Fish tofu soup recipe

Crucian carp and tofu soup is a relatively traditional delicacy and a common dish of the Han nationality. It tastes fresh and salty and has very good nutritional value. Especially for postpartum women, eating some of it can promote lactation and milk secretion, and has the effect of promoting milk secretion. For ordinary people, drinking some appropriately can help improve the body's immunity and prevent diseases.

Method 1: Ingredients: 400 grams of crucian carp and 400 grams of tofu.

Seasoning: 15 grams of Shaoxing wine, 3 grams of green onion, 1.5 grams of ginger, 2 grams of fine salt, 2 grams of MSG, a little wet starch, and appropriate amount of salad oil. Production process 1. Take a crucian carp, clean it, make 3 cuts on both sides of the fish, apply a small amount of salt evenly, and sprinkle

Add a small amount of cooking wine. 2. Cut the tofu into pieces and set aside. 3. Chop the green onion and ginger into small pieces and set aside. 4. Heat the pan and oil, fry the fish over low heat. 5. After one side is browned, turn it over and continue frying the other side. 6. After both sides are fried until golden brown, pour in 2 bowls of water, add cooking wine and shredded ginger. 7. Bring to a boil over high heat, add tofu when the soup turns white, and simmer over low heat. 8. Simmer over low heat until the soup thickens, add a small amount of salt, and simmer for a few more minutes. 9. Wait until the salt has absorbed the flavor, turn off the heat, add minced garlic and chicken essence.

Cooking tips: After the fish soup boils, use high heat to stew it to make a soup as white as milk. After the pot boils, change to low heat and the soup will be clear. You can use either hot or cold water to stew the fish. I have used both cold water and hot water, and it has nothing to do with whether or not you can make a milky white fish soup.