Recipe: Handmade tofu fish head soup

Home Cooking Recipe: Handmade tofu fish head soup


This is a home-made soup that is hand-made, low-cost but high-value, nutritious and delicious. Use 300 grams of dried soybeans to soak the soy milk, boil and take 500 grams of handmade tofu made from salted tofu, and use the fish head waste left in the western food to get a nutritious soup of all ages.



  1. Wash the soybeans, soak in water for one night, use a blender to make raw soy milk, separate the bean dregs, and squeeze the bean dregs with a cloth (recommended soup bag), and then squeeze out the soymilk in the bean dregs. The filter screen brought to the soymilk machine or the mixer is not fine enough, the bean dregs are not filtered, and the soy milk will be battered when the soy milk is cooked. Generally speaking, the soymilk made of tofu is relatively rich, and the ratio of soybean to water is 1:5. This ratio refers to soaked soybeans. For example, after 300 grams of dried beans are fully foamed, the weight becomes 750 grams, and 5 times more water is 3750 milliliters (grams).

  2. The filtered soymilk is boiled quickly on high heat, and stirred while cooking to prevent the bottom of the soy milk paste. If there is air bubbles on the surface, it should be scraped off with a spoon. Wait for 10 minutes after boiling (because the optimal temperature of the tofu is about 84 degrees), then the surface of the soy milk has a layer of bean skin and pick it up (it is recommended to throw it into your stomach, because it is the predecessor of yuba) ), use 4 grams of salt brine and 16 grams of water to make 20 grams of brine, packed in plastic bottles, puncture the bottle cap, slowly drip into the hot soy milk at a rate of 30 to 40 drops per minute, and stir with a spoon, soy milk Start to change, first become turbid, continue to drip brine and stir, turbid soy milk condenses into small particles and is separated from water. Stop stirring, heat on a small fire, cover with a lid for 20 minutes, so that the protein is fully coagulated, and small aggregates will clump into soy flowers and precipitate.

  3. Place the tofu mold on a large bowl, spread the gauze in the mold, put the coagulum (bean) into the mold, flatten it, cover the gauze, add a lid, and add a heavy object to the lid. The bean flower is squeezed by gravity, and the water will flow out from the hole in the bottom of the mold and finally be pressed into tofu. The time and intensity of pressing the tofu are determined according to the individual's taste. If you like to eat tender, you will take less time. If you like to eat hard, you will press it for a while. No pressure at all, it is so static, that is tofu flowers; the moisture is pressed as much as possible, that is, dried tofu. After pressing, release the mold, first stand still for a while, do not move immediately. Freshly prepared tofu should be eaten as soon as possible. If you can't eat it immediately, please use cold water to keep it in the refrigerator.

  4. Corn cut; carrot peeled and cut

  5. After the fish head is washed, use the kitchen paper to dry the water, otherwise the water will splash when the fish is fried; the big fish head please take everything from the middle to the second

  6. From the oil pan, sauté the ginger slices, fry the fish head to the golden side, and cover the lid when frying to prevent the water and oil from splashing together. Heat the water, boil it and pour it into the pot

  7. Those who are afraid of fish bones can put the fish head into the soup bag and put it into the soup pot. Add the corn and carrot pieces. After the water is opened, turn to medium heat and simmer for 50 minutes until the soup becomes milky white. Cut the handmade tofu into the soup, cook for 10 minutes, turn off the heat, add the appropriate amount of salt to taste.


1. The tool for pressing tofu can be any kind of vessel with holes at the bottom. If there is no tofu mold, it can be replaced by two ice cream boxes of the same size. For details, see the tool practice in the article "Handmade Tofu with Minced Meat". 2. The ratio of soy beans (soaked beans) to water is 1:5. And the ratio of soy milk beans and water we usually drink is 1:10, too thin, not enough tofu 3. Whether using soymilk or blender to make soy milk, you must use slag to make tofu with brine. The slag can be used to make dumplings, buns, bean cakes, fried bean dregs, etc. 4. The ratio of salt brine to water is 1:4. After boiling water into brine, 300 grams of dried beans is probably 4 grams of salt brine. If you want to make more tofu, please calculate it by yourself. 5. The time and intensity of pressing the tofu are determined according to the individual's taste. If you like to eat less, the pressure is lighter, and if you like to eat hard, the opposite is true. 6. Put a large bowl under the mold to collect the water from the tofu, seal it with a bottle, and then add some tofu after it becomes sour. 7. After the handmade tofu is done, I love to bring the dishes to suit my personal preferences. 8. Fish soup should be milky white, first of all to fry the fish to golden on both sides; secondly, add water when adding water, add cold water will make the fish pre-cool and shrink; again, cook slowly, cook and then put salt. 9. Since the French do not eat fish heads (generally they do not eat the head of the animal), the lazy person puts the fish head into the soup bag to prevent others from being scared. At the same time, it is also 100% risk-free, suitable for children to drink. Without these two concerns, you don't have to use a soup bag to fill the fish head.

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