The soup is thick and white fish head tofu soup, keeping in mind the 3 points of the key, easy to do, the family all praise is fantastic
The takeaway brothers that can be seen everywhere now seem to prove that takeaway is an indispensable key for many people, but in fact, what we rely on for survival is not takeaway, but three meals a day. I only learn one dish a day, and one day I can make myself something to eat.
Now although it is three volts in June, but the heavy rain for several days, not only got the cool, but even felt a little cool, thinking about it, has not made fish soup for a long time, just do it once on this cold rainy day, drink a time to relieve hunger and drive away the cold. Today Xiaobian will introduce to you how to make the thick white and fragrant tofu fish soup.
In fact, it is particularly simple to make fish soup, remember three points can be easily done, fried, boiling water, fire, keep in mind these three points, even if you are a novice can make fish soup look good, after serving the table, the family must praise you are fantastic. Nonsense less, directly start the delicious thick white fish soup tutorial.
【Dish name】:Fish head tofu soup
【Ingredients required】:Ingredients: fish head, tofu. Accessories: ginger, garlic, coriander, green onion. Seasoning: pepper, salt, cooking wine, chicken essence.
【Cooking steps】:
1: First prepare a fish head, treat it cleanly, remove the gills, rinse the blood and water, and cut it in half. If you are a novice, then don't try it easily, it is easy to hurt yourself, you can get rid of the stall owner to help deal with it.
2, prepare the right amount of oil in the pot, add a few slices of ginger after heating, fry to make the aroma, and add a small amount of salt to the oil to prevent the sticky pan when frying taro.
3, after the ginger slices are fried, add the fish head under the pan to fry out the aroma, at this time the heat is a small fire, to prevent the heat from being too big to fry the paste, with the oil fried fish head, when boiling the soup can be more simply to make the fish soup become thick white.
4, both sides should be fried until golden brown, when frying the fish head must be patient, wait for the fish head to completely turn yellow and set the shape before turning over the other side.
5, the pot to add a sufficient amount of water, the amount of water to be able to not exceed the fish head, and the water used must be boiling water, the amount of water can be appropriately more, to prevent water evaporation.
6: When the water is boiling over high heat, add an appropriate amount of cooking wine to the pot to remove the fish head.
7, keep simmering until the soup becomes thick white, during the period about 15 minutes to add the prepared green onion, under the pot to fishy, during the stew to add the appropriate amount of chicken essence to increase the flavor, salt and pepper to enhance the flavor, how much according to their own taste appropriately added.
8: 10 minutes before the final pot, add the prepared tofu, sprinkle the appropriate amount of parsley before coming out of the pot, stir well.
9, such a pot of delicious and white tofu fish soup is even done.
【Cooking Summary】:
When handling the fish head, remove the black film inside, and then fry it in the pan, it is easier to cook the thick white fish soup.
When adding water, it is best to add boiling water, and it will be easier to cook a thick white soup.
In the end, the fire must be a big fire.
Copywriter: See and hear the food and see it
Xiaobian here is very grateful to everyone to see the end, the recipe is just a simple entry, practice diligently, accumulate experience, so that their brain and hands will be really mastered, do not seek to be praised by thousands of people, just want their families to say goodbye to food hygiene hazards, want to eat up can do