Fish soup tofu
By VicentaLakin
The tofu from fish soup, which tastes sour and doubles nutritionally, and is used to its best, simple hand, is soup and vegetables:) It'll be perfect if you add cuisine and so forth."
Recipe Recommendations
- braised fish several
- North tofu 1 block
- vegetable oil 1 scoop
- onion 2 length
- Jiang 2 tablets
- garlic 2 cloves
- salt 1 scoop
- sugar half a spoonful
- octagonal one
- pepper powder a little
- vinegar 1 scoop
- cooking wine a little
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Fish soup tofu
1
Cut off the abdomen, remove the skin of the fish, wash the internal organs and the cheeks, and wash the blood so that it doesn't get dirty. Watch out for the thorns above the head. A couple of knives on both sides of the fish. Fish is tight, so it tastes easy. I'm using seafish, and if I'm using fresh water fish to prevent the smell of dirt, I usually fry them early. If you don't, you don't have to eat it。
2
Hot pots of hot oil, onions of ginger and eight horns。
3
With a proper amount of cold water, the sauce is evened in the water. Because I'm gonna save some soup and tofu, I'm gonna have a little more water。
4
Put the fish in the pot. Cold-water boilers are designed to prevent the immediate contraction of fish in heat, which becomes hard to taste。
5
When the sauce boils, the spoon is scraped to the edge of the pot and covered with a little fire stew. The lids are designed to prevent the smell of fish from running away with steam, and the lids create some pressure to help the fish. That's when the soup is white。
6
Bring fish out of soup, cut tofu chips into soup, little fire stew. Tofu can prep water, or it can go straight to the soup。
7
I put fish liver in soup and stew. Soup is enough. It lasts longer, or it lasts longer and tastes better。Fish soup tofu Make Tips
1. Artemisin can be added to the water, which can be put into the soup before coming out. 2. A person who likes a cuisine, or a person who likes a spicy sauce, can spray a little or a little chili. Tofu is selected for halogenated tofu in the North, not for nematode, Japanese tofu, etc. Nutrition is different, and it tastes much worse。