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Tofu and fish head soup, rich in nutrients, good digestion and absorption, especially suitable for children and the elderly to eat
Fish head tofu soup is a nutritious and delicious home cooking, tofu contains more calcium, and fish contains vitamin D, the two are eaten together, with the help of vitamin D in the fish, so that the body's absorption rate of calcium is increased many times. Fish and tofu together are very conducive to nutrient absorption, and the soup is delicious, fragrant but not greasy. Fresh fish head plus tender tofu, and a little seafood mushrooms to fresh, beautiful to drink a bowl, the taste is wonderful.
Tofu fish head soup is simple, rich in ingredients, added tofu and seafood mushrooms, tofu is cheap, is a very high nutritional value of the ingredients, tofu contains very rich protein and calcium elements, is a good product of calcium supplementation, and tofu is easy to digest, ninety-five percent of the nutrients in tofu can be absorbed by the human body, is a very healthy ingredient.
The fish head used today is the head of the carp, we can choose the type of fish according to their own preferences, you can use the head of the blackfish, you can also use silver carp or crucian carp, carp in the carp protein is not only high in content, but also good quality, the human body digestion and absorption rate of up to 96%, and can supply the human body with essential amino acids, minerals, vitamin A and vitamin D.
Let's take a look at the method of this fish head tofu soup, rich in nutrition, good digestion and good absorption, especially suitable for the elderly and children to eat, light nutrition to see, suitable for this season to drink a soup.
【Dishes】: Tofu fish head soup
【Cooking ingredients】: a fish head, a piece of tofu, a suitable amount of white jade mushrooms, a small piece of ginger, a suitable amount of salt, a moderate amount of spring onion, and an appropriate amount of rice wine
【Cooking steps】:
1: First of all, prepare all the ingredients to be used for this dish, wash the fish head, wash the white jade mushroom, and cut the tofu into small pieces for later.
2: Heat the oil, then put the ginger slices into the oil pan and sauté until fragrant.
3, then put the processed fish head into the pan and fry it, so that the taste is better and there is no fishy smell.
4, then do not rush to turn the fish over, so that it is easy to get the skin off, gently push the fish body can be, feel a little sticky and then flip the fish body.
5, pour in the rice wine, slowly pour the rice wine along the edge of the pot, the rice wine can be fish without fishy taste, but if there is no yellow wine at home, it is no wonder that the cooking wine is also OK.
6, add hot water, we should pay attention not to add cold water, to add hot water, the approximate amount of use is able to go over the fish body that is.
7: Add the chopped tofu cubes and add the white jade mushrooms.
8, continue to boil the water on high heat, after the water is boiled, turn into a small heat, until you see that the soup has slowly become white color, add salt to season, turn off the heat out of the pot, delicious taro tofu soup is done, simple and easy to do, nutritional tonic, the key is very light, very suitable for this season to drink.
【Cooking Tips】:
1, the ingredients you can also do without like me, according to their own taste can be appropriately added seasonal vegetables, such as carrots or other vegetables.
2, the addition of rice wine can play a role in fishy, but also can be the taste of fish is better and more tender, but if there is no yellow wine at home, you can directly add cooking wine.
3, the amount of seasonings everyone according to their own taste to add appropriately.
【Copywriter】Muhai Food King's Small Chef