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The practice of crucian carp bean curd soup

Make a crucian carp, a piece of tofu, salt wine, water. In the production process, crucian carp is eviscerated, scaled and Gill removed (I usually let the fish seller do it), complete crucian carp tofu soup [1] remove the black film in the cavity, wash and wipe dry. Spread a spoon of salt evenly on the fish, marinate with a little cooking wine for a while, and cut into pieces of tofu.

After the crucian carp is cleaned, dry the surface with a kitchen paper towel. Fish both sides with a knife gently pat, head and tail gently cut a knife, you can easily pull out the fishy line. Pull out the fishy wires on both sides. Spread a layer of salt evenly on the fish. Cut the tofu into 2 cm pieces. Slice the ginger and cut the parsley into small pieces. Tie the onions and set aside. Pour the oil into the hot pot and heat it.

Add tofu when the fish soup turns white and stew over low heat until the soup is thick. The practice of crucian carp bean curd soup: prepare ingredients: 2 crucian carp, 200 grams of tofu, the right amount of oil, 2 grams of salt, 15 grams of cooking wine, 1 section of spring onions, 3 slices of ginger crucian carp clean up, sprinkle with a little cooking wine. Cut the tofu into pieces and set aside. Slice green onion and ginger and set aside. Heat the oil in a hot pan and fry slowly over low heat until the fish are golden on both sides. Then pour in the right amount of water, add cooking wine, spring onions and ginger.

Tofu stewed crucian carp soup how to make delicious, the common practice of tofu stewed crucian carp soup

1. Crucian carp bean curd soup: 2 crucian carps, two small pieces of tofu, 1 handful of chives, several pieces of peeled ginger, appropriate amount of edible oil, right amount of salt, a small amount of vinegar; practice: the first step: wash the crucian carp clean, control the moisture, and dry it with kitchen paper.

2. Materials: crucian carp, internal fat tofu (tender tofu), cooking wine, salt, ginger, spring onions, crucian carp viscera, scale, Gill, cut off fins and tails, wash and drain. Boil the pot with water and turn to medium heat, blanch the tofu for about 3 minutes, remove and cut into pieces. Heat the wok and turn the oil over low heat. Fry the crucian carp with golden brown on both sides.

3, step to heat the pan, add a small amount of oil, put the cleaned crucian carp into. Pan-fry until golden on both sides, then add sliced green onion and ginger, then add hot water and add cooking wine. Cook over high heat for about 9 minutes, then turn to low heat for about 20 minutes. Finally, add the tofu and cook it.

4, practice: crucian carp kill and wash clean, wash off the internal black film. Cut an oblique knife on the fish and prepare cooking wine, ginger and spring onions. Prepare 1 piece of tender tofu (old tofu is also OK) to heat the pan, pour oil into the pan, first put sliced ginger, then fry the fish, fry one side and then the other. Pan-fry the fish until slightly brown on both sides, then add cooking wine.

5. The steps are as follows: prepare the main ingredients, two or three slices of ginger and two sections of green onions.

6. Ingredients: crucian carp 400 grams, tofu 400 grams. Seasoning: 15 grams of Shao wine, 3 grams of spring onions, 5 grams of ginger, 2 grams of refined salt, 2 grams of monosodium glutamate, a little wet starch, the right amount of salad oil. A crucian carp, clean up, cut 3 knives on each side of the fish, smear evenly with a small amount of salt and sprinkle with a small amount of cooking wine. Cut the tofu into pieces and set aside. Chop green onion and ginger and set aside. Heat oil in hot pot, fry fish over low heat and fry slowly.

How to make crucian carp bean curd soup delicious and white

Step 1, wash the fish head. Step 2, cut the tofu into small pieces. Step 3, fry 2 poached eggs and set aside. Step 4, heat the pan, pour out the oil in an oil skillet, re-add a little oil, and fry the fish head until both sides are yellowish. Step 5, add the right amount of water and poached eggs, 10 grams of ginger, 15 grams of soybeans. Step 6, cover the pot and boil for 5 minutes. Step 7, remove the lid and add tofu, 15 grams of milk, simmer over low heat for 20 minutes.

The first step: wash the crucian carp, control the moisture, and dry it with kitchen paper.

Clean up sliced ginger and shallots, cut ginger into slices, shallots into winter shavings, scallions clean up and cut into small pieces, bean sprouts and bean products are cleaned up and set aside independently.

Pour oil into the pan, pour in sliced ginger, add crucian carp, fry slowly over low heat, fry until golden brown and turn. Pour 750ml water into the pan and bring to the boil. Pour in the fried fish. Add sliced ginger, green onions, cooking wine 3G, pepper 1g, chicken powder 5g, salt 3G, tender tofu 250g. Bring to a boil over high heat and simmer over medium heat for 15 minutes. Out of the pan, crucian carp bean curd soup can be made.

The practice of fish soup and tofu

1. Practice 1: fish head tofu soup ingredients: 1 silver carp head, 8 dried shiitake mushrooms, 1 box of north tofu, 1 teaspoon of salt, 3 slices of ginger, 3 sections of green onions. Practice: wash the fish head, split it from the middle, and dip the water on the surface of the dried fish head with a paper towel. Cut tender tofu into 25px thick chunks. Soak Lentinus edodes in warm water for 5 minutes, remove pedicels and rinse. Pour oil into the frying pan, when it is 70% hot, put in the fish head and fry yellow on both sides over medium heat (about 3 minutes on each side).

2. Steps of tomato, bean curd, crucian carp soup step1 tender bean curd soaked in water for 10 minutes, then cut into pieces. Step step2: wash the tomatoes and cut them into pieces.

3. [1] remove the black film from the cavity, wash it and wipe it dry. Spread a spoon of salt evenly on the fish, marinate with a little cooking wine for a while, and cut into pieces of tofu. Pour oil into the pan and fry the crucian carp until golden on both sides (this step can be replaced by a pan). Add several large bowls of water to the fish, cover and cook over high heat for about half an hour (this step is the key to the whitening of the soup).

4. Crucian carp bean curd soup: 2 crucian carps, two small pieces of tofu, 1 handful of chives, several pieces of peeled ginger, appropriate amount of edible oil, right amount of salt, a small amount of vinegar; practice: the first step: wash the crucian carp, control the moisture, and dry it with kitchen paper.

5. Wash the fish head and cut it in half. Peel and slice the ginger, cut the parsley, and cut the onions. Cut the tofu into small pieces. Heat the pot and wipe the bottom with ginger. Put oil in the pan. Put it in the fish head and fry it until it is golden on both sides. Inject fresh water, preferably without fish head. Add sliced ginger and green onions. Bring to a boil and cook over medium heat for 15 minutes until the soup is milky white. Add tofu cubes and stir gently.

How to make fish and bean curd soup

1. Step 1, first remove the scales and clean the sea fish, and dry the water with kitchen paper. Step 2, peel and rinse ginger and garlic, cut into powder and set aside. Step 3, put the oil in the hot pot and saute the minced ginger and garlic. Step 4, fry the fish on all sides. Step 5, turn and continue to fry until slightly golden. Step 6, add the right amount of cooking wine to deodorize.

2. 150g fish head and 120g tofu. Methods / steps: remove gills and scales from the fish head, wash with clean water, drain, put into a bowl and marinate with proper amount of salt for three minutes. Heat oil in the pan, fry the fish head over medium and high heat, fry until the fish head is golden, add minced garlic and small red peppers, cut the tofu in the frying process, and cut the tender tofu into small cubes. After the fish head is fried, add two bowls of water, just not over the fish head, bring to the boil.

3. Add salt, add tofu and cook for 3 minutes. Cooking tips: to make soup with fish, you need to fry it first, and then pour it into boiling water to simmer, so that the soup will be milky white and have a strong flavor. The milky white of the soup is the result of a full mixture of oil and water. It is not recommended that you pour milk or milk powder into the soup. In this way, when cooking the soup, it will foam and affect the quality of the soup.

Recommended practice of 4 kinds of bean curd fish soup

1. Sea bass, tofu, asparagus, pepper, salt, monosodium glutamate, pepper, cooking wine and coriander should first be cleaned up, then boned and sliced. Here is a detailed record of the process of evisceration, and the process of making fish soup later. Please take your time. Hey, hey. Next is the process of making fish soup: first marinate the sliced fish fillets with cooking wine, pepper, starch and salt.

2. The practice of fish bean curd soup is as follows: remove the internal organs of crucian carp, wash them clean and wipe dry, marinate them with salt and cooking wine and set aside. Then cut the tofu into 1cm thick pieces. Heat the casserole, add a small amount of oil, put the crucian carp into the pan and fry until golden brown on both sides. Add green onion and ginger and enough boiling water. Cover the pot, bring it to a boil and turn to a low heat. If you want the soup to be white, boil it over high heat for 10 minutes and 40 minutes.

3. Steps of tomato, bean curd, crucian carp soup step1 tender bean curd soaked in water for 10 minutes, then cut into pieces. Step step2: wash tomatoes and cut into pieces.

4. practice: control the water with tofu, then cut half of it into thick slices of James water. Clean up the two crucian carps and control the water. Add oil to the pan and fry the fish. Mash the fried yellow fish on both sides with a vegetable shovel and add boiling water. Pour into the soup pot, add boiling water, add green onions, ginger, Hawthorn slices, stew over low heat. Stew until the soup is milky white and rich enough to filter out the soup.