Rice Fish Tofu Soup

Name: Rice Fish Tofu Soup
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 500g (1 piece) ricefish; 1 box Silken tofu; 1 piece Egg white; 2 slice Ginger; 2 cloves Garlic; 70G salad oil; 2 tbsp cooking wine; to taste Salt; to taste (optional) chicken essence; 80g starch slurry; to taste chopped green onions

Small rice fish are pan-fried until fragrant, then simmered with tender tofu cubes and cooking wine, thickened with starch and finished with egg white for a milky, delicate soup.

30 minNewMedium Soups Raw Other

Instructions

1
Main ingredient.
2
Heat oil in a pan and sauté the minced ginger and garlic until fragrant.
3
Put in the scaled and gutted rice fish that has been drained, and pan-fry it on both sides.
4
Add the cut tofu.
5
Pour in cooking wine.
6
Pour in an appropriate amount of water.
7
Season with salt.
8
Pour in the cornstarch water to thicken the sauce.
9
Pour in the egg white.
10
Sprinkle chopped scallions.
11
Remove from the pot and serve in a bowl.
12
Details.
13
Fresh ricefish.