Tofu and fish together, can be called a perfect match, whether it is burned, or stewed, or stew, is a combination of Shang Shang, nutritious and suitable for both young and old.

Tofu and fish stew, you need to deal with the fish fishy flavor, otherwise it will be a waste of effort, a fishy pot of soup, a pot of soup, difficult to drink but also a waste of ingredients, therefore, before cooking to the fish fish to fishy to the taste of the earth.

How to deal with the fish fishy flavor

To carp as a list of fish fish fish to the fishy flavor of the operation details

1. Carp must be fresh, slaughtered after the gills and guts, focusing on scraping and washing off the abdominal cavity in the black membrane, otherwise the fishy flavor is particularly heavy.

2. After the first step, add salt and cooking wine rubbing, until the fish on the mucus, rinse with water, this time the carp on the body of the earthy flavor is basically no longer.

3. To make fish soup, the fish need to be fried on both sides of the golden brown, cooking wine again to give the fish to go to the fishy flavor, but also for the fish soup to increase the aroma to provide assistance.

Remarks: fish fishy flavor is the key to deal with off, fish soup fresh or not good to drink, depends on this step to deal with thoroughly not thoroughly.

Carp tofu soup detailed production process main ingredients: crucian carp two tails (8 two or so), a piece of tofu

Seasoning: salt, monosodium glutamate, sugar, cooking wine, pepper, onion and ginger, pepper, cooking oil and so on.

Method:

1. fresh crucian carp slaughter, remove gills and internal organs, scrape the black membrane in the abdominal cavity, change the word knife, add wine, salt and rub until the mucus, wash with water, tofu cut a long piece of spare.

2. pot on the fire hot (to smoke prevail), then add a little cooking oil, under the crucian carp fried to both sides of the golden brown, cooking wine, pot gas dissipate when the next onion and ginger, peppercorns, when the aroma of water, plus change the knife of the tofu slices.

3. Then boil over high heat, skim the foam, add salt, monosodium glutamate, pepper, a little sugar seasoning, change to low heat? Stewing soup thick white, sprinkle a little parsley, drizzle the appropriate amount of material oil can be out of the pot to load the big bowl on the table!

Features: fragrant soup, tofu tender, nutritious

The above method is suitable for many kinds of fish stew practice, I hope you can help, have read this article, can be stewed in a wonderful hand, nutritious, flavorful tofu fish soup.