Chinese Food
Crucian bean curd soup
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Crucian bean curd soup is a nutritious soup. It has a good nourishing therapeutic effect. The taste is salty, fresh and delicious. The protein contained in crucian carp is high-quality, complete and easy to digest and absorb. Bean curd is also nutritious. It contains iron, calcium, phosphorus and higher protein. The combination of the two can benefit Qi, nourish blood, strengthen the spleen and widen the middle. It has the effect of stomach, clearing heat and reducing fire.
Cooking ingredients
Cooking Steps
Step1:Prepare the main ingredients: two or three pieces of ginger, two pieces of shallot and one piece of crucian carp (this one is a little big. If it's a small crucian carp, use two pieces. The weight ratio of tofu crucian carp is about 1-1.
Step2:Clean up the crucian carp. Use kitchen paper to absorb the water on the top. Put oil in the pan. After the oil is heated, put the fish in with the tail of the hand-held fish along the edge of the pan. Fry until both sides are golden. Set the fish in shape
Step3:Put boiling water in the stew or casserole. Put the fried crucian carp, tofu, scallion and ginger into the pot together. Pour in a spoon of cooking wine and a small spoon of salt. (if you feel there is no salty taste in the soup, you can add it again. Don't put too much salt in it.) boil it over high heat. Turn to medium heat and stew for 25 minutes. (put enough hot water at a time. Don't add water in the middle. If you have to add it, add boiling water
Step4:This is the fish soup which has been stewed for 25 minutes. It's milky whit
Step5:You can sprinkle some cilantro or scallion after you leave the pot. You can also put a few drops of sesame oil or a small amount of white pepper to taste it. It depends on your taste
Cooking tips:The tofu I use is the old tofu. In my opinion, the old tofu contains more calcium and protein. This is a choice according to my taste. The soup should be boiled to milky white. We should master the following points - 1. Fry the fish on both sides. The fish skin should be as complete as possible and not broken. 2. When stewing, we must add boiling water. We must pay attention to this step. In this way, we can cook a pot of white and fragrant crucian soup. 3. When dealing with crucian carp Remove the black film on the gill and belly of the fish. After the crucian carp is fried, the fat in the crucian carp, some water-soluble proteins in the muscle tissue of the crucian carp and lecithin in the bone, collagen in the skin of the fish will be hydrolyzed into gelatin molecules. When the soup is boiling slowly, the fat will be crushed. The gelatin molecules will act as emulsifiers together with some emulsified proteins Form the emulsion of oil in water. So crucian carp soup will become milk white color. At the same time, it can also make the protein dissolve out. It is more nutritious.
