The autumn is thick and the weather is getting cooler.
This home-cooked stomach soup is made of
rich in nutrients and simple to make.
Arrange it quickly!
Ingredients
crucian carp , tender tofu, eggs, onion, ginger, garlic, coriander
step
. Wash the crucian carp, control the water, apply a little salt on the fish belly, and add scallions and shredded ginger to the belly and outside of the fish, and marinate for about 10 minutes;
. Fry an egg in a hot pan and cold oil, pay attention to turning over, and fry until both sides are golden;
. After the oil in the pot is hot, put the marinated crucian carp into the pot, add onion, ginger and garlic and stir-fry it together. When the bottom of the crucian carp turns yellow and then turn to avoid breaking the skin;
. Pour an appropriate amount of boiling water into the pot, simmer over high heat for 5 minutes, turn to medium heat and simmer for about 15 minutes, then add tender tofu cubes and poached eggs to continue simmering for 5 minutes;
. Finally, according to personal taste, add a little salt to enhance the flavor, sprinkle with chopped green onion and coriander and then release it.
Note
. When cleaning the belly of the fish, be sure to remove the black film inside, otherwise it will affect the color of the soup;
. After the oil in the pot is hot, then put the crucian carp in order to avoid sticking to the pot;
. When making crucian carp soup, it is recommended to put it in the pot with hot water and add enough water at one time to avoid adding water to dilute the original umami flavor of the soup.
This crucian carp tofu soup
Have you learned it?
Hurry and do it~
Correspondent: Dong Hong
Edited by: Wu Lirong
