Yellow croaker tofu soup is a dish made of yellow croaker and tofu as the main ingredients. Both Shandong and Zhejiang have this dish, but the methods are different. The Shandong version of yellow croaker tofu soup must first fry the fish, and like to use brine tofu slices; The Zhejiang version is usually steamed and then diced and fried, usually using gypsum tofu diced. Soft, tender, fragrant, nutritious, and endless aftertaste are their common characteristics.
Ingredients needed:
300 grams of yellow croaker, 300 grams of tofu, 20 grams of winter bamboo shoots, 15 grams of mushrooms, 15 grams of minced coriander, 15 grams of water starch, 10 grams of onion and ginger, 10 grams of cooking wine, 10 grams of soy sauce, 4 grams of refined salt, 2 grams of monosodium glutamate, 2 grams of pepper noodles, 10 grams of sesame oil.
Production Method:
- Cut the tofu into small cubes and blanch with boiling water to remove the beany smell.
- Scrape the scales and gills of the yellow croaker, remove the internal organs and wash them, steam them in a cage and take them out, remove the fish bones, and chop the fish into small pieces; pour it into a bowl with egg whites, add salt, wine, and cornstarch to sizing.
- Take the oil pan, when the oil temperature reaches 60% hot, add the diced fish and fry it until it turns white, pour it into a colander, and drain the oil.
- Put diced fish and diced tofu in the pot, pour into the soup, add salt, pepper, wine and other seasonings, bring to a boil, then thicken with cornstarch, drizzle with sesame oil, and sprinkle with minced ham.
