Crucian Carp Tofu Kumquat Soup

Name: Crucian Carp Tofu Kumquat Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Crucian carp; 100g tofu; 5 Kumquat; 3 tablespoons Vegetable oil; Some shallot; Some ginger; Some salt; Some Coriander leaves; Some Cooking Wine

by Make soup for love

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Crucian carp is also known as crucian melon seeds. It is the most widely distributed and adaptable of freshwater fish. His meat is delicious and tender. Regular consumption of crucian carp can supplement nutrition and enhance disease resistance.
Crucian carp is rich in protein, and contains calcium, phosphorus and iron, vitamin B1, niacin, vitamin B12 and other ingredients, and low fat and carbohydrate content.
Crucian carp has the functions of invigorating qi and strengthening the spleen, diuresis and swelling, clearing heat and detoxification, dredging the collaterals and lowering the breast, and regulating hernia. It can be used for symptoms such as cold spleen and stomach, loss of appetite, indigestion, low milk in mothers, and small intestinal hernia.
Tofu is rich in protein, low in fat, and contains no cholesterol. Tofu cooked food can strengthen the body, regulate the intestines and stomach, and increase appetite. The calcium in tofu is easily absorbed by the body.
The crucian carp tofu kumquat soup is a perfect match. The human body can fully absorb the calcium in the tofu. The kumquat is the finishing touch and makes the crucian carp soup more delicious.
This dish is suitable for all ages. "

Ingredients

200g Crucian Carp
100g Tofu
5 Kumquat
3 tablespoons Vegetable Oil
Some Shallot
Some Ginger
Some Salt
Some Coriander Leaves
Some Cooking Wine

Crucian Carp Tofu Kumquat Soup

1. Prepare the required raw materials (let the stall owner clean up when buying crucian carp).

2. Cut the tofu into cubes, cut the green onion into about one centimeter diagonally, cut the ginger into slices, and cut the kumquat into two pieces to remove the seeds.

3. Take a few scallions and two slices of ginger and put them in the fish belly for pickling to remove the fishy smell.

4. After the wok is heated on the fire, wipe it with ginger slices. The fish skin will not stick to the pan when frying.

5. Pour in three spoons of vegetable oil and fry the fish until golden on both sides.

6. Transfer the fried fish to a casserole, add cold water to the height of the fish's knuckles, and put the green onion and ginger in it.

7. Pour in a little cooking wine to remove the fishy smell.

8. Cover the pot and bring it to a boil over high heat, then turn to low heat after 5 minutes.

9. After cooking for 20 minutes, pour in the tofu cubes and kumquat cubes.

10. Add a spoonful of table salt.

11. Continue to boil for 15 minutes and it will be fine. Sprinkle coriander leaves before serving.

Tips:
Before frying the crucian carp, heat the empty pan, wipe it evenly with ginger slices, and then fry the fish. The fish skin will not stick to the bottom of the pan.