A piece of tofu two fish, only ten minutes, soup white fish fresh tofu tender, the elderly and children love to eat
It doesn't matter if you don't make fish, add a piece of tofu stew, delicious calcium supplement, children and the elderly should eat more
I have to say that I, a seaside person who is accustomed to eating marine fish, can't love freshwater fish. Like a friend who is used to eating freshwater fish and says that marine fish have a fishy smell, I always feel that freshwater fish have a muddy smell. It wasn't until I bought a few spiny fish the other day that my perception of freshwater fish changed.
Aung thorn fish, also known as Gayu, Yellow Rading and so on. It has no scales, has a yellow-green pattern on the outside, and is sticky and slippery to the touch. Because I couldn't eat it once I bought it, I froze every two strips so that I could take them out whenever I wanted to eat them. Chinese medicine believes that it has a sweet taste, has the effect of benefiting the spleen and stomach, diuresis and swelling, so it can often be eaten in moderation. This fish has no small spines, and the meat is like garlic cloves, the meat is delicious, especially suitable for the elderly and children. Eating more in the elderly can effectively lower blood pressure and alleviate symptoms of anemia. The consumption of annunciated fish by pregnant mothers is more conducive to the growth and development of the baby. Because of its tender flesh and very few thorns, it is also very suitable for babies.
If you can't make fish, then make fish for the first time, try tofu stewed fish. It can be said that tofu stewed fish, whether it is sea fish or river fish, is not important, tofu and fish are complementary. In the process of stewing, it can complement each other and complement each other to improve nutritional value. In addition, the calcium content of tofu is more, and the fish meat is rich in vitamin D, and the combination of the two can just strengthen the body's absorption of calcium, so that the calcium supplement effect is better. After stewing, the fish is fresh, the soup is fragrant, and the tofu is soft and tender, especially suitable for the elderly, children and pregnant women. Here's how to share it:
Ingredients:
500 grams of tofu 2 pieces of thorn fish 2 slices of ginger 2 green onions 10 peppercorns 5 grams of salt Pepper, cooking wine, goji berries, sesame oil to taste
Here's how:
1 First remove the fish from the guts and lightly marinate with cooking wine and pepper to remove the fish, about 10 minutes or so. After the fish is frozen and then thawed, the yellow skin of the surface layer will fall off, so it is recommended that you buy fresh food.
Heat 2 pots first, then add oil, then add the fish and fry. As the saying goes, the hot pan is cold oil, the fried fish is not broken, you can also try this method, without too much oil, you can also achieve a non-stick effect.
3 When the fish is slightly fried on both sides of the yellow shell, pour hot water. It is important to remember that it is hot water, not cold water. The fish soup stewed in hot water is whiter and does not shrink the fish in the frying process when it encounters cold water, affecting the taste.
4 Add the tofu and simmer. Cut the tofu into larger pieces, not too small. Add the peppercorns and ginger slices and simmer
5 Simmer for about 10 minutes, the soup turns white, the tofu is honeycomb-shaped, then turn off the heat, add coriander, green onion, pepper, sesame oil, salt to taste. As the saying goes, a thousand rolls of tofu and a thousand rolls of fish, which means that the fish and tofu are stewed for a long time, the better they are.
Enjoy it beautifully!
I am Apple Chef, the original author of the food column, all the text and pictures are original, and those who find that there are pirates of text and pictures must be investigated! All I share with you are simple and delicious home cooking, as well as basic and easy-to-learn home baking, and I share the joy of three meals a day with you!