How to make tofu delicious?

There are several kinds of tofu, including lactone tofu, which is what we often call box tofu. That kind of tofu is mostly used to mix cold dishes. This kind of tofu is tender and smooth, and melts in the mouth, which is suitable for cold dishes, such as preserved egg tofu and red oil tofu.

Tofu cooked in gypsum is a little old and suitable for frying tofu. Beans are familiar to everyone. The kind of braised fried tofu that was often eaten in early food stalls is here (it is more popular here in Beijing). Come to a bowl of fried bean curd soup with two handfuls of fire early to give you strength for the day. A bowl of hot bean curd soup ensures that you won't chill in the cold winter.

Finally, talk about brine tofu. This kind of tofu tastes delicate, tender than gypsum tofu and a little older than lactone tofu. The cross-sectional surface cut with a knife is smooth and has no bee's eye shape. This kind of tofu is commonly used in restaurants. It is not bad in shape and tastes good when cooking.

There are many dishes made with this kind of tofu, such as Mapo tofu, home-made tofu, tofu fish, braised tofu, sliced tofu, casserole tofu, boiled tofu, fish head tofu soup and so on.

Let's talk about tofu dishes today!

Fish head tofu soup

The characteristic color is as white as milk soup and delicious.

Ingredients: fish head 400g, tofu 200g, onion ginger slices 10g, salt 10g, monosodium glutamate 3g, pepper 3g, coriander 5g, onion 5g, broth 1000g, sesame oil 1g and cooking wine 20g.

You can choose chubby fish heads or grass carp carp heads. Chop off your head and wash it. Cut tofu into pieces 5 cm long, 3 cm wide and 0.8 cm thick, and soak in boiling water for 5 minutes to remove the beany smell.

Production method: put 50g of oil in the pan, fry the pan, pour out a little base oil, fry the cleaned fish head until it is slightly yellow, put 20g of cooking wine on the other side of the pan to remove the fishy smell, then add broth 1000g, boil over high fire, add onion and ginger slices (to remove the fishy smell and enhance the fragrance), add salt, monosodium glutamate and pepper to pour sesame oil, and finally sprinkle with chopped coriander and chopped green onion.

Note that only the fried fish head will make the soup as white as snow, as white as milk and without fishy smell.