鱼头豆腐汤

2024-07-13 06:00:27 1169

鱼头豆腐汤
鲢鱼头性温味甘,有健脑的作用同时有健脾补气,温中暖胃,散热的功效。
豆腐蛋白质含量高,有清热润燥,生津解毒降低血脂的作用。
鱼头豆腐汤汤汁奶白,口感清淡鲜美。
此汤最适合冬天,可以暖身健脑还可以使人肌肤润泽细腻,适合脾胃虚寒皮肤干燥者食用,也更适合老人和青少年。

Details of ingredients

  • 鲢鱼头1个
  • 豆腐250克
  • 白酒3克
  • 胡椒粉3克
  • 蒜苗少许

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间半小时

Steps to make 鱼头豆腐汤

  • 1.鲢鱼头洗净备用。
  • 2.平底锅倒油放入鱼头煎至。
  • 3.把鱼头煎至两面金黄备用。
  • 4.汤锅倒油烧热放入葱姜和煎好的鱼头。
  • 5.冲入适量的开水。
  • 6.加入少许白酒。
  • 7.加盖大火烧至。
  • 8.豆腐切片用淡盐水浸泡,蒜苗切花。
  • 9.鱼汤煮至15分钟变得奶白加入豆腐。
  • 10.煮上5分钟后加入盐调味。
  • 11.再加胡椒粉。
  • 12.放入蒜苗花。
  • 13.最后淋入少许香油关火。
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