What is the recipe for boiled fish with white tofu? Which is better, boiled fish or pickled fish?

Pickled fish is made with pickled cabbage and fish in soup. When it is ready, put it in a dish and add minced garlic, chili peppers, and a small amount of oil. Boiled fish is made entirely of oil. Bean sprouts are placed at the bottom, and the fish is boiled and placed on top. A layer of chili peppers is spread on top, and a bunch of Sichuan peppercorns and chili peppers are sprinkled on top. On top of that, minced garlic and scallions are sprinkled, and then the whole container is filled with oil. The soup you see in the container of boiled fish is actually all oil. So what is the method of boiled fish with white tofu? Which one is better, boiled fish or pickled fish? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What is the recipe for boiled fish with white tofu?

2. Which is better, boiled fish or pickled fish?

3. What vegetables should be added to boiled fish?

4. How long does it take to cook boiled fish?

How to cook boiled fish with white tofu

Ingredients: 300 grams of northern tofu, 500 grams of crucian carp, 150 grams of lean and fat pork, 50 grams of leeks, 8 grams of salt, 3 grams of MSG, 30 grams of cooking wine, 5 grams of ginger, 10 grams of green onions, and 15 grams of green garlic.

practice:

1. Remove the gills from the head of the bighead carp, split it from the lower jaw, rinse it and drain the water;

2. Wash the green garlic and cut into sections;

3. Cut tofu and mushrooms into slices;

4. Put water in the pot and bring it to a boil. Blanch the fish head and mushrooms.

5. Put the pot on the fire, add the fish head, mushrooms, scallions, ginger slices, cooking wine and fresh soup, and skim off the foam after boiling;

6. Cover and simmer over low heat until the fish head is almost cooked, then remove the green onions and ginger;

7. Add tofu slices and continue to simmer over low heat until cooked;

8. Sprinkle in salt, MSG, pepper and green garlic and simmer for a while.

Which is better, boiled fish or pickled fish?

Pickled fish and boiled fish belong to the same cuisine: Sichuan cuisine. Therefore, the main ingredients and auxiliary ingredients are not much different, and the production process is similar, but the taste and mouthfeel of the two are different.

1. Boiled fish:

Spicy flavor.

Grass carp is chosen, and the side dishes are bean sprouts. The seasonings include a large amount of pepper, chili, sugar, salt, etc., and finally the fish is poured with oil.

The fish meat is smooth and tender, with a strong flavor, which is in line with the eating habits of northerners.

2. Pickled fish:

Hot and sour taste.

The ingredients include fish, sauerkraut, ginger, garlic, dried chili peppers, peppercorns, cooking oil, salt, etc.

The pickled cabbage removes the fishy smell and greasiness. The fish soup is drinkable, with a refreshing taste that is a mixture of the sour taste of the pickled cabbage and the freshness of the fish.

What vegetables to put in boiled fish

Ingredients: 1500g grass carp, 300g tofu skin, 300g rapeseed

Accessories: 2 tablespoons of Pixian bean paste, 1 tablespoon of Sichuan pepper, aniseed, cinnamon, fennel, and peppercorns, 1 scallion, 1 tablespoon of ginger and garlic, 1 tablespoon of white wine, 1 egg, 1 teaspoon of pepper, 1 tablespoon of starch, 2 tablespoons of sesame oil, 50 grams of red pepper, 1 tablespoon of salt

How long does it take to cook boiled fish?

It can be completed in about half an hour.

Prepare the materials:

One sea bass, 5 green bamboo shoots, 200 grams of salad oil, some peppercorns, some dried chili segments, some cooked sesame seeds, some coriander, and some garlic.

Production steps:

1. Kill and clean the sea bass, remove the skull, cut the skull into pieces, and cut the fish meat into slices.

2. Add salt, 1 egg white and cornstarch to the fish fillet and marinate. Wash the bamboo shoots, cut each into 4 pieces, and cut the garlic into pieces for later use.

3. Add salad oil to the pot, wait until the oil is 50% hot, add peppercorns and bean curd and stir-fry. When the oil turns red, add broth, garlic, salt, pepper, chicken essence, and MSG, cook for about 2 minutes, remove the residue and save the broth for later use.

4. Put the bamboo shoots into the soup and simmer for 1 minute, remove and place in a soup bowl. Then put the marinated fish fillets into the soup and simmer.

5. Take out the fish and cover it on the bamboo shoots in the soup bowl. Add cornstarch to the remaining soup and pour it on the fish.

6. Add oil to the pan, add dried chili peppers and Sichuan peppercorns, stir-fry until fragrant, pour over the fish fillets, sprinkle with chopped green onions, sesame seeds and coriander.