Stewed fish head with bean curd
Introduction:
"In winter, how about a pot of fish head tofu soup? Tofu is so homely that everyone knows it is a high calcium food. It is said that 200g tofu can meet one third of the daily calcium requirement. The rich vitamin D in fish head can strengthen the absorption of calcium. Moreover, the combination of the two is delicious, and it is an excellent match for strong bones. This fish head tofu soup, unfortunately in a hurry to open dinner, end pot on the table, not to mention the quality of phase. If you like spicy, put some pepper that is more beautiful. I don't like heavy taste, so I prefer light, but it's enough to eat hot and warm my stomach. "
Production steps:
Step 1: Food map
Step 2: add vegetable oil into the frying pan
Step 3: fry the fish head and turn it over
Step 4: put the fried fish head into the soup pot of induction cooker
Step 5: stir fry the beans in the frying pan
Step 6: stir fry the beans into the soup pot
Step 7: put the soup pot on the induction cooker, add water without ingredients, slice the bean curd into the pot and start to burn
Step 8: add bamboo shoots and ginger slices, add cooking wine and bring to a boil
Step 9: cook until the fish is cooked. Season with salt, scallion and white pepper
Step 10: just bring the soup pot to the table. First, drink a few mouthfuls of hot soup. That's fresh~
Materials required:
Silver carp head: one
Soybeans: moderate
Winter bamboo shoots: moderate
Vegetable oil: right amount
Cooking wine: moderate
Salt: right amount
White pepper: right amount
Note: 1, fried fish must be hot pot oil hot, fried to get a good appearance. 2. The amount of seasoning can be controlled according to personal preference. Add a little less first, and then consider how much after tasting. 3. Add winter bamboo shoots to make it fresh. If you have bacon or ham, add some to make it taste better.
Production difficulty: ordinary
Process: boiling
Production time: half an hour
Taste: salty and fresh
Stewed fish head with bean curd
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