Tofu and fish are paired with complementary nutrients. Tofu is one of the foods with relatively high protein content among plant foods. It contains 8 essential amino acids for the human body, as well as unsaturated fatty acids, lecithin, etc. that are lacking in animal foods. Therefore, eating tofu regularly can protect the liver, promote metabolism, increase immunity, and also have detoxification effects. However, the methionine content in tofu is small, while the amino acid content in fish is very rich. When eaten together, you can learn from each other's strengths, complement each other, and improve the nutritional value. There is another advantage when eating tofu and fish together. Tofu contains more calcium, while fish contains vitamin D. When eating the two together, with the help of vitamin D in the fish, the linkage effect of nutrients can be exerted and the human body's absorption rate of calcium is increased many times.
Therefore, it is especially suitable for middle-aged and elderly people, teenagers and pregnant women.
Fish head tofu and wolfberry soup
Recipe Recommendations
- Silver carp head one
- tender tofu 1 block
- wolfberry 10 capsules
- coriander 3 trees
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- white vinegar appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- edible oil appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Fish head tofu and wolfberry soup
1
Prepare all the ingredients, wash the fish head, tear off the black membrane in the abdomen, and remove the gills.
2
Heat the soup pot, add the oil, add two slices of ginger and stir-fry until fragrant. Then add the fish head into the pan and fry it.
3
Adjust the heat to medium to medium heat and fry slowly. Don't rush to turn the dough first. Wait until the side is ready, then turn.
4
After frying on both sides until fragrant, add 1 teaspoon of salt.
5
Add more water than half of the fish. Add a few drops of white vinegar, bring to a boil over high heat, and simmer for 20 minutes over medium heat.
6
Add a piece of green onion and cook.
7
After 20 minutes, add the washed wolfberry and cook for another 5 minutes.
8
After 5 minutes, add the cut tofu pieces and cook for 5 minutes. Finally, add the chopped coriander, sprinkle with a little pepper powder, add a few drops of sesame oil, turn off the heat and serve on a plate.Fish head tofu and wolfberry soup Make Tips
1. The black membrane in the fish belly must be torn clean. If this part is not handled properly, the fish will be very fishy and will be detrimental to health. 2. Add a few drops of white vinegar and cook it together to remove some of the fishy smell and will not change the color of the soup. 3. Add enough water at one time. Don't add water halfway, otherwise the soup will be stale. 4. Don't have too much water to go through the fish. Because the fish head is relatively large, there will be a little more water before reaching the fish body, and the soup will be sparse and not thick. 5. Choose tender tofu for a better taste. Of course, if you like old tofu, there is nothing wrong with it. 6. During the process of cooking the fish head, the fish needs to be turned over so that both sides of the fish can be cooked thoroughly. 7. Pepper is also used to enhance the flavor. If you like something more delicious, you can add a small amount of chicken essence at the end, or you can. 8. Fry the fish head more. The longer it takes to fry, the more fragrant it is.