The national confinement meal on the Chinese dining table = crucian carp and tofu soup in preparation for the second child
Overview
In order to keep warm from the cold, hot pot restaurants are now quite popular on the market. I ate mutton at a hot pot restaurant on the weekend. The diners exceeded the owner's expectations and the side dishes were all gone. The weather becomes dry in winter, and symptoms of dry mouth and skin often occur. Appropriate intake of foods rich in carbohydrates and fats, and drinking more hot soups can help cope with dryness. In daily nutrition, increase heat energy, such as crucian carp tofu soup, mutton and white radish soup, etc., which are both warm and nourishing body fluids. The crucian carp I bought must be the fastest swimming; it is lively and vital, haha~ Fry the fresh crucian carp properly and cook until the soup color turns milky white. Add the tofu, and the crucian carp tofu soup melts in your mouth. The soup is tender and delicious. The moment the steaming fish soup slides into your throat, the faint fragrance lingers between your teeth. With a warm current permeating the whole body, it seems that all the five internal organs have been made completely comfortable by this heat. Original by GODOFMERCY. This article is my own creation based on real experience; the content is for reference only and is purely personal preference. Please do not comment unless you like it. Part of the knowledge comes from the Internet. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.
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Ingredients
Steps
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I picked out two crucian carp that were the most jubilant just out of the water.
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piece of fresh tofu.
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Cut the tofu into cubes.
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Cut green onions into flowers.
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Wash the crucian carp and remove the gills, internal organs and black film on the inner wall. Spread fine salt evenly on the crucian carp, marinate for half an hour, drain the water and set aside. After such treatment, the fish will not stick to the pan easily and will not break easily when frying. Place the pot on the induction cooker; rub the pot with ginger to prevent the fish from sticking to the pot. Preheat the pot first, pour in new oil and sauté the ginger slices until fragrant, then slowly add the crucian carp and fry it on both sides.
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When frying fish, it is better to use medium heat so that the fish is not burnt or broken. The fish shrinks quickly after being heated, and the meat or skin will not stick to the pan. As the oil temperature slowly rises, shake the pan. It is best to hold the crucian carp with your hands; you can turn it over at any time. Flip the fish and fry until the fish meat is raw and bleeding; fry until both sides of the crucian carp are browned. Add cooking wine to avoid fishy smell.
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Add three cups of boiling water.
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Boil the crucian carp and tofu soup in boiling water until the soup is creamy and rich.
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When the soup is thicker and whiter, add tofu.
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Scatter the chopped green onions into the soup.
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At this time, you can turn off the heat and add 1 tablespoon of salt.
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Sprinkle in pepper for flavor. Add the chicken powder seasoning of your choice. You don’t have to let it go.