Family Nutrition and Health Soup-seaweed Tofu Crucian Carp Soup

Name: Family Nutrition and Health Soup-seaweed Tofu Crucian Carp Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Crucian carp; Some kelp; Some tofu; Some Chives; Some ginger; Some Refined salt; Some Chicken Essence; Some pepper; Some Cooking oil

by Elite Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It is popular in Japan to eat kelp with tofu, which is considered to be the "magic medicine for immortality". Scientific research confirms that Japanese women hardly suffer from breast cancer, and that some elderly people are not dazzled, do not hunch back, and have clear minds. One of the reasons is that they often eat tofu and seaweed and other seaweed foods.
Kelp is a vegetable with high nutritional value. Tofu is also rich in nutrients. It contains saponins, which can inhibit the absorption of fat, promote the decomposition of fat, and prevent the production of peroxides in arteriosclerosis. However, saponins can cause a lack of iodine in the body, and kelp is rich in iodine necessary for the human body. Therefore, the two are eaten together to excrete a little more saponins in tofu, which can make the body's iodine in a balanced state.
Seaweed tofu and crucian carp soup is a delicious nutritious soup. The perfect combination of seaweed tofu, plus the nutrition of crucian carp, the tenderness of the meat, the sweetness of the meat, this soup is not only nutritious, but also delicious! "

Ingredients

Some Crucian Carp
Some Kelp
Some Tofu
Some Chives
Some Ginger
Some Refined Salt
Some Chicken Essence
Some Pepper
Some Cooking Oil

Family Nutrition and Health Soup-seaweed Tofu Crucian Carp Soup

1. Wash the kelp and slice it or shred it; cut the chives into sections; slice the tofu.

Family Nutrition and Health Soup-seaweed Tofu Crucian Carp Soup recipe

2. Remove the scales, gills, and internal organs of the crucian carp and wash. Note: the black film in the belly of the crucian carp needs to be removed, otherwise it will be very fishy.

3. Add water to the casserole, put in a few slices of ginger and boil over high heat.

4. In the process of boiling water, put the crucian carp in a frying pan and fry it. After putting the fish in, let the fish fry for a while, then turn it over, otherwise the skin will fall off, which will affect the appearance; the fish will be fried on one side. OK, then turn it over and fry the other side.

5. Put the fried crucian carp into a casserole of boiling water, bring to a boil over high heat, and slowly simmer for 20-30 minutes on low heat. (According to my spare time)

6. When the stewed soup is milky and milky, put the kelp in it, boil it on high heat, and simmer it on medium heat for about 10 minutes.

7. Then put the tofu into a boil on high heat, then cook for another 2 minutes, and add some refined salt.

8. Finally, put the chives in, add the right amount of chicken essence and pepper to boil and turn off the heat.

Tips:
[Warm tips from Jingchu]:

Due to the current global water pollution, kelp is likely to contain toxic substances-arsenic, so it should be soaked in clean water for 2-3 hours before cooking, and the water should be changed once or twice in between. But do not soak for too long, no more than 6 hours, so as to avoid excessive loss of water-soluble nutrients. Do not drink tea immediately after eating kelp, and do not eat sour fruits immediately. Patients with hyperthyroidism should not eat kelp. Pregnant women and nursing mothers should not eat kelp. This is because the iodine in kelp can circulate into the fetus (infant) body with blood circulation, causing fetal (infant) thyroid dysfunction.

To ensure that the kelp is fresh and delicious, boil it in water for about 15 minutes, not too long. Don't put other seasonings in the soup, especially don't add ingredients. Be sure to keep the original flavor.

When cleaning most fish, you must remove the gills and the contents of the fish belly (I kept the fish bubbles and roe), especially the black film inside the belly, otherwise it will be very fishy. After the soup is made, it is best to drink it while it is hot, so that the soup is delicious and not very fishy. Put tofu in the fish soup, never put frozen tofu, because the fish soup itself has no fat, and the taste of the frozen tofu will affect the umami taste of the fish soup itself.

If you want the soup to look milky and milky, it is best to fry the crucian carp; if you want to drink a sweeter crucian carp soup, you don't need to fry the carp, just wash and put it in.