Fish Head Tofu Soup Fu Tang is a nutritious and delicious home-cooked dish that is easy to make. Eating fish and tofu together is very conducive to nutrient absorption, and the resulting soup tastes delicious, fragrant but not greasy.
[Fish]: Contains a large amount of protein, and they are all complete proteins. The amount and ratio of essential amino acids contained in protein are most suitable for human needs and are easily digested and absorbed by the human body.
[Tofu]: As a food with both medicines and medicines, it has many functions such as replenishing qi and replenishing deficiency. Eating tofu regularly can protect the liver, promote metabolism, increase immunity and have detoxification effects.
[Applicable population]:
Tofu contains a lot of calcium, while fish meat contains vitamin D. Eating the two together will increase the body's absorption rate of calcium many times with the help of vitamin D in the fish. Therefore, this soup is particularly suitable for middle-aged people and teenagers.
fish head tofu soup
Recipe Recommendations
- Silver carp head appropriate amount
- tofu appropriate amount
- ginger slices appropriate amount
- pepper appropriate amount
- refined salt appropriate amount
- edible oil appropriate amount
Steps for fish head tofu soup
1
Wash the fish head to remove gills and scales, and chop it in half.
2
Heat the pan and wipe the bottom of the pan with ginger. (This way the fish won't stick to the pan)
3
Put the oil in the pan, add the fish head, and fry until both sides of the fish head are golden yellow.
4
Add clear water to the casserole to cover the fish head.
5
Cook over high heat until boiling, change to medium to medium heat and cook for 15 minutes until the soup is creamy white.
6
Add the tofu pieces and gently stir well. Bring to a boil over high heat and simmer over low heat for 10 minutes. Add salt and white pepper to your taste. Remove from the pan and sprinkle with cilantro.fish head tofu soup Make Tips
Fish head tofu soup uses fish to make soup. The fish heads need to be fried in oil and then poured into boiling water to stew. Only then will the soup be milky white and have a strong flavor. The milky white color of the soup is the result of the thorough mixing of oil and water. Eating fish and tofu together is very conducive to nutrient absorption, and the resulting soup tastes delicious, fragrant but not greasy.