How to Make carp bean curd soup

Author: Zhu Jincan

Source:Http://www.cnblogs.com/clever101

 

I had a taste of the crucian carp bean curd soup in a Guilin flavor snack shop. I felt good and thought I could do it myself. I wanted to reveal my hand in front of my friends before. As a result, the guy learned that I made this dish for the first time and said that I would not treat them as my test products. I had to give it up. I think I should first make my own test products.

 

Today, when I had a good mood, I decided to make a squid tofu soup at noon. I went to the market to buy a treaty, a pound of crucian carp and a boxed tofu. Then go to the Internet to search for the practices of the carp and bean curd soup (follow the instructionsGooglePrinciples ):

The link is as follows:Http://ks.cn.yahoo.com/question/1306101721749.html):

I. Prepare for the work. As the saying goes, you should visit the market first and buy materials. The main material for today is crucian carp. buy fish first (don't think this is nonsense, I have done this kind of classic thing before. I want to eat fish and turn around without buying fish, but I think there are still few cool worms in the world, not much like me ,). The size of the fish depends on your mind. You also need to buy tofu, coriander, and other ingredients for stew, such as star anise, pepper, and ginger. I would like to add that it is best to buy live fish when buying fish. Generally, they are all for killing, and they can also be easily cleaned up.
2. When you get home, soak the fish in the water for a while. Do not use too hot water. Then, we began to wash the fish. The fish must be cleaned, and the internal organs of the fish should be thrown away, And the gill should also be thrown away. Otherwise, it would be hard to eat, the most important thing is to wash away all the bloodshot silk hanging in the fish's chest, or have a bad smell. After the fish are cleaned, draw two ports on each side.
3. Prepare a stir-fry spoon and put the appropriate amount of oil into it. After the oil is burned, slide the fish into the pot and start to fry the fish. You can fry the fish on both sides, so that the two sides can be a bit golden yellow. Then pour out the oil in the pot, and leave it in the pot without any swimming. Next we can add water (cold and hot water can be used, I personally think it is enough to add cold water), add more water, try not to add cold water in the stew process.
4. Now we can put various ingredients such as onion, ginger, pepper, and star anise, except for tofu and coriander. The old saying goes: The fire is burning and the stew is slow.
It will be about 40 minutes after the stew. I generally like to stew more than the soup, and I feel that the taste is not strong and not fragrant after the time is short. The stewed fish soup is milk-white, which is thicker than water.

5. Decide the duration of the stew according to your personal feeling. When you feel that the stew is good, you can put the bean curd. Cut into small pieces of tofu and put it in the soup directly after cutting it. You don't need to stir it. It can be stirred only when the soup is stew. Otherwise, the tofu will be broken.
Wait a moment, and wait until the tofu is stew in the pot. At this time you can add salt, as for MSG, chicken essence and other things plus less or not.
Then, add the soup to a large bowl, and then add some coriander dishes to the table. When you are drinking the soup, do not turn off the fire and use it for stewing.

PS: There are several kinds of tofu in Beijing. It is recommended to buy the nancu or boxed tofu.

1. Prepare materials

2. just fry the fish. In fact, it does not work, but the last soup is a little black, not the milky white stew after the frying,

3. Low-fire and slow stew; in fact, this step is the most important and determines the taste of the soup.

 

I feel a little sorry that I didn't buy coriander. In fact, the order of cooking is reversed. I should first look at the recipe and then buy materials. As mentioned above, it will take 40 minutes to stew slowly. I want to check the situation. I thought: first, it will take 40 minutes to stew, and all fish and bone are estimated to have been stewed; second, my stomach had been cool, so I made 20 minutes of speculation. In the above article, I have dumped the oil in the pan after I have fried the fish. I think it may be because too much oil may affect the taste of the fish soup. After that, I felt pretty good.