Monday, April 20, 2020

Papaya Tofu Salmon Head Soup 木瓜三文魚頭豆腐湯


INGREDIENTS:
1 Salmon Head, cut into large pieces
1 Papaya, peeled and seeded
1 block Tofu, cut into large blocks
2 cups Chicken Stock
4 cups water
4 Ginger Slices
Salt to taste
2 tablespoons Vegetable Oil

DIRECTION:
1. Heat up the oil over high heat. Add ginger; fry until it is fragrant.

2. Add salmon head. Fry for about 5 minutes without stirring it.


3. Add chicken stock and 4 cups of water.

4. Add papaya and tofu.


5. Put the lid on. Boil it over medium-high heat for about 25 minutes. Season with salt to taste.


No comments:

Post a Comment

Roasted Butternut Squash Soup | 烤葫蘆南瓜湯

Compare to the non-roasted version, roasted butternut squash instead brings a tremendous different in the flavour.  The caramelized s...