In this Spring Festival, there is a person known as the "hardcore male god", he is 84 years old, fighting in the front line of Wuhan, becoming the "needle of the sea god" in everyone's heart, he is academician Zhong Nanshan. Zhong Nanshan, who is still in his eighties, is not inferior to the young man in his physical and mental state, what are his exclusive health and health secrets? As an authentic "Lao Guang" who has been living in Guangzhou, Zhong Nanshan highly recommends light Cantonese cuisine, and his favorite soup turned out to be ordinary fish head tofu soup. He also listed several of the most important cases of fish head tofu soup, and did not expect so many benefits.
1. Healthy cooking of ingredients
Fresh fish heads and tofu are combined to make a soup that is delicious, fragrant but not greasy. The fried fish head is added with water, and the snow-white soup is boiled, and the tender tofu is added, which is particularly delicious.
2. Nutrients are easily absorbed
The amount and ratio of essential amino acids contained in fish meat are most suitable for the needs of the human body and are easily digested and absorbed by the human body. It is low in fat and is mostly unsaturated fatty acids. Tofu contains iron, calcium, phosphorus, magnesium and other essential trace elements, which are easily absorbed.
3. Balanced nutrition
Fish head is rich in colloidal protein, fat and calories are very low, food has a healthy spleen to replenish qi, warm stomach, beauty and emollient effect; tofu protein and calcium content is rich, has the effect of clearing heat and moisturizing, detoxification and reducing blood lipids.
4. Whitening and lipid-lowering effect
Fish head is rich in colloidal protein, fat and calories are very low, has a beauty and emollient effect, coupled with tender tofu, not only can warm the body and brain, but also make people's skin moisturized and delicate.
Fish head tofu soup is a characteristic traditional dish of Guangdong, the soup is thick like fresh milk, the tofu is smooth and tender, the fish is delicious, it is not greasy and greasy to eat, it is a delicacy suitable for all seasons. Not only is it delicious, but it is also very nutritious, and drinking more is very good for physical health. So, how to make fish head tofu soup at home every day is the best to drink? Now for you to recommend the home-cooked method of fish head tofu soup, let the fish head tofu soup milk white milk white, like to drink friends must try it!
【Ingredients】: 1/2 fish head, 3 pieces of old tofu, ginger and shallots to taste, pepper 1/2 teaspoon, salt 1 teaspoon, cooking wine 1 tablespoon
【Method】:1, to make fish head tofu soup, I chose old tofu, that is, north tofu. Cut the old tofu into small cubes, soak it in hot water, and pour the water out.
2: Rinse the fish head with blood and blood clots, smear with cooking wine, put ginger shredded and marinate for 15 minutes;
3, chop the fish head into large pieces, put the appropriate amount of oil in the pot, put in the ginger slices to fry out the aroma, then put in the fish head, fry the fish head on both sides until slightly charred;
4, pour into the water that has not been over the fish head, add how much to grasp, I usually flood the fish head with water, turn on the high heat and cover the pot and simmer for about 10 minutes.
5, when cooking fish soup, you must first heat the soup color and then simmer the tofu, open the lid of the pot and pour in the tofu, simmer for about 15 minutes, the soup is milky white;
6: Finally, add a little salt and pepper to taste, sprinkle with green onions and you can do it
A bowl of fish head tofu soup with fresh eyebrows comes out of the pot, not only delicious, but also not a little fishy.
【Tips for soup color milk white】:
1, the fish head should be fried thoroughly, otherwise the soup will be fishy, and the cooking wine cannot be covered, and the soup that is boiled in this way is delicious and delicious.
2, tofu do not pour in too early, too early will cook the tofu rotten.
3, the amount of water should be increased at one time, adding water in the middle will dilute the concentration of fish soup.
4, boiled fish head began to fire, protein coagulation at high temperature will have a milky white, otherwise the taste can not come out.