You should put hot water to make crucian carp soup. Because of the tender texture of fresh fish, boiling water in the pot can make the surface of the fish body suddenly subjected to high temperatures, protein denaturation contraction coagulation, so as to maintain the integrity of the fish body form; at the same time, the surface of the fish body protein coagulation pore closure, the fresh fish contained soluble nutrients and flavor substances are not easy to a large number of outflow, can maximize the nutritional value of the fish and the fresh taste. If the cold water in the pot, with the temperature of the water rises, the fish paste, the surface is not smooth, affecting the quality of fish and flavor.
It is important to know that crucian carp stewed tofu is a favorite warming dish of many families in winter. It is delicious, inexpensive, relatively simple practice, high nutritional value, with high quality protein and vitamins are the most abundant, is a beneficial qi and spleen, toning the body and mind of the top, carp fatty acids to unsaturated fatty acids, the majority of the role of cardiovascular disease prevention. Tofu is a soybean product, not only has all the nutrients of soybeans, and more easily absorbed by the body.