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How to cook loach

roasted loach with garlic and black bean sauce

raw materials: 5g of live loach, 2g of garlic paste, 1g of black bean paste, 5g of dried tangerine peel, 15g of chopped green onion, 15g of Jiang Mo, 15g of bean paste, proper amount of soy sauce, proper amount of vinegar, proper amount of refined salt, proper amount of sugar, 2g of monosodium glutamate, 1g of pepper, 1g of sesame oil and 2g of cooking wine.

Practice:

1 Put the loach in a special vessel, put salt and vinegar (cover it to avoid jumping out), wash it, then pour boiling water to scald it to death, wash it clean and control the moisture.

2 put loach in a special vessel, cover it, heat it in the middle for 3 minutes, take it out halfway, stir it once, dry fry it until there is no mucus, and take it out.

3 put the oil in a special vessel, cover it, heat it for 2 minutes with high-middle stage, fry it until it turns yellow, then take it out, add garlic paste, lobster sauce, dried tangerine peel, Jiang Mo, chopped green onion, cooking wine, soup, bean paste, monosodium glutamate, white sugar, pepper and soy sauce, mix well, cover it, heat it with high-middle stage for 6 minutes, and then.

roasted loach with peanuts

[ raw materials] 25g loach, 5g lean pork, 1g peanut kernel, 5g ginger, 1g refined salt, .5g pepper, 75g monosodium glutamate, 25g cooked oil and 2kg clear water.

[ Method ]1. Put the live loach in a bamboo basket, soak it in boiling water, wash the mucus with cold water after death, cut off the intestines, viscera and gills, and wash it for later use. 2. Wash the pork and cut it into 2 pieces for later use; Soak peanuts in 7℃ hot water for about 5 minutes before undressing; Put 25 grams of cooked oil in a pot and heat it fiercely. Put the washed loach in a little frying, and then add water. 3. Add ginger, peanut kernels and lean meat, boil with high fire for 1 minutes, and then simmer with slow fire. The soup is about 1.2 kg, then add all the seasonings and serve.

[ Features] The meat is delicious.

First, put the loach in a water tank or jar, pour clear water and a little salt, and feed it overnight, until the loach spits out all the silt and other sundries in his stomach, and then rinse it with clear water.

Misgurnus anguillicaudatus Tofu

Ingredients:

Misgurnus anguillicaudatus, South tofu, ginger and onion seasoning: salt, chicken essence, cooking wine, sesame oil, broth and pepper

Practice:

1. Slaughter and wash Misgurnus anguillicaudatus, steam it in a cage for about 3 minutes, and take it out for later use.

2. put a proper amount of stock in the casserole, add tofu, loach, ginger slices and onion segments, season, simmer and finally pour a little sesame oil.

Expert comment:

Although this dish is a traditional nourishing food in China, few people associate it with calcium supplementation. When tofu is made, calcium sulfate (gypsum) or calcium chloride (brine) should be added as coagulant, which is itself a calcium-rich food; Misgurnus anguillicaudatus contains the most calcium in fish, and the contents of B vitamins and trace elements such as iron and zinc are also higher than those of ordinary fish.

boiled loach slices

raw materials:

loach slices, green bamboo shoots, salt, monosodium glutamate, cooking wine, Pixian watercress, ginger rice, garlic rice, dried Chili powder, pepper powder, chopped velvet, water bean powder, fresh soup, knife-edge pepper and salad oil.

Practice:

1. Wash the loach slices, drain them, taste them with salt, cooking wine and water bean powder, slip them in the oil pan and pick them up.

2. Place the pan on a high fire, put oil in it and heat it to 5%, add watercress, ginger rice and garlic rice, stir-fry until it tastes excellent, then add dried Chili powder and cooking wine, add fresh soup

3. After boiling, remove the residue, add salt and monosodium glutamate to adjust the taste,

4. Cook the green bamboo shoots and garlic seedlings in the pan until it tastes good.

5. Heat the oil in another pot to 8% heat, pour it on the pepper and garlic, and finally sprinkle with pepper powder.

yellow loach with Hanzhang sauce

Ingredients:

yellow loach (from Hanzhang Township), onion, ginger, miso, dried yellow sauce and refined salt

Practice: stir-fry the big sauce to taste first, then add the loach to slow fire, and collect the juice to dry.

features: strong sauce flavor and delicious taste

loach powder

raw material: 2g live loach.

Practice: First, put the live loach in clean water for 1 day to drain the intestinal waste, and then put it in a drying oven for drying or baking to grind it into powder and bottle it the next day.

usage: 1g each time, three times a day, with warm boiled water. 15 days is a course of treatment, and no more than 4 courses of continuous consumption are allowed.

Function: Warming the middle warmer, benefiting qi and detoxifying. Is suitable for hepatitis and cancer.

Comment: Misgurnus anguillicaudatus can tonify middle-qi and dispel dampness, which is not only a delicious food, but also a dietotherapy drug with high medicinal value. Its slippery mucus has strong detoxification and detumescence effects. In recent years, clinical studies have confirmed that Misgurnus anguillicaudatus has a good curative effect on patients with hepatitis A during the recovery period, and has the function of preventing and treating cancer.

The story of loach drilling tofu

The loach drilling tofu is a traditional folk dish with strong local flavor, which is made in many places, especially in Zhoukou, Henan.

It is said that in the past, there was a fisherman named Xing Wenming who lived in Temple Street in Zhoukou Circle. He used to catch fish and shrimp for a living. When he was fishing, he often caught some loaches. Often, after the bigger loaches were sold, the rest were left unattended, so he had to take them home to cook for himself every time. On one occasion, in order to adjust the taste, he simply put the little loach in the basin at home and spit out the mud, and bought some tofu, onion, ginger and other seasoning from the street. Because the loach was small and difficult to clean up, he fished it out and covered it with ginger and garlic, and cooked it with tofu. When I uncovered the cover after cooking, I found that all the loaches got into the tofu, but the fish tail was left outside, which was very unique and interesting. This method soon spread among local people, that is, it was called "loach drilling tofu".

Misgurnus anguillicaudatus and tofu have high nutritional value. According to nutritionists' analysis, Misgurnus anguillicaudatus contains more ingredients such as protein, fat, calcium, phosphorus and vitamins than ordinary fish, and its meat is tender and delicious, sweet and flat, and it has the functions of warming the middle warmer, invigorating qi, detoxifying and collecting hemorrhoids, so it is known as "ginseng in water", while tofu is a very good food. Therefore, loach and tofu are cooked together, which has tonic and dietetic functions.

Misgurnus anguillicaudatus with bean curd has high nutrition and tonic function, and it has been improved by the chef several times, and it has also become a famous dish at banquets. Specific cooking: first, put the young loach in a clear water basin with egg white liquid to remove dirt and wash it, then pour the cold ribs soup into the casserole, add the whole tender tofu and loach, cover it with slow stew for a little time, and the loach will be forced into the tofu to hide by the hot air, until the soup boils to death in the tofu, and then cook it with low heat and various seasonings. The soup is clear at the bottom, very beautiful, fresh and delicious, which is a must.