How can you make a good fish head tofu soup? I think there are two things that chefs and housewives will agree on.
First, the choice of fish head. Fish head should first choose fresh bighead carp head or silver carp head. Because these two kinds of fish head fish meat is more and thicker. If you don't have these two kinds of fish head, you can also use more than 5 pounds of fish head, such as grass carp, carp. However, the finished product does not taste as good as bighead and silver carp. According to scientific research, fish head is rich in lecithin and unsaturated fatty acids. Vitamin A, vitamin D and vitamin K. Regular consumption of fish head can resist the aging of the human body, lower blood lipids, brain health and skin care effects. Coupled with the delicious flavor of fish head soup, so more and more people who pay attention to health care like to drink this soup.
Second, the choice of tofu. There are many types of tofu, from the production method is divided into southern tofu and brine tofu. The two kinds of tofu have their own characteristics, brine tofu water content is relatively small compared to the southern tofu, eat relatively hard, but the soybean flavor is very strong yellow color. Marinated tofu is suitable for frying, stir-frying, deep-frying, and making fillings such as homemade tofu, stuffed tofu, tofu balls, and tofu buns. Southern tofu has a lighter soy flavor, high water content, soft and white, suitable for cold, braised, roasted and soup. Such as small onion with tofu, skin egg tofu, crab tofu, etc.. When making fish head tofu soup, you can choose the southern tofu is preferred. If you don't have any southern tofu, you can use marinated tofu. Tofu has to be made fresh on the same day, get home in time to put in the refrigerator to chill.
The following to share the practice of fish head tofu soup, see how to make a good fish head tofu soup.
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Making Tutorial
Fish Head Tofu Soup
Features: Soup fresh and flavorful aroma overflowing rich in nutrients oily and tender
Main ingredients: large fish head 1 South tofu 1 block
Seasoning: scallions ginger wine salt pepper powder MSG soup or hot water parsley lard moderate amount
Making process
Steps 1. Fish head to remove the gills, remove the ichthyotic line, with a knife to the head of the fish from the bottom of the one to split in two, to remove the teeth of the fish, the fish abdomen Black membrane with a rag rub clean, rinse the fish head with water and control the water. Rub with a pinch of salt.
Step 2. Cut scallions into pieces, slice ginger, and rinse and dry cilantro. Cut the bean curd into cubes and soak in hot water with a pinch of salt.
Step 3. Make a pot, heat the pot, rub the bottom of the pot back and forth a few times with ginger slices, continue to heat the pot, pour in the right amount of lard, when the oil temperature is 7% hot, put the fish head in the pot, split place facing up. Fry over high heat until golden brown. When it's set, flip it over, add ginger slices and scallions, slowly pour in the cooking wine along the sides of the pan, and turn up the heat.
Step 4. Pour in enough stock/hot water, add a few drops of balsamic vinegar and cook over high heat for 15 minutes.
Step 5. Add the soaked tofu cubes to the fish soup, stir gently, wait for the soup to boil, change to medium heat and cook for 15 minutes, wait for the soup to turn milky white and release the pot, add the right amount of salt, pepper and monosodium glutamate (MSG) before removing from the pot, add the cilantro and a few drops of sesame oil after removing the pot from the pot and filling it with pots and pans.
Summary of fish head tofu soup making skills:
1. The treatment of fish head is very important, you must put the fish gills, fishy threads, the black membrane in the fish belly, which is the key to deodorization, very important, remember!
2. The head of the fish can be smeared with salt to prevent the oil from splashing when frying fish, and the bottom of the pan with ginger can prevent the fish from sticking to the pan when frying.
3. Frying the fish head in lard will increase the flavor of the fish soup, and the finished product will taste better than fish fried in vegetable oil.
4. Using pork bones, old hen, animal bones to simmer the soup can make the soup flavor more rich and smooth.
5. Add enough stock at one time, and do not add water halfway through, or the flavor of the soup will fade. Most of the time use high heat, will consume a lot of water, remember!
6. Tofu is relatively tender and should not be added too early, add tofu 15 minutes before the fish soup comes out of the pot, and stir gently after it comes out of the pot.
Conclusion
Fish head tofu soup with simple ingredients, easy to get, soup fresh flavor, nutrient-rich, as long as you follow the above steps and techniques to do can make a good soup of restaurant chef flavor. Of course, these methods are for reference only. As long as more hands, to practice, to make their own taste of soup is the ultimate goal. It is cold, give the family stew a fish head tofu soup to drink!