Stewed tofu with fish head

Stewed tofu with fish head

Raw materials for stewing tofu with fish head

1 fatty fish head (about 500g); 200g tofu; 2 chives; 1 small piece of ginger; 3 cloves of garlic; proper amount of starch

Ingredients for stewing tofu with fish head

30 g edible oil, 2 tsp soy sauce (6 g), 1 / 2 tsp cooking wine (15 g), 1 tsp pepper (3 G), 1 tsp refined salt (3 G), 1 tsp sugar (3 G), 1 tsp monosodium glutamate (3 G)

Steps of stewing tofu with fish head:

1. Clean up the head of fat head fish and cut it from the middle; wash and slice shallot, ginger and garlic; cut tofu into long strips; 2;

2. Put oil in the pot, heat it up, fry the head of fat head fish, and remove the oil; saute the remaining oil until fragrant with Scallion slices, ginger slices and garlic slices, cook in cooking wine and soy sauce, add some boiling water, and then add the head of fat head fish, sugar, refined salt, monosodium glutamate and pepper;

3. After the soup is boiled, put the bean curd into the pot and simmer slowly over low heat. After the soup is completely boiled, take out the fat head and put it on the plate. After the soup is boiled, thicken it with starch, and then pour it into the plate.

Characteristics of stewed tofu with fish head

The meat is smooth and mellow.

Attention should be paid to when making fish head stewed tofu

When stewing, add a few drops of vinegar or wine, the taste will be more delicious.

Stewed tofu with fish head

Open the head of bighead carp on both sides, wash and set aside. Cut the tender tofu into slices and soak it in cold water. Ginger peeled and sliced, scallion cut into sections. Bring the clear oil to a boil, fry the fish head on both sides until slightly yellow, pour in cold water (water can cover the fish head), boil the fish head soup to white over high fire, turn the fish head over, put the bean curd in, add salt (for those who like spicy, add dry pepper at this time), and cook for 3-5 minutes. After boiling, sprinkle with pepper and a small amount of monosodium glutamate (do not like it), and then sprinkle with chives

Characteristics of dishes

Slightly spicy and delicious

nutritive value

Fish head stewed tofu is a good dish, not only taste good, but also tofu and fish with complementary nutrition. Although bean curd is rich in nutrition, it contains less methionine, but the amino acid content in fish is very rich, but less phenylalanine, and the content in bean curd is higher. In this way, they can learn from each other, complement each other, and improve the nutritional value.

Tofu and fish eat together, there is another advantage, tofu contains more calcium, and fish contains vitamin D, the two eat together, with the help of vitamin D in fish, can play a role in the linkage of nutrients, so that the human body's absorption rate of calcium increased many times. Therefore, it is especially suitable for middle-aged and old people, teenagers and pregnant women.

practice

Cooking materials

Ingredients: 1 head of bighead carp, 150g spareribs.

Accessories: 1 jin tender tofu.

Seasoning: ginger 2 pieces, chives, pepper, monosodium glutamate each amount.

Cooking technology

Method 1:

1. Open the head of bighead carp on both sides, wash and set aside.

2. Cut the tender tofu into slices and soak it in cold water.

3. Ginger peeled and sliced, scallion cut into sections.

4. Bring the clear oil to a boil, fry the fish head on both sides until yellowish, pour in the spareribs and cold water (water can cover the fish head), boil the fish head soup to white over high fire, turn the fish head over, put in the bean curd, put in the salt (for spicy people, put in the dry pepper at this time), and cook for 3-5 minutes.

5. After boiling, sprinkle with pepper and a small amount of monosodium glutamate (do not like it), and then sprinkle with chives.

Method 2:

Main ingredients: fatty fish head 1 500g, tofu 200g, chive 2, ginger 1, garlic 3, starch right amount

Ingredients: 30g edible oil, 2 tsp soy sauce, 1 / 2 tsp cooking wine, 1 tsp pepper, 1 tsp refined salt, 1 tsp sugar, 1 tsp monosodium glutamate

Production process:

1. Clean the head of the fat head fish and cut it from the middle; wash and slice the scallion, ginger and garlic; cut the tofu into long strips;

2. Put oil in the pan, heat it up, fry the head of fat head fish, remove and drain the oil; saute the remaining oil until fragrant, scallion slices, ginger slices, garlic slices, cook in cooking wine, soy sauce, add some boiling water, then add the head of fat head fish, sugar, refined salt, monosodium glutamate and pepper;

3. After the soup is boiled, put the bean curd into the pot and simmer slowly over low heat. After the soup is completely boiled, take out the fat head and put it on the plate. After the soup is boiled, thicken it with starch, and then pour it into the plate.

Chef tips

1. The bigger the head, the better;

2. It must be fried in oil (not fried), otherwise it can't be boiled as white as milk;

3. Boil fish as little as possible, because the more fishy the soup is;

4. Monosodium glutamate can improve the taste of meat and fish. If it is used well, people will not feel the taste of monosodium glutamate. It should be put less.

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