Just like when we grow up and struggle outside, whenever we eat, we always miss the dishes cooked by our childhood mother.

Sometimes people eat not only the taste, but a memory of the years, and it is also the feeling deep in the memory. How long has it been since you have been wandering outside all the year round that you have not eaten the dishes cooked by your relatives in your hometown? What is that dish in your memory?

Share a dish today: fish head tofu soup

Tofu contains a lot of calcium, while fish contains vitamin D. Both of them are eaten together. With the help of vitamin D in fish, the absorption rate of calcium in human body is improved many times. Fish head is rich in glial protein, low in fat and calories, and has the effects of invigorating spleen and invigorating qi, warming the stomach, beautifying and moistening skin. Tofu is rich in protein and calcium, which has the functions of clearing heat, moistening dryness, promoting fluid production and detoxifying, and reducing blood fat. It can not only warm the body and brain, but also make people's skin moist and delicate.

Not much to say on the recipe:

The first step: prepare the ingredients. It is the same to buy tender tofu directly in the vegetable market without boxed tofu. And the fish head must be killed now. Don't get a stale fish head.

Step 2: Pour the cooking wine evenly, then sprinkle a thin layer of salt evenly, just don't sprinkle too much 1 g. The cooking wine is also about 20 ml, and the rest is left behind, and then marinate for about 20 minutes.

Step 3: Bring the pan to the boil and fry the fish. First, fry the front side for one minute. If the left and right sides can't be fried, you can tilt the pan, which is also 1 minute.

Step 4: Turn the fish head over and simply fry it.

Step 5: Then pour the cooking wine evenly along the edge of the pot, that is, pour it in circles, so that wine aroma will come out and take away the fishy smell.

Step 6: Slice the ginger, then cut the scallion off a little bit, and when the cooking wine is dry, put the ginger and scallion into the pot together.

The seventh step; Add water, probably not fish head, cold water or hot water, cover the lid and bring to a boil. Put more water, or the soup will be gone after cooking.

Step 8: Keep the fire boiling for at least 12 minutes, or use a spoon to get the foam out.

Step 9: Observe whether the fish soup turns white. If it is not white, continue to stew. If it is white enough, continue to stew (reduce the heat and stew again 10 minute) and then start the next step.

Step 10: Wash the Lycium barbarum with warm water, without soaking, just wash it clean.

Step 11: Prepare tofu, cut it into pieces (the shape of tofu depends on the individual, you can cut it into whatever shape you want), and then pour it into fish soup. Then the fire is boiled (if it is old tofu, it can be put 5 minutes in advance)

Step 12: Knot the shallots and put them in the pot, and put the cleaned medlar in. Finally, you can taste the taste and add the right amount of salt.

Step 13: Get a big soup bowl and get ready to cook.

Fish head tofu soup is absolutely fresh and delicious, nutritious and suitable for people of all ages.

Tips:

1. Be sure to put enough water, or there will be no soup in the end. Be sure to turn on the fire when cooking.

2. If you want to eat fish head, you must be careful not to get stuck by fishbone. Just chew this thorny thing slowly and don't gobble it up.

3. Some people like coriander, and they can also add coriander in the last step, so that it not only has the fragrance of coriander, but also has the delicious fish soup.

Everyone must be a patient person when they see this, so move your little finger to give me a compliment, which costs no money. Finally, I wish: friends who like it have all their wishes and good luck! Of course, even if you don't like it, I will bless you! !