Crucian Tofu Soup
1.
The small crucian carp is cleaned, and the stomach is broken and the gills and scales are removed.
2.
Rinse the inside and outside, and place it on a drying rack until the surface is slightly dry. You can also use a kitchen paper towel to absorb the water inside and outside to prevent the oil from falling into the pot and the skin; take half of the 24 fish to make the soup, and the remaining Put the following in the refrigerator and keep it the next day, so that you can drink the fresh soup every meal.
3.
Heat the non-stick wok, pour a little bit of oil, heat the pan with cool oil, put a bar code of the fish into the pan, fry one side and fry the other side first, then turn over and fry the other side.
4.
When both sides are fried and the shape is slightly yellow, pour an appropriate amount of cooking wine along the side of the pot to take advantage of the hot steam to take away the fishy smell. This is also a small trick for the delicious fish soup.
5.
The crucian carp tofu soup is fresh and white as milk. Putting hot water or cold water is the key point. Many people are wrong. Here is a small blackboard: you must pour hot water, and add enough water at a time to save some evaporation loss.
6.
Here are three more slices of ginger, ginger can remove the fishy, a good partner for fish, no one can miss this ginger.
7.
Cover the lid and simmer on low heat without turning the fish over.
8.
After the fish soup becomes thick and white, put the diced tofu into the pot, pour a little vinegar, cover and simmer for 15 minutes.
9.
Sprinkle an appropriate amount of salt before starting the pot; if you sprinkle salt at the beginning, the salt will shrink the protein of the fish, and the soup will be less fresh; in addition, the salty taste after sprinkling salt will be more obvious, which can reduce the salt intake.
10.
Sprinkle a little bit of white pepper, the good partner for fish soup is white pepper except ginger; fish live in water, which is cold. Putting ginger and white pepper not only has a good effect on removing fishy, but also uses its warm effect to neutralize it. The coldness of the fish; use a spoon to scoop up the fish soup and pour several times in different areas of the pot, and mix well to get out of the pot.
11.
The cheap spring health soup-crucian carp tofu soup, the fish soup is as thick as milk.
Tips:
1. If you want to fry the fish intact without breaking the skin, the choice of the pan is very important. Either an iron pan that has been darkened and shiny after years of oil, or a non-stick pan with a good heat conduction effect. This pan I use It is an Anlong wok under Meiya, which can fry the fish neatly with only a little oil. The inside and outside of the pot are non-sticky, and it is very convenient to clean and maintain;
2. If the fish soup is not fishy and the soup is as white as milk, it must be fried until slightly yellow and boiled in hot water. A few slices of ginger and white pepper can make the fish soup extremely delicious;
3. Although crucian carp is delicious and has high nutritional value, it should not be eaten during colds, measles in children and patients with hemorrhoids.
