Fish head tofu soup is a common dish in our lives, fish head high nutrition, good taste, high protein content, low fat, easy to digest, easy to absorb, for the elderly or the physically weak, there is a very good therapeutic effect, nourishing effect is very good, so a pot of fish and tofu soup in the hotel to sell to dozens of dollars a copy of some will be taken as a signature dish, every time I go out I point, as long as the smell of the aroma, oily and tender, I can not help but drink two bowls. Oily and tender fish head soup, I can not help but drink even two bowls, for which I also specialize in finding someone to learn, but also combined with some of their own experience, the following techniques to simmer the fish head and tofu soup, shared in detail, especially in winter, very warm body.

Simmering fish head soup, not any fish can, must choose the big head silver carp (bighead carp) head, it also has a lot of names, silver carp, fat head fish, head fish, big head fish, black silver carp, hemp silver carp, male fish, etc., it is one of the "four big fish", silver carp collagen a lot of collagen, there is also a human body must be a kind of fish oil, fish oil contains Unsaturated fatty acids, can play a role in maintaining, improving, improving brain function, improve immunity, simmering well after the soup is thick and flavorful, thick soup, tofu tender, the elderly and children often eat this delicious, can be strong and healthy.

Fish head and tofu soup, the general public is advisable to eat, want to stew milky white soup, there are still some tips, the following to share the practice, like the little ones, you can first collect, in case of emergency.

Ingredients: fathead minnow, cooking wine, tofu, cilantro, ginger, mushrooms, black fungus

Seasoning: salt, pepper powder

1, prepare a fathead minnow, cut in half, clean up, dry excess water, fish head surface with wine dash all over the surface of the head, and then coated with salt once again, marinate for 15 minutes, start the pot of boiling oil, frying for 3-5 minutes, slightly browned coloring can be.

2, add 5 bowls of boiling water, can not over the fish head, then put 4 slices of ginger, 2 shallots, 10 peppercorns, high heat boil to low heat, has been to keep "gulp" boiling state.

3, in the process of cooking, there will be foam floating out of the soup, this is a normal phenomenon, if you mind, you can skim out, stew 10 minutes later, add 1 spoonful of cooking wine.

4, tofu according to their own preferences, old tofu or tender tofu can be, the tofu knife slices, directly into the pot, a thousand rolls of tofu million rolls of fish, tofu is not afraid of long stew.

5, the secret of fish head soup is to fry the fish, so that out of the thick white soup easier, stewed to 20 minutes, it has been obvious to see, the soup became milky white, at this time, and then add some mushrooms, fungus, continue to stew for 10 minutes.

6, stewed fish head soup time, control in 25-30 minutes or so, add an appropriate amount of white pepper, salt for seasoning, sprinkle a little parsley to refresh, stir to pot, the soup is particularly fresh, soup white as fat, very successful, the elderly children love to drink.

1, before stewing fish soup, the fish head first fried yellow color, so that the taste of the soup out of the cooking is not fishy, and more fresh and sweet, the soup is also milky white.

2, you can put mushrooms according to your needs. Black fungus, white radish and other vegetables, the nutritional effect is better.

3, fish head soup is very fresh, the original flavor is perfect, be sure not to add MSG or chicken essence, to avoid destroying the original freshness.

2 put:

pepper, coriander

3 do not put:

MSG, chicken essence, pepper