Full of Umami Flavor-[soy Milk Fish Head Rice Cake Soup]

Name: Full of Umami Flavor-[soy Milk Fish Head Rice Cake Soup]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fish head; Some Rice cake; Some Black beans; Some soy; Some Green onion ginger; Some Salt and Chicken Essence

by Handsome chef

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Come to an innovative fish head soup. In addition to the deliciousness of fish and the mellowness of soy milk, the taste of rice cake qq is also a surprise and highlight. The soup is very delicious, nutritious and delicious, whether it is home-cooked meals or banquets. It’s a soup that I took."

Ingredients

Full of Umami Flavor-[soy Milk Fish Head Rice Cake Soup]

1. Prepare the ingredients

Full of Umami Flavor-[soy Milk Fish Head Rice Cake Soup] recipe

2. Cut the fish head in half, don’t cut it off, slice the rice cake

3. Soybeans and black beans are mixed into soy milk to remove the dregs

4. Saute the scallions and ginger

5. Add the fish head and fry golden on both sides

6. Add soy milk

7. Bring to a boil, add the rice cake slices, simmer for 10 minutes

8. Just add salt and chicken essence before serving.

Tips:
Tips: 1. Fish head I chose grass carp head, silver carp head is better

2. Soy milk does not have to be too thick, because it is still cooked and the water will be lost. A little bit of black beans is good, but it is not too dark to affect the appearance.

3. Sprinkle green onion and coriander before serving to enhance the flavor