A great calcium supplement! Fish head stewed with tofu warms the body and strengthens the brain

Which calcium supplement is both cheap and effective? There are many kinds of calcium supplements on the market now. In order to supplement calcium, many people spend a lot of money, even "wasting money". In fact, many foods in our daily life are better at supplementing calcium than calcium tablets. The "fish head stewed with tofu" that was once praised by Emperor Qianlong is a great calcium supplement!

"Fish head tofu" is a famous dish in Jiangsu cuisine. It is not only delicious but also has a scientific nutritional combination. On the one hand, tofu is rich in high-quality protein, but it contains less methionine, while fish is very rich in this amino acid and relatively low in alanine, so the combination of the two can complement each other and improve the nutritional value of protein. On the other hand, tofu made with gypsum or brine is high in calcium and magnesium, while fish heads contain vitamin D, which is beneficial to the body's absorption and utilization of calcium.

Fish head stewed with tofu is a perfect match for calcium supplementation

Therefore, stewing fish head with tofu is a perfect match for calcium supplementation. Fish head tofu is generally made from bighead carp. Silver carp head is rich in gelatin and is low in fat and calories. Eating it has the effects of strengthening the spleen and qi, warming the stomach, and beautifying the skin. Tofu is also rich in protein and calcium, and has the effects of clearing away heat and moistening dryness, promoting salivation and detoxifying, and lowering blood lipids. Stewing silver carp head and tender tofu into soup and drinking it can not only warm the body and brain, but also make the skin moisturized and delicate. Silver carp is a health food that warms the middle, replenishes qi, warms the stomach and moisturizes the skin. It is suitable for people with weak spleen and stomach, loose stools and dry skin.

【Fish head tofu soup】:

Ingredients: 2 boxes of tender tofu, 1 fresh silver carp head (about 600 grams), 75 grams of soaked winter bamboo shoots, 5 ml of rice wine, 5 ml of vinegar, 2 slices of ginger, 2 scallions, 3 grams of sugar, 5 grams of pepper, a little coriander, 500 ml of soup or water, and 15 ml of oil.

practice:

1. Wash the fish head first, split it in the middle, chop it into several large pieces, and wipe off the moisture with kitchen paper.

2. Cut the tofu into thick slices, wash and slice the bamboo shoots and ginger. Then heat the wok over high heat, add some oil and fry the fish head pieces for about 3 minutes. When the surface is slightly browned, add soup (or water) and bring to a boil over high heat.

3. After the water boils, add vinegar and rice wine. After boiling, add onion segments, ginger slices and bamboo shoots. Cover the pot and simmer for 20 minutes. When the soup turns milky white, add salt and sugar, and add white pepper and coriander.

Some people like to put some sauerkraut in fish head tofu, but this is actually not advisable. Because the acid in sauerkraut will cause the calcium in tofu to precipitate into a substance that is difficult for the human stomach and intestines to absorb, the tofu will lose its original nutrition. Therefore, it is best not to cook it with sauerkraut.

In addition, fish head tofu soup is made with fish, which needs to be fried in oil first and then poured into boiling water to stew. Only then will the soup be milky white and have a strong flavor. The milky white color of the soup is the result of the thorough mixing of oil and water. Eating fish and tofu together is very beneficial for nutrient absorption, and the soup made from it is delicious, fragrant and not greasy.

Source: 39 Health Network www.39.net

Please do not reprint without written authorization