Usually cooking at home, if conditions permit, in addition to stir-frying or stewing, we will generally make another soup dish, appetizers, food is good, drink a bowl of nutritious hot soup, it is still very necessary. Among these soup dishes, one of the most common and classic soup dishes is fish head tofu soup.
Although fish head tofu soup is a common dish on the banquet, but the method is simple, the taste is extremely delicious, the key is also particularly nutritious, there are elderly people and children at home, making this soup dish is the most suitable. Fish head tofu soup is simple, but there are also skills inside, can not master, this soup dish is ultimately not good, the standard fish head tofu soup, one is to be umami enough, the other is to have a mellow soup, soup color milk white. Make fish head tofu soup, heat water or cold water? Master the trick, the soup is creamy and delicious!
The following is combined with the simple method of fish head tofu soup, to give you a specific introduction, how to make the boiled fish head soup, soup is more delicious, the color is more milky, be sure to grasp a few tips inside.
First, make fish head tofu soup, how to prepare ingredients
1, the choice of ingredients
The main ingredients are definitely fish heads and tofu, let's talk about fish heads first. With fish head stew soup, the best choice, is to use silver carp head, silver carp the biggest feature is very umami, but there are also shortcomings, that is, the soft thorns on the body are too much, under normal circumstances, many people do not like to eat silver carp, it is because there are too many soft thorns, but take silver carp heads to stew soup, there is no problem, there is no thorn on the fish head.
Tofu, try to choose old tofu, old tofu texture is relatively hard, resistant to stewing. Other ingredients, basically do not need anything, this dish to drink is the umami taste and nutrition of the soup, do not need to add other ingredients such as greens, otherwise it will affect the taste and color of the soup, but seafood mushrooms or shiitake mushrooms can be put a little, mushrooms are the most fresh taste of plant ingredients, one is to mention the umami taste, the second is not to affect the color of the soup, in addition to putting some good vermicelli.
2, the handling of ingredients
Usually, the focus of handling ingredients when cooking is basically to give animal ingredients to fishy, and fish heads are no exception. The most fundamental way to remove the fishy ingredients is to soak them in water, such as various meats, the longer the soaking time, the more the fishy smell goes. The treatment of silver carp head here is relatively simple, just rinse it with water a few times, and rinse the fish blood and surface mucus.
Tofu, in order to remove the bean smell, you can blanch the whole piece of tofu into the water, and if you are troublesome, you can ignore it. The silver carp head is then split from the middle, sprinkle some salt on the inside of the split fish head and marinate for 10 minutes to allow for flavor. In addition, when marinating, you can put some green onion knots and ginger slices, take them with you to go fishy, sprinkle some cooking wine, and add some wine flavor to the fish while going fishy.
Second, the simple method of fish head tofu soup
1. Fry the fish heads
If you want to stew the fish head soup, the fish head will not be too bad when it comes out of the pot, and it needs to be fried here, in addition, it is also for the need of the soup milky white. Here again popular science on how to make the soup color milky white skills, do not care whether it is broth or fish soup, with these animal ingredients to stew soup, the ingredients fried, the skin produces a special lipid substance, the soup cooked, the color will be white, very good-looking.
There are also skills when frying silver carp head, first of all, hot pot cold oil, this is not much explanation, the other is to sprinkle some salt at the bottom of the pot, play a certain isolation role, and the most critical thing is that after the fish head is cooked, fry over low heat, before the stereotype, do not flip, let it be slowly fried there, and so the bottom is fried out of the charred skin, it can be turned, otherwise it is easy to make the fish skin stick to the pan. Fry the golden brown on both sides, and you're good to go.
2, to heat water in the pot, only three kinds of seasonings are needed
After the fish head is fried, you can add water, which is what we said at the beginning, whether to add cold water or heat water? The answer is to heat the water. Some people may have doubts, isn't it often said that "cold water stewed fish, hot water stewed meat"? Here stewed fish head, how to add hot water ah? Usually cooking, we must understand the principle, the so-called "cold water stewed fish, hot water stew meat", cold water stew fish, in order to fish meat more compact, taste more tendon, hot water stew, in order to stew the meat more soft and rotten, but here stew is the fish head, there is no fish meat or fish meat is very little, hot water stew, easier to produce umami.
After adding hot water, you can put the old tofu into it, depending on your personal hobbies, some people just like to put a whole piece of tofu into the stew, you can also. The whole process of this stew, must be over medium heat, only in this way, the umami substances in the fish head can be infiltrated, the soup color can be more milky, the soup can be mellow, as for what the fish head stews into, don't be afraid, drink is the soup, the time of stewing, controlled at 8 minutes.
2-3 minutes before cooking, change to low heat, you can add seafood mushrooms, shiitake mushrooms or vermicelli prepared in advance, and season before cooking. The seasoning is very simple, that is, salt, sugar, white pepper. To season a dish, there is a principle: if the ingredients themselves are very fresh, the seasoning should be put less, or even not (except for salt). The white sugar here is appropriately freshened, the most important thing is this white pepper powder, almost all the salty soups, are inseparable from white pepper powder, even if your cooking skills are poor, the soup is added with white pepper powder, the taste is immediately on a grade.
3, Before coming out of the pot, drizzle some sesame oil, sprinkle some green onion or coriander, delicious
After the taste is adjusted, this soup dish can be out of the pot, don't forget to drop a few drops of sesame oil before coming out of the pot, and sprinkle a little green onion or coriander, just like a woman wants to go out, she has been dressed up beautifully before going out, and then spray some perfume before going out, it will be more perfect. When you arrive here, a pot of fish head tofu soup with delicious taste, rich soup and milky white soup is ready. In fact, the whole process is not complicated, master a few skills inside, you can also make a qualified fish head soup.