Perilla carp and tofu soup
Overview
In the hot summer, I don’t want to eat something too greasy, nor too bland. It needs to be both nutritious and light. This perilla, tofu and carp soup will definitely satisfy your taste buds in the hot summer. My family all likes it very much, especially the fish soup, which is refreshing and mellow in the mouth, with a strong fish flavor! Friends who like to drink fish soup, please feel free to try it! It will definitely make you taste better the more you drink!
Tags
Ingredients
Steps
-
This is perilla, which is abundant here in July and August. It has a very special and strong aroma. People often use it to cook fish or screws, which can remove the fishy smell and improve the fragrance at the same time.
-
Chop the perilla.
-
Cut the ginger into thin strips.
-
Friends who like spicy food can chop an appropriate amount of chili pepper and set aside. But this fish soup requires the original flavor of the fish soup, so use less chili pepper. Try not to add too much spicy food to cover up the aroma of the fish soup.
-
When you buy the fish at the vegetable market, let the fishmonger handle it and cut it into small pieces. Just wash it and dry it when you go home. No need to marinate.
-
Put appropriate amount of oil in the wok.
-
Add ginger and chili pepper and fry briefly in hot oil pan to release the flavor.
-
Add the fish pieces and stir-fry as well.
-
Add water so that the water can slightly cover the fish pieces.
-
Add perilla and salt. Cover the pot and simmer over high heat.
-
The tofu can be processed at this time.
-
Just cut the tofu into small pieces in a large bowl.
-
Wait until the soup boils.
-
Add the tofu, cover the pot again, and cook over high heat until the soup boils.
-
The soup was ready as soon as it was boiled, put it into a big porcelain bowl, haha, it was served!