Japan is popular in eating seaweed and tofu together, believing it to be a "miracle medicine for immortality." Scientific research has confirmed that Japanese women hardly develop breast cancer, and that some elderly people do not have blurred eyes, hunched backs, and clear minds. One of the reasons is that they often eat tofu and seaweed foods such as seaweed.
Kelp is a vegetable with high nutritional value, and tofu is also rich in nutrients. It contains saponin components, which can inhibit the absorption of fat, promote fat decomposition, and prevent the production of peroxides that cause arteriosclerosis. However, saponin can cause a lack of iodine in the body, and kelp is rich in iodine necessary for the human body. Therefore, eating the two together will allow more saponin in tofu to be excreted, which can keep the iodine element in the body in a balanced state.
Kelp tofu carp soup is a delicious nutritious soup. The perfect combination of kelp tofu, coupled with the nutrition of crucian carp, the meat is tender and the meat is sweet. This soup is not only nutritious, but also delicious and delicious!
Seaweed tofu and crucian carp soup
By MozellKutch
Recipe Recommendations
- crucian carp appropriate amount
- kelp appropriate amount
- tofu appropriate amount
- chives appropriate amount
- Jiang appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- edible oil appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Seaweed tofu and crucian carp soup
1
Wash and slice seaweed or shred; cut chives into sections; slice tofu.
2
Remove the scales, gills, and internal organs of the crucian carp and wash them. Note: The black black film in the belly of the crucian carp needs to be removed, otherwise it will be very fishy.
3
Add water to the casserole, add a few slices of ginger and cook over high heat.
4
During the boiling water process, put the crucian carp into the oil pan and fry it. After the fish is put in, leave it alone. Let the fish fry for a while, and then flip it, otherwise the fish skin will fall off and affect the appearance; fry one side of the fish well, then turn it over and fry the other side.
5
Put the fried crucian carp into a casserole with boiling water, bring to a boil over high heat, and slowly simmer for 20-30 minutes on low heat. (Depending on your spare time)
6
Put the seaweed in the stewed soup with milk white and milk white, bring it to a boil over high heat, and cook over medium heat for about 10 minutes.
7
Then put the tofu in over high heat and bring it to a boil, then cook for another 2 minutes, adding appropriate amount of refined salt.
8
Finally, put the chives in, add appropriate amount of chicken essence and pepper powder, and bring to a boil, and turn off the heat.Seaweed tofu and crucian carp soup Make Tips
[Jing Chu's Friendly Tips]: Due to global water pollution, kelp may contain the toxic substance arsenic. Therefore, before cooking, it should be soaked in fresh water for 2-3 hours, changing the water once or twice during the process. However, do not soak it for too long; the maximum should not exceed 6 hours to avoid excessive loss of water-soluble nutrients. Do not drink tea immediately after eating kelp, nor eat sour or astringent fruits right away. Patients with hyperthyroidism should not eat kelp. Pregnant and lactating women should not consume large amounts of kelp. This is because the iodine in kelp can enter the fetus (or infant) through the bloodstream, causing thyroid dysfunction. To ensure the kelp remains tender and tasty, boil it in fresh water for about 15 minutes; the time should not be too long. Do not add other seasonings to the soup, especially star anise. You must maintain the original flavor. When cleaning most fish, make sure to remove the gills and the contents of the belly and wash them clean (I kept the fish maw and roe). In particular, there must be no black membrane left inside the belly, otherwise the fish will taste very fishy. After the soup is ready, it is best to drink it while hot; this way, the soup will be savory and delicious, and not too fishy. When adding tofu to the fish soup, absolutely do not use frozen tofu, because fish soup itself contains little fat, and the taste of frozen tofu will affect the natural freshness of the fish soup. If you want the soup to look milky white, it is best to pan-fry the crucian carp first; if you prefer a fresher and sweeter crucian carp soup, the carp does not need to be fried—just wash it and put it directly into the pot.