Codfish and Tofu Soup: The Correct Method for a White, Thick, and Non-Fishy Result
Codfish and tofu soup is a relatively low-cost dish with very high nutritional value. Codfish and tofu are both rich in calcium and protein, and codfish also contains vitamin D. Drinking codfish and tofu soup frequently can help strengthen the spleen and stomach, and improve health. So, is codfish and tofu soup white and thick? It's not about hot water or cold water, today I'll teach you the correct method to make it white and not fishy!
To achieve a fish broth that is not fishy, we first need to properly process the fish. Regardless of the type of fish, the slimy layer, fish scales, fish membrane, and gills are generally the main culprits affecting the fishy smell. As long as we clean these 4 areas, we can effectively remove the fishy smell.
Codfish and Tofu Soup
IngredientsOne codfish, two blocks of tofu, salt, edible oil as needed. One scallion and a small piece of ginger as needed.
Specific Operation Steps:
1, Scrape off the scales clean, remove the gills, and scrape off the fish membrane from the belly, and remove the fish scales (If you don't know how to remove the fish scales, it's not a big problem). Then wash the entire fish thoroughly with running water, especially cleaning the slime on the fish skin. Drain the water and set aside.
2, Cut the tofu into dicing or blocks and soak it in water for half an hour to remove the tofu's astringency.
3, Wash the ginger, peel it, and slice it into 5 pieces. Also wash the scallions and chop them into scallion segments for later use.
4, Heat up the pot and add a little oil. The oil quantity should be a little more. When the oil temperature reaches 60% heat, place the codfish in. At this time, don't rush to flip it over, wait until the codfish is golden brown on one side before flipping it over and frying the other side until golden brown.
5, As soon as the pot is still hot, immediately pour in half a pot of boiling water, add a little less than the amount of and 5 slices of ginger. Use a large fire and let the codfish roll in the boiling water to make the soup become white. Then add the tofu and cook for 2 minutes over medium heat.
6, Simmer for 30-40 minutes and add an appropriate amount of salt. Because the simmering time is relatively long, we can add more boiling water at the beginning to prevent it from drying out during a long simmer (Note: Do not add water halfway through, the fish broth made this way is not so delicious, you need to add enough water at once).
7, After the fish broth is cooked, sprinkle with scallion segments and serve.
Summary: Codfish and tofu soup is white and thick - is it hot water or cold water? In fact, using boiling water, the soup will become white and thicker. Besides using boiling water to make the fish broth thick and white, it is also necessary to fry the fish on both sides until golden brown and then pour in boiling water when the pot is still hot. The milky white color of the fish broth is caused by the fact that fat from the fish and soluble proteins from the fish muscles and egg yolk from the bones are released as the temperature increases. Therefore, to make the fish broth thicker and whiter, you need to fry and simmer slowly, and use boiling water.
Through today's codfish and tofu soup explanation, have everyone learned how to make codfish and tofu soup? Make this soup for family to drink, supplement calcium and stomach, and it's especially delicious!
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