Folk remedies to lower the fire and drink salted fish head tofu soup
She said that this was a well-informed folk food party. A friend invited my family to eat lychee in Luogang. Under the lychee tree, adults can taste it, and children can have fun.
Just after eating thirty or more stars, I didn’t dare to eat it. I was afraid of getting angry and had long hands and tails.
Everyone laughed and said that Su Shi ‘s “three sundial litchis, not long-term Lingnan people” is too exaggerated. Needless to say that three hundred sundial, just eating thirty in one breath, I am afraid that my throat will smoke,It’s our turn again to exaggerate.
My friend’s mother taught us to make a salted fish head tofu soup to lower the fire. She said that this was a well-known folk food recipe. It was effective when she went home. It was effective, and she was not afraid to eat a few more lychees.
[Materials]The first half of the salted fish is about 230 grams, the scallion is 100 grams, the two pieces of tofu are about 100 grams, the ginger slices are 15 grams, and the oil is.
[做法] 1.Wash the salted fish head. If you are worried that it is too salty, soak it in fresh water for 15 minutes and lift it up for later use.
Put a small amount of oil in the iron pan, add ginger slices and salted fish head, and fry both sides of the salted fish head until slightly yellow; 3.
Splash 1500 ml (about 6 bowls) of water in the ravioli. After the water is boiled, add tofu, and then boil it in a simmered pot for 25 minutes. Add the ravioli and cook for another five minutes. Skim the floating oil and eat the soup.The soup is ready.
[Hint]This soup does not need to be salted.