Head Bean Soup

Name: Head Bean Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Silver carp head; 250g tofu; Some Green onion ginger; 3g White wine; Some salt; 3g pepper; a little Garlic sprouts; Some sesame oil

by Red Bean Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Silver carp head is warm in nature and sweet in taste. It has the effect of invigorating the brain and at the same time has the effects of invigorating the spleen and qi, warming the middle and warming the stomach, and dissipating heat.
Tofu has high protein content, clears away heat, moisturizes dryness, promotes body fluids, detoxifies, and reduces blood lipids.
The fish head tofu soup has a creamy white soup and a light and delicious taste.
This soup is most suitable for winter. It can warm the body and strengthen the brain, and it can also make people's skin moist and delicate. It is suitable for people with dry skin with deficiency of the spleen and stomach, and is more suitable for the elderly and young people. "

Ingredients

1 piece Silver Carp Head
250g Tofu
Some Green Onion Ginger
3g White Wine
Some Salt
3g Pepper
a little Garlic Sprouts
Some Sesame Oil

Head Bean Soup

1. Wash silver carp head and set aside.

2. Pour oil in the pan and fry the fish head until it is cooked.

3. Fry the fish head until golden on both sides.

4. Pour the oil in the soup pot and heat it up, add the onion ginger and the fried fish head.

5. Rinse in the right amount of boiling water.

6. Add a little white wine.

7. Stamped with a big fire.

8. The tofu slices are soaked in light salt water, and the garlic sprouts are cut into flowers.

9. Cook the dashi for 15 minutes until it becomes milky white. Add tofu.

10. Cook for 5 minutes and add salt to taste.

11. Add pepper.

12. Put in the garlic sprouts.

13. Pour in a little sesame oil and turn off the heat.

Tips:
The fish head must be fried until panic-fried on both sides, and then the fish head can be cooked to remove the fishy smell.

The fish soup should be cooked with boiling water on a high fire, so that the fish pond soup will be milky and delicious, and the amount of water must be added at one time, without adding water in between.

Soak the tofu in light salt water for 10 minutes to remove the beany flavor and make the tofu not easy to break.