Carp's tofu
By VicentaLakin
TOFU IS RICH IN HIGH-QUALITY PROTEINS, BUT IT CONTAINS FEWER PROTEINS, WHICH ARE VERY RICH IN FISH AND HAVE RELATIVELY LOW LEVELS OF ACRYLIC ACID, SO A COMBINATION OF THE TWO IS DESIRABLE TO IMPROVE THE NUTRITIONAL VALUE OF THE PROTEIN. IN ADDITION, TOFU CONTAINS HIGHER CALCIUM AND MAGNESIUM, WHILE FISH HEADS CONTAIN VITAMIN D, WHICH FACILITATES HUMAN ABSORPTION OF CALCIUM。
Recipe Recommendations
- carp 750 grams
- tofu 500 grams
- bean paste 1 scoop
- onion ginger garlic appropriate amount
- soy sauce appropriate amount
- mature vinegar a little
- white sugar a little
- salt a little
- MSG a little
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Carp's tofu
1
Clean up the carp, cut it open from the middle, cut it in half. I'll take care of it。
2
A tofu cut-off。
3
It's hot and hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot。
4
I'm going to go with raw, neptunium, sugar, salt, vinegar。
5
Add white water。
6
Add to the tofu stew。
7
It's sour, it's sour, it's sour, it's sour。
8
The finished product。Carp's tofu Make Tips
The practice of carp stew is diverse. There's fried fish, there's no fried fish. After many tests, self-favour is a better taste. The taste of bean petals and dry peppers is negligible to people who are not spicy, and a few peppers can be added at their discretion. 3. Fresh fish tastes negligible, and long-lived fish must be fresh and fresh。