Recipe: Long-standing Taibaitoutou soup

Home Cooking Recipe: Long-standing Taibaitoutou soup


This food is shared by parent-child health Zhou Yi two: mother-in-law is not good, so in the past few months, my family will never stop soup every day, fish soup and bone soup are the most common, at least 3, a week. 4 times fish soup, change the ingredients every other day, in fact, this fish head soup is also often cooked, buy a fish, the fish head is used to give the mother-in-law stew, the fish body is cut into pieces of braised or directly whole fish braised Or do sweet and sour taste, the family can take care of it, eat warm stomach and warm heart. Applying a book titled "Nothing to Eat Bowls of Hot Soup" is not the warmth we want.  Some netizens asked why they had never heard of this variety of white fish heads. Explain that in fact, "Taibai fish head" is related to a legend.  According to legend, Li Bailai, a great poet of the Tang Dynasty, visited the Xu Shiping, a hermit, but he did not know each other. I don’t think it’s late in the evening, I feel hungry, I see a wine cellar next to the river, and I step into it. But the kitchen has been used up, only one fish head and two tofu are left. The restaurant has to put the tofu and the fish head together in the pot to cook, and add some green vegetables. After the dish is served, Li Bai sees two dishes. The color is bright, especially the fish head stewed tofu, only the soup in the pot is white, and the aroma is overflowing. Li Bai tasted a bite, very delicious, very satisfied, sprinkled ink into a poem: "Tiantai Guoqing Temple, the world said four must. I came to Xingtang tour, and nothing more in the middle. Huimu cut the cloud, peak top snow. Outside a stream, a few back to the broken moon." A good piece that has been passed down for thousands of years has been left behind. Therefore, the name of this dish is also available.



  1. Prepare the material, wash the fish head, cut in half

  2. Dry the fish head and fry it to the golden side

  3. After the fish head is fried, pour the appropriate amount of boiling water (the amount of water has not passed the fish head), add ginger, scallion, cooking wine and cook

  4. The fire will boil the soup and simmer for 30 minutes.

  5. Add the chopped tofu and boil again

  6. Sprinkle with chopped green onion and season with salt


This soup is very fresh, so you must not add MSG or chicken essence to destroy the original delicious.   When frying the fish head, first put the "fish-eye side" up, so as not to encounter hot oil in the cold fish eyes, and blast it to splash people.   The heat of the soup is based on the degree of boiling of the noodle soup.  Tofu contains more calcium, and the fish contains vitamin D. The two eat together. With the action of vitamin D in the fish, the absorption rate of calcium by the human body is increased many times. Therefore, this soup is especially suitable for middle-aged people and young people. The combination of fish head and tofu: the fish head is rich in glial protein, the fat and calories are very low, the food has the effect of strengthening the spleen and qi, warming the stomach, and moisturizing the skin; the protein and calcium content of the tofu is rich, Clearing heat and moistening dryness, detoxification and reducing blood lipids. Stew the fish head and tofu into a soup to not only warm the brain, but also make the skin moist and delicate. Fish contains a lot of protein, calcium, which is good for the body. Especially the fish head and scales are rich in essential lecithin and unsaturated fatty acids, which can lower blood fat, strengthen brain, enhance memory and delay aging.

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