🐟🧈 Fish head tofu soup - rich, white, sweet, Hong Kong-style home-cooked beauty choice

Editor's Preface

Fish head and tofu soup is a classic health-promoting soup—not only is its milky white color an eye-catcher, but its preparation is also incredibly healthy, refreshing, sweet, flavorful, and moisturizing, perfect for everyone in the room. The key to achieving this milky white color is the proper "water-beating" technique, which results in smooth tofu and a rich, flavorful broth. Our editor will break down the details step by step, ensuring you can make a restaurant-quality dish from the get-go!

Ingredients preparation

• 1 fish head (salmon/grass carp/grouper, etc., pre-cut)

• 1 brick of flat tofu (cut into thick blocks)

• 5-6 slices of ginger

• 1 scallion

• 1 tablespoon rice wine

• Goji berries/coriander/chopped green onions as needed (optional)

• 1200-1500ml of water

• Appropriate amount of cooking oil

• A pinch of salt/white pepper

Optional

• Cabbage, pumpkin, cabbage, vermicelli, scallops, etc. are more varied

Detailed steps

🐟 1. Fish head processing

• Wash the fish head thoroughly (remove the gills, blood and membrane), and soak it in water with ginger slices for 15 minutes to remove the fishy smell.

• After washing and drying the surface, it is recommended to cut the thick fish head in half.

🍳 2. Fry the fish head first

• Heat plenty of oil in a flat-bottomed wok, sauté ginger slices, and fry the fish head skin side down over low heat until golden brown and both sides are slightly firmed (this will make the fish more fragrant and less fishy, ​​and will also produce a milky white soup).

• At the same time, you can fry the tofu cubes until the surface is slightly yellow, making it smoother and less likely to fall apart.

🍲 3. Stir in water to create a milky white soup

• Turn to high heat and add boiling water. When the water is boiling, use a spatula to lift the bottom of the fish head to "bump" it into the water.

• Add rice wine to remove the fishy smell and cook together with scallions (the milky color effect is achieved by emulsifying fish oil protein with hot water).

• The soup must be boiled over high heat for at least 10-15 minutes to achieve a naturally milky white color. Then reduce the heat to medium-low and continue simmering for another 30 minutes for a richer flavor.

🍃 4. Tofu and ingredients

• Add tofu (or cabbage and pumpkin) to the soup and cook for 5-10 minutes longer to absorb the essence of the fish soup.

• The gray impurities on the soup surface can be skimmed off with a spoon to make the soup clearer and sweeter.

🥢 5. Seasoning is complete

• Add appropriate amount of salt and white pepper powder, and finally sprinkle with wolfberry/chopped coriander/chopped green onion to enhance the color and aroma, and drink it immediately.

Editor's Tips

• It is best to remove the scales, gills, and blood vessels from the fish head to avoid fishy smell.

• Only boiling water can be added to "bump water" (adding cold water will make it turbid and not milky white).

• When frying the fish head, do not fry it too finely, otherwise there will be a lot of soup residue.

• If you want it to be more flavorful, you can add cabbage, pumpkin, etc. and stew them together.

• You can make a variation by using dried scallops or vermicelli noodles, and have two dishes in one bowl of rice.

Eating experience 😋

The broth is creamy, rich, and tender, while the fish head is soft and smooth. The tofu, soaked in sun-dried fish oil and protein, warms the heart in winter, while adding vegetables for a refreshing kick in summer. This classic Hong Kong home flavor is a must-try for families, young and old!

summary

Fish head and tofu soup is a highly healthy and visually appealing home-style signature soup, a must-try for anyone who knows how to make it. Try it tonight, and I guarantee you'll be able to make a delicious and tasty soup! 🐟🥣🥢