"A bowl of papaya tofu fish soup is a treat for such a cold and dry winter," my mom said whenever she made this soup. It is so true to me as it always does help to warm up my body.
The exact amounts of the ingredients in the recipe are not critical here. You can always add more or less of them to suit your taste, or even skip the tofu and add more papaya instead. Keep in mind that you will want to look for a young papaya and not the ripe one, so that the soup can find a better balance between the delicate taste of the seafood and the natural sweetness in the tropical fruit.
Papay Tofu Fish Soup | 木瓜豆腐魚湯
Ingredients:
1 Rainbow Trout, scaled and gutted (but any type of fish will almost works here)
1 Young Papaya
2 Carrots
450 gram Firm Tofu
7 cups Water
2 tablespoon Vegetable Oil
Salt to taste
材料：
1 條 鱒魚，去鱗和腮腸 (可用其也魚代替)
1 個 木瓜
2 條 紅蘿蔔
450 克 硬豆腐
7 杯 水
2 湯匙 菜油
少許 鹽
DIRECTION:
No comments:
Post a Comment