[How to make casserole fish head tofu soup]_Boil soup_How to make
The utensils you choose when you stew will also greatly affect the taste of the dish. Most people will choose casseroles for stews, and when you choose purple casseroles for stews, the taste is the best.Casserole stewed fish, you can add some tofu, so that not only the taste is good, but also the nutritional value is relatively high, then how to make casserole fish head tofu soup?
Ingredients: fish head 1 tofu 300 grams cabbage 3-4 slices ginger 4 slices onion 2 salt 1 teaspoon cooking wine 1 tablespoon chicken essence 1 teaspoon
Cut the tofu into cubes and soak it in brine for ten minutes.
Remove the fish head from the gills, cut in half, and wash.
Large pieces of cabbage are torn by hand.
Ginger slices, scallions knotted.
Wok, heat the pan, moderate amount of oil, wipe the bottom of the pan with ginger slices to prevent sticking to the pan.
Run into the fish head and fry them on both sides.
Add to a casserole, add a small piece of ginger and scallion.
Fill the head with hot water.
Bring to a boil, add cooking wine, and simmer for about 15 minutes on medium heat.
Add tofu cubes, continue to simmer for 8 minutes, add cabbage, and simmer for a while until the cabbage is cooked.
Add the right amount of salt and chicken essence to your taste.
Tips: The fish head is bighead.
Tofu is selected from North Tofu.
If you like tender tofu, choose tofu.
Be sure to fry the fish head.
Don’t keep turning, turn over after frying.
Always use hot water so that the soup is creamy and thick.
Practical one material: one fish head, one tofu, one onion, one ginger, and salt 1-1.
5 teaspoons, a small amount of white pepper, cooking wine, Flammulina Mushroom Practice 1, descaling the fish head, washing the gills and splitting.
Cut the shallots into sections, partly cut the shallots, slice the ginger, and cut the tofu.
2. Prepare the wok. Put the water in the casserole that can marinate the fish head and boil it for later use.
3. Put 1 tablespoon of oil in the wok, add the onion ginger and stir fry.
Method 4 of casserole fish head tofu pot, and then fry the fish head and transfer to a casserole with boiling water, add cooking wine, cover the casserole cover and simmer for 5 minutes.
(Be sure to use hot water to burn the fish head, or the soup will be fishy) 5. The fish head soup is white, add salt and white pepper, and add tofu. After boiling, cover the casserole and simmer for 10 minutes.
6. Remove the lid of the pot (add enoki mushrooms and bake them) and sprinkle with spring onion.
Regular two materials big head and half fish head, 2 shiitake mushrooms, 1/4 Chinese cabbage, 1/2 chili, 2500cc broth, 8 fish plates, 3 bamboo wheels, 1 garlic, 1 winter powder, black2 tablespoons of watercress, 1 tablespoon of soy sauce, 1 teaspoon of white sugar, 1/2 teaspoon of mushroom essence, 1/4 teaspoon of white pepper, 2 tablespoons of salad oil, 1 tablespoon of sesame oil
After the fish head is washed, put it in the marinade for 30 minutes, add it to a 150 ° C oil pan, and fry the fish head for about 8 minutes.
Mushrooms are sliced after soaking in water; winter powder is soaked until soft. Chinese cabbage is cut into bite-size pieces. Green garlic is sliced into shredded garlic. Peppers are sliced and seeded for later use.
Heat another pot. Add the mushrooms and chili flakes to the wok and stir-fry. Add black watercress and stir-fry for about 30 seconds. Pour in broth and soy sauce, sugar, mushroom essence, and white pepper.
The practice of casserole fish head tofu pot 4.
Add fish head, shiitake mushrooms, Chinese cabbage, fish plate, bamboo wheel and cook with the ingredients of method 3. After cooking for about 20 minutes, pour the whole into a casserole, add winter flour, and place the garlic on the fish head.
Heat another pot, heat the salad oil and sesame oil together, and pour back on the fish head, so that the garlic seedlings will produce the flavor, and it is complete.
Conventional three-material main ingredients: 1 catfish head, 1 Chinese cabbage, 1 enoki mushroom, cooked bamboo shoots, pigeon egg parts, 2 yuba, 3 mushrooms?
4 fish, flat fish 2?
3 slices, 2 tablespoons minced garlic, 1/2 bowl of shredded garlic, seasoned with coriander, small amount of sweet potato powder, appropriate amount of soy sauce, salt, rice wine size, pepper scale (1) Marinate the fish head for 10 minutes, then dip in sweet potato powderFry until golden.
(2) Deep-fry all pigeon eggs until golden, then blanch the yuba with boiling water to remove fat.
(3) Put a small amount of oil in a thick pan, stir-fry the minced garlic and flat fish, then place the cabbage in the pan, put the fish head, add the remaining ingredients, then add boiling water or broth, and season with salt and pepperAfter cooking, cover and continue to simmer for 10 minutes, and finally add the shredded garlic and parsley.