Baby vegetable tofu fish head soup
By JaydeFriesen
This is an improved dish with fish head tofu soup. Because adding baby vegetables can make the soup more delicious. So I added baby vegetables. And pepper. Hope everyone likes it!
Recipe Recommendations
- baby vegetable 300g
- tofu a
- fish head one
- coriander three
- oil 20g
- water 500ml
- sesame oil appropriate amount
- salt One and a half teaspoon
- pepper appropriate amount
Steps for Baby vegetable tofu fish head soup
1
Brush one with ginger in the pan first, so that the fish head will not stick to the pan. Then put in about 30 grams of oil
2
After heating the oil, add the fish head and fry the fish head until a little golden brown.
3
After frying the fish head, pour in 500ml of water. If the water has not reached the fish head, add more. After boiling over high heat, switch to medium heat and cook for 10 minutes. (Add the lid when cooking) You can see the soup as white as milk!
4
After the soup is cooked, add tofu and baby cabbage, and switch to a low heat, otherwise the soup will become very small. The cooking time depends on your preference. I prefer to eat soft baby vegetables, so it will take longer to cook them. Remember to put a lid on when cooking.
5
After the vegetables are boiled soft, you can add salt and pepper. After testing the taste, you can add coriander and add sesame oil for better results. This is it done!!