Pen Tube Fish Stewed with Cabbage Tofu
1.
This is a frozen pen tube fish. Generally, when a large number of them are on the market, buy more and freeze them in the refrigerator;
2.
After defrosting, cut open the cloth bag of the penguin fish, take out the intestines and ink sacs, and make sure to squeeze out the eyes and clean them, otherwise there will be a pot of black soup;
3.
Cut old tofu into cubes, put the tofu in a cold water pot, put a spoonful of salt in the water, and turn on medium heat;
4.
When the water starts to bubble, turn off the heat, remove the tofu and soak it in cold water, set aside;
5.
Sliced garlic and ginger;
6.
Put water in the wok, add garlic and ginger slices, and boil the water;
7.
Be sure not to boil. When thin bubbles begin to bubble like the picture above, put the pen-tube fish in the blanching water. Don't put too many pen-tube fish at one time;
8.
Use chopsticks to keep turning over;
9.
Quickly remove the pen tube fish after curling;
10.
Remove the garlic and ginger slices and discard them;
11.
Put the blanched pen tube fish in a bowl for later use;
12.
Do not use cabbage cores for cabbage, generally use Chinese cabbage gangs, cut into cubes;
13.
Blanch the water of the fish, boil it again, add the cabbage after the water is boiled;
14.
Stew until the cabbage is soft, add tofu and simmer;
15.
Simmer for about 15 minutes, add the blanched pen tube fish;
16.
Stir briefly, season with salt, and serve immediately;
17.
Oil-free and low-fat original seafood and vegetable soup, like spicy food, put appropriate amount of spicy oil when eating, it is estimated that you have to eat 2 bowls of rice.
Tips:
The pen-tube fish must be cleaned, including the eyes, otherwise the soup will be black after blanching, and the cabbage should be stewed in the blanched soup itself. The pen-tube fish should not be blanched for a long time. , So as not to burn the old, it is estimated that they can't bite.
