There are also great differences in soup-drinking habits between the north and the south of China. The southern region likes to drink bone soup, and the soup base is mostly yellow and greasy, while the soup in the northern region is light in taste, such as egg and tomato soup and seaweed soup made by ourselves. The southern region likes to drink soup before meals, while the northern region likes to drink soup after meals. Today, we will introduce the classic bean curd soup and fish head bean curd soup in southern China. Let's take a look at the method of this bowl of fish head tofu soup and how to make it delicious.
Prepare fish head, tofu, white pepper and fragrant lai, and gradually make this bowl of exquisite fish head tofu soup with story background.
Exercise:
Wash the fish head first, fry it in the pot, then take it out and cook it quickly in cold water. When collagen and water dissolve each other, the soup becomes milky white. After the ginger and onion are cut, the ginger is slightly cut, the onion is cut into sections, the water is boiled, and the best seasoning is poured after the water is boiled.
Heat the vegetable pot, then add the oil, fry the fish in the pot for a while, then take it out and put it in the freshly cooked water. Next, we will gradually solve the problem of tofu. In the case of cutting tofu, you must keep the tofu beautiful and generous. Hold the tofu with a sharp knife first, and then cut it, so that the cut tofu will not be fragile and look better. Put two halves of seasoning in the pot, add a little salt and cook for 20 minutes. After cooking, it will turn into Chili, which is fragrant.
Anyone who has drunk fish head tofu soup knows that this soup is as white as milk, and it is not too difficult to make such a white soup. The trick is to fry the fish head in the pot for a while, so the first step is the most important part of all soups, and frying the fish head in a hot pot to cool the oil can also remove the fishy smell of the fish head and make the soup more delicious.