Tongcao Crucian Carp Tofu Soup
1.
Prepare a fresh crucian carp. Make a few cuts on both sides, not too deep.
2.
One piece of tofu, I used half and half fried egg cakes.
3.
Half of tofu and cubed.
4.
Boil a pot of water when you are ready, and boiling fish in hot water is also an important point for milky white. The fish in the cold water pot will have a heavy fishy smell, and the fresh fish will have a delicate texture. Boiling the pot under the water can cause the surface of the fish body to be exposed to high temperature suddenly, and the protein will denature, shrink and solidify, thereby maintaining the integrity of the fish body; at the same time, after the protein on the surface of the fish has solidified, the pores Closed, the soluble nutrients and flavoring substances contained in the fresh fish are not easy to overflow in large quantities, and the nutritional value and delicious taste of the fish can be maintained to the greatest extent. If you use a pot under cold water, as the water temperature gradually rises, the fish will become mushy, the surface will not be smooth, or even broken, which will affect the quality and flavor of the dishes.
5.
Start the fire and heat the pan with cold oil. The pan is a non-stick pan, and the pan can be turned after the pan. Fry on high heat for about two minutes and turn over.
6.
The skin of the fish is fairly intact and fried until golden on both sides.
7.
The soup will be more milky white when it is cooked on both sides and golden brown.
8.
When the water is boiled, the fish is ready to fry. Put it in the pot and cook immediately, putting only the fish without oil. Tongcao can be put in the pot and boiled first, I forgot to put it later.
9.
It started to be a little white in a few tens of seconds.
10.
After cutting a few slices of ginger, it has become visibly white. Continue to cook for a few minutes on high heat, then cover and turn to low heat. The fire will overflow and evaporate too much water.
11.
Blanch the tofu to remove the fishy.
12.
Remove and put it in the fish soup.
13.
The aroma is overflowing, add a teaspoon of salt, and you can try it to your favorite taste during the period. If you are breastfeeding mothers, don't oversalt it.
14.
Add tofu.
15.
Do you want to drink?
16.
When I went out for a while, a thin film was formed on the fish soup, but the fat of the fish was actually boiled out. When I came back, I added Tongcao and continued to cook for about half an hour.
17.
The soup is relatively light without the oil in the fried fish, just a pot of delicious and rich crucian tofu soup.
18.
Give it to Momma!
19.
Offered to the baby's grandma, the two beauties who have worked hardest are very satisfied! A happy day is when they drink soup and I eat meat!
Tips:
1. Fry the fish first and then cook it
2. Use hot water to cook fish
3. Make these two fish soups milky and nutritious!
