There is nutritious food, but there is no perfect food. Take tofu as an example, its soft and instant taste really makes people fondle it, and its nutrition is not backward-it is rich in high-quality protein, cholesterol-free, and calcium-rich. However, tofu also has some deficiencies in nutrition, among which methionine, an essential amino acid for human body, is insufficient and cannot be fully utilized by human body. Fortunately, the defects of tofu can be improved by collocation.

Ingredients: two crucian carp, one yuan for tofu.

Production method:

1, crucian carp scales, intestinal miscellaneous, this process can be completed by selling fish, but you still have to wash it yourself when you come back, because the master who sells fish will not help you clean it. After washing, marinate with wine 10 minutes.

2. Cut the tofu into pieces, scald it with salt and boiling water for 5 minutes, and drain it for later use.

3. Put the pot on the fire, add cooking oil, heat the oil, add ginger slices and saute until fragrant, and fry the fish on both sides.

4. Add appropriate amount of water, add some shallots, add some cooking wine, cover and boil, and simmer for 20 minutes until the fish soup is milky white.

5. Open the lid and put salt and tofu. Burn for another 5 minutes. Add chopped green onion and monosodium glutamate into a bowl.

Second, shredded radish and crucian carp soup (reducing fat and slimming)

Radish and crucian carp soup is a kind of slimming soup. Radish has the effects of invigorating spleen and stomach, resolving phlegm and relieving cough. Stewing soup with crucian carp which can replenish qi and blood and warm spleen and stomach is very suitable for everyone to drink in autumn and winter, because radish and crucian carp soup can not only reduce phlegm and cough, stimulate appetite and digestion, reduce fat and lose weight, but also improve human immunity and prevent colds.

Materials: fresh crucian carp (1, 638g), white radish (1/2), onion (1) and ginger (3 slices).

Seasoning: oil (3 tbsp), concentrated chicken juice (2 tbsp), cooking wine (1 tbsp), salt (1/2 tbsp).

Production method:

1. Scales, gills and internal organs of crucian carp are removed, washed and dried, and three knives are obliquely scratched on both sides of the fish.

2, white radish peeled and washed, cut into filaments; Cut the onion and peel and slice the ginger.

3. Heat 3 tbsp oil in the pan, saute ginger slices, add crucian carp and fry until golden on both sides. Set aside.

4. Pour 3 bowls of water into the pot, add shredded radish and crucian carp, and simmer for 30 minutes until the soup is milky white.

5. Sprinkle with shallots, add 2 tbsps of concentrated chicken juice, 1 tbsps of cooking wine and 1/2 tbsps of salt, stir well to taste, and serve.

Third, crucian carp in casserole

Ingredients: 3 crucian carp, 200g magnolia slices, 2 boxes of boxed tofu, 200g fresh mushrooms.

Seasoning: 50g refined oil, 5g ginger, 5g garlic, 5g onion, 3g pickled pepper, monosodium glutamate 15g, 20g chicken essence, 3g pepper and 20g cooking wine.

Production method:

1, cut magnolia slices into diamonds, box tofu 1: 7, fresh mushrooms 1: 2, wash and put in a casserole for later use.

2, ginger and garlic slices, onions, soaked red peppers cut into "horse ears" shape.

3. Remove scales, gills and viscera from crucian carp, fry them in oil pan until golden brown, and take them out.

4. Put the wok on the fire, heat the oil, add the ginger and garlic slices, onion and soaked red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, and pour into the pot to go on stage.

Four, white soup crucian carp

Materials: 2 live crucian carp (about 500g).

Ingredients: 50 grams of cooked bamboo shoots, 2 5 grams of cooked ham slices and 2 5 grams of water-soaked mushrooms.

Seasoning: 50g Shaoxing wine, 7g refined salt, 2.5g monosodium glutamate, 5g onion 10g ginger slices, 75g cooked lard and cooked chicken oil 10g.

Production method:

1. Wash the crucian carp and make oblique cross-shaped knife marks on both sides of the fish back.

2. Heat the wok on a large fire, scoop in cooked lard, and when it is 40% hot, add fish. After frying on both sides, add 750 grams of Shaoxing wine, onion knots, ginger slices and water. After boiling, skim off the floating foam, cover the lid, move to low fire and cook until the soup is milky white (about 8 minutes), then move to high fire and add refined salt, monosodium glutamate and ham.