Do you know how to cook loaches to be delicious?

Crispy loach: Ingredients: half a pound of loach, 1 egg, cooking wine, salt, ginger slices, flour or fried chicken powder, breadcrumbs.

Method: 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; (The oil can be put into the pot when it is five minutes hot, and it is easy to burn if it is too hot.) The loaches are small, and they only need to be fried for a minute or two at first, and they should be flipped four or five times when they are fried, all by feeling).

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

Spicy loach: Raw materials] 300 grams of loach, 10 grams of green onions, 5 grams of ginger.

Seasoning] 20 grams of dried pepper, 10 grams of salt, 3 grams of monosodium glutamate.

Production process] 1. Wash the loach, fry it in boiling oil, remove it and drain the oil;

2. Wash the pot, add water, add salt and monosodium glutamate, add the loach and cook until it tastes;

Special Tips] The loach must be fried in 70% hot oil temperature to keep its original shape.

The loaches have not been eaten. Eaten yellow eel.

Loaches can be used to make loach soup, stewed loach, dry-roasted loach, etc. 1. Loach soup: 300 grams of loach, 2 slices of ginger, 2 garlic, appropriate amount of salt, 1 tablespoon of cooking wine.

Pour oil into the pot and fry the loach to remove the fishy smell, add ginger, garlic and cooking wine and fry the fragrant tung powder. Pour into a casserole, add 2 bowls of water and bring to a boil. Simmer over medium-low heat for 30 minutes until the soup turns white, add salt.

1. Loach soup

1. Prepare ingredients: 300 grams of loach, 2 slices of ginger, 2 garlic, appropriate amount of salt, 1 tablespoon of cooking wine.

2. Pour oil into the pot and fry the loach to remove the fishy smell, add ginger, garlic and cooking wine and stir-fry until fragrant.

3. Pour into a casserole, add 2 bowls of water and bring to a boil.

4. Simmer over medium-low heat for 30 minutes until the soup turns white and add salt.

2. Braised loach

1. Prepare ingredients: 500 grams of loach, a spoonful of vegetable oil, an appropriate amount of chili, a spoonful of soybean paste, an appropriate amount of cooking wine, and an appropriate amount of garlic.

2. Wash the loach fish, but it is difficult to get live fish, sprinkle some salt first, let it foam to empty the internal organs, cut the section, boil the water and blanch the loach.

3. Stir-fry the garlic and chili peppers in hot oil to bring out the fragrance, and stir-fry the soybean paste.

4. Then put the loach, keep stir-frying, and fry for 5 minutes.

3. Dry-roasted loach

1. Prepare the ingredients: 10 loaches, appropriate amount of oil, appropriate amount of salt, 5 grams of light soy sauce, 5 grams of dark soy sauce, appropriate amount of dried chili pepper, 10 grams of ginger, 1 gram of Sichuan peppercorns, and 15 grams of cooking wine.

2. Wash the loach and mix it with salt and cooking wine, and marinate for 10 minutes.

3. Heat the pan with cold oil, fry the loaches until golden brown on both sides.

4. Leave the bottom oil at the bottom of the pot, add green onions, ginger and garlic, spicy skin, and peppercorns to stir-fry until fragrant.

5. Add water, cooking wine, light soy sauce, dark soy sauce and salt and stir-fry for 1 minute.

Ingredients: 500g loach.

Excipients: appropriate amount of oil, appropriate amount of salt, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of green onion, appropriate amount of ginger, 2 dried chili peppers, 2 spoons of sugar.

Preparation of braised loach.

1. It is best to raise loaches for 2 days when you buy them home.

2. Clean up the loaches, heat the oil pan, add green onions, ginger and dried chili peppers and stir-fry until fragrant, then pour in the loaches and stir-fry.

3. Stir-fry until slightly yellowed.

4. Add cooking wine, light soy sauce, dark soy sauce, sugar and an appropriate amount of water in turn.

5. Add garlic, bring to a boil over high heat and turn to low heat.

6. When there is 1 3 hours left in the soup, reduce the juice over high heat.

7. Remove from the pot. <>

First, the simple practice of loaches.

2. Nutritional value and efficacy of loach.

First of all, we will clean the loach fish, then heat the oil, put in the loach, fry the fish until golden on both sides, add green onions, ginger, garlic, star anise, cooking wine, add farmhouse sauce, add water and cook.

After washing the loach and making it spit out the sand, cut it into small pieces and boil it into loach soup, in which you can add some condiments to taste, so that it is very delicious.

I think loach stewed tofu, or stewed potatoes can be, sauce stew is the best, I use loach stewed potatoes every time, the most traditional method, very fragrant.

How to burn loach to cook delicious tips, loach is known as "ginseng in water", rich in high-quality protein, especially suitable for the weak to eat, the elderly, children often eat is good for the body. The following is to share with you how to cook loaches deliciously.

Cutting loaches: Loaches are slippery, and many people don't know how to cut loaches, but it's actually easier to cut them if you get the hang of it.

First of all, there must be no water in the loach's basin!

Secondly, have a pair of sharp scissors! Then select a stationary loach, look at the head and neck, and it will not move if you go down with a knife. If a knife can't be broken, the consequence is that the loaches keep jumping and splashing blood everywhere.

It looks a bit cruel.

Hold the head in one hand and scissors in the other, so it's easy to dissect.

Rinse and drain.

Prepare green onions, ginger, garlic, and chili peppers (add as you like).

Slice the green onion, ginger, garlic and chili pepper and set aside.

Stir up the oil pan, because the chili peppers are easy to fry, fry the ginger and garlic first, and then add the chili peppers.

Stir-fry until golden brown.

To fry the loaches, use a non-stick pan, remove the frying pan, and add the loaches.

If you are afraid of oil splashing, cover it with a pot lid, and stir-fry it through the top pot.

Fry until golden brown on both sides.

Add the stir-fried ginger, garlic and chili peppers and stir-fry evenly.

Add boiling water to cover the loaches, add seasonings: cooking wine, light soy sauce, salt, sugar, oyster sauce, etc., add according to your preference.

Cook until the soup is dry.

Drain the soup and stir-fry evenly.

Add the green onions. Stir well.

Remove from pan and serve. The steps of the braised loach

Wash the loaches twice with water, catch them with salt for a while, wash them a few more times, drain them and set aside.

Wash the green onions and cut them into cubes, pat the ginger and cut them into cubes, pat the garlic into cubes, cut the pickled ginger pepper into cubes, chop the Pixian bean paste, make a big spoon of homemade red oil bean paste, and add a small piece of hot pot base.

Wash the celery and cut it into about three centimeter long pieces, shred the tender ginger, shred the millet spicy, cut the green onion into flowers, and cut the coriander into sections for later use.

Heat the pan with cold oil and add peppercorns.

The lower loach bursts dry of water vapor.

The water vapor is slightly dry, add a large spoonful of cooking wine to continue to dry, turn off the low heat, and remove the loaches.

Leave the bottom oil in the pot, put in the saucer, stir-fry over medium heat, fry for a while, and fry the ingredients until fragrant.

Add an appropriate amount of water to submerge the loaches. After the water in the pot boils, turn the heat to low, season for the first time, add dark soy sauce, light soy sauce, vinegar, sugar, lard, and boil for at least 15 minutes.

Add the loaches. Bring the heat to medium, shovel evenly and burn for about 10 minutes.

Add the tender ginger millet spicy and cook for another 5 minutes.

Add the celery segments, turn on high heat to reduce the juice, season for the second time, and add a little salt if the saltiness is not enough.

When the water vapor is half dry, turn off the heat, add some chicken essence, mix well, remove from the pot, and sprinkle with chopped green onions and coriander.

Spicy and fragrant, it is good to accompany wine and rice

Dry stir-fried loaches'Method

Wash the loaches, put the loaches in a pot under cold water and cover the pot, then turn on low heat and cook for three minutes until the loaches are scalded to death and then taken out.

Cut off the head, cut the abdomen from the tail to the middle of the head, and wash the internal organs with clean water. Then chop the chili garlic and set aside.

Put the fried loaches on a plate, leave oil in the pot, add chili pepper and garlic foam and fry until fragrant, put the loaches in it, add an appropriate amount of salt and soy sauce to taste (you can put a little white vinegar when cooking, and the sour and hot ones are also delicious).