How do you make loaches delicious? How do you make loaches delicious?

Delicious dry stir-fry. Cooking hot pot is also delicious.

Frying, cooking, and frying are all delicious, according to your own taste

Sauce stew** large loach. Quack incense!

First of all, the loach has a slimy liquid on its skin, which is its protective fluid and the reason why it is difficult to catch. This layer of liquid tastes very fishy, but it is where the loach's nutrition lies, so don't use a steel brush to remove this layer of mucus when making it, otherwise the loach will have no taste. The correct way is to soak the loaches in clean water and sprinkle 1 tablespoon of salt in them after they are bought, so that the loaches can slowly spit out the dirt.

Every few hours, change the water until it is clean. Generally, if you change the water two or three times, the loach will spit out the dirt in the internal organs, so that the loach can be eaten safely. When the loaches are eaten, don't die to eat, but to get out of the pot alive, just put the loaches on a plate first, sprinkle a handful of salt, cover the lid, and after a few minutes the loaches will not move, and you can get out of the pot at this time.

After such treatment, the loach not only has no earthy smell, but also retains the nutrition of the loach, and the loach tastes fresh and tender, fragrant and delicious, you may wish to try it when making loach, it is particularly effective. Before making loaches, you can use scissors to cut off the head and internal organs, or you can not go, as long as you make sure that the loaches spit out the dirt, this is decided according to your own preferences.

There are many ways to make loaches, which can be braised and eaten, stir-fried, stewed, or steamed, all of which are good choices.

1. Don't go to the loach mucus, it is the nutrition, you can use a small amount of salt water to make the loach spit out the internal organs many times, and you can get rid of the fish.

2. The loach can be removed from the head and internal organs, or it can not be removed, to ensure that the loach is clean.

3. Loaches are best freshly killed and made to ensure nutrition, freshness, fragrance and tenderness, and they are not old or fishy.

1. Keep the loaches in a basin of clear water, change the water many times, and let the loaches spit out the muddy water.

2. Remove the loach, add a little salt, cooking wine and a few slices of ginger to the basin, feed for an hour, and let the flavor of the seasoning enter the loach.

3. Drain the loach, beat the eggs, add flour and salt to the egg mixture, mix well and set aside, and prepare some breadcrumbs;

4. Heat the oil in the pot, pick up the loaches one by one, drag them in the egg mixture, then wrap them in a layer of breadcrumbs, throw them into the oil pan, and fry them.

5. After all the frying is done, fry it back in the pot for 1 minute, and sprinkle with chopped green onions after serving.

Loach tofu soup.

1. Many people have the habit of drinking soup when eating, and the umami and sweetness of the soup create a rich nutrition.

2. First of all, use a small amount of ginger or edible oil to attract the loach to protrude from the sediment and clean it up.

3. After boiling water, pour the loaches into the pot and cover with a lid. Wait for about 30 seconds to remove the loach, rinse it with water and fry it in the oil pan to remove the fishy smell.

4. Put the fried loach into a bowl, add a little shredded ginger, then boil with water, after cooking for about 10 minutes, put the tofu into the fire and cook slowly, about 40 minutes, when you see the soup is milky white, you can drink.

Steamed loaches. 1. First of all, clean the loaches, it is best to raise them for two days, let the loaches spit out the stolen goods by themselves, and remember to change the water on the plate during the period.

2. Boil water, put ginger and wine in the water, which has the effect of removing the fishy smell, and then put the loach into the water for about 15 seconds.

3. Take out the loach, go through the mucus with water, put it on the pot, and at the same time put the ginger and onion to lick the flavor, put the oil on the hot oil, and it is best to use salad oil or tea seed oil.

4. After steaming, sprinkle chopped green onions and soy sauce on the good loaches, and those who can eat spicy can put an appropriate amount of chili peppers.

5. Finally, pour the boiling hot oil on top of the loach and serve.

Generally, before making loaches, sprinkle them with salt, and then wash them twice with water after a while, otherwise there will be mucus on the body, which is not clean, and most of them are used to make sauce loaches, loaches round body, so that the sauce will have a better taste to eat, of course, it also depends on whether you like it or not, I think the sauce is better than stewing.

You Hugh, I think so, it must be washed, the material is sorted out, the hair is washed and cut into sections. Then how can there be preparation, after the preparation is completed, pour some oil, and let go of this spicy pepper. Drink more cooking wine to get rid of the fish.

Falling out of love, who puts it in the eyes? The moon leaned on him for about half an hour. In this way, the loach fish is absolutely delicious.

There are many ways to eat loach fish! For example, you can make braised loaches in sauce, fried loaches, stewed tofu with loaches, braised loaches, stir-fried loaches, loach soup and so on!

Stewed tofu with loach is more delicious. Put the tofu in. Pour the loaches into the pot and cover with the lid. The loaches will be heated and burrow into the tofu, which makes the tofu particularly delicious.

The loach stew is more delicious, and the loach stewed tofu is delicious after it is made.

The recipe for loach is very simple, and the best way to make it is to make loach drill tofu.

Stewed soup is more nutritious, fried in oil and then stewed in soup, and the stew is very nutritious.

Some of them are used for soup, some of them are fried, and I think fried them are better because the loaches have an earthy taste.

Ingredients.

10 loaches.

5 slices of ginger. 1 teaspoon of pepper.

Appropriate amount of oil and salt. A few greens.

How to make it: Method 1: Production steps.

Perform the following steps.

Step 1 The loach is slaughtered and scalded with boiling water to wash away the outer layer of mucus.

Step 2: Wash and use kitchen paper to absorb the water. Pour oil into the pan and fry the loaches.

Step 3: Pour water into the pot, add ginger slices, bring to a boil over high heat, turn to low heat and simmer.

Step 4Before cooking, add salt, pepper, and greens.

Method 2: Make materials.

Ingredients: 250 grams of loach.

Seasoning: 2 grams of monosodium glutamate, 3 grams of salt, 15 grams of vegetable oil.

Steps: Perform the following steps.

Step 1: Blanch the loach with hot water, change the water to wash off the mucus, dissect the abdomen to remove the internal organs, control the moisture, and fry it in an oil pan until golden brown;

Step 2: Add two bowls of water, change to medium heat after boiling, and when the soup is concentrated to half, season with salt and monosodium glutamate.

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Method 3: Food materials.

Ingredients: Loach (200 g).

Excipients: fungus (water hair) (10 grams) and spring bamboo shoots (50 grams).

Seasoning: rice wine (5 grams), salt (1 gram), green onions (3 grams), ginger (3 grams).

Steps: Perform the following steps.

Step 1: Wash off the loach mucus with hot water, remove the internal organs of the abdomen, and fry it slightly in oil; Slice the bamboo shoots (water hair).

Step 2: Pour an appropriate amount of water into the pot, add loach, cooking wine, salt, green onion (minced), ginger (minced), fungus (shuifa), bamboo shoots, and cook until the meat is cooked and rotten.

In addition, the introduction.

Pumpkin loach soup.

It is a dish made by pouring the ingredients into a pot and simmering the ingredients with pumpkin and loach and oil, salt, etc.

Ingredients: pumpkin, loach.

Seasoning: 2 tablespoons oil, salt to taste.

How to make it: 1.Wash the pumpkin, peel and remove the skull, and slice it;

2.The loaches are scalded with hot water, then washed with water to remove the slippery water, and drained;

3.Heat two tablespoons of oil in a pan while the oil is served.

5. When it is hot, the loach is fried until it is slightly yellow;

4.Pour in water, add ginger slices, bring to a boil, turn to medium-low heat and cook for 15 minutes;

5.Add pumpkin slices and cook for 20 minutes until the pumpkin is soft and rotten, then season with salt and serve.

Delicious tips. 1.Generally, pumpkin with red skin and yellow skin is more suitable for steaming and boiling, and those with green skin are suitable for stir-frying.

2.It is best to make only one meal of loach soup at a time, and if it is cooled and reheated, the soup will change, and the fishy smell will be stronger.

There are many ways to make loaches, but I think that dry fried loaches are more delicious, and there are fried ones, so first record and wash them, put them in an oil pan and fry them slowly over low heat. Grab the golden brown and wait until it is fished out and fried with chili peppers.

The practice of loaches.

Heat the oil until it is 56% hot, add the loach and fry until it is slightly yellow, pour water into the pot, add ginger slices and boil over high heat, then turn to medium-low heat and cook for 15 minutes. Finally, add the pumpkin slices and cook for 20 minutes, after the pumpkin is soft and rotten, add salt to taste, and the delicious pumpkin loach soup is completed.

Sauce stew** large loach. Quack incense!

Braised loach.

Ingredients: 600 grams of loach Accessories: ham 50 grams Seasoning: rice wine 10 grams Salt 5 grams Garlic 100 grams Monosodium glutamate 3 grams Shallot 30 grams White sugar 10 grams Ginger 20 grams Soy sauce 30 grams Lard 60 grams Appropriate amount each.

Method: 1. Pick each live loach from the abdomen with scissors, remove the internal organs, and put it into a container. Mix the washed loaches with refined salt and rice wine, and marinate for about 10 minutes. Ham (cloud leg) cut into thin strips. Cut the green onion into inch segments, and cut the ginger into slices.

2. Put the wok on a hot fire, pour in cooked lard, burn until it is 60% hot, put in the loach, fry until light yellow, and remove it with a colander. Then put the garlic cloves into the fried fragrance and remove them, and put them in the casserole together with the loaches.

3. Put the wok on medium heat, pour in cooked lard, cook until it is hot, put in the green onion and ginger pot, then put in the cloud leg, 10 grams of soy sauce, 20 grams of sweet soy sauce, sugar, refined salt, pepper and stir-fry until fragrant, pour 500 ml of meat broth into it and boil, scoop off the foam, and pour it into a casserole filled with loaches.

4. Bring to a boil in a casserole, move to low heat and simmer for 30 minutes (cover with a lid) When the juice is almost dry, add monosodium glutamate, remove green onions and ginger, and put it on a plate.

Trick: Loaches should be raised in clean water, change the water every day, and add a few drops of sesame oil to the water to make the loaches vomit out the soil in their stomachs. Clear and clean, the taste is up to you, but it has to be done

1. Cold water loach, 2. You can add any ingredients before the loach is cooked, that is, you can not add salt, and only put salt after leaving the thorn, 3. Do not explode, 4. Onions, ginger, garlic, wine, vinegar, sugar, salt, pepper, pepper, pepper, etc.

Try it and you'll be satisfied.

Cook the loaches first, stir-fry the soybean paste in oil, pour the underwater loaches and simmer for 15 minutes.

Loaches are a nutritious, delicious freshwater fish, and here are four ways to make them tastier:

1. Steamed loach: Wash the loach after removing the scales and internal organs, sprinkle with salt and minced ginger, and steam for about 15 minutes.

2. Dry stir-fry loaches: Wash the loaches after removing the scales and internal organs, marinate them with salt and starch for a while, then fry them in oil until golden brown, and then stir-fry them with peppercorns, green onions, ginger and other ingredients.

3. Braised loach: Wash the loach after removing the scales and internal organs, cook it in cold water, put oil in the pot, add sugar and fry until it is sugar-colored, then add loach, ginger, green onion, cooking wine, soy sauce and other seasonings, and cook over low heat for 30 minutes.

4. Fry the loaches: Wash the loaches after removing the scales and internal organs, marinate them with salt and starch for a while, and then fry them in oil until golden brown.

In fact, no matter which way you do it, you need to keep the temperature moderate, and don't overcook or over-fry, otherwise it will affect the taste. In addition, you can add your favorite ingredients, such as tofu, fungus, chili, etc., to increase the taste and nutritional value.

The practice of loaches.

1. Stewed tofu with loach.

Ingredients: tofu, loach, ginger, garlic, bean curd, green garlic.

Method: 1. Stir-fry ginger and garlic in hot oil (all are broken).

2. Take another large basin and pour cold water, add tofu (whole piece) and loach and slowly add fire.

3. Bring to a boil and remove the foam, pour in the stir-fried ginger and garlic oil, sprinkle salt over high heat and bring to a boil over medium heat.

4. Pound two slices of bean curd with a little water to make juice, pour into the soup, turn to low heat and simmer for 20 minutes.

5. On the dining table, bring the loach tofu on the induction cooker, serve it over low heat, sprinkle with green garlic and start to start.

2. Burn loaches.

Ingredients: 500 grams of loach, 75 grams of mussels, 15 grams of wolfberry and yellow essence, 20 grams of green onions, 15 grams of ginger, 3 grams of refined salt and chicken essence, 1 gram of monosodium glutamate, 1 gram of pepper, 10 grams of wet starch and soy sauce, 500 grams of clear soup, 800 grams of vegetable oil, 10 grams of sesame oil.

Method: 1. Slaughter and cure the loach fish, and fry it in vegetable oil that is heated to seventy percent until it is slightly hard and removed. Put the clear soup in the pot, add the yellow essence to boil, and fry for about 15 minutes.

2. Add cooking wine, green onions, ginger slices, add loach fish, refined salt, chicken essence to boil, stew until seven mature, pick out green onions and ginger.

3. Boil the mussels and soy sauce until cooked thoroughly, add the wolfberries until the soup is thick, add monosodium glutamate and pepper, pour in sesame oil, thicken with wet starch, and put it on a plate.

3. Braised loach.

Ingredients: 400 grams of loach, 3 tablespoons of lard, 10 grams of ham, 1 tablespoon of rice wine, 2 tablespoons of soy sauce, 1 green onion, 10 grams of shredded ginger, 4 dried peppers, 1 teaspoon of sugar, 5 cloves of garlic, appropriate amount of refined salt, 1 teaspoon of fresh and spicy powder.

Method: 1. Cut the abdomen of the loach and remove the intestines, wash and drain the water, add rice wine, soy sauce, green onions, and shredded ginger and marinate for 15 minutes.

2. When the lard and oil are hot in the pot, put in the dried pepper, stir-fry slightly, add loach, stir-fry, add salt, sugar, fresh spicy powder, garlic cloves when they are ripe, continue to stir-fry until cooked, put on a plate, and sprinkle with coriander.

Fourth, dry pot loach.

Ingredients: 500 grams of loach, 1 small bell pepper, half an onion, 1 cucumber, half a lettuce, 50 grams of dried chili pepper, Sichuan pepper, Pixian bean paste, light soy sauce, chicken essence, a little balsamic vinegar.

Method: 1. Dispose of the loaches when you buy them, take them home and rinse them again, drain the water, and use salt and cooking wine to taste.

2. Wash all the dishes, cut the bell pepper into rings, cut the onion into small pieces, cut the cucumber into short strips, peel and cut the lettuce into short strips, and cut the pepper into knots.

3. Fry the loaches in a hot oil pan, cover the pot when frying, so as not to burn the oil, and remove it for later use.

4. Stir-fry the remaining oil with watercress, pepper, chili pepper and light soy sauce until fragrant, and then pour the loach into it and stir-fry for a while.

5. Then put the vegetables together and fry them, and when the vegetables are ripe, add some chicken essence and a little balsamic vinegar.

Roast loach must remember to put more garlic!! Thank you.