Loach and bean curd

Methods of drilling tofu with loach:

Raw materials for making loach bean curd

Small loach 200g; tofu 500g; scallion 1; ginger 1 small piece

Ingredients for making loach bean curd

Soup 15 tbsp (450 g); pepper 1 tbsp (3 G); salt 1 tbsp (3 G); monosodium glutamate 1 / 2 tbsp (1.5 g)

The processing steps of loach bean curd are as follows:

1. Wash the scallion and cut into sections, wash and loosen the ginger, and wash the loach after resting for a few days;

2. Place the pot on the fire, turn down the heat and put in cold water. Put the bean curd in the middle of the pot and put the loach around. When the water in the pot is heated slowly, the loach will drill into the bean curd;

3. After all the loach get into the bean curd, take out the bean curd, put it in the soup bowl, fill it with high soup, put in the refined salt, pepper, ginger, scallion and monosodium glutamate, and steam for 15 minutes.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of loach bean curd are as follows

It's fresh, tender, smooth and delicious.

Attention should be paid to when making loach bean curd

Put the live loach in the water basin for a few days, drop a few drops of vegetable oil into the water, and let the loach spit out the dirt in its intestines.

Loach and bean curd

Loach drilling bean curd, also known as Diao Chan bean curd, Han Palace cangjiao and Yuhan mud, is a famous traditional dish with strong local flavor. It is made in many places except Western and southwest provinces in China.

The roasting 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 randomly, and add some seasonings such as scallion, monosodium glutamate and ginger

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

History of dishes

The legend of loach drilling tofu was created by Xing Wenming, a fisherman in Zhoukou. He spat the loach in the water basin at home, put the lid on the pot, and cooked it with ginger and garlic and tofu.

When we uncovered the lid after cooking, we found that the small loach had gone into the tofu, but the tail was left outside. Later it was named "loach drilling tofu".

After several improvements by the chef, it became a famous dish at the banquet. The loach is usually placed in a clear water basin with egg white liquid to remove the dirt and wash it. The cold spareribs soup is poured into the casserole, and the whole piece of tender tofu and loach is put into the casserole. The loach is covered and stewed slowly for a while. The loach is forced to hide in the tofu by the hot gas. When the soup boils, it is completely scalded in the tofu, and then cooked with a variety of seasonings.

Dish making

Production method

Practice 1

Ingredients:

Loach 200g, tofu 400g, ginger 1 small piece, soup 1 tsp, pepper 1 tsp, salt 1 tsp, monosodium glutamate 1 / 2 tsp.

Steps:

1. Jiang paisong, the loach after a few days of rest wash; 2, pot into cold water, open a small fire, tofu on the middle of the pot, the loach on the surrounding, wait for the water in the pot slowly heated, the loach will drill into the tofu; 3, after all the loach into the tofu, take out the tofu, put in the soup bowl, fill with soup, add salt, pepper, ginger, monosodium glutamate, steam for 8 minutes .

Practice 2

Ingredients:

Loach, tofu, scallion, ginger, soup, pepper, salt, monosodium glutamate.

Steps:

1. Wash the loach, cut the scallion into sections and loosen the ginger;

2. Start the pot, add appropriate amount of cold water, put the tofu on a plate, put the loach beside the tofu, put the plate in the middle of the pot, and simmer slowly over low heat;

3. After the loach gets into the bean curd, take out the bean curd and loach from the plate, fill in the soup, add some salt, pepper, ginger, scallion and monosodium glutamate, and steam for about 15 minutes to enjoy the delicious food.

Practice 3

Ingredients:

300 g live loach, 900 g white bean curd, 120 g peanut oil, 8 green onions, 4 small pieces of ginger, 2 tbsp rice vinegar, 2 tbsp rice wine, 2 tbsp soy sauce, 2 tbsp cinnamon, 2 tbsp pepper, 2 tbsp salt, 8 tbsp dry red pepper.

Steps:

1. Put the live loach into the clear water basin, keep it for 3 days and 3 nights, change the water in the morning and evening, and remove the garbage from the body.

2. Cut tofu into 25 mm cubes, wash and chop red pepper and ginger, wash and cut scallion into small pieces.

3. Put the live Misgurnus anguillicaudatus and the cut tofu into the water in the pot, cover them and cook them together. The amount of water should be over loach and bean curd, so that loach can swim freely.

4. After boiling for 2 minutes, pour the loach, tofu and soup into a clean container from the pot.

5. Heat the frying pan, add peanut oil (or vegetable oil), after the oil smokes a little, add ginger, dried red pepper, cinnamon, Chinese prickly ash, green onion and stir fry.

6. Stir fry until fragrant, pour in loach, bean curd, soup, soy sauce, rice wine, rice vinegar, and cover with high heat.

7. After boiling, simmer over medium heat for 10-15 minutes, add appropriate amount of salt and sugar to taste.

Practice 4

Ingredients:

Loach, tofu, sesame oil, scallion, ginger, lard, soy sauce, refined salt, white vinegar, five spice powder, scallion.

Steps:

1. Take the Yellow loach with thick little finger and keep it in water for one or two days to vomit the internal dirt.

2. Heat the pot on the fire, add sesame oil, scallion, ginger and other seasonings, put fresh and tender tofu in the whole piece, then put loach, and burn slowly. The loach is heated and drills into the tofu until the tofu is mashed.

3. When the loach can't move and the bean curd is whistling, increase the firepower, put in the right amount of lard, soy sauce, refined salt, white vinegar and five spice powder, turn over and simmer for a while, and when you start the pot, add some scallion.

Making tips

1. The loach should clear its intestines. Put Misgurnus anguillicaudatus into a clear water basin with flour, and replace it with water and flour several times, so that Misgurnus anguillicaudatus can spit out the dirt in its abdomen.

2. Choose Tender tofu. The water tofu just made is too hot. It's not good to soak in cold water for a long time and harden. When cutting tofu, the hard skin around tofu must be removed.

Food Guide

nutritive value

Tofu is rich in nutrition, containing a lot of protein, fat, carbohydrates, calcium, phosphorus, iron and other minerals needed by the human body. Lecithin can remove the cholesterol attached to the vascular wall, prevent vascular sclerosis, prevent cardiovascular disease, protect the heart; it contains a variety of minerals, supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development, and is extremely beneficial to the bone growth of children and the elderly.

Loach is rich in protein, vitamins, sugars and other nutrients. Minerals, vitamins are higher than the general fish and shrimp, lower fat composition, less cholesterol, and contains unsaturated fatty acids of c-pentenoic acid, which is conducive to human body's resistance to vascular aging. It is a high protein and low-fat food with low fat content and less cholesterol. It also contains an unsaturated fatty acid similar to eicosapentaenoic acid, which is conducive to anti-aging of human blood vessels and beneficial to the elderly and cardiovascular patients.

Stories and legends

Loach drilling tofu, also known as "Diao Chan tofu", is a tricky Dong Zhuo compared with loach. Loach is so anxious in hot soup that it has no place to hide, so it can't escape the fate of being cooked. Just like Wang Yunxian's Diao Chan's beauty trick. The origin of this allusion is beyond examination

.

"Loach drilling tofu" is said to have originated in the temple street of Zhoukou circle in Henan Province. It is said that Xing Wenming, a fisherman, makes a living by fishing for fish and shrimp. When he is fishing, he often catches some loach. After the larger loach is sold, the remaining small ones are ignored and have to take home to cook by themselves every time.

Once, in order to adjust the taste, he simply spat out the mud in the water basin at home, and bought some tofu, onion, ginger and other seasonings from the street. Because the loach was small, it was not easy to pick up, so he put it in the pot, covered the pot, and cooked it with ginger and garlic. When we uncovered the lid after cooking, we found that all the small loach had gone into the tofu, but the tail was left outside. This method soon spread among the local people, which was called "loach drilling tofu".

Query on dishes

Loach drilling tofu is a common dish, but I have never seen loach drilling into tofu. For this reason, some people have done special experiments.

Experimental methods

Method 1

First put loach and tofu into the pot, add cold water, simmer. Three minutes later, when the water temperature rose to 10 ℃, the loach was alive in the pot; when the water temperature rose to 20 ℃, the loach began to turn its belly; when the water temperature reached 30 ℃, all the loach were scalded to death. Take out tofu to check, a loach did not get into.

Results: three consecutive experiments ended in failure.

Method 2

First put the loach and water into the pot, heat slightly, and then put in the tofu.

Results: such as method 1, the loach had died before it got into tofu.

Method 3

Put the water and tofu into the pot, heat slightly, and then add the loach.

Results: as method 1, the loach had died before it got into tofu.

Method 4

Add salt to the plate tofu and cook for 5 minutes to remove the astringency of the brine; then ice it through with cold water, and then cook with loach. With it