What kind of tofu should be used to stew fish soup?

1. What kind of tofu should be used to stew fish soup?

What kind of tofu should be used to stew fish soup? There are no strict requirements for this, but in South China, Tofu is tender and suitable for roasting, stewing and making soup. Northern tofu is suitable for roasting, frying, pan-frying and making soup. Tofu lacks the essential amino acid methionine. When cooking, it is combined with other meat and egg foods to make a dish, which can greatly improve the utilization of protein nutrition in tofu.

2. How to make tofu and fish soup

Ingredients are prepared, 1 fish, 1 piece of tofu, appropriate amount of pork, onion, ginger, pepper, Huadiao wine and appropriate amount of salt.

Method steps: clean the fish, clean it and dry it with kitchen paper.

Cut the ginger into shreds, cut the green onion into sections, add a little salt and cooking wine to the meat filling and marinate for a while.

Add an appropriate amount of oil to the pot, add shredded ginger and stir-fry over low heat, then fry over high heat for 20 seconds and turn over.

Add Huadiao wine, add the meat filling, add an appropriate amount of water to cover the fish, add a little salt, and bring to a boil over high heat.

Then add the chopped tofu, continue to boil, add pepper, then add chopped green onion and serve.

3. The benefits of eating fish and tofu together

First of all, the proteins in fish and tofu are incomplete. The protein of tofu lacks methionine and lysine, which are more abundant in fish. The protein of fish contains less phenylalanine, but the content of tofu is higher. The combination of the two can complement each other.

Secondly, eating fish and tofu together can play a greater role in promoting the body's absorption of calcium in tofu. Although tofu contains a lot of calcium, eating it alone is not conducive to human body absorption. Fish has certain biological activity and can increase the human body's calcium absorption rate by more than 20 times. Therefore, it is good for children who are prone to rickets, women and the elderly who are prone to osteoporosis to eat more fish and tofu.

In addition, fish contains more unsaturated fatty acids, and tofu protein contains a large amount of soy isoflavones. Both of them have the effect of lowering cholesterol. Eating them together is very helpful for the prevention and treatment of coronary heart disease and cerebral infarction. . How to eat: There are many ways to eat it. Among them, fish head and tofu soup is more common and easy to make: fry the fish head before adding it to the pot, then add water and stew it with tofu. When cooked, the soup is milky white and thick like fresh milk. The tofu is smooth and tender and not greasy when eaten. If you are a woman, you can choose crucian carp and tofu, which can also have a beauty effect.

Methods to enhance the freshness and remove the fishy smell of stewed fish soup

1. If it is a whole fish stew, you can lightly fry both sides of the fish first, then add ginger after the fish is fried. , stir-fry the cooking wine until fragrant. Add cold water and bring to a boil over high heat. Do not flip the fish before the water boils. Simmer over low heat until the soup turns white, add a little vinegar, add salt and chicken essence before serving, and sprinkle with chopped green onion.

2. If you are using fish fillets to make fish soup, you can first sauté the ginger slices with oil, add cooking wine, and add cold water. You must wait until the water boils before adding the fish to the pot.

3. If you don’t have ginger at home, you can use coriander instead. The method is to fry both sides of the fish until slightly brown, put it in cold water and boil it, then put a few coriander sticks in it, and after cooking, take out the coriander.

4. Add accessories. For example, king oyster mushrooms and other mushrooms have the effect of increasing flavor and freshness. The flesh of king oyster mushrooms is thick, crisp and tender, and has a light almond aroma.

5. Fry the fish head and tail in oil until golden brown. Take out the fish head and split it in the middle with a knife. Real diners know that the essence of fish lies in the brain, so fry the fish whole first. In order to prevent the loss of fish brain fluid during frying, put the chopped fish head into the pot and use high heat to "top" the fish brain out, which can make the soup delicious and nutritious.

6. Use stock instead of water to make fish soup. This is also one of the techniques to make the fish soup thick and white in color and taste fresh and pure.

Home-style recipe for stewed fish soup

1. Winter bamboo shoots and fish soup

Ingredients: 30 grams each of winter bamboo shoots, pickled vegetables, and fatty meat, 1 yellow croaker (approx. 500 grams), appropriate amounts of onions, ginger, peanut oil, sesame oil, clear soup, cooking wine, pepper noodles, salt and MSG.

Method: Heat the peanut oil in a pot, add the fish and fry for a moment on both sides, then add clear soup to the pot, add winter bamboo shoots, pickled vegetables, sliced ??meat, yellow croaker and seasonings, bring to a boil first, and then Switch to a slow fire for 15 minutes, then switch to a strong fire to bring to a boil. Remove the green onions and ginger, sprinkle with MSG and pepper noodles, and drizzle with sesame oil. Serve.

2. Yellow croaker soup

Ingredients: 200 grams of pure yellow croaker meat, 3 grams of minced green onions, 50 grams of tender bamboo shoots, 5 grams of green onions, 25 grams of cooked pig fat, Shaoxing wine 15 grams, 10 grams of cooked ham, 4 grams of refined salt, 1 egg, 3 grams of MSG, 10 grams of ginger juice, 450 grams of clear soup, 3 grams of minced ginger, 60 grams of wet starch, and 75 grams of cooked lard.

Method: Set the wok to medium heat, add 25 grams of cooked lard, add in green onions and minced ginger, stir-fry until fragrant, add fish fillets to the pan, add Shaoxing wine, ginger juice, clear soup, and minced bamboo shoots , refined salt, and pork fat slices are boiled, skim off the foam, add MSG and wet starch to thicken the soup, pour in egg liquid and 50 grams of cooked lard, mix evenly with a spoon, put it in a soup plate, and sprinkle with chopped green onion, Cooked ham mince, that's all.