Stewed tofu with fish head
Fish head is one of Lao Zhao's favorite foods, and the collocation of fish head and tofu is also the most classic. Whether it is stewed in red soup or white soup, it is incomparably delicious. Today, Zhao introduced this simple, rich and smooth fish head stewed tofu to his relatives.Luo Li:1. it is not recommended to buy the fish head cut by the vendor in the market, because the freshness is hard to say. It is recommended to buy the whole fat head fish and split it by himself. Lao Zhao made the fish tail with pickled cabbage fish and braised fish pieces respectively, which are very good.2. the fish head must be fried well so that it is delicious and the soup tastes rich.3. after buying the old tofu, put it in the refrigerator for 1-2 hours, which can force out the excess water in the tofu.4. the purpose of soaking tofu in salt water is to remove the unique astringency of tofu. If you don't have time to soak it, you can put the tofu into water.5. when you cook the red soup, you must fry Pixian Douban sauce and Douchi sauce with cold oil and low heat. When the heat is high, you will paste the pot, and then It's over!
Step 1 . First, prepare all kinds of seasonings, shell and slice the winter bamboo shoots, cut the green onions into oblique circles, cut the millet peppers into circles, take the green onions from the green onions, cut the green onions into green flowers, and set aside.
Step 2 . Fat head fish cut off the fish head, cut the fish head from the back, connect the fish belly, drain, and stand by.
Step 3 . Sit in the pot and fry the fish head until it turns brown on both sides.
Step 4 . Transfer the fried fish head into the soup pot, and then add winter bamboo shoots, green onions, Chinese prickly ash, star anise, fragrant leaves, ginger slices, and then add boiling water, which must be boiling water, and heat it up until the soup is milky white.
Step 5 . Please have no view of the heated and expanded fish floating king! Bring to a boil over high heat, add cooking wine and simmer over low heat for 30 minutes.
Step 6 . Let's prepare other side dishes by stewing fish heads. The prime minister cuts up the old tofu and immerses it in salt water for 10 minutes, which can remove the unique astringency of tofu. If there is no time to immerse, put the tofu into the pot and fly into the water.
Step 7 . Wash and slice the mushroom, and set aside.
Step 8 . Wash the mushrooms and tear them apart. Set aside.
Step 9 . Lao Zhao made red soup today, so we began to boil the bottom of the red soup. Sit in the pot and heat up the oil. Put the cold oil into Pixian Douban sauce and Laoganma Douchi sauce, and stir fry over low heat until red oil comes out.
Step 10 . Then add shallots, scallions and garlic seeds, stir fry them over medium heat to make them fragrant, and then add a glass of water when you want them to soften.
Step 11 . After the water boils, add the old soy sauce, oil consuming soy sauce, raw soy sauce, steamed fish sauce, and finish the red soup.
Step 12 . Pour the bottom of the red soup into the fish head pot, add the soaked tofu, stew over medium heat for 15-20 minutes, and then add salt according to their tastes.
Step 13 . Stew until the tofu floats, and then add millet pepper, scallion and coriander!
Step 14 . Boil and eat, stew in the induction cooker over a low heat ~ match with your favorite mushrooms and vegetables! Although the outside is cold and windy, the inside is steaming, the tofu is foaming and tasty, and the fish head is fragrant and smooth.
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