Nourishing Beauty and Nourishing Qi Soup: Crucian Carp and Fresh Bamboo Shoots Tofu Soup

Name: Nourishing Beauty and Nourishing Qi Soup: Crucian Carp and Fresh Bamboo Shoots Tofu Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Crucian carp; 250g Water mill tofu; 150g Fresh bamboo shoots; a little parsley; Some White wine; 2/3 tablespoon salt; 30g shallot; a little ginger; 3-4 cloves garlic

by zl91119

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Crucian carp is the most economical, easy-to-obtain and best-sized animal food among freshwater fish. It has a very high protein content of 13%, which is only slightly lower than 15.3% of silver carp, and has a higher calcium, magnesium, and iron content. Its high-protein and low-fat characteristics can play a very good role in strengthening the elastic fiber composition of human skin, so it can be used as an "internal moisturizing mask" for ladies who love beauty.
Bamboo shoots are one of the most outstanding Chinese food ingredients. Because of their warm nature, sweet taste and no special smell, they taste better in soup. In addition, the bamboo shoots contain high plant protein, vitamins and trace elements, which help to enhance The body's immune function improves disease prevention and resistance.
Types of tofu:
Brine tofu tastes soft and tough, firm, with bean flavor, less water content, slightly yellowish in white color, and coarser texture. It is commonly known as "Lao Tofu" and "North Tofu". It is mainly used for frying, frying, stuffing and stuffing, etc. .
Gypsum tofu is tender and smooth, has a lot of water content, and is white in color. It is commonly called "soft tofu" and "South tofu". It is mainly used for mixing, braising, roasting, and making soups and soup dishes.
Lactone tofu has a smooth taste and has a lot of water. It is used in cold dressing. The difference from gypsum tofu is the use of a new food hair agent—gluconolactone. The brine tofu is made with bittern (magnesium chloride), and the gypsum tofu is made with calcium sulfate. The taste can be distinguished by old, tender, and tenderer.
The above three kinds of ingredients are added together, taking into account the freshness, and it is also a seasonal dish. The nutrition and taste are perfect.
The benefits of drinking more crucian carp soup: In addition to a variety of essential trace elements, crucian carp is easy to digest and absorb, and it is suitable for healthy people with poor appetite. It is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular eating can enhance disease resistance. Patients with hepatitis, nephritis, high blood pressure, heart disease, chronic bronchitis and other diseases can often eat; secondly, there are spleen and dampness, and It has the effects of stimulating the appetite, promoting blood circulation, clearing collaterals, and warming the middle and lowering qi. It has a good nourishing therapeutic effect on weakness of the spleen and stomach, edema, ulcers, bronchitis, asthma, and diabetes; postpartum women stewed crucian carp soup can invigorate deficiency and relieve milk. "

Ingredients

700g Crucian Carp
250g Water Mill Tofu
150g Fresh Bamboo Shoots
a little Parsley
Some White Wine
2/3 tablespoon Salt
30g Shallot
a little Ginger
3-4 cloves Garlic

Nourishing Beauty and Nourishing Qi Soup: Crucian Carp and Fresh Bamboo Shoots Tofu Soup

1. Cut ginger, garlic and set aside

Nourishing Beauty and Nourishing Qi Soup: Crucian Carp and Fresh Bamboo Shoots Tofu Soup recipe

2. One piece of tofu, less than half a catty

3. Cross-cut

4. Vertical knife cut to the size of the picture

5. Bamboo shoots peeled and sliced

6. Remove the internal organs and black skin to prevent bitter soup, and remove the throat teeth (under the fish gill) to prevent fishy smell.

7. Prepare the green onions into the fish maw

8. The fish changes its knife with its back facing one direction

9. Same as above

10. A little white wine, marinate for 5 minutes, let it into the fish.

11. Put the bamboo shoots in cold water for more than 10 minutes after flying

12. Cut the ginger slices and circle the bottom of the pan, and fully spread the ginger juice all over the inside of the pan (the secret of a non-stick pan for frying fish)

13. Add a little vegetable oil

14. Tail fried

15. Fry the head, double fry until the outside is browned and the garlic and ginger are added. Be careful not to flip the fish at will, which is vulnerable

16. It is advisable to spread the warm water over the fish.

17. Cook on high heat for 10 minutes, then add bamboo shoots and cook for 30 minutes

18. Add tofu, add salt and cook for 10 minutes, add coriander and cook.

Tips:
The taste is heavy. When boiling the soup, you can add a large amount of ingredients, and put a little white pepper after the pan; if it is light, you can pour out the vegetable oil after frying the fish, and put an appropriate amount of animal oil before the pan; you must control the high heat and cook for more than 40 minutes. When adding tofu, add half a bowl of soy milk or milk soup for a more mellow taste.