Whether the fish head soup is done well or not is related to the seasoning. Some people are more confused, do not know whether it is good to put vinegar. In fact, putting some vinegar has the effect of enhancing the flavor! Next and I look at the practice of fish head stewed tofu!

Fish head stewed tofu with what tofu

General stewed sea fish with old tofu, freshwater fish with tender tofu.

In fact, both kinds of tofu can be, according to their own preferences to choose. Young tofu stew is easy to break, but very tender; old tofu stew is not easy to break and fragrant, but not tender.

Supplement:

Fish is very nutritious, therapeutic effect can not be underestimated, and different types of fish health care functions are different, so often become the main ingredient of many beautiful soup. As a simple example, carp has a spleen and stomach, diuretic swelling, cough and asthma, heat detoxification and other functions, it will be it and winter melon, white onion soup serving, can reduce the symptoms of edema; and if it is with a little Sichuan shellfish cooking, can play an anti-inflammatory role, the treatment of coughing and asthma.

Fish head stewed tofu need to put vinegar

put vinegar flavor a little better.

Many people in the stewed fish head, fish head are not processed in a hurry to the pot. The freshness of the fish soup, fish head of the flavor of course not so simple to cook out. To be able to fish soup thick and fish head flavor, these two aspects of the fish head in the pot before cooking have a corresponding key step.

Accordingly, if you want to fish head flavor, there is a key step before the fish head in the pot to cook. The reasoning here is the same as making chopped pepper fish head. Marinate the fish head with salt rub, and then coated with a layer of chopped pepper water, marinate for 10 minutes, this is actually to remove the fishy flavor, you can also use wine, green onions, ginger. This can not only make the fish head eat without fishy taste, but also can change the fish head bone looseness makes the soup better into the fish bone, so the fish bucket is more flavorful. Below I will share with you the specific steps of a fish head stewed tofu.

1, a little marinade can be fried in the pan.

2, fry until both sides of the golden brown, you can add the ready onion and ginger burst incense.

3, pour boiling water, turn on high heat and simmer for 5 minutes, then turn to medium live and simmer for 15 minutes.

4, add the tofu, the right amount of salt and vinegar, and then big guys stew for 8 minutes.

5, after stewing, add wolfberry, then add a little chicken essence, you can get out of the pot.

6, out of the pot with some parsley.

1, fish head washed, split in half from the center

2, the pot of oil burned to 7% heat, fish head pieces into the pan frying until slightly charred on both sides

3, will be the fish head to one side of the pot, put onion, ginger slightly burst, injected into the 4 bowls of hot water, in order to not have over the head of the fish is appropriate, cover the large fire cook to boil, and then change to medium-small fire to cook for ten minutes until the soup is milky

4, will be cut into blocks of tofu into the medium heat and cook for about 5 minutes, seasoning salt, chicken powder, pepper can be

Cooking tips

1, in the frying fish before the bottom of the pan rubbed with ginger, pour a little oil, so that the fish is not easy to stain the bottom.

2, frying time do not rush to turn over, one side of the fried golden brown and then turn over to fry the other side. (If you are afraid of the fishy smell, add a tablespoon of cooking wine and a few drops of vinegar after frying, cover the pot for a few seconds and then lift the lid to remove the fishy smell.)

3, add the water and be sure to add enough boiling water at one time. The fire must be up to the point that the soup will be thick and white.