How to make yellow croaker, pickled mustard greens and tofu soup

Yellow croaker, pickled mustard greens and tofu soup

The yellow croaker soup and the pickled mustard greens complement each other, and you will never get tired of eating them. In addition, the bamboo shoots are replaced with tofu cubes, which are the opposite of bamboo shoots. The calcium in the tofu and the vitamin D in the fish complement each other, making the nutrition available, and it is a delicious choice for all ages. If you want the soup to be milky and rich, you can simply summarize your experience and pay attention to the following three key points:

First, fry the neatly cleaned yellow croaker on high heat until it is 80% cooked, so that the fish is firm and shaped. This way, during the subsequent stewing process, the fish meat will gradually remain intact, and the fish bones and snow vegetables will blend well and be full of flavor.

Secondly, do not soak the pickled snow vegetables in water when handling them. Just rinse them with running water several times and observe their saltiness to determine the final amount to use.

Third, the snow vegetables and fried yellow croaker should be slowly cooked with hot oil and seasoning, and attention should be paid to the heat, and impurities should be strained out with a spoon until the soup turns a delicate white color.

The camera is realistic, this is not a dream. Snow vegetable and yellow croaker tofu soup, a simple and appetizing dish. Haha, serve the dish~~

Ingredients for Snow Vegetable Yellow Croaker Tofu Soup

Ingredients: 3 small yellow croakers (fried), 1 small pickled snow vegetable, 1 piece of tofu, onion, ginger, garlic, hot water;

Cooking oil, rice wine, white pepper and salt to taste;

How to make pickled mustard greens and yellow croaker tofu soup

1. Rinse the pickled snow vegetables with clean water several times (do not soak them in water), then chop them, cut the shallots into chopped green onions, cut the ginger into strips, slice the garlic, boil the tofu in water, drain the water and cut into cubes;

2. Put some oil in the wok, add chopped green onion, shredded ginger and garlic slices, stir-fry until fragrant, then add chopped snow vegetable and stir-fry for a while, then add the fried small yellow croaker, pour in some cooking wine, and fry both sides until golden brown and fragrant;

3. Pour in hot water, bring to a boil over high heat, keep boiling for 3 minutes, then add the cut tofu cubes;

4. Cover the pot, turn to medium or low heat and simmer for about 20 minutes, until the soup turns white and the tofu is well-seasoned;

5. Add the remaining chopped green onion, sprinkle with appropriate amount of pepper and salt as appropriate, mix well and cook for another half minute, turn off the heat, and serve in a bowl.

Tips: Because of the size of the pot, I like to use medium-sized yellow croaker. You can buy a little more and fry them all at once, and use them for cooking or soup. In addition, this dish is seasoned with white pepper powder before serving, and no MSG is added to retain its unique flavor.