Ingredients: fat fish, cooking wine, tofu, coriander, ginger, mushrooms, black fungus.
Seasoning: salt and pepper.
1. Prepare a fat fish head, cut it in half, clean it, dry the excess water, wipe the surface of the fish head with cooking wine, marinate it with salt 15 minutes, fry it for 3-5 minutes, and then color it slightly yellow.
Stewed fish head tofu soup, remember "two put three put", fish soup has no smell, soup is milky white, especially fresh.
2. Add 5 bowls of boiling water, which can't pass the fish head, then add 4 pieces of ginger, 2 pieces of onion, and 10 pepper. Turn the fire to a low heat and keep it boiling.
Stewed fish head tofu soup, remember "two put three put", fish soup has no smell, soup is milky white, especially fresh.
3, in the process of cooking, there will be floating foam floating out of the soup, which is normal. If you mind, you can skim it, stew it for 10 minutes, and then add 1 tablespoon of cooking wine.
Stewed fish head tofu soup, remember "two put three put", fish soup has no smell, soup is milky white, especially fresh.
4, tofu can be according to their own preferences, old tofu or tender tofu will do, change the tofu into a knife and slice it directly into the pot, roll the tofu into thousands of fish, tofu is not afraid of long stew.
Stewed fish head tofu soup, remember "two put three put", fish soup has no smell, soup is milky white, especially fresh.
The secret of fish head soup lies in frying fish, which makes it easier to make thick white soup. After stewing for 20 minutes, it was obvious that the soup had turned milky white. At this time, add some mushrooms and auricularia auricula and continue to stew 10 minutes.
Stewed fish head tofu soup, remember "two put three put", fish soup has no smell, soup is milky white, especially fresh.
6. The time for stewing fish head soup should be controlled at about 25-30 minutes. Add appropriate amount of white pepper and salt to taste, sprinkle some coriander to freshen up, stir well and take out the pot. The soup is especially fresh, and it is as white as fat, which is very successful. Both old people and children like to drink.
Stewed fish head tofu soup, remember "two put three put", fish soup has no smell, soup is milky white, especially fresh.
Skill summary
1. Before stewing the fish soup, fry the fish head, so that the cooked soup tastes not fishy, but also more fresh and sweet, and the soup is milky white.
2. You can add mushrooms according to your own needs. Vegetables such as auricularia auricula and white radish have better nutritional effects.
3, fish head soup is very fresh, the original taste is perfect, you must not add monosodium glutamate or chicken essence, so as not to destroy the original deliciousness.
2 Play:
Pepper, coriander
3 Don't let go:
Monosodium glutamate, chicken essence and star anise