What can loaches be made with soup? What ingredients to put in the loach soup to make the soup

Loach is a good thing, whether it is boiled soup or braised or hot pot, it is very delicious, nutritious and very replenishing. But be sure to buy it right. There are mainly two types of loaches on the market now.

For example, the kind of loaches that we are now breeding in the Great Northeast, the yellow eel, which is flat and long, were exported to South Korea in previous years.

Target. This kind of loach is originally a large breed, and it grows fast when it eats feed, and now it is basically covered by it on the market.

But to be honest, Peach Sister doesn't protect her shortcomings. This loach is not a ...... that people eatIt's not fresh and it's not easy to cook a rake, and the peach girl should never eat it. Peach Sister only eats another one, the loach of our own country.

Cylindrical, not big, skinny kind. This kind of loach is more expensive, but it is fresh and tender, whether it is made into soup or burned and eaten, it is not comparable to the big loach, it is not almost the old nose. So although this loach is ** high, as long as the peach girl sees it, she must take it down, go back and stew a tofu, stew a yam or something, it's delicious and nourishing, how good.

Let's talk about what loaches can be stewed with soup. In addition, I told me that if it is a loach in stewed soup, don't fry it if you can, scaleless fish.

I am most afraid of frying. Just stew it directly in the pot, and the loaches don't smell fishy. It's been a chef for more than 20 years, so it shouldn't be nonsense.

First: the most common loach tofu soup.

The easiest way to kill loaches is to put them in a pot to control the dry water.

Then pour in a large spoonful of salt with a bang, and quickly cover the lid. You can feel the loach dying inside, and it won't move for a while. Because loaches breathe by the mucus of **, salt is all.

Destroy it, and the loaches will suffocate to death.

Then after washing, there is no mucus left, just cut the stomach with scissors to remove the internal organs and wash it.

Put water in a pot and add salt. After boiling, put the tofu in and blanch it first, one is to remove the beany smell, and the other is not easy to simmer.

Put oil in the pot, add ginger slices, garlic slices and stir-fry until fragrant, pour boiling water and boil, then add loaches, and pour cooking wine.

Remove the smell and increase the flavor, then put the tofu to a boil and turn to low heat and simmer for about 20 minutes.

The second type: loach yam soup.

Loaches are already very replenished, and adding yam can be more effective. And neither of these ingredients is hot or dry, so you don't have to worry about getting hot.

The loaches are killed, the yam is peeled and cut into thick strips and soaked in cold water.

Put lard in the pan.

After heating, fry the chives, ginger and garlic slices, pour in water and bring to a boil, add the loach, and add pepper.

Cooking wine, salt, bring to a boil over high heat for 3 minutes, skim off the foam.

Add the yam and boil it again, then turn to low heat and simmer for about 20 minutes.

The third type: big tonic loach soup. <>

The nourishing effect of this soup is very obvious, especially suitable for late autumn.

Every 500 grams of loach is paired with 15 grams of astragalus and 10 grams of yellow essence.

8 grams of Huaishan, 8 grams of cistanche.

5 grams of goji berries. The loaches are killed, and the traditional Chinese medicine is best soaked in water to get rid of the dust.

Put oil in the pot and fry the chives, ginger and garlic slices, add water to boil, add traditional Chinese medicine, boil for 15 minutes, then add loaches, and boil for another half hour.

This soup is very replenishing, don't drink too much.

2. Marinate with ginger and shallot juice, cooking wine and salt for 10 minutes.

3. Dry the pickled loaches with kitchen paper to dry the skin.

4. Heat the oil, turn to low heat.

5. Wipe off the water loaches in the pot and fry them over low heat until golden brown.

6. After the loach is golden, add ginger and garlic slices to burst the fragrance.

7. Add the prepared pot under boiling water.

8. Peel, wash and slice the yam, and put it in the pot in time after completion.

9. Simmer over medium heat for 10 minutes, then remove from the pot and sprinkle with chopped green onions.

Loach yam soup.

Loaches are already very replenished, and adding yam can be more effective. And neither of these ingredients is hot or dry, so you don't have to worry about getting hot.

The loaches are killed, the yam is peeled and cut into thick strips and soaked in cold water.

Put lard in the pot, fry the chives, ginger and garlic slices after heating, pour in water and boil, put in the loach, add pepper, cooking wine, salt, boil over high heat for 3 minutes and skim off the foam.

Add the yam and boil it again, then turn to low heat and simmer for about 20 minutes.

When you use loaches to make soup in your daily life, you can choose to stew loaches and some red dates together to make soup. You can also choose tofu to make soup together.

The loach soup can be stewed with red dates, ginger slices and other ingredients, tofu, coriander and other ingredients can be stewed together, and it can also be stewed with black beans, black sesame seeds and other ingredients. There are a variety of ingredients that can be paired with loach soup, and the ingredients and seasonings are added according to personal taste.

Loach soup is a soup made with loach as the main raw material, and the soup is delicious and rich in nutrients. For example, people in Sichuan like spicy flavors, and generally add some pickled peppers or chili peppers to enhance the flavor of loach soup.

Loach is a benthic fish that mainly inhabits the bottom of shallow water areas such as rivers, ditches, and paddy fields. When there is a lack of oxygen in the water, loaches will jump to the surface of the water to inhale air for intestinal respiration, and when the pool dries up, they will dive into the mud, as long as the soil has a small amount of water to keep it moist, it is not easy to die.

Ingredients: 250g of loach, tofu.

DU 150g, appropriate amount of oil, appropriate amount of salt, suitable chicken essence.

Zhi amount, appropriate amount of ginger, appropriate amount of green onion. dao

1. Clean the loach, cut the ginger and shallots, prepare the tofu 2, put oil in the pot, add the green onion and ginger and stir-fry until fragrant.

3. Add the loaches and stir-fry.

4. Add less salt and stir-fry.

5. Add water.

6. After the water boils, add the tofu.

7. After boiling, turn to low heat and simmer for about 30 minutes, then season 8. Sprinkle chopped green onions after cooking.

Ginger slice loach soup.

Put the loach fish into the bai water, pick a small amount of cooking oil in the water, and make the loach fish spit out of the soil. Change the water to clean and remove the mucus, break the abdomen to remove the internal organs, drain the water, add two bowls of cold water, change to low heat and cook after boiling, and when the juice is halfway extracted, you can use salt and flavor seasonings. The loach soup is delicious and the meat is tender.

Loach fish and tofu pot.

Cut the water tofu into 4 small pieces; Remove the ribs and internal organs of the loach fish and clean them. Fry the loach fish slightly and put it in a stone pot; Then put the water tofu and ginger slices in the pot, add an appropriate amount of cold water, simmer for 20 minutes, then add green onions and salt, and cook for a while. The water tofu should be put in at the end so that it can remain tender.

It can often be mixed with wolfberry and stewed to have a very good nourishing and health effect. Generally, to clean the loach fish, you can add an appropriate amount of live loach fish and put it into cold water, drip a small amount of edible oil, remove the wastewater every day, change it to cold water, and clean it after it is discharged from the sludge and foreign matter in the intestines.

Loach fish head soup.

Put the live loach fish in a bowl and rinse together the salt and winter melon, and cover with a lid. 3. After that, the pumpkin leaves with salt are soft and then floated. Stir-fry in sesame oil in a pan, then pour the bone broth to boil, pour it on the dice and rub it with a wooden spoon rod to make the meat fall underneath and the bones and skin on top.

Rinse the sauce, hot sauce or noodle sauce and add white pepper and ginger slices. Put soybean sprouts, dipping vegetables, green onions, and beef and mutton with seasonings to boil.

Roasted loach with garlic.

Ingredients: 500 grams of live loach, 20 grams of garlic, 10 grams of black bean paste, 5 grams of tangerine peel, 15 grams of minced green onion, 15 grams of ginger, 15 grams of bean paste, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of refined salt, appropriate amount of sugar, 2 grams of monosodium glutamate, 1 gram of pepper, 10 grams of sesame oil, 20 grams of cooking wine, 10 grams of water starch, 50 grams of cooked lard, appropriate amount of broth.

Method: 1 Put the loach in a special utensil, put salt and vinegar (cover it so as not to jump out), wash it, then pour boiling water to scald it to death, wash it clean, and control the moisture.

2. Put the loach in a special utensil, cover it, heat it in the middle for 3 minutes, take it out and stir it once halfway, fry it until there is no mucus, and put it out.

3. Put oil in the special utensils, put the loach, cover, heat it with high and medium for 2 minutes, fry the loach until it is yellow, take it out, add garlic paste, black bean paste, tangerine peel, ginger, green onion, cooking wine, soup, bean paste, monosodium glutamate, sugar, pepper, soy sauce, mix well, cover, heat with high section for 6 minutes, take out, pour water starch in, add sesame oil, cover, heat with the middle section for 2 minutes.

Roasted loach with peanuts.

Raw materials] 250 grams of loach, 50 grams of refined pork, 100 grams of peanut kernels, 5 grams of ginger, 10 grams of refined salt, grams of pepper, 75 grams of monosodium glutamate, 25 grams of cooked oil, 2 kilograms of water.

Method] 1. Put the live loach into a bamboo basket, soak it in boiling water, wash off the mucus with cold water after death, and cut off the intestines, internal organs and gills, wash it and set aside. 2. Wash the pork and cut it into 2 pieces for later use; Soak the peanuts in hot water at 70 degrees for about 5 minutes before you can remove your clothes; Put 25 grams of cooked oil, put it in a pot and heat it fiercely, put the washed loaches into a slight frying, and then add water. 3. Put the ginger, peanut kernels, and lean meat in, boil it for 10 minutes over a strong fire, then burn it over slow heat, and then store about a kilogram of soup, and then put all the seasonings into it, and put it in the pot.

Loach lotus root soup.

Ingredients: loach, lotus root, salt, cooking wine, ginger 2 slices.

Method: Wash the loaches and drain the water.

Heat oil in a wok and fry the loaches on both sides.

Put the fried loaches into a soup pot and add water to boil, skim off the foam, add cooking wine, ginger slices, stew the soup over medium heat, and add salt to taste.

Loach Lingqi Chicken Bone Grass Soup].

Ingredients: 250g loach, 20g astragalus, 30g poria cocos, 15g chicken bone grass, 3 slices of ginger, appropriate amount of salt.

Method: 1. Clean the astragalus, poria and chicken bone grass, and put them in a soup pot to boil.

2. After the loaches are bought, raise them for half a day, then pass the water several times, drain the water, and prepare to fry them in the pan.

The synovial fluid of the loach is also edible, and some people don't like it, but for making a healthy soup, the synovial fluid on the loach should not be wasted.

3. Heat the oil in the pan, put the ginger slices into the stir-fry, pick up the lid of the pot, cover it on the wok, and leave a small gap, slide the loach into the pot quickly on the edge of the small gap, and immediately cover the lid tightly, the loach will jump everywhere in the pot, and when there is no movement in the pot, open it and slowly fry the loach.

4. After frying, pour the pre-boiled soup into the loach, bring to a boil over high heat, let the soup turn white, and boil for 5 minutes.

5. Combine the boiled loach soup with the other boiled ingredients, cover the lid, boil over high heat, boil for 1 hour, the soup is thick and fragrant, the umami is attractive, and the chicken bone grass and astragalus are cooked together, there is a bean fragrance and sweet taste, it is so delicious.

2. Chop the chicken bone grass before cooking, so that it is easier to cook the active ingredients.

3. Astragalus should be used raw, not used.

4. Do not eat loaches with crabs, it will easily cause discomfort.

Ingredients.

Loach to taste.

Tofu 1 piece.

Vegetable oil to taste.

Ginger to taste.

Salt to taste. Essence of chicken a little.

1 chives.

Steps: Use scissors to cut the belly of the loach, remove the internal organs, and then rinse off the mucus on the surface with water; Wash the ginger and cut into shreds.

Wash the tofu and cut it into small pieces.

Pour oil into a hot pan, add tofu cubes and fry until golden brown on both sides, then set aside.

Leave oil at the bottom of the pot and add shredded ginger to stir until fragrant.

Add the loaches and fry them slightly.

Add an appropriate amount of water and bring to a boil over high heat.

Pour in the fried tofu.

Continue to cook for 5 minutes until the soup is milky white, add an appropriate amount of salt and chicken essence to taste.

The delicious loach tofu soup is served!

Tip: Put the purchased loaches in water dripping with oil for two days and let them spit out the sediment.

The loaches can also be put into the pan without treatment, but it's a bit cruel.

Ingredients. Loaches 8 pcs.

Yam 1 section.

Oil to taste. Salt to taste.

Essence of chicken a little.

3 small green onions.

Ginger 1 small piece.

Steps: Take a basin and fill it with water, add some cooking oil and salt, and put the live loaches in it for a few hours.

Prepare any other materials you will need.

Peel the yam, cut it into slices, soak it in water and set aside.

Cut the ginger into slices and the green onion into chopped green onions.

Fill the pot with water and bring it to a boil, rinse the loaches with clean water and pour them into the boiling water (remember to close the lid of the pot, otherwise the water will splash).

After the loaches are scalded to death, remove them and rinse the mucus with clean water.

Pour an appropriate amount of oil into the pot, heat the ginger slices and simmer until fragrant.

Then put the washed loaches into the pan and fry them.

Fry until both sides are discolored, pour in an appropriate amount of water and add the soaked yam tablets.

Bring to a boil over high heat and reduce the heat to low until the soup is milky white and the yam is cooked, then add an appropriate amount of salt and a little chicken essence to taste.

Remove from the pot, sprinkle with chopped green onions, and a pot of fragrant loach soup is ready.

Tips: The loach has to be raised with water with oil and salt for a few hours in advance to help it expel the dirt from the body, I bought it in the morning and raised it in the evening, and the intestines are clean; Remember to wear gloves when peeling yams, if you forget this item, your hands will be itchy after shaving, and then rubbing some vinegar will slowly not itch.