"Everyone loves beauty", which is a common saying to describe my mother. Although mom is a little fat, she knows a lot more about the ingredients that nourish the skin than ordinary people. Except for vegetarian dishes, she likes to eat loofah, which is called "beauty water", and she is also very particular about meat dishes. Mom knows that collagen can nourish the skin, so meat ingredients with high collagen content, such as pig's trotters and loach, are her favorite. Every time she goes out to buy food, she always buys a catty of loach, except.
Misgurnus anguillicaudatus is a very common public food, but it has always been known as "ginseng in water". Besides being rich in collagen and protein, Misgurnus anguillicaudatus is extremely low in fat, cholesterol and other components. These two characteristics alone can make it a nourishing body sacred product loved by men, women and children. In addition, Misgurnus anguillicaudatus itself is also rich in trace elements. The special unsaturated fatty acids contained in it have the special effect of delaying vascular aging, so loach is a delicious food with extremely high nutrition, especially now it is early winter, and as early as in the folk, there is a saying that "autumn wind rises, loach is fat, and loach competes with ginseng in early winter", which shows that loach in this season is the most suitable to eat. At this time, buy some delicious loach and try it. Whether it is to relieve your appetite, nourish your body or moisturize your skin, it is the best delicious top grade.
Many people like to eat loach as much as my mother, but they always don't know how to kill loach properly, especially some small white people who have just entered the kitchen. The loach made by a little carelessness is full of flaws, either it is easy to stick to the pot and break the meat, or it tastes bitter and tasteless, which is not delicious at all, let alone delicious. Therefore, everyone here must learn some skills to kill loach, only to kill loach completely first, and then. Here, Master Lin will share with you an innovative method of "Braised Misgurnus anguillicaudatus", which is the most common but slightly innovative. It tastes delicious and has a lot of dry goods. It is recommended that you collect and learn to make it.
"Braised Misgurnus anguillicaudatus" —— complete skill of killing Misgurnus anguillicaudatus —— Features: the meat is delicious, juicy, nutritious, simple and easy to use. Ingredients: fresh loach1000g (2 kg bought)
Ingredients: 6 green peppers, garlic 1 piece, ginger 1 small piece, dried pepper 1 small bar.
Seasoning: water, salt, cooking wine, soy sauce, oyster sauce, chicken essence and edible oil.
Tools: scissors 1 handle
-The "Steps of Handling Misgurnus anguillicaudatus" started to be produced-
①: First, simply rinse fresh loach with clear water twice to remove the surface mucus, drain the water, put it into a deep pot, add 3 spoonfuls of salt and cover it with another pot immediately.
②: At this time, you can see that the loaches start to jump wildly, lift the two pots and turn them around a little 10, and continue to stand for about 20 minutes, then the loaches can enter the slaughter step. —— (Note that this step here perfectly replaces the tedious time-consuming and laborious steps such as blanching, soaking, scratching and washing, etc., and it is directly done in one step, which not only saves time and effort, but also makes the loach taste in advance, which is very easy to use. The detailed principle of this step will be explained later).
③: Rinse the marinated Misgurnus anguillicaudatus slightly with clear water to remove mucus, hold the Misgurnus anguillicaudatus in your left hand, take scissors from the position between the lower fin and the head of the Misgurnus anguillicaudatus in your right hand, and cut it into half of the throat.
④: Then cut the knife vertically from the opening and cut it into the length of 1.5 cm next to the belly;
⑤: At this time, you can insert the thumb of your left hand into the scissors and squeeze it slightly to see the black or dark green gall bladder of Misgurnus anguillicaudatus, and pull out the fish around the connected gall bladder and discard it (in order to avoid discomfort caused by the picture, code is placed around the gall bladder);
⑥: This cleaned loach is ready. Repeat the steps until all the loaches are cleaned, and then change the water to wash it twice. Even if the loach is cleaned in the early stage, it is poured with 1 tbsp cooking wine to remove the fishy smell and enhance the fragrance, and the treatment step is finished.
Production map: Such a plate of fresh, clean, white and fat loach is handled. Do you want to try it?
The "formal cooking step" of starting production ①: Start the formal cooking below, take the ingredient green pepper, remove the pedicle, wash and shred it, wash the dried pepper and cut it into sections, and peel and slice the garlic for later use.
②: Add an appropriate amount of cooking oil to the pan and moisten it. When the oil temperature is 60%, add shredded green pepper and stir fry quickly. Add 1 teaspoon salt to stir fry for about 1 minute, and then stir fry until it is spicy. Then take it out of the pan for later use. -(Note that the reason why the green peppers are fried in oil first here is to make them fragrant ahead of time, and the taste will be better later. Secondly, a little salt is added to adjust the bottom taste).
③: Heat the pan for oil again, add garlic slices and dried peppers at 60% heat, stir fry quickly and saute until fragrant, turn to high fire, add the processed loach and stir fry quickly for 20 seconds, eat the fragrance, change color and shape, and turn to medium heat. —— (Note that the ingredients must be fried first before the loach is cooked, and the fried loach must be turned to high fire, so as to avoid rotting in subsequent stewing).
④: Add half a tablespoon of cooking wine, half a tablespoon of soy sauce, 2 tsps of salt, oyster sauce 1 tablespoon and stir-fry quickly 10 second in turn until the loach is fully flavored, add enough clear water to slightly reach the surface of the loach, close the lid, boil over high fire and simmer for 10 minute. -(Note that the loach here should be seasoned first and then stewed with water to avoid the poor taste of the loach).
⑤: When the soup is thick, add the fried shredded green pepper, add a little chicken essence to make it fresh, stir-fry over high fire and collect the juice slightly, then take it out of the pan and put it on the plate. Finally, sprinkle some chopped green onion to add flavor and serve it. -(Note that green peppers don't need to be stewed together, and the last pot tastes better).