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How to make live loach delicious and simple?
Loach is a childhood memory of many people. Many rural children always like to sneak into the stream in the village to catch loach after school. In a stream rich in aquatic life, many loaches can often be caught in a short time, which is the main choice for children to improve their food. Now there are fewer and fewer wild loaches, and the price is high. There are more professional artificial loaches on the market. So, what should live loach do to taste best?

Crispy loach:

Ingredients: half a catty of loach, eggs 1 piece, a little cooking wine, a little slice of salt and ginger, a little flour or fried chicken powder, and a little bread crumbs.

Practice: 1. Keep the loach in a clear water basin, change the water many times, and let the loach spit out muddy water. 2. Take out the loach, add a little salt, cooking wine and a few slices of ginger into the pot, and feed it for 0.5- 1 hour to let the flavor of the seasoning enter the loach. 3. Drain the loach, break up the eggs, add flour and salt to the egg liquid and mix well for later use, and prepare some bread crumbs; 4, hot oil in the pot, pick up the loach one by one, drag it in the egg liquid, then wrap a layer of bread crumbs, throw it into the oil pan and fry it; The oil can be cooked in five minutes. If it is too hot, it will burn easily. Misgurnus anguillicaudatus is small. It only takes a minute or two to fry at first, and it should be enough to fry it back four or five times. ) 5. Stir-fry it completely, then put it back in the pot for 1 minute, and sprinkle with chopped green onion after serving.

Pepper loach:

Raw materials: 300g loach, 0g onion10g, 5g ginger, 20g seasoned dried pepper, 0g salt10g and 3g monosodium glutamate.

The production process is 1. Wash the loach, fry it in boiling oil, then take it out and drain it. 2. Wash the pot, add water, add salt and monosodium glutamate, add loach and cook until it tastes delicious; 3. Add oil to the pot and heat it. Add dried chili and stir-fry, then add loach and stir-fry.

It is especially recommended that loach must be fried at 70% hot oil temperature to keep its original state.

Loach fish soup:

Ingredients: 800g loach fish, 2 pieces of tofu, 200g of beef, 50g of onion, 50g of mung bean sprouts, 50g of Osmunda japonica, 50g of taro stalks, 50g of cabbage, 50g of sesame leaves, 5 tablespoons of Chili sauce, 6 tablespoons of clear sauce, and pepper noodles 1 teaspoon.

Operation: (1) Boil the meat sauce soup, season it with Chili sauce, put the whole tofu in, and then put the loach fish in. Because of the heat of the soup, it immediately swam into the tofu. (2) Cook for a while, add ginger and green pepper, and add flour. Method of filtering after boiling: (1) Boil beef in water, and fish out the meat with seasoning. (2) Put the live loach in a bowl, put the salt and pumpkin leaves together, and cover it. After 3 minutes, soften the pumpkin leaves with salt, and then rinse. (3) Stir-fry the sesame oil in the pot, then pour the broth to boil, pour it on a sieve and rub the meat with a wooden spoon. Meat will fall to the bottom, and bones and skins will stay on it. (4) Season with clear sauce, Chili sauce or soy sauce, and add pepper and ginger. (5) Add mung bean sprouts, Osmunda japonica and shallots, then add beef with seasoning and cook again. (6) Mix the whole pepper with the mashed red pepper and pepper.

Pickled loach:

Ingredients: 400g loach, 50g pickled pepper150g, 20g ginger, 20g garlic, 0g pepper10g, a little onion and a proper amount of soy sauce.

Practice: put the loach in a bamboo basket, cut off the head with scissors, cut open the stomach, take out the internal organs, wash them, slice the ginger, and cut the garlic in pairs for later use. Heat oil in a wok, add pepper granules and stir-fry until fragrant, add ginger slices and garlic slices to stir-fry until fragrant, and then pour pickled peppers into the wok and stir-fry until fragrant. Then pour in loach, stir-fry until the surface turns white, add appropriate amount of soy sauce, and stew in a bowl of clear water until the meat is rotten. Finally, add the onion, turn it over twice, take it out of the pan and put it on the plate. Ok, have a beer and eat it!

Hot bubble loach:

Material: Boneless loach half a catty. Two or two celery, cut into sections. Half onion, half cut and half chopped. One or two small green peppers, cut into rings. A small piece of ginger, sliced. Three cloves of chopped garlic. Two tablespoons of delicious juice. A tablespoon of Chili oil. Three tablespoons oil pepper. Two tablespoons of vinegar. Two spoonfuls of Laoganma Chili sauce. A spoonful of sugar. Two spoonfuls of yellow wine. MSG and a coffee spoon. The right amount of salt.

Practice: 1. Put the salt, ginger slices, onion and yellow wine into the loach bowl, mix well and marinate. 2. Put salt, small green pepper rings, fragrant sauce, oil pepper, vinegar, white sugar, pepper oil, minced garlic, chopped green onion, hot sauce, monosodium glutamate or chicken essence into a bowl, and add two spoonfuls of hot soup or boiled water to make sauce. 3. Put oil in the pot and heat it to 70%. Stir-fry loach until the surface of bright oil is slightly yellow. 4. Push the loach to the side of the pot, add the celery, add some salt and fry for about half a minute. 5. Stir the loach and celery evenly and put them in a large bowl. 6. Pour in the mixed sauce. 7. Stir well, soak for a few minutes and serve.

Dry fried loach:

Production method: 500g loach, dried red pepper, pepper, chopped green onion, coriander segments, salt, peanut oil, soy sauce, cooking wine, sesame oil and sesame seeds. Production ① Remove the intestines of loach and scald the mucus with boiling water. (2) Heat oil in the pot, fry loach in the pot, and take it out. (3) Leave a little oil in the pot and heat it. Add red pepper, pepper, chopped green onion and coriander and stir fry. Add loach, stir-fry with seasoning and sprinkle with sesame seeds.

Loach:

Ingredients: Misgurnus anguillicaudatus 1000 g Seasoning: 50 g of white sugar, 0/00g of soy sauce, 0/00g of scallion/kloc-0, 20 g of ginger, 50 g of Chili powder, 3 g of monosodium glutamate and 0/00g of soybean oil/kloc-0, each with a proper amount.

Practice: 1. Leave the live loach with the uncle for a few days, and then open it up and clean it up after it spits out the dirty things. Spread it on the straw basket in summer and dry it. 2. When eating, quickly wash the dried loach fish with warm water and control the water. 3. Stir-fry the packaged dried loach fish with beans, and take it out after oil control. 4. Dump the excess oil, leave the bottom oil in the pot, then put the fried loach fish in, pour the prepared seasoning in turn, fry it, take it out after two minutes and dry it.