Taste of autumn - silver carp tofu

Taste of autumn - silver carp tofu

Introduction:

"Silver carp has sweet taste, warm nature, and enters the spleen and stomach meridians; it has the effects of strengthening the spleen and Tonifying Qi, warming the stomach and dissipating heat, especially suitable for eating in winter; it can treat spleen and stomach weakness, anorexia, emaciation, diarrhea and other symptoms; it also has the effects of warming the stomach, tonifying Qi, moisturizing the skin, dark hair, and nourishing the face. There are many silver carp in autumn this year. The silver carp in autumn is very fat, and the tender tofu is really delicious and nutritious

Production steps:

Step 1: silver carp a 2-3 Jin, bigger is better. Wash and chop into sections. Fish head is made into chopped pepper fish head. The middle two pieces are used to make soup.

Step 2: heat the pan, add the fish and fry it.

Step 3: cut the onion and ginger into pieces, cut the tofu into cubes, fry the fish well and set it aside (my fish is not fried well, and the skin of the fish falls off).

Step 4: put boiling water in casserole, add fish, onion and ginger, cooking wine.

Step 5: bring to a boil over high heat, simmer over low heat for about 30 minutes, whiten the soup and add tofu.

Step 6: simmer for about 5 minutes, turn off the heat, add salt and pepper to taste.

Step 7: Sprinkle with chopped green onion......

Materials required:

Silver carp: 2 pieces

Tofu: 1 piece

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Pepper: right amount

Salt: right amount

Peanut oil: right amount

Note: 1, silver carp spines, only to buy a larger one to pick the bones, stewed soup is good to drink. 2. It must be fried to remove part of the earthy smell. 3. If you like coriander, it will taste better if you put some on it.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh