Ingredients: salmon1500g, tofu1000g.

Seasoning: salt 10g, monosodium glutamate 5g, chives 5g, onion segments 10g, ginger slices 10g, pepper 3g, Shaoxing wine 10g, vegetable oil 1000g.

manufacturing process

(1) Scale the salmon, take out the internal organs from the abdomen with a knife, wash the fish body and internal organs (not too bitter), cut the fish into two pieces from the tail to the head and spine, remove the head and bones, and cut the fish into strips with a knife, 4 cm long, 2 cm wide and 2 cm thick. Cut the tofu into pieces with a length of 5cm, a width of 3cm and a thickness of 1 cm. Wash shallots and dice them.

(2) Put the wok on a big fire, add vegetable oil and heat it, stir-fry the onion, ginger, fish head and fish bones, add a proper amount of boiling water, boil it on a big fire and cook it for 30 minutes on a medium fire. When the soup is thick and white, remove the fish bones, onions and ginger, and remove the bones from the fish head and leave the meat for brain. Heat the vegetable oil in another pot and lightly fry the fish sticks (light yellow). Blanch the fish guts in a boiling water pot.

(3) Take a wok, set it on fire, pour the fish soup into the wok to boil, put the fish sticks, fish offal and tofu into the casserole, add salt, pepper and Shaoxing wine to adjust the taste, boil over high fire, simmer for 10 minute, then add fish brain, fish head meat and monosodium glutamate, stir well and sprinkle with shallots.

nutritive value

The content of methionine and lysine in tofu is relatively low, and the content of phenylalanine is high, while the content of methionine and lysine in fish is very rich, but the content of phenylalanine is relatively low. The combination of the two can complement each other and improve the absorption rate of protein. Secondly, tofu contains high calcium content, while fish, especially viscera, is rich in vitamin D. With the help of vitamin D in fish, the absorption rate of calcium can be increased by more than 20 times.