2. Prepare the ingredients:
1) Garlic: crushed
2) red pepper, green pepper: shredded or cut or cut into small circles can be used, can eat spicy can be used to finger day pepper, can not eat spicy on the choice of smaller chili pepper on the good, can not be used with the vegetable pepper)
3) Ginger: cut into julienne wire
4) Perilla: remove the stalks and leave the leaves, wash and cut
5) other ingredients: salt, oil
4. Wash the loach in a small hole in the basket drip-dry water, if the loach is already dead, don't;
5. pot of oil, hot, put a little ginger burst a little bit, and then the loach quickly poured such as the pot, and immediately cover the lid of the pot, a little bit of frying, loach after the water dries up, the loach first into the plate;
6. pot and then oil, ginger, garlic, green chili, red chili into the pot burst incense, and then put a little salt,
7. help just over the oil of the loach into the pot and stir fry until cooked, and finally add perilla leaves, stir fry a few times, it's OK.
Note:
1. step 5, the oil must be hot enough, pour into the loach must quickly cover the lid, otherwise the loach in the heat of all jumped out.
2. Shiso must be after the next, stir fry loach can not vigorously, or loach are broken.
3. Do not put water in the whole process, the sixth step when the salt is the best step to taste. Practice 1: under the hot pot, so as not to lose the loach itself nutrition, and meat sweet, tender.
Practice 2: raw materials, loach (water to raise two days to the head and abdomen), pickled pepper, wild peppers, mash, ginger and garlic
1, pickled pepper pepper ginger and garlic minced,
2, the pan put the oil under the material 1 sautéed
3, under the loach sautéed for a few moments
4, pour a little soaked peppers in the water, cooking wine
5, put the mash, burned four or five minutes! After seasoning, should not be burned for a long time, loach easy to rot, loaded up a shape after pouring juice. Sprinkle a little pepper, pepper section.
The loach is tender, pickled pepper flavor, typical Sichuan cuisine. Loach has a sweet taste and sex flat, warming the gas, nourishing the yang, thirst and diuretic effect, and it is said to beauty and color, adults and children to eat are very good.
The pepper flavor of the dish is very open to the taste of rice. After eating the soup soaked rice is also very delicious
Practice three: 1, the live loach directly into the hot pot
2, and then quickly cover the lid (if not, the consequences are serious ......:)
3, all the loach are dead, take out, standby (at this time has been straight)
4, more oil in the pot (tea oil is best, no other vegetable oil instead)
5, the oil is hot, the loach into the wild stir-frying, until the outside water almost dry
6, put a lot of chili powder to the pot of the residual oil sucked dry, and chili powder in the oil slightly fried feeling is really great! (Of course, remember to put salt oh, otherwise no flavor ah)
7, out of the pot! Open to eat! (MSG can be put out of the pot before oh)
Practice four:
1, first live loach in the basin, sprinkle a handful of salt, quickly covered, (loach body mucus, meet salt will be alive collapse messy strips) for a while, he will become hard (as if it is too cruel a little bit)
2, and then scissors along the head and neck to cut off the intestines at the same time pull out, all well after the key is to be! Scrape the loach's phosphorus, be sure to scrape clean, so that it is not fishy.
3, the water is dry, if the braised, as follows:
One, the pot of water (water according to the amount of how much to put, generally according to the amount of submerged loach) boiled
Two, into the garlic (the amount of more, do not have to break), cooking wine, and then into the cleaned loach
Three, go to the froth, into the soy sauce, (according to the amount of usual fish on the amount of burning can be), boiled! After turning small fire smothered 15 minutes, turn the fire juice.
Four, out of the pan before drizzling with sesame oil, sprinkle with scallions, it's ok
If you want to deep fry, the Knight dry loach, put into the frying pan frying, until fried through so far, out of the pan into the sauce to soak through, teased out on it
Sauce: soy sauce (soy sauce), sugar, ginger foam, onion foam, a little vinegar into the pot to heat up.
Practice 5: loach stewed tofu Ingredients: 250 grams of loach, 300 grams of tofu, 10 grams of ginseng
Seasoning: 10 grams of ginger, 10 grams of green onion, 1 tsp. of refined salt, 1 cup of chicken broth, the right amount of pepper, the right amount of cooking wine
1 loach washed, remove viscera, gills, soaked ginseng, washed and cut into sections;
2 tofu cut into 4-cm-square square, ginger, shredded, green onion cut flowers;
2 tofu cut 4 cm square, ginger, green onion, cut into small pieces. Cut the ginger, green onion cut flowers;
3 pan into the oil, put the loach fried until both sides of the skin hardened, fragrant, add ginger, green onion, cooking wine, chicken broth, tofu, ginseng, seasoning, cooking over moderate heat for 15 minutes, sprinkled with pepper that is done.
Effects: tonifying the middle qi, eliminating dampness, and facilitating urination. It is suitable for the elderly who have been sick for a long time and have unfavorable urination.
Nutritional analysis: tofu is rich in calcium, loach is a high-protein, low-fat food, rich in calcium and phosphorus.
Practice six: loach drill tofu, take 250 grams of loach, water clearing to the abdomen is transparent wash. Another 500 grams of tender tofu in a pot, along the edge of the pot into the loach, into the pot slow fire steaming, loach by drilling into the tofu, three or four minutes after adding salt, wine, ginger, sugar, and then steam for 10 minutes, take out and add monosodium glutamate, green onion, sesame oil that is, eat the tender and fresh.