Fish head tofu soup is a nutritious and flavorful home cooking, and easy to make. Fish head tofu soup with fish to make soup, all need to be fried first, and then poured into boiling water stew, its soup will be milky white, and soup flavor. The milky color of the soup is the result of the oil and water mixing well. Fish and tofu together is very conducive to the absorption of nutrients, and the resulting soup is flavorful and fragrant. Frying the fish head with water, simmering snow-white soup, together with tender tofu, the flavor is particularly delicious. Chub fish head is rich in gelatin protein, fat and calories are very low, eating it has the effect of strengthening the spleen and tonifying the qi, warming the middle and warming the stomach, beauty and moisturizing the skin; tofu is rich in protein and calcium, it has the effect of clearing away heat and moistening the dryness, generating fluids and detoxifying the toxins, and lowering the blood lipids. Chub head and tender tofu stewed into a soup to drink, not only can warm the body and brain, but also can make people's skin moist and delicate.

Ingredients:

2 boxes of tender tofu, 1 fresh chub head (600g), 75g of asparagus, 1 teaspoon of rice wine, 1 teaspoon of vinegar, 2 slices of ginger, 2 pieces of scallion, 1/2 teaspoon of sugar, 1 teaspoon of pepper, 1 teaspoon of cilantro, 500 ml of broth or water, 1 tablespoon of oil, 15 ml of oil

Methods :

1. Wash the fish head, split it down the middle, then chop it into several large pieces and dip them in kitchen paper towels to remove the water.

2. Cut the tofu into thick slices, and wash and slice the bamboo shoots and ginger.

3. Heat a sauté pan over high heat, add the oil and fry the fish head pieces for 3 minutes, then add the soup (or water) after the surface is slightly browned.

4. When the water boils, put vinegar and rice wine, bring to a boil, add tofu, scallions, ginger and bamboo shoots, cover the pot and simmer for 20 minutes.

5. When the soup burns to a creamy white color, season with salt and sugar, and skim white pepper and cilantro segments.

Tips

1. silver carp is commonly known as "big fish", you can let the master of the fish head cut in half, and remove the gills, cleaning to remove the remnants of the gills, otherwise the cooking fish flavor and smell of fish and fishy smell will be very heavy.

2. Wash the fish head will have water, into the frying pan frying is easy to splash oil, can be sprinkled with a little salt, to avoid the oil spraying scalding hands.

3. If you don't want the fish head to stick to the pan and break the skin, you can heat up the pan, rub the bottom of the pan with ginger slices, and then heat up the oil and fry the fish head.

4. If you want the fish head soup to be rich and creamy, the fish head must be fried in oil until it is golden brown, and then injected into the water stewed into a white soup.