In autumn, drink more fish head tofu soup, soup milky white, some people use cold water, some people use hot water, there are pay attention to --- [delicious calcium supplement fish head tofu soup] --- [apple private talk]

Buying a grass carp weighing more than 3 kilograms can make several delicious dishes at the same time, of which the fish head and tail are most suitable for stewing tofu soup.

After the fish head is cooked crisp, the fish brain can fully penetrate into the fish soup, everyone "rain and dew are dipped", although the cholesterol is a little high, but it is rich in protein and unsaturated fatty acids, and the brain is excellent. The fish meat at the head and tail of the fish is tender and rich in protein, calcium, iron, selenium, vitamin B1, B2 and other nutrients. The calcium in the fish bone can also release a part in the soup, drink the soup to supplement calcium, warm the stomach and strengthen the body. Tofu also contains high-quality plant protein, after a long time of boiling, the fish soup penetrates into the tofu, smooth and juicy. Drinking this soup more in autumn does not cost much money and improves immunity.

If you want fish soup to be milky, it is not whether the water in the stew is cold or hot. The principle of fish soup turning white, in a word, is that the fat is emulsified. The specific emulsification principle can be consulted on the Internet. The little friend who made the chiffon cake recalled that the corn oil and cold water were put together to beat the emulsification, the corn oil that was originally floating on the water was soon mixed with the water, and it showed a milky white viscous state, this emulsification process and the fish soup whitening process, although different, but the results are the same.

Well, knowing the reason why the fish soup turns white, don't worry about whether to use cold water or hot water, in order to protect the coating of the pot, it is best to use warm water and hot water. In addition, the fish head and tail are fried, not only good shape, fishy, and flavored, but also the oil of the fried fish can also be emulsified.

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【Ingredients】 1 grass carp head, 1 grass carp tail, 1 piece of tofu, 2 spring onions, 3 slices of ginger, 1 pot of water, 15 grams of oil, 1 gram of salt

【Production】

1. Wash the fish head and tail, prepare the tofu with a strong texture, wrap the shallots into knots, slice the ginger, and suck off the excess water with kitchen paper, so that the oil is not splashed in the pot;

2. Cut the tofu into moderately sized pieces;

3. The frying pan is heated, the amount of oil is as much as the amount of stir-frying dishes usually, when the oil temperature is 7 or 80% hot, put the fish head and tail into the pot, do not turn it over, fry for 2-3 minutes, and turn over and fry the other side when the bottom is set and slightly chared;

4. Pour an appropriate amount of water, with cool water, warm water, hot water can be, but in order to protect the coating of the non-stick pan, it is recommended to use warm water or hot water;

5. Boil on high heat, the soup at this time has appeared light white; continue to use this pot to simmer the soup can also be, but the fish head can not be fully soaked in the soup, halfway through the turn, will make the heat and umami loss;

6. Use a rice cooker to boil fish soup for peace of mind, pour all the fish head and tail fish soup into the pot inside the rice cooker, and then add tofu, shallot knots and ginger slices;

7. Put the inner pot into the rice cooker and energize it;

8. There are several default procedures for soup, I chose "soup for 1 hour";

9. When the time comes, the fish soup is fragrant, the fish head is crisp when touched; sprinkle some salt to eat, not afraid of spicy sprinkling a little white pepper and the effect of freshness and moisture in the body; the sealing of the rice cooker is good, the fish soup is not rare at all, and the nutrition is delicious.

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1. Fried fish head and fish tail without pouring yellow wine, cooking wine can be at will, fish soup can not put vinegar can also be at will; do not put is the original fish taste, slightly earthy, put cooking wine and vinegar, can cover a part of the fishy, another taste;

2. Tofu is made of strong texture of north tofu and tough tofu, do not use lactone tofu;

3. Salt and pepper are placed when they come out of the pan, which is salty and umami, and will not be consumed too much.

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"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".