Stewed crucian carp with tofu and mushroom

Stewed crucian carp with tofu and mushroom

Introduction:

"But how can we make this white fish soup? Two points to pay attention to: fry fish with salad oil and lard, so that the stewed fish will be very fragrant; add boiling water to the stewed fish soup, so as to prevent the protein from solidifying; boil for another 30 minutes, so that the protein in the fish skin, including more collagen and protein in the fish meat, is heated and repeatedly dissolved in water to form a gelatinized state. At this time, the soup is not only thick and delicious, but also white as milk. Fried fish makes the soup milky white and full-bodied. Tofu can absorb part of the fat in the processing process, making the soup not greasy. At the same time, tofu can also absorb the taste of fish, making it more fragrant, smooth and delicious. The milky color and attractive flavor of the soup are enough to make this traditional dish spread for thousands of years. In such a winter, hurry to stew such a pot of nutritious and nourishing soup for your family. "

Production steps:

Materials required:

Crucian carp: 1

Frozen tofu: 200g

Pleurotus ostreatus: right amount

Ginger: right amount

Scallion: right amount

Pepper: right amount

Salad oil: right amount

Salt: right amount

Shallot: moderate

Lard: right amount

White vinegar: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh