How to make delicious fish head tofu soup? I think there are two things that chefs and housewives will agree with.
First, the choice of fish head. First choose fresh bighead or silver carp head. Because these two kinds of fish heads have more fish and are thicker. If you really don't have these two kinds of fish heads, you can also choose big fish heads weighing more than 5 kg, such as grass carp and carp. But the taste of the finished product is not as good as that of bighead carp and silver carp. According to scientific research, fish heads are rich in lecithin and unsaturated fatty acids. Eating fish head regularly, vitamin A, vitamin D and vitamin K can resist human aging, reduce blood fat, strengthen brain and maintain beauty. In addition, fish head soup tastes delicious, so more and more people who pay attention to health like to drink this soup.
Second, the choice of tofu. There are many kinds of tofu, which can be divided into south tofu and brine tofu from the production method. These two kinds of tofu have their own characteristics. Brine tofu has less water content than south tofu, and its taste is hard, but it has a strong bean flavor and a yellowish color. Brine tofu is suitable for frying, frying and frying, and making buns, such as home-made tofu, stuffed tofu, tofu balls and tofu buns. South bean curd is light in taste, high in water content, soft and white, and suitable for cold salad, stew, roast and soup. Such as onion mixed with tofu, preserved egg tofu, crab yellow tofu and so on. South tofu is the best choice to make fish head tofu soup. If there is no south tofu, you can also use brine tofu. Tofu must be fresh tofu made on the same day. Take it home and put it in the refrigerator in time.
Let's share the practice of fish head tofu soup and see how to make a delicious fish head tofu soup.
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Making a tutorial
Fish head tofu soup
Features: the soup is fresh and fragrant, nutritious, oily and smooth.
Ingredients: Big Fish Head 1 Chunnan Tofu 1 Chunk.
Seasoning: onion ginger cooking wine salt pepper monosodium glutamate soup or hot water coriander lard.
production process
Step 1. Remove gills and fishing lines from the fish head, split the fish head in two from the bottom with a knife, remove fish teeth, wipe the black film in the fish belly with a rag, rinse the fish head with clean water to control moisture. Rub a little salt on it.
Step two. Cut onion into sections, slice ginger, wash coriander, control moisture, and chop. Cut the south tofu into pieces, soak it in hot water and add some salt to the water.
Step three. Make a pot, heat the pot, rub the bottom of the pot back and forth with ginger several times, continue to heat the pot, and pour in the right amount of lard. When the oil temperature is 70% hot, put the fish head in the pot with the split position facing upward. The fire fried into golden brown. After the shape is determined, turn it over, add ginger slices and green onions, slowly pour cooking wine along the pot edge, and turn on the fire.
Step four. Pour enough broth/hot water, drop a few drops of balsamic vinegar, and burn directly on high fire for 15 minutes. At this time, the color of fish soup will gradually turn white.
Step five. Add the soaked bean curd into the fish soup, stir gently, and cook over medium heat for 15 minutes after the soup boils. When the soup turns milky white, add proper amount of salt, pepper and monosodium glutamate, then add coriander and drop a few drops of sesame oil.
Summary of making skills of fish head and bean curd soup;
1. The treatment of fish head is very important. The black membrane in gills, fishing lines and abdomen of fish must be removed. This is the key to remove the fishy smell. This is very important, remember!
2. Putting salt on the fish head can prevent oil from spilling when frying fish, and wiping the bottom of the pot with ginger can prevent the pot from sticking when frying fish.
3. Fried fish head with lard can increase the flavor of fish soup, and the taste of the finished product is better than that of fish fried with vegetable oil.
4. Soups made from pig bones, old hens and animal bones can make the soup richer and smoother.
Add enough soup at a time, don't add water in the middle, or the soup will become weak. Fire will consume a lot of water most of the time, remember!
6. Tofu is tender and should not be added too early. Add tofu 15 minutes before the fish soup is cooked, and stir gently after it is cooked.
label
Fish head tofu soup is simple and easy to get. This soup is delicious and nutritious. As long as you follow the above steps and techniques, you can make a good soup with the taste of a hotel chef. Of course, these method steps are for reference only. As long as you do more, practice more, and make soup that suits your taste is the ultimate goal. It's cold, stew a fish head tofu soup for your family!