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家常菜:鱼头豆腐汤的做法

美食首页 来源:生命时报 2018年12月29日 09:25 A-A+

原标题:

  食材:鲢鱼头一只(约500克);北豆腐一盒(约400克);枸杞若干;生姜、大葱、香菜若干;料酒少许;植物油适量;食盐适量。

  做法:1、鱼头从中间剖开,去腮,洗净,放置盘中,倒料酒、少许盐,腌制10分钟;2、豆腐切一厘米厚方块,放在盐水中浸泡,可使豆腐在煮的过程中不易散形;3、生姜去皮切片,香菜切段,葱切段;4、锅中倒油,待七成热时,放入鱼头用中火双面煎成金黄色(鱼头不宜来回翻动,将一面煎好后翻至另一面);5、倒入开水,没过鱼头,同时放入姜片、枸杞,大火煮至沸腾后改中小火煮15分钟,至汤呈奶白色;6、放入豆腐,轻轻搅匀,大火煮沸后改小火焖煮5分钟;7、起锅时放葱、香菜和食盐调味。

  点评:清煮烹调,做法简单,老少咸宜。鱼头含有优质动物蛋白,容易被人体消化吸收;其脂肪含量低,DHA、EPA含量高于鱼肉,有助降血脂及健脑。豆腐含有优质植物蛋白质及丰富的钙质,配合鱼头中丰富维生素D,两者合吃,可提高人体对钙的吸收率。

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相关阅读 豆腐 | 家常菜
我要纠错编辑:王天放 责任编辑:
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