Does live loach stir fry need to open the intestines and shave the belly?

The practice of Wushan fat loach is detailed in detail Cuisine and efficacy: home cooking recipe Private cuisine.

Taste: Spicy Wushan Fat Loach Ingredients: Ingredients:

500 grams of large loach, 250 grams of green bamboo shoots Wushan fat loach characteristics: soft and delicate, spicy and fragrant, strong and thick. Teach you how to make Wushan fat loach, how to make Wushan fat loach delicious production process:

After the loaches are slaughtered, they are flown to the water for use; Stir-fry the spicy pickled pepper sauce in another pot, put the loach in the soup, and then press it in the pressure cooker for 3 minutes. The practice of boiling loach with papaya is detailed Cuisine and efficacy: arthritis recipe.

Taste: salty and sweet Process: Boiled papaya Boiled loach production materials: Ingredients: 300 grams of loach.

Excipients: 30 grams of papaya.

Seasoning: 10 grams of cooking wine, 5 grams of ginger, 10 grams of green onions, 3 grams of salt, 3 grams of chicken essence, 3 grams of chicken fat, 3 grams of pepper Teach you how to cook papaya loach, how to make papaya boiled loach to be delicious 1Wash the papaya and cut it into thin slices;

2.The loaches are first placed in diluted salt water to remove the intestinal impurities, and then slaughtered to remove the intestinal impurities;

3.Cut the ginger into slices and the green onion into sections;

4.Place the papaya slices, loach, cooking wine, ginger slices and green onion in a saucepan;

5.Add 1500ml of water, bring to a boil over a fire, then simmer for 25 minutes;

This product has the effect of relieving meridians and activating the meridians, reducing dampness and dispelling evil, and is suitable for patients with rheumatic pain, dampness, impotence, infectious hepatitis and other diseases.

Tip - Food Restraint:

Loaches: Loaches should not be eaten with dog meat; Dog blood and loach are mutually restrictive: those who are deficient in yin and fire should avoid eating; Crabs and loaches are mutually reinforcing: the function is just the opposite, and they should not be eaten together; Hairy crabs and loaches are mutually reinforcing: eating the same can cause poisoning.

Raise it with light salt water for a few days and it will be clean....

Generally, it is not cut, and the main thing is to make a classic dish for the loaches to live and make a good front.

Before eating the loaches, you should keep them in clean water for several days, feed them nothing, and keep the water clean. After a few days, the loach vomits all the dirt in its stomach, and then it can be cooked.

Put the loach and a whole piece of tofu in the pot, to use cold water, at this time the loach is of course alive, and then heat it over low heat, the water is slowly hot, at this time, when the loach can't stand the heat, it will drill into the tofu by itself, and finally when it is cooked, the loach is drilled into the tofu, which is the famous --- loach arch tofu.

Although it is a bit cruel, the meat of this loach is tender and very delicious.

Later, everyone imitated it, and gradually no matter how to make loaches, they didn't cut the round grinding and washing.

There are three main ways to deal with loaches:

1. Add a little salt, which can remove the mucus on the body surface.

2. Cut off the head with chicken bone scissors and burn it out to look good.

3. Blanched with boiling water, so that there is no mucus on the body surface.

Loach is delicious, nutritious, high in protein and low in fat, can lower fat and blood pressure, is a delicacy and a popular food, known as "the turtle dove in the sky, the loach in the ground", and "ginseng in the water" reputation. Delicious and nourishing, easy to obtain, and inexpensive. The edible part of the loach accounts for about 80% of the whole fish body, which is higher than that of ordinary freshwater fish.

It has been determined that every 100 grams of loach meat contains protein grams, fat grams, carbohydrate grams, ash grams, calcium 51 mg, phosphorus 154 mg, iron 3 mg, thioflavin mg, riboflavin mg, niacin 5 mg, and a variety of vitamins, including vitamin A 70 mg, vitamin B1 30 mg, vitamin B2 440 mg, and also contains high unsaturated fatty acids.

It depends on personal taste, the best nutritious taste may not be suitable for the person who eats it, hehe.

The work of disemboweling and removing the intestines is a bit cruel, the way is to have, or to spit out the mud and sand naturally.

1. Add a little salt, which can remove the mucus on the body surface.

2. Cut off the head with chicken bone scissors, and it won't look good when it burns out.

3. Blanched with boiling water, so that there is no mucus on the body surface.

How to eat is the consideration of the landlord, and ensuring that it is cooked is the key. If you stew it, the loach itself has a strong taste, and if you don't try to cook it, you will mainly rely on seasonings to adjust it.

Loach belly opening method steps:

1. Make a small opening in the place where the belly of the loach is close to the head.

2. Pick out the intestines and wash them clean.

Precautions for loach belly opening:

1. When opening a small opening, the mouth should not be too large.

2. Before pulling out the intestines, it is best to soak the loaches to death with wine.

Green bamboo shoots fried loach method.

Ingredients: 1 kg of loach, 3 green bamboo shoots, 10g of Sichuan pepper, 2 3 tablespoons of watercress, 5 pickled peppers, 4 garlic, half a piece of ginger, 10g of salt, 1 tablespoon of cooking wine, 5g of monosodium glutamate

Method 1Preparation: Wash the loach and drain the water; Cut the green bamboo shoots with a hob, chop the pickled pepper and ginger, and break the garlic.

2.Put an appropriate amount of vegetable oil in the pot, change to low heat after boiling, and remove the peppercorns to bake the numb flavor.

3.Turn on high heat, pour in the loaches, change the heat to medium for a while, burst the water until the loaches are golden brown, and remove from the pot (stir-fry properly halfway to avoid sticking to the pan).

4.After adding water to a boil, add an appropriate amount of salt and add a small amount of dark soy sauce to color (pay attention to the ratio of salt to soy sauce so as not to be too salty).

5.Pour in the loach, burn until flavorful, add cooking wine halfway and stir-fry evenly.

6.Add green bamboo shoots, cook thoroughly, add monosodium glutamate and stir-fry evenly, then you can get out of the pot.

Nutritional value of loaches.

Loach is delicious, nutritious, high in protein and low in fat, can lower fat and blood pressure, is a delicacy and a popular food, known as "the turtle dove in the sky, the loach in the ground", and "ginseng in the water" reputation.

It depends on the part of the meat you need for the loach. Usually there are two kinds of 1@ One is to use a knife to cut off the head directly, and then use the tip of the knife to cut straight from the back The tip of the knife is cut to the cut Peel off side by side You need to peel along the bone until the whole bone is taken out On the line, the loach is more slippery This method requires an experienced and experienced master to fit The benefits are no bones and internal organs Cook it out and look good.

2@This kind of is relatively simple, cut off the head or not. Use a knife to cut the belly of the loach from head to tail, and then take out the internal organs, this method is simple and easy to learn, but the cooked loach has a bad taste, and you need to clean the bones when eating, which is more troublesome.

It is not recommended to eat it whole, it is recommended to peel it off, because the internal organs and strange insects cannot be taken out, and you know that there are many strange insects in the loach.

Make a small opening (not too big) on the belly of the loach near its head, pull out the intestines (it is best to soak them in wine before they are not slippery), and then wash them.

1. Blanch the loach in boiling water so that you can be at your mercy.

2. Use scissors or a knife to open the stomach and remove the internal organs.

3. Precautions: Do not overcook the loach.

4. Generally, the boiled loach will not have mucus, and it is easier to clean.

Loaches are very nutritious, but they are so slippery that they can't be held at all, and they are more troublesome to slaughter. You can first put the loaches in the pool, wait for them to calm down, and use sharp scissors to cut down at the junction of the loaches' heads and bodies, and then you can basically cut off the fish's head. Then wait half an hour, when most of the loaches are no longer moving, and you can pick them up and cut off the heads.

Insert scissors from the cut place to disembowel, hold the fish body with the other hand, insert the thumb into the belly of the fish, push to the side of the head, you can push out all the internal organs of the fish, cut it with scissors, and then push it with your thumb to the side of the fish tail, and the remaining little fish intestines will come out.

Don't open your stomach! Don't open! Break the guts, you are bitter!

Heat the pan, add oil, fry on both sides until fragrant, heat the water in the pan, high heat, and the white fresh soup is OK! Pour the soup with the residue into the casserole, put in the red carrots, ginger slices, and conditional abalone cuts, and simmer for 20 minutes, with high nutritional value, especially suitable for children to nourish their bodies and drink.

Generally, the northern loach does not open the stomach, directly stewed, if you have to open the stomach, it is recommended to cut the loach in half directly, so that it is much more convenient, otherwise it is difficult to control such sticky and slippery things.

Find two wooden boards, clamp an electrician's knife or a sharper fruit knife in the middle of the board, and expose the head of the knife to centimeters (depending on the size of your loach, adjust the exposed part, and if it is too early, the loach will bloom directly from the middle), and pull the loach away from the bottom of the gills and in the middle.

Generally, the loaches on the market are not very large, so they can be fried or steamed without opening the belly.

The smaller ones don't need to open the stomach, and after two days of starvation in the water, you can pull it out, remember to change the water, and the larger ones use scissors to cut off the head, and then put it into the stomach and cut it open.

Heat the pot over low heat first, put the live loaches in and simmer for a while, and when the pot does not sound, take it out and cut it with a toothpick or knife to remove the internal organs.

First of all, you should use scissors to cut the back of the head, but not cut it, then hold it with your left hand and use scissors with your right hand to cut it from the excrement to the top, and that's it.

It is a must, otherwise it is very dirty inside, and eating it clean can also reduce the fishy smell.

What do loaches do when they leave their stomachs open? If you eat it, you don't have to leave it behind.

Make a V in the neck and cut it all the way down.

Open your head, loaches don't need to be opened, and the taste is the most beautiful.

Scissors cut it open, I used to do it this way when I was a child.

Use scissors to pick away from the tail.

First, the practice of dry stir-fried loach:

Ingredients: 250 grams of loach.

Excipients: 40 grams of green pepper, seasoning: 25 grams of vegetable oil, 3 grams of soy sauce, 5 grams of cooking wine, 2 grams of vinegar, 2 grams of sugar, 3 grams of salt, 1 gram of monosodium glutamate, 5 grams of green onions, 2 grams of ginger.

Method 1Soak the live loach in diluted salt water first, let it spit out the debris in the intestines, and then slaughter it to remove the intestinal impurities;

2.Slice the green onion and ginger;

3.Remove the stems of the green peppers, wash them, and cut them into cubes;

4.Heat oil in a wok, add green onions and ginger slices and stir-fry until fragrant, add loaches and fry to change color on both sides, add cooking wine, soy sauce, vinegar, sugar, water, and refined salt to boil;

5.Cook over low heat and pour the meat to cook, the soup is thick, sprinkle in monosodium glutamate, green pepper grains and stir well, and drain the juice.

Second, loach drill tofu.

200 grams of small loach, 500 grams of tofu, 1 green onion, 1 small piece of ginger, 15 tbsp broth, 1 tsp pepper, 1 tsp salt, 1 2 tsp monosodium glutamate.

Method: 1. Cut the green onion into sections and pat the ginger loosely; The loaches are washed after resting for a few days;

2. Put cold water in the pot, turn on low heat, put the tofu in the middle of the pot, put the loach around, wait for the water in the pot to heat slowly, and the loach will drill into the tofu;

3. After all the loaches are drilled into the tofu, take out the tofu, put it in a soup bowl, pour the broth, add salt, pepper, ginger, green onion, monosodium glutamate, and steam for 15 minutes.

3. Braised loach.

Ingredients: Loach.

Excipients: broccoli.

Method: 1. Put the loach in the pot, turn on low heat to let it spit out the mud, and then wash the mucous membrane on the loach with water;

2. Put the bottom oil in the pot, add two spoons of sugar, fry the sugar color, then put the loach in and stir-fry, add a small bowl of water, add salt, cooking wine, ginger slices, aged vinegar, soy sauce, dark soy sauce, and reduce after boiling;

3. Cook until the juice is reduced, put some chili peppers and green onions before removing from the pot, and finally pour in the middle of the blanched broccoli.

Yes, it is best to eat it alive, put a few pieces of tofu or cucumber, use cold water, not too much fire, and simmer slowly.

Place it in a water tank or basin and drip in the oil and let it spit out the dirt in your stomach.

1. One pound of loaches. 2. A piece of ginger. 3. 2 tablespoons chili powder.

4. 3 tablespoons red oil. 5. 1 coffee spoon of Sichuan pepper powder. 6. 2 tablespoons soy sauce.

7. 1 tablespoon sugar. 8. Half a tael of chives. 9. 3 tablespoons cooking wine.

10. Appropriate amount of salt and monosodium glutamate. Method:

1. Cut the green onion into sections and slice the ginger.

2. Wash the loach after dissecting the belly and intestines (put an appropriate amount of oil), add salt and rub the mucus on the surface, and rinse it again. Take half of the ginger slices, half of the green onion, two tablespoons of cooking wine, and a coffee spoon of salt to grasp the flavor evenly for about half an hour.

3. Put oil in the pot and cook it over high heat until it is 70% hot, fry the loaches (pick up the green onion and ginger) and fry the water until it is yellow, remove it and set aside.

4. Leave about half a tablespoon of oil in the pot, fry the other half of the green onion and ginger slices to make it fragrant, add about half a cup of soup or water, and cook the fried loach, a tablespoon of cooking wine, sugar, and soy sauce over medium heat (without covering).

5. When the soup is boiled dry until the oil is bright, add chili powder, Sichuan pepper powder, red oil and monosodium glutamate.

6. Stir-fry well, remove from the pot and put on a plate, and serve after it has cooled completely.

Yes, if it's too big, you still have to cut it.

1. Blanch the loach in boiling water so that you can be at your mercy.

2. Use scissors or a knife to open the stomach and remove the internal organs.

3. Precautions: Do not overcook the loach.

4. Generally, the boiled loach will not have mucus, and it is easier to clean.