Stewed tofu in fish soup
Overview
The tofu stewed in fish soup is not only smooth and delicious, but also twice as nutritious. It also makes the best use of everything. It is simple and quick. It is both a soup and a vegetable~~:) Add some green vegetables such as chrysanthemum to the soup, and it will be even more perfect. .
Tags
Ingredients
Steps
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Cut open the abdomen, peel off the fish skin, rinse the internal organs and gills, and wash away the congestion so it doesn't smell fishy. Watch out for the spikes above the head. Make a few cuts on both sides of the fish. The fish meat is relatively firm, which makes it easy to taste. I used sea fish. If I use freshwater fish, in order to prevent the earthy smell, I usually fry it in advance. You don’t need to eat sea fish, you just want to enjoy the umami flavor.
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Heat oil in a pan and sauté onion, ginger, garlic and star anise.
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Add appropriate amount of cold water and mix the seasoning in the water thoroughly. Because I want to save some soup to stew the tofu, the amount of water is slightly more.
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Place fish into pot. The purpose of using cold water in the pot is to prevent the fish from shrinking immediately when it is heated, making the texture hard and difficult to taste.
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After the soup boils, use a spoon to scrape off the foam on the sides of the pot, cover the pot and simmer over low heat. Covering the pot is to prevent the fish's flavor from escaping with the steam. In addition, covering the lid creates a certain amount of pressure, which helps the fish absorb the flavor. At this time, the soup has turned white.
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Remove the fish from the soup, place the sliced tofu slices into the soup, and simmer over low heat. The tofu can be blanched in advance or simmered directly in the soup.
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I also put the cod liver into the soup and stewed it together. Simmer until the soup is reduced. The tofu will be more flavorful if you stew it for a longer time or soak it in the soup for a longer time.
