Chinese Food
Fish head and tail soup with towel gourd and tofu
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I bought a whole grass carp that day. It's a smaller one. It's a little more than 2 jin. It's much more cost-effective than buying a loose one. One fish for two. My favorite way is to cook soup with fish head and tail. Fish body is used for stewing or steaming. Recently, loofah has come into the market. It's very tender and sweet. This time, we use loofah and tofu to cook fish head and tail soup. It's very sweet.
Cooking ingredients
Cooking Steps
Step1:A grass carp. Clean the gills and intestines. Scrape the black film inside the bell
Step2:Cut off the fish head and tail. Cut the fish head into two parts. Flatten the ginger. Slice the carrot. Peel the loofah
Step3:Stir fry ginger in hot oil pot
Step4:Fry the head and tail in medium heat until golden brown
Step5:Turn over and fry until golden on both sides
Step6:Pour in 4-5 bowls of hot water. Rest assured that the carrot slices are boiled over high heat for 5 minutes. Turn to medium low heat for 15-20 minutes
Step7:Towel gourd cutting hob, tofu cutting cube
Step8:After 20 minutes, put the cut loofah and tofu into the pot. Cook for 10 minutes.
Step9:White fish soup, green loofah, white tofu, red carrot, beautiful and sweet soup. Put some salt to taste.
Cooking tips:1 - cut the loofah before you put it into the pot; 2 - fry the fish in a hot pot until it is golden yellow. Then add some people to heat the water. Boil the fish in a high heat for another 5-10 minutes and turn it to a medium low heat. In this way, the fish soup will be milk white; 3 - boil the loofah and tofu for 10 minutes after you put them into the pot. After a long time, the tofu will be old. There are skills in making delicious dishes.
