What vegetables are good for fish head soup? What fish head is best for fish head soup?

In our lives, we all know that fish soup is very nutritious, and many friends like to drink it very much. The protein contained in fish head is of high quality, complete, and easy to digest and absorb. Fish head soup is rich in protein, and the amount and ratio of essential amino acids contained in it are suitable for human needs, so it is a good source of protein intake. It is even more delicious when paired with other ingredients! Take a look at the knowledge sharing we bring today.

Contents of this article

1. What vegetables are good for fish head soup?

2. Which fish head is best for fish head soup?

3. How to cook fish head soup

What vegetables are good for fish head soup?

Fish soup needs to be simmered for a while, so you need to choose ingredients that can withstand stewing. Generally, you can choose bamboo shoots, radishes and other materials. You can also add tomatoes, mushrooms, winter bamboo shoots, snow vegetables, moldy dried vegetables, dates, apples, etc.

Fish head has the effects of invigorating qi and strengthening the spleen, promoting diuresis and reducing swelling, clearing away heat and detoxifying, unblocking meridians and promoting lactation, and regulating hernia. The protein contained in fish head is high-quality, complete, and easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular consumption can enhance disease resistance.

What kind of fish head is best for fish head soup

Silver carp head is usually used for fish head soup.

To make delicious fish head soup, the choice of fish head is very important. There are many kinds of fish, but the fish head for stewing soup should be the silver carp head, because the silver carp head has tender meat and rich nutrition, which is very suitable for making soup.

How to make fish head soup

1. Wash the fish head and split it into two halves.

2. Heat oil in a pan until 70% hot, put the fish head pieces into the pan and fry until both sides are slightly browned.

3. Move the fish head to one side of the pot, add the scallion and ginger and stir-fry slightly, then pour in 4 bowls of hot water, enough to cover the fish head. Cover and cook over high heat until boiling, then simmer over medium-low heat for about ten minutes until the soup turns milky white.

4. Add the chopped tofu and cook on medium heat for about 5 minutes. Add salt, chicken powder and pepper.