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Recipe to cook an authentic Japanese flavor in a simple way: Salmon Head Tofu Miso Soup

Author\Live life as you wish

Recently, my dad often complained to me that I cooked everything for the two little ones. Although the truth of this sentence is 99.9%, but still That 0.01 is for him~ so I must deny it completely!!!

Although... when I heard it, my psychological OS was actually... nonsense~ "How can Guchirou compare with Xiaoxianrou?" Haha ~

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After being trained by their grandma, Xiaoxianrou and Xiaocutie love to eat salmon heads. When they were shopping for food, they looked at the salmon heads and bought them home because they had very weak brain waves. ~~

Preparation materials:

Salmon head tofu, chopped green onions, kelp kelp sprouts, miso

▲Cut kelp into about 10 cm After that, make the soup first (it will be better if you have bonito flakes). After boiling for 30 minutes, pick up the kombu~~~ (don’t throw it away!!!)

▲While the kombu is cooking ~Blank the salmon head guan

▲Put the salmon into the kombu soup and boil for 10 minutes. Then add the tofu

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▲Put an appropriate amount of miso on a large spoon and stir to dissolve ~ slowly blend into the soup ~

Do not throw it all into the soup ~ it is easy to stir If it doesn't fall apart, it's easy to make the tofu tattered. Continue to simmer on low heat for 10 minutes and then simmer.

▲Before serving, sprinkle the kelp sprouts and chopped green onion~~Dengdeng~It’s done! After it was served, Neil ate the eyes of the fish and almost all the fish skin was eaten by Sophie. Please~~~Your mother needs collagen more than you all~

The kelp just picked up ~Use a bamboo skewer to make a skewer~ Then you can throw it into the braised pork and braise it together~~ Stingy housewives must not waste it. After it is cooked~ it is the kelp that little fresh meat loves again.

Live your life as you wish. Authorized reprint. Original source [Study. Soup] Salmon Head Tofu Miso Soup~~