Cod Tofu Soup
Overview
It hasn't rained since last night. It’s still raining when I post the recipe. I didn’t go out to buy groceries, so I just looked for whatever dishes I could get in the refrigerator at home. Deal with those nasty rainy days. In the refrigerator, I found the whole piece of cod I bought before and the tofu my mother bought in advance (by the way, would my mother still count them with her fingers? ૮(ﾟ∀ﾟ)ა). Cod meat is delicious and nutritious. The protein in the meat is higher than that of salmon, pomfret, anchovy, and hairtail, while the fat contained in the meat is only 0.5% like shark, which is 17 times lower than salmon and 7 times lower than hairtail. The liver is high in oil. In addition to being rich in DHA and DPA that are common in ordinary fish oil, it also contains vitamins A, D, E and other vitamins necessary for the human body. Tofu widens the body and replenishes qi, harmonizes the spleen and stomach, eliminates fullness, clears turbid qi in the large intestine, clears away heat and disperses blood.
Tags
Ingredients
Steps
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Prepare your ingredients (forget the carrots and garlic). I will take pictures when I do it later.
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Cut the cod into pieces and the tofu into pieces (use a knife to cut it into pieces directly in the bowl)
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Chop ginger and garlic and set aside with spices
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Heat the pan with cold oil, first add ginger and garlic, stir-fry until fragrant, then add spices, stir-fry again until fragrant
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Add cod pieces and fry until the fish turns white.
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Add water or stock and salt. Simmer for about twenty minutes
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While the fish soup is cooking, grate the carrots and cut the green onions into sections.
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When it's almost done, put the tofu you prepared earlier into the fish soup.
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Add chicken essence
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Add white pepper
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Before putting the pot back into the pot, add shredded carrots and scallions
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Done. How does it look.
