Loach wears tofu

Methods of loach through tofu:

Raw materials for making loach tofu

200g live loach, 500g tofu, 150g beef, 20g scallion, 10g refined salt, 10g ginger, 5g chili oil, 10g garlic, 20g cooking wine, 20g vinegar, 5g monosodium glutamate and 10g sesame oil.

The processing steps of loach bean curd are as follows:

1. The live loach is raised in the light salt water for two days to make it spit out the sludge.

2. Wash the beef, remove the fascia, and cut it into 6 cm long filaments.

3. Peel, wash and chop scallion, peel, wash and slice ginger, peel, wash and smash garlic.

4. Take the live loach out of fresh water, wash it and put it into the pot, add water, then wash the bean curd and put it into the pot. With the rising water temperature, the loach struggles and drills into the bean curd. After the soup boils for 2 minutes, put the shredded beef, cooking wine, scallion, ginger and garlic into the pot, add salt, cooking wine and monosodium glutamate to adjust the taste, add sesame oil and vinegar, and bring to a boil.

The characteristics of loach through tofu are as follows

Loach is delicious, tofu is tender and soft, with unique flavor.

Loach wears tofu

Loach through tofu, also known as loach drilling tofu. Is a loach, tofu and other ingredients produced by the traditional folk dishes, home dishes. With a strong local flavor, and simple. In many places there are production methods, but Zhoukou area in Henan Province is particularly famous for folk production. Because of its high nutrition and tonic effect, it became a famous dish after several improvements by chefs.

The cooking method is to put the loach in a container, pour in water and a small amount of salt, feed it overnight, then pour the loach into a pot with tender tofu, heat it, let it drill, and add onion, monosodium glutamate, ginger and other seasonings.

The bean curd is white, delicious and spicy, and the soup is greasy and fragrant.

History of dishes

It is said that in the past, there was a fisherman named Xing Wenming who lived in the temple street of Zhoukou circle. In the old days, he used to catch fish and shrimp for a living, but when he was fishing, he often caught some loach. After the bigger loach was sold, the rest of the small loach was ignored, so he had to take it home to cook for himself every time. Once, in order to adjust the taste and turn over the pattern, he simply spat up the mud in the water basin at home, and bought some tofu, onion, ginger and other seasonings from the street. When the loach was not easy to pick up, he put it in the pot, covered it with the pot, and cooked it with ginger and garlic. When I uncovered the lid after cooking, I found that all the little loach had gone into the tofu, but the fish tail was left outside, which was very unique and interesting. This method soon spread among the local people, which was called "loach drilling tofu".

Ingredients needed

Loach half a catty, water for 2-3 days (remember to change water twice a day), let the loach empty intestines. Loach choose slender as good (index finger length), that kind of fat artificial breeding can't want.

A kilo of fresh tofu. Soak the whole piece in cold water.

Proper amount of cooked oil, ginger, garlic, scallion, pepper and pepper.

Production method

1. Cold pot, cold water, cold tofu (about 10-15 cm of tender tofu cut into cross with a knife, do not cut off) on the stove, and then put the live loach into the pot.

2. Fire (with the minimum fire), let the water slowly hot, and tender tofu is cold, loach will drill into tofu, after loach drill into tofu or be scalded to death, add cooked oil, ginger, garlic (like spicy add pepper), salt.

3. Bring to a boil and simmer for about 10 minutes, then you can take out the pot and put in the basin (add scallion, drop sesame oil, or remove pepper if you like). In this way, a delicious loach drilling tofu is ready.

Warm tips

1. Misgurnus anguillicaudatus did not drill into tofu even if it failed, there should be two main reasons for failure: first, the fire is big, the Misgurnus anguillicaudatus was scalded to death before drilling into tofu;

2. The tofu is not tender enough for Misgurnus anguillicaudatus. Water tofu (Note: it's not bean curd) is too hot to make. It's easy to harden after soaking in cold water for a long time. It's really hard to grasp.

3. When cutting tofu, the hard skin around tofu must be removed.

What to eat

Both loach and bean curd have high nutritional value. According to the analysis of nutritionists, loach contains more protein, fat, calcium, phosphorus and vitamins than ordinary fish. Moreover, its meat is tender and delicious, and its taste is sweet. It has the effect of warming, replenishing qi, detoxifying and hemorrhoids. It is known as "ginseng in water", while bean curd is the best food. Therefore, loach and tofu cooked together, more tonic and therapeutic function.

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