How to cook fish head stewed with Inula flower? How to cook fish stewed with Chinese cabbage?

The fish stew is delicious. Tofu is a well-known high-calcium food. Just eating 200 grams of northern tofu can meet 1/3 of the daily calcium requirement, which is more than drinking half a catty of milk. The rich vitamin D in fish can enhance the body's absorption of calcium. Therefore, tofu stewed fish is not only delicious, but also a perfect match for calcium supplementation and bone strengthening. It should be reminded that when choosing tofu, you should choose southern tofu or northern tofu with higher calcium content. So what is the method of stewing fish head with Inula? How to stew fish with cabbage? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to make tofu stewed fish

2. How to cook fish head with Inula flower

3. How to cook fish stewed with Chinese cabbage

4. Should I use hot or cold water to stew fish soup?

How to make tofu fish stew

Tofu is a well-known high-calcium food. Just eating 200 grams of northern tofu can meet 1/3 of the daily calcium requirement, which is more than drinking half a pound of milk. The rich vitamin D in fish can enhance the body's absorption of calcium. Therefore, stewing fish with tofu is not only delicious, but also a perfect match for calcium supplementation and bone strengthening.

Ingredients: 500g crucian carp, tofu, onion, ginger, sugar, chili, salt, star anise, chicken essence, and dark soy sauce.

practice:

1. Wash the crucian carp, scrape the scales, cut open the belly and remove the gills. Heat the pan, add oil, put the fish in, and fry both sides.

2. Add tofu and fry for a while.

3. Pour in an appropriate amount of clean water.

4. Add salt, star anise, scallion, sugar, dried chili (depends on personal taste), and cooking wine.

5. Stew until the soup turns white, add a little chicken essence and sesame oil for seasoning.

How to cook fish head with Inula flower

Ingredients: 15g Inula flower, 15g magnetite, 15g ginseng, 10g Pinellia, 5g processed licorice, 10g ginger, 3 dates, 1 fish head, 10ml cooking wine, 3g MSG, and 3g pepper.

practice:

1. Wash the above seven herbs, put them into a gauze bag and tie the mouth tightly, put it in a pot, add appropriate amount of water, boil it on high heat, then simmer it on low heat for 20 minutes, remove the residue, and keep the liquid medicine for later use.

2. Wash the fish head, cut it into 4 large pieces, put it into a stew pot, add cooking wine, pepper, and the medicinal liquid, bring to a boil on high heat, then simmer for 20 minutes on low heat, and add MSG.

3. Eat 50 grams of fish head once a day, drink the soup, eat it with meals or eat it alone.

Efficacy: replenishes vital energy, strengthens the spleen and stomach, and replenishes qi and blood. It is especially good for patients with excessive gastric acid, abdominal weakness, belching, and chest tightness.

How to make Chinese cabbage stewed with fish

Material

Fish, cabbage, onion, ginger, salt, MSG, dry starch, pepper, and peanut oil.

practice

1. Fry the cabbage leaves in oil and blanch them in water. Cut the ginger into shreds and the scallions into oblique slices.

2. Chop the fish head, tail and bones into pieces, add appropriate amount of oil into the pan, add shredded ginger, green garlic and green onion and stir-fry, then add water to boil into fish soup for later use;

3. Coat the fish pieces with starch, fry them in oil, remove them from the pan, mix them with shredded ginger, and roll them with cabbage;

4. Use the young cabbage leaves that have been blanched in oil as the base, put them into a casserole, add fish soup, green garlic slices, salt, and MSG, cook over an open fire, and season with pepper powder.

Should I use hot or cold water to stew fish soup?

Cold water will tighten the fish meat and make it firmer, while hot water will make the meat tenderer. It all depends on personal taste.

When you cook fish, remember to use boiling water, not cold water. If you use cold water, the fish will be very hot when it is fried, and then pouring cold water directly into it will make the fish meat loose, and it may also have a fishy smell, and the surface of the fish meat will shrink, which is not conducive to the distribution of nutrients in the fish meat.