Fish head and tofu soup is usually stewed for 20-30 minutes, to maintain the freshness of the fish

Fish head and tofu soup is made of fish head and tofu as the main ingredients of the soup, the tofu contains more calcium, and the fish contains vitamin D, the two together, with the help of the role of vitamin D in the body of the fish, the human body to increase the rate of absorption of calcium by many times. Therefore, this soup is especially suitable for middle-aged people, teenagers to eat.

The combination of fish head and tofu: fish head is rich in gelatinous protein, fat and calories are very low, eaten to strengthen the spleen and tonic gas, warm stomach, beauty and moisturizing effect; tofu is rich in protein and calcium content, there is a clear and moist dryness, promote the detoxification of blood, reduce the role of blood lipids. Fish head and tofu stewed into a soup to drink, not only can warm body and brain, but also can make people skin moist and delicate.

How to make fish head and tofu soup

1.

1, tofu cut into pieces, fry until the tofu on both sides of the golden brown to be used

2.

2, the soup pot of boiling water into the ginger, cooking wine, fish head, tofu, pepper 2g, salt 3g

3.

3, slow cook on a low flame for 20 minutes to the soup color becomes white

4.

4, out of the pot can be enjoyed.

Fish head tofu soup finished picture

Fish head is warm, sweet flavor, has the role of brain. At the same time, it has the effect of strengthening the spleen and tonifying the qi, warming the stomach and dissipating heat, especially suitable for winter consumption. It can treat symptoms such as weak spleen and stomach, loss of appetite, thinness and weakness, diarrhea, etc.; it also has the effect of warming the stomach, tonifying the qi, moisturizing the skin, hair, and nourishing the face.