. Add oil to the pot. When the oil is hot, add ginger and garlic and stir fry.
3. Add crucian carp and turn to low heat for anti-frying.
4. After the fish skin becomes discolored, add appropriate amount of boiling water and pour it into the pot, then stew it for a period of time with medium fire.
5./kloc-After 0/5 minutes, add tender tofu slices and continue stewing for 5 minutes.
6. Add salt, coriander and chopped green onion.