Head Bean Soup

Name: Head Bean Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Grass carp head; 4 pieces tofu; Some salt; Some ginger; Some shallot; Some oil

by Handsome boy Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This soup is especially suitable for middle-aged people and teenagers. Tofu contains a lot of calcium, and fish contains vitamin D. The two are eaten together. With the help of vitamin D in the fish, the body's absorption rate of calcium is increased many times.
The combination of fish head and tofu: fish head is rich in colloidal protein, low in fat and calories. It has the effects of invigorating the spleen and qi, warming the stomach, and beautifying and moisturizing; tofu is rich in protein and calcium. It has the functions of clearing away heat and moisturizing dryness, promoting body fluid and detoxification, and lowering blood lipids.
Stewing fish head and tofu into a soup to drink, not only can warm the body and strengthen the brain, but also make the skin moist and delicate. "

Ingredients

1 piece Grass Carp Head
4 pieces Tofu
Some Salt
Some Ginger
Some Shallot
Some Oil

Head Bean Soup

1. Prepare fish head, tofu, ginger

2. Sit in the pot, when the pot is hot, put an appropriate amount of oil to heat, and put the fish head in the pot after the oil is hot

3. Put the sliced ginger in the pot

4. After the fish head is fried yellow, turn on high heat, add boiled water and salt

5. Bring to a boil on high heat, change to medium and low heat and cook for 15 minutes, until the soup is milky white. Add the tofu cubes and stir gently. After boiling on high heat, change to low heat and simmer for 5 minutes

Tips:
1. When fish is used to make soup, it needs to be fried first, and then poured into boiling water to simmer, the soup will be milky white and the soup flavor will be strong. The milky white of the soup is the result of a thorough mixing of oil and water.

2. It is not recommended that you pour milk or milk powder into the soup, as this will cause frothing when the soup is cooked, which will affect the color of the soup.

3. In the daily soup, it is not the color of the soup that turns into milky white to make a good soup. It mainly depends on the protein content of the raw materials.