Ingredients: a fish head, half a catty of tender tofu.
Seasoning: ginger, a little onion, pepper, chicken essence, salt.
Exercise:
1. Wash the fish head and cut it in half from the middle.
2. Put oil in the pot and heat it to 70%. Fry the fish head slices in a pan until both sides are slightly burnt.
3. Turn the fish head to one side of the pot, add shredded onion and ginger, stir-fry slightly, inject 4 bowls of hot water, cover the fish head and cook until it boils, and cook on low heat for more than ten minutes until the soup is milky white.
4. Add diced tofu, cook for about 5 minutes on medium heat, and add salt, chicken powder and pepper.
Cooking skills:
1, before frying fish, wipe the bottom of the pot with ginger and pour some oil, so that the fish won't touch the bottom easily.
2. When frying, don't turn over in a hurry. When fried golden, turn it over and fry the other side. If you are afraid of fishy smell, add a spoonful of cooking wine and a few drops of vinegar after frying, cover it for a few seconds and then open it to remove fishy smell. )
When adding water, be sure to add enough boiling water at a time. The soup must be heated before it turns white and thickens.
Nutritional efficacy:
The collocation of fish head and tofu: fish head is rich in glial protein and low in fat and calories. Has the effects of invigorating spleen and qi, warming stomach and caring skin, and moistening skin and caring skin; Tofu is rich in protein and calcium, and has the functions of clearing away heat, moistening dryness, promoting fluid production, detoxicating and reducing blood fat. Stewing fish head and tofu into soup can not only warm the body and strengthen the brain, but also make people's skin moist and delicate. # Gourmet # # Chihuo #