In the New Year, fish and tofu will always be indispensable ingredients on the New Year table. Why? Fish takes the meaning of "more than enough every year", and tofu takes the meaning of "full of blessings". If you come to a pot of "tofu stewed fish", the meaning is even better.
Not only does it mean well, this taste is even better, especially with fresh fish stewed tofu, without too much seasoning, the umami taste of light fish meat is enough to make people eat it and ignore other dishes.
Bought 3 fresh mackerel from the beach, the fish scraped down to make a fish ball of the q bomb, the head of the fish tail do not look at the meat is not much, but 3 pairs of calculations down is not a lot. Fry it, stew it, it's really fresh! It was something I hadn't thought of before I did it. I can't help but be secretly happy for my "thrifty move", which is really an unintentional move.
The little sister by the sea said that the head and tail stew of tofu with mackerel is a delicacy for distinguished guests, taking the beautiful meaning of "blessed from beginning to end". Oh well! The tofu stewed fish on the Spring Festival reunion dinner is better than the good taste, and it is full of joy while eating
Without further ado, serve directly and wish everyone more than enough every year! Blessed be the best!
【Ingredients】 3 mackerel heads, 3 mackerel tails, 1 piece of tofu, 1 piece of green onion, 1 head of garlic, 1 piece of ginger, a little oil, a little salt, a suitable amount of soy sauce, 2 bowls of hot water, a little chopped chives
【Production】
1. Remove the gills from the head of the mackerel and wash it with the tail of the mackerel;
2. Cut the tofu into small pieces of about 2 cm, choose porcelain tofu, not too tender and fragile tofu;
3. Cut the green onion into sections and slice the ginger;
4. Pour a little oil in the frying pan, wipe the water on the fish's head and tail and fry it in the frying pan on both sides until it is slightly yellowish;
5. Garlic cloves, green onions and ginger slices are placed at the bottom of the casserole to prevent the fish skin from sticking to the bottom of the pot, and at the same time, the aroma of these three ingredients can be fully released with the soup;
6. Put the fried fish head and tail code in a casserole dish, staggered, leaving room for the soup to circulate;
7. Pour a little oil in the frying pan, fry the tofu pieces until several sides are slightly yellowed, after this treatment, the tofu is cooked for a long time without crushing, and it can also absorb enough fish soup;
8. Put the tofu into the mackerel casserole, pour in the appropriate amount of salt, soy sauce and hot water, and the amount of water shall be subject to the capacity of the casserole;
9. Bring to a boil over medium heat and reduce heat, cover and simmer for 20-30 minutes;
10. Fragrant tofu soup, sprinkle with chopped chives and turn off heat.
1. Fish head, fish tail, tofu fried well, the taste is fragrant;
2. Simmer over low heat to fully release the nutrition and aroma of fish bones, and the tofu will be more fragrant when the fish soup is sucked up;
3. There is no need for more seasoning, the soup can be more, and it is very delicious to use to make rice bubble cakes.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love", a gourmet self-media, a special original food author, a health manager, and an international registered nutritionist at aci. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.