Curian carp and tofu soup is a famous dish that belongs to Cantonese cuisine. Crucian carp meat is tender and delicious, cabbage is light, and tofu is rich in nutrients. This soup is salty and delicious, and is very popular among diners.

When I was a child, I loved fishing and catching fish. At that time, there were many fish in the river in my hometown. When I catch fish and take it home, my mother will fry it or make crucian carp soup for me. The crucian carp soup made by my mother is milky white and only contains ginger and salt. It tastes very good. Now that I work far away from home, sometimes I want to eat the dishes or soups made by my mother, so I try to make them myself. As time went by, and with my mother’s guidance after I returned home, although the food I made was not as delicious as my mother’s, it still looked like her.

The crucian carp tofu soup I made today added fresh cabbage. It is the season to eat cabbage. The cabbage is tender and nutritious. The ingredients for this soup must be fresh, so that it tastes good. The ingredients I used: 1 fresh crucian carp, 1 piece of soft tofu, and some fresh cabbage leaves. The only seasonings added are oil, salt, chives, and ginger. This soup is light, salty, and fragrant. After frying the crucian carp, add an appropriate amount of boiling water and cook slowly over medium heat. The resulting soup is milky white and light in taste, suitable for drinking in winter.

Do you like to eat fish heads? It's the kind of fish head that's cooked with tofu and cabbage. The soup is light white and has a delicious flavor!

Fish head and tofu soup is a nutritious and delicious home-cooked dish. Tofu contains more calcium, while fish meat contains vitamin D. Eating the two together, with the help of the vitamin D in the fish, the body can benefit from it. The absorption rate of calcium is increased many times.

The combination of fish and tofu is very conducive to nutrient absorption, and the soup is delicious, fragrant but not greasy. The delicious fish head, tender tofu, and a little bit of cabbage taste are garnished. Drink a bowl and the taste is incredible.

The soup is delicious, fragrant but not greasy

Prepare the ingredients: remove the gills from the fish head and wash it, cut the tofu into large pieces, cut the ginger into slices, wash and tie the green onions

Put the fish head, onion, ginger and garlic into the pot at the same time, add water and simmer over high heat

After boiling the pot, turn to medium heat and simmer slowly, spread the tofu into the pot

About 15- After 20 minutes, remove the green onion knots and add the cabbage

Add seasonings: salt and oyster sauce, simmer for a while and then serve. Add an appropriate amount of chopped green onion and minced chili before serving

Nuan Fu’s thoughts:

You can fry the fish head before putting it in the pot and heat the water while stewing, so that the stewed soup will be more milky white;

The fish head Be sure to wash them thoroughly, especially the gills and teeth, otherwise the fishy smell will be strong.