Yellow Thorn Fish Tofu Soup

Name: Yellow Thorn Fish Tofu Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 Yellow thorn fish; piece tofu; Some ginger; Some garlic; Some chopped green onion; Some oil; Some salt

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

I love it in autumn! 2 yuan and 1 catty are very cost-effective, nourishes the lungs and moisturizes dryness, simple and delicious!

After the beginning of autumn, although the weather is still hot, the dry air still makes people feel the power of autumn, especially for those of us with particularly sensitive skin, autumn dryness is really annoying.

After the beginning of autumn, the yang qi gradually decreases, the yin qi gradually grows, the weather is dry, the body function tends to be gentle, and the metabolic function declines! Health in autumn is about moistening the lungs and nourishing yin! Eat more foods that clear away heat and moisturize dryness in your daily diet, which is very helpful to your health.
In fact, autumn tonic does not require any expensive ingredients. Tofu is a kind of food that is very suitable for autumn. From now on, eating more tofu every week can make up for summer physical exhaustion and increase resistance.

Tofu is a relatively common soy product. It is rich in nutrients. It has very good effects of clearing heat and moisturizing dryness, replenishing qi, promoting body fluid and quenching thirst. It can alleviate bad breath, thirst, and gastrointestinal disorders caused by heat. Qing and other symptoms. Eating tofu regularly can also improve physical fitness, help digestion in the stomach and intestines, and increase appetite.

In autumn, the climate is dry, and there is more food for frying. Many people are worried about getting angry, so let’s cook and eat! Tofu alone will inevitably feel too bland. Our traditional method is to cook with fish. Tofu absorbs the umami flavor of the fish, it is tender and sweet, not to mention more delicious.
Tofu boiled fish, I like to use yellow thorns with fewer thorns, which have fewer thorns and more meat, so children can eat more at ease.

And the nutritional value of yellow thorn fish is also very high: yellow thorn fish is rich in protein, which can improve immunity, lower blood pressure, buffer anemia, and is beneficial to growth and development. Yellow thorn fish is rich in copper. Copper is an indispensable micronutrient for human health. It has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs. Adjust osmotic pressure to maintain acid-base balance. Maintain normal blood pressure. Enhance neuromuscular excitability.

Yellow thorn fish is a cheap supplement, especially suitable for people with symptoms such as weight loss, low immunity, decreased memory, anemia, edema, and children with growth and development stagnation. Dizziness, fatigue, tiredness, tinnitus, and vertigo appear. People who have pale skin, mucous membranes and nails, and feel short of breath, osteoporosis, or palpitations after physical activity. It is especially suitable for people with high temperature, heavy physical work, and frequent sweating who need to pay attention to sodium supplementation.

Yellow thorn fish can also clear the heart and purify the fire, clear away heat and irritability, and can eliminate the heat poison in the blood. Especially suitable for people who are easy to get angry.

The sweet and delicious yellow thorn fish tofu soup is simple and delicious. You must try it in autumn tonic.

Ingredients

2 Yellow Thorn Fish
piece Tofu
Some Ginger
Some Garlic
Some Chopped Green Onion
Some Oil
Some Salt

Yellow Thorn Fish Tofu Soup

1. The ingredients are all ready. The yellow thorn fish has a big thorn, which is relatively hard, so it is best to ask someone to clean the internal organs when buying it to avoid injury. Soft tofu is better for tofu.

2. Chop the fish into pieces, shred the ginger, and cut the tofu into thicker slices, so as not to boil over in the pot.

3. Heat up a frying pan and sauté the ginger and garlic slices.

4. Pour the fish cubes into the pot and stir fry for a while.

5. When you see that the flesh of the fish is slightly tightened and the cut is slightly rolled, pour two bowls of boiling water along the side of the pot so that the water has covered the ingredients.

6. Pour the tofu into the pot, cover the pot and bring it to a boil.

7. After the water is boiled, cook for another two minutes until the tofu swells significantly and the soup is slightly dry. Season with salt.

8. Sprinkle with chopped green onion and ready to serve. Drink it while it's hot, it's really too fresh.

Tips:
The recipe for this tofu fish soup is very simple. If you want the soup to be beautifully milky white and the soup is not fishy, one trick is to add boiling water! I also learned this dish from a restaurant when I was in Guangdong. When I drank this creamy, delicious fish soup, I was so surprised, so I learned it from the chef in detail, but I didn’t expect it to be so simple. Ha, I thought the chef was really perfunctory at the time. Later I tried it at home and it succeeded once. So this dish has become my specialty. I make it every autumn and winter every three to five. It’s a hot fish soup. I eat it with tofu in my stomach, it’s winter, my nose is sweating! The whole family likes it. If you make it in winter, you can add some pepper when it comes out of the pot.