Can spinach be added to fish head tofu soup? What side dishes can be added to fish head tofu soup?

We all know that there are many ways to make fish soup, and fish head tofu soup is one of the more popular soups. It tastes fresh and delicious, contains rich nutrients, and eating it in moderation is good for the body. Many people will make fish head tofu soup at home, so can spinach be added to fish head tofu soup? Let's take a closer look!

Can spinach be added to fish head tofu soup?

Spinach is generally recommended.

This kind of combination is rarely seen in reality. Basically, fish head and tofu are used to make soup. If you like vegetables, you can add some mushrooms, which are also very nutritious and taste good.

If you just like to eat spinach, it is best to blanch the spinach, then rinse it with cold water, and add it to the fish head tofu soup after it is cooked. This should taste good.

Finally, I want to say that spinach is a very nutritious vegetable, especially the red-root spinach in spring, which is delicious and nutritious. However, it is best to blanch spinach before eating, because this can remove the oxalic acid in spinach, and also remove the pesticide residues and insect eggs in spinach. For many green vegetables, I think it is a good choice to blanch them in boiling water before eating.

Why not put spinach in fish head tofu soup

Don't cook fish head tofu soup with spinach, because spinach has a green taste, and it will directly affect the aroma of tofu. If it is put in fish soup, spinach will change color quickly, resulting in a decline in the overall quality of the fish soup. Therefore, it is not recommended to put spinach in fish soup, but you can add some coriander to enhance the flavor.

If you put in a handful of spinach, the color of the soup will first be affected by the nutrition. The oxalic acid content in spinach is relatively high. If it is stewed in a soup with high protein and calcium content, it will also affect the taste and flavor. So I suggest that you don’t put spinach when making fish head and tofu soup. No one does that.

Tofu and fish head are a classic combination, and people often cook this dish. However, because spinach has a high oxalic acid content, it is easy to combine with calcium in tofu to form calcium oxalate. Therefore, experts have long considered the combination of tofu and spinach to be an unhealthy way of eating, including the commonly eaten tofu with scallions for this reason.

However, if the spinach is blanched, most of the oxalic acid in the spinach will dissolve into the water, so even if it is stewed with tofu, it should be fine to eat it occasionally.

What vegetables can be put in fish head tofu soup

If you really want to eat some vegetables, you can find ones that are easy to cook, such as lettuce, coriander, bok choy, romaine lettuce, etc., and soak them in the fish head soup when it is ready to be served. This will kill two birds with one stone.

Fish heads are nutritious and delicious. Many restaurants offer soups with them. Because we have abundant aquatic products here, "one fish, three ways to eat" is very popular here. The fish is separated into fish slices, and the fish tail and fish head are sold separately. Fish head soup is a very common soup. If it is well-made, the soup is fresh and delicious, and you can drink it up. Fish is good for lowering blood lipids, strengthening the brain and delaying aging. It has the effects of dispelling wind and relieving pain, strengthening the brain and refreshing the mind. It is especially helpful for children to use their brains. Don't compare six walnuts with fish, they are not on the same level.

Fish head tofu soup recipe

Ingredients preparation:

① Kill and gut a fresh bighead carp weighing about 3 jin, remove the gills and scales, and keep only the fish bladder. Use a kitchen knife to pierce the fish bladder and set aside. After breaking the fish head from the lower jaw, apply salt on it and marinate for 5 minutes, then pour out the overflowing salt water.

② 500g high-quality white tofu, wash with cold water, cut into 2cmx2cmx2cm cubes for later use;

③50g fresh ginger, peel and slice diagonally for later use.

③ 50-100g tea seed oil or rapeseed oil;

④ 100g local chili pepper, clean and cut into chili rings for later use;

⑤ Wash 50g of garlic tail and cut it diagonally with a knife for later use;

⑥ A little salt and a little soy sauce;

⑦ 20g fresh perilla.

Cooking process:

① Heat the pan until red, pour in tea seed oil or rapeseed oil, heat it, add ginger slices and sauté until fragrant;

② Pour the fish maw into the pot, fry the male fish head on both sides until golden brown, then pour in boiling water to completely submerge the fish head.

③Increase the heat to further boil the fish soup. A layer of dark foam will appear on the surface of the fish soup. Use a soup spoon to continuously scoop off the foam until the foam on the surface of the fish soup is basically cleared.

④ Pour in white tofu, fresh chili rings, basil, and garlic tails and cook for about 15 minutes. Add light soy sauce and salt to color and flavor them. After five minutes, put them in an aluminum bowl and set aside.

⑤ Prepare an alcohol stove, which you can light when the meal starts and enjoy the fish head tofu soup hotpot.