How to prepare loach:

Pickled pepper loach

Materials: loach, pickled pepper, Sichuan peppercorns, ginger, garlic

Method:< /p>

1. Chop the pickled pepper, ginger, and garlic into mince pieces.

2. Add oil to the pot, mince the pickled pepper, ginger, and garlic and stir-fry until fragrant

3. Add the loach and stir-fry for a while< /p>

4. Add pepper water, cooking wine, salt and MSG (you can add an appropriate amount of meat sauce or hot sauce)

Bake for four or five minutes and then season. Do not burn for a long time as the loach will rot easily. .

The loach is fresh and tender, with a strong pickled pepper flavor, a typical Sichuan dish

Spicy loach

Ingredients: green onion, turmeric wine, salt, chili powder, salt, MSG , sugar, chicken essence, Sichuan pepper powder, white pepper powder, sesame oil and chili oil

Method;

1. Mix onion, turmeric wine, salt and white pepper and marinate for half an hour< /p>

2. Heat the oil to 60% hot, deep-fry in the pan

3. Fry until the skin is crispy, remove and drain the oil

4. Heat the bottom of the pan Sauté the chili noodles with oil until fragrant, pour in the loach and stir well

5. In order, quickly add salt, sugar, MSG, chicken essence, Sichuan pepper powder, white pepper powder, plus a spoonful of sesame oil and a spoonful of chili oil

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6. Finally, sprinkle some chili noodles and take it out of the pot.

Wait until everything cools down and then put it on a plate

Braised loach

Preparation of braised loach and braised loach Materials:

Ingredients: 250 grams of loach

Accessories: 40 grams of green pepper

Seasoning: 25 grams of vegetable oil, 3 grams of soy sauce, 5 grams of cooking wine, 2 vinegar grams, 2 grams of white sugar, 3 grams of salt, 1 gram of MSG, 5 grams of green onions, and 2 grams of ginger. Method for braised loach:

1. Remove the mud and wash the loach;

2. Cut the green onions into sections and slice the ginger;

3. Remove the stems of the green peppers, wash them and cut them into cubes;

4. Heat the oil in a wok, add the green onion segments and ginger slices Saute until fragrant, add the loach and fry until both sides change color, add cooking wine, soy sauce, vinegar, sugar, water and refined salt and bring to a boil;

5. Cook over low heat until the meat is cooked and the soup is thick, sprinkle in MSG, Stir-fry the green peppercorns and serve.

Food Competitive Kitchen.org.cn

Loach: Loach should not be eaten with dog meat; dog blood and loach are mutually exclusive: those with yin deficiency and excessive fire should not eat it; crabs and loach are mutually exclusive: their functions are just right On the contrary, it is not advisable to eat them together; hairy crabs and loaches are incompatible: eating them together can cause poisoning.

Hot-soaked loach

Materials for making hot-soaked loach:

Main ingredients: 1, half a pound of boneless loach. 2. Two ounces of celery, cut into sections. 3. Halve green onions, cut half into sections and chop half. 4. One or two small green peppers, cut into rings. 5. A small piece of old ginger, sliced ??into slices. 6. Three cloves of garlic, minced. 7. Two tablespoons of Maggi umami juice. 8. One tablespoon of pepper oil. 9. Three tablespoons of oily chili pepper. 10. Two tablespoons of vinegar. 11. Two tablespoons of Laoganma spicy sauce. 12. One spoonful of sugar. 13. Two tablespoons of rice wine. 14. One coffee spoon of MSG. 15. Appropriate amount of salt.

Method;

1. Put salt, ginger slices, scallions and rice wine into the bowl of loach, mix well and marinate.

2. Put salt, small green pepper rings, Maggi umami juice, oil chili, vinegar, sugar, pepper oil, minced garlic, minced green onion, spicy sauce, MSG or chicken essence in a bowl, add two Add a tablespoon of hot stock or boiling water to make a sauce.

3. Heat the oil in the pot until it is 70% hot, add the loach and fry until the surface of the oil turns slightly yellow.

4. Push the loach to the edge of the pot, add celery segments, add appropriate amount of salt and fry for about half a minute.

5. Stir-fry the loach and celery and put them into a large bowl.

6. Pour on the prepared sauce.

7. Mix well and soak for a few minutes before serving.

Stewed loach

Ingredients for stewed loach: 300 grams of loach, 10 grams of cooking wine, 30 grams of starch, 1 gram of salt, 100 grams of sugar, 50 grams of balsamic vinegar, 500 grams of vegetable oil (approx. 30 grams).

How to make loach:

1. Remove the head and internal organs of the loach, wash it, add salt and cooking wine and marinate it for 30 minutes, then coat it in starch.

2. Put the wok on the fire, add vegetable oil and heat until 60%, add the loach and fry until crispy.

3. Add a little oil, sugar and balsamic vinegar to another pot, cook until the sugar melts and the juice is thick, pour in the fried loach, toss to coat evenly and serve.

Features of loach: When frying loach, it should be fried until it is completely crispy, so it should be fried slowly over low heat, but it should also be prevented from burning.

Hawthorn and wheat rice clay loach

Ingredients:

25g each of dried hawthorn and fried malt, 50g wheat rice, 250g loach, 500g pork tendon, old 1 piece of ginger, 1 tablespoon of oil (15ml), 1 teaspoon of salt (5g)

Steps

1 When buying loach, ask the store to kill it on your behalf, wash it and control the moisture. Wash the wheat rice, malt and dried hawthorn separately and set aside. Wash the pork tendons and cut into 5cm square pieces.

2 Heat the oil in the wok over medium heat until it is 60% hot, add the loach and fry both sides until golden brown, remove and control the oil and set aside.

3 Boil the water in the pot over high heat, blanch the pork tendon until it bleeds, take out the pork tendon and wash it.

4 Put 2L cold water in the clay pot, bring to a boil over high heat, add loach, pork tendons, wheat rice, malt, dried hawthorn and ginger slices and cook for 10 minutes, then reduce to low heat and cover. Cook for 5 hours and add salt before serving.

Loach in clay pot

Ingredients: loach, thousands of sheets.

Seasonings: dried red pepper, Sichuan peppercorns, ginger and garlic, coriander, soy sauce, vinegar, sugar, salt, MSG, Laoganma bean paste.

Method

Step 1: Buy the loach, put it in clean water dripping with oil for a day, let it spit out the mud, rub the mucus on the surface of the loach with salt, and rinse it with clean water. Rinse clean and set aside.

Step 2: Heat oil in a pan. After the oil is hot, add Laoganma bean paste and stir-fry until fragrant. Add red pepper, Sichuan peppercorns, ginger and garlic and stir-fry.

Step 3: Pour appropriate amount of water into the pot, add soy sauce, vinegar and sugar and bring to a boil.

Step 4: Pour the loach into the boiling pot and cover the pot immediately. Cook over low heat for about 10 minutes.

Step 5: Add another thousand sheets along the edge of the pot, and cook over low heat for about 15 minutes until the loach meat falls off the bones easily.

Step 6: Heat the casserole over fire and pour in the cooked loach and qianzhang. Add appropriate amount of salt and MSG to taste. Stir in cilantro.

Tips from God of Cooking

1. Pour the loach into the pot. This step is quite bloody. The loach will struggle desperately in the pot. Movements must be crisp and neat. Pour the loach with one hand and immediately cover the pot with the other hand.

2. Thousands of sheets are called doupi in northern my country. Soy food is a kind of thin dried tofu slices, white in color, which can be eaten cold, stir-fried or cooked. There is a famous Hubei dish "Qianzhang Shredded Pork", which uses Qianzhang as raw material.

Flavor grilled loach

Ingredients

750 grams of large loach, appropriate amounts of green pepper, red pepper, chili powder, spices, salt and wine

< p>Method

1. Remove the internal organs and bones from the loach, wash it, add salt and wine and marinate it for 30 minutes, and set aside until it is delicious.

2. Put the marinated loach in the oven and bake for 3 minutes. Add the spices and bake for another 1 minute. Place on a plate and garnish with plate decorations.

Innovation Description

This dish uses loach to bake. The method is novel and unique, and the taste is unique.

Features

Crispy on the outside and tender on the inside, with outstanding original flavor and long aftertaste.

Stewed loach tofu soup

Stewed loach tofu is one of the dietary recipes for hepatitis therapy. It is very helpful in improving symptoms. Let Meishijie tell you how to make the most delicious stewed loach tofu! The method of making braised loach tofu is very simple. You don’t have to watch the video recipe to learn it. You can make your own delicious food by following the illustrated method of braised loach tofu. Let's enjoy the delicious food we made by ourselves and make our bodies healthier at the same time.

Method: stew

Taste: salty and fresh

Ingredients: appropriate amount of loach, appropriate amount of tofu

Seasoning: appropriate amount of salt, appropriate amount of ginger, appropriate amount of water Appropriate amount of cooking wine, appropriate amount of lard

How to stew loach with tofu

1. Keep the purchased loach for two or three days to spit out the sediment, and remember to change the water every day

< p>2. Before stewing the soup, remove the loach and drain the water. Put it in a basin, put a tablespoon of salt, cover the lid, and marinate the loach for a while. When it stops jumping, take it out and rinse off the salt

3. Put all the loach tofu into a basin, add enough cold water, add a few tablespoons of cooking wine and a few slices of ginger, add a few drops of lard, and stew over high heat until the loach is cooked

Cooking Tips

Sprinkle a little pepper when eating to taste better. In the past, chili peppers were usually used when cooking loach, but now I find it is quite delicious, very light and delicious.

Boiled loach

Ingredients: loach

Soybean sprouts

Method:

Heat vegetable oil in a pot Then add watercress, ginger and garlic and stir-fry until fragrant

Add water, salt, pepper, chicken essence and cooking wine.

After the water boils, add bean sprouts

Drain the bean sprouts when they are cooked Put the loach in a basin

After the loach is cooked, pick it up and put it on the bean sprouts, pour a little soup inside

Put garlic, Sichuan pepper powder and chili pepper on top of the loach. Powder

Add vegetable oil to the pot and heat it up. Add dried chili segments and peppercorns. Immediately after putting them in, pour the oil into the basin together

Put in the chopped green onion and you have the finished product