1. Ingredients for fish head tofu soup.
Fish head: 1 pc.
Tofu: 200 grams.
Green onion: 1 stalk. Ginger: 3 slices.
Garlic: 2 cloves. Salt: to taste.
MSG: to taste.
Second, the practice of fish head tofu soup.
Ingredients: fish head, tofu, green onion, ginger, garlic.
Wash the head of the fish and remove the gills and guts.
Cut the tofu into small pieces.
Chop the green onion, ginger and garlic and set aside.
Add an appropriate amount of oil to the pan, heat it, add the fish head, and fry until lightly browned on both sides.
Add green onion, ginger and garlic and stir-fry until fragrant.
Add an appropriate amount of hot water, bring to a boil over high heat, then reduce the heat to low and cook for 30 minutes.
Add the tofu cubes and continue to cook for 10 minutes.
Finally, add an appropriate amount of salt and monosodium glutamate to taste.
3. The formula and nutritional value of fish head tofu soup.
The recipe of fish head tofu soup is mainly fish head and tofu, supplemented by spices such as green onion, ginger, garlic and so on. Among them, the fish head is rich in glial protein, which can nourish yin and blood, strengthen the spleen and replenish qi;Tofu is rich in protein and calcium, which has the effects of clearing heat and moisturizing dryness, generating jin and detoxifying. As a result, this soup is especially suitable for middle-aged people and teenagers.
In addition, fish head tofu soup is also rich in vitamin D, which can help the body better absorb the calcium in tofu and promote bone health. At the same time, this soup also has the effect of lowering blood lipids and enhancing immunity, which is beneficial to the body.
4. Precautions for making fish head tofu soup.
Choose fresh fish head and tofu to ensure the taste and nutritional value of the soup.
When frying the fish head, pay attention to the heat and do not over-fry it, so as not to affect the taste of the soup.
Be careful not to cook the soup for too long, so as not to affect the taste and nutritional value of the tofu.
When seasoning, pay attention to the appropriate amount, not too salty or too light, so as not to affect the taste and nutritional value of the soup.