Braised Fish Head Stewed with Tofu

There is a common and good dish in Jiangsu cuisine-fish head stewed tofu, which is made of white soup. The aroma is overflowing, the soup is as white as fresh milk, the tofu is smooth and tender, and the fish is fat and glutinous. It tastes neither oily nor greasy, and is suitable for all seasons. Due to local differences, my family likes the taste of braised pork, so I used the braised method to make fish head stewed tofu. Tofu and fish are paired with complementary nutrients. Tofu is a good product that can be eaten with both medicine and medicine. It has many functions such as growing skin, improving appearance, filling bone marrow, increasing strength, and replenishing body weakness. However, the content of methionine in tofu is small, but the content of this amino acid in fish is very rich, but relatively small compared with phenylalanine, and the content in tofu is high. In this way, when the two are eaten together, they can complement each other's strengths and improve their nutritional value. Tofu contains more calcium, while fish contains vitamin D. When eaten together, with the help of vitamin D in fish, the linkage effect of nutrients can be exerted and the body's absorption rate of calcium can be increased many times. Therefore, it is especially suitable for middle-aged and elderly people, teenagers and pregnant women.