Nutritional benefits:
1, blackfish is rich in high-quality protein, easy to digest and absorb, often eat, can supplement the nutrition, enhance the ability to resist disease.
2, for the weak, or postoperative patients, drink more blackfish soup, the body is very complementary, the wound healing is also very good.
3, for women in labor, blackfish soup can be to lactation milk.
4, blackfish is also very good for the intellectual development of small children, can be brain-healthy.
This blackfish tofu soup is suitable for both young and old, up to old, down to small, can be said to drink everything!
Blackfish tofu soup recipe:
Raw materials: 1 medium blackfish, 1 box of lactone tofu.
Accessories: 10 dried red dates.
Seasoning: 1 green onion, 3 slices of ginger, two star anise, 5-6 peppercorns, 1 teaspoon of vinegar, 1 teaspoon of salt, 1/4 teaspoon of sugar, a little sesame oil, oil. Methods:
1, remove gills and guts from blackfish, clean, dry and set aside. 2, boil a kettle of boiling water and set aside
2, pour a moderate amount of oil into the pot, add pepper, stir-fry over low heat until the color of the pepper darkens, remove from the pot, put the fish into the pot, pan-fry over high heat until both sides are golden brown, add green onion slices, ginger slices and star anise
3, keep the heat on high and pour in boiling water, not exceeding 2cm of the body of the fish. The fish is not over 2cm, boiling water in the pot immediately stirred out light milky soup
4, add cleaned dried jujubes, cook over high heat for 10 minutes
5, pour a teaspoon of vinegar, tofu out of the box, cut into chunks, put into the pot, and then cook for another 10 minutes until the soup is creamy white
6, and finally mix in a little sugar, season with salt, sprinkle in chopped green onion, turn off the heat, point a little
Cooking tips:
1, pepper anise is to flavor the fishy with, if you mind, or to the patient maternal soup, can not be used, to the patient maternal use, onion and ginger should also be used sparingly.
2, add a small spoon of vinegar (white vinegar, rice vinegar can be), that can be flavored to fishy, but also to promote the soup white.
3, add a little sugar, can enhance the fresh flavor of the soup.
4, blackfish soup is best not to cook too long, so as to avoid the loss of nutrients, and, if you cook too long, fish head Chai old can not eat. Basically cook 20 minutes can be, soup fresh meat tender.
Although, the soup taste as good, but, milky soup in any case in the appearance and flavor are better! Not only is the flavor more mellow and fresh, and looks more appetizing, how to burn a milky soup:
1, the fish must be fried on both sides, if you don't mind, it's best to use lard to fry, more flavorful and milky effect is better.
2, the pour must be boiling water, and pour boiling water must be a large fire, so that at a sufficient temperature, water and milk to produce a creamy effect.