Crucian carp tofu soup: the most nutritious for health preservation in winter

Crucian carp tofu soup: the most nutritious for health preservation in winter

Introduction:

"In the cold winter, the taste of crucian carp is particularly delicious, so there is a folk saying that" winter crucian carp and summer catfish. ". Crucian carp tofu soup is a mellow taste, stomach, heat, fire soup. The soup is thick and the white fish is delicious. Crucian carp is not only delicious and tender, but also nutritious. It contains a lot of iron, calcium, phosphorus and other minerals. It is also rich in nutrients, including protein, fat, vitamin A, B vitamins and so on. Regular consumption can enhance resistance. Crucian carp has the medicinal value of invigorating spleen and removing dampness, activating blood circulation and dredging collaterals, harmonizing the middle part of the stomach and warming the middle and lower part of the Qi. It has a good tonic effect on patients with kidney and spleen weakness, edema, ulcer, tracheitis, asthma and diabetes. It is also nutritious and contains high protein, which can promote postpartum rehabilitation and milk secretion. For postpartum women, it can make up the deficiency of milk. Crucian carp tofu soup is a winter health soup suitable for all ages. "

Production steps:

Step 1: remove scales and viscera of crucian carp, apply cooking wine, and marinate with salt for 10 minutes.

Step 2: cut tofu into small pieces and set aside.

Step 3: add a small amount of oil into the pot, and fry the crucian carp.

Step 4: fry until golden on both sides.

Step 5: add appropriate amount of water, without crucian carp,

Step 6: add scallion and ginger slices.

Step 7: bring to a boil until the soup turns white.

Step 8: add tofu, turn to low heat and simmer slowly.

Step 9: simmer until the soup is white, add a little salt and pepper, and simmer for 10 minutes. Turn off the heat and add chicken essence to taste.

Materials required:

Crucian carp: 300g

Tofu: 200g

Scallion: right amount

Ginger: right amount

White pepper: 2G

Salt: right amount

MSG: 2G

Cooking wine: moderate

Edible oil: 2G

Note: crucian carp should not be eaten with garlic, sugar, mustard, sea cucumber, honey, pig liver, chicken, pheasant meat, venison, Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Before and after eating fish, tea should be avoided. When cooking, crucian carp should be fried in oil. Add enough water at a time, not easy to add water midway.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: light