Head Bean Soup

Name: Head Bean Soup
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Silver carp head; 300g Marinated tofu; 3 slices Chinese cabbage; 3 pieces Chives; 3 slices ginger; Some salt; 1 spoon Cooking Wine; Some Chicken Essence

by Sago Fiona

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

This year, I experienced a great cold wave of the century, and it was the first time I encountered such a cold weather. It was supported by hot soup. Now, the beginning of spring has passed. Although the temperature has risen, the early spring in this northern country is not as warm as in the south. It's still cold at first glance, and the spring is very cold. I guess that's the description of the weather. It seems that it will be colder for a while. When it's cold, all kinds of methods are used to keep warm. Although there is heating in the north, it can't withstand the severe cold. The blessing of the electric heater, a pot of hot porridge, and a bowl of fish soup, gradually felt the whole body warm. . The so-called warmer than the warm man, probably so. .

Fish head tofu soup is rich in nutrients. Fish head is rich in brain gold, nourishes the spleen and invigorates the brain, and the rich collagen also has the effect of beautifying and nourishing the skin. Tofu has a lot of protein, cook it with it, and add a few cabbage leaves. . Nutrition and warmth. Drink fish head tofu soup in the spring season to dispel cold and dehumidify. I just need a bowl of fish head tofu soup...

Ingredients

1 piece Silver Carp Head
300g Marinated Tofu
3 slices Chinese Cabbage
3 pieces Chives
3 slices Ginger
Some Salt
1 spoon Cooking Wine
Some Chicken Essence

Head Bean Soup

1. Cut the tofu into cubes and soak in light salt water for ten minutes. Remove the gills of the fish head, cut in half, and wash. Tear large pieces of cabbage by hand. Slice ginger and knotted green onions.

2. Fry the pan, the pan is hot, a proper amount of oil, rub the bottom of the pan with ginger slices to prevent sticking to the pan. Add the fish head and fry golden brown on both sides.

3. Transfer it out to a casserole, add a small piece of ginger and knot with green onions. Pour in hot water that has not passed the fish head. Bring to a boil, add cooking wine and simmer for about 15 minutes over medium heat.

4. Add the tofu cubes and continue to simmer for 8 minutes. Add the cabbage and continue to simmer for a while until the cabbage is cooked. Adjust the amount of salt and chicken essence according to taste.

Tips:
For the fish head, I chose silver carp head, which is relatively large. The tofu is North Tofu. If you like tender tofu, choose internal fat tofu. The fish head must be fried. Don't keep turning it, turn it over after frying. Be sure to use hot water so that the soup will be milky and thick.