Spicy loach

Spicy loach method:

Raw materials for making spicy loach:

Loach 300g; scallion 1; ginger 1 small piece; garlic 6 petals; coriander 1; dry pepper 3;

Seasoning for spicy loach

Edible oil 500g; (actual consumption 60g); red oil 1 tsp (3G); soy sauce 2 tsp (6g); cooking wine 1 tsp (30g); pepper powder 1 tsp (3G); vinegar 1 tsp (3G); refined salt 1 tsp (3G); sugar 1 tsp (3G); monosodium glutamate 1 / 2 tsp (1.5g)

Processing steps of spicy loach:

1. Keep loach in clean water for a few days, cut off the head after removing the intestinal debris, clean the internal organs, wash and drain, and then smear the surface and abdominal cavity with soy sauce and cooking wine; wash and cut green onion, ginger, garlic and coriander; cut dry pepper into sections; 2;

2. Put the oil in the frying pan. When the oil temperature rises to 60% or 70%, put the loach into the frying pan. Deep fry the loach until it is crispy on the surface. Remove the oil and drain it;

3. Leave the bottom oil in the pot, add onion, ginger and dry pepper to stir fry the flavor, pour into loach, add soy sauce, sugar, salt and water to boil for taste, then add vinegar and monosodium glutamate to collect the dry juice, sprinkle with pepper powder, tear it into strips, put it on a plate, sprinkle with coriander powder, and pour with red oil.

The characteristics of spicy loach are as follows

It is spicy and delicious.

Attention should be paid to when making spicy loach

This dish can be served cold or hot.

Spicy loach

Spicy Misgurnus anguillicaudatus is a home-made dish, the main ingredient is Misgurnus anguillicaudatus, the ingredients are dry pepper, seasoning for pepper, cooking wine, sesame oil and so on, through the fried method.

Practice 1

Raw materials: sesame, monosodium glutamate, sugar 2 g each, onion slices, ginger, pepper 15 g each, garlic slices, vinegar 8 g each, dry pepper 30 g, salt, pepper 3 g each, cooking wine 10 g, sesame oil 5 g, salad oil 400 g (actual consumption 50 g)

Preparation method:

1. Marinate loach with salt for 15 minutes, deep fry in hot oil until tender inside and scorched outside, and control the oil.

2. Leave oil in the pan, saute shallot slices, shredded ginger, garlic slices, dried pepper and Chinese prickly ash, pour in loach, add salt, cook in cooking wine, vinegar, sugar, pepper, sesame oil and monosodium glutamate, stir well, sprinkle sesame.

Practice 2

Material Science:

Loach 300g, scallion 1, ginger 1 small piece, garlic 6 petals, coriander 1, dry pepper 3, seasoning:

500g edible oil (actual consumption 60g), 1tsp red oil, 2tsp soy sauce, 1tsp cooking wine, 1tsp pepper powder, 1tsp vinegar, 1tsp refined salt, 1tsp sugar, 1 / 2tsp monosodium glutamate,

Method:

1. Keep the loach in clean water for a few days, cut off the head and clean the internal organs after removing the intestinal debris, wash and drain, and then smear the surface and abdominal cavity with soy sauce and cooking wine,

2. Wash green onion, ginger, garlic and coriander and cut into small pieces. Cut dried pepper into sections,

3. Put the oil in the frying pan. When the oil temperature rises to 60% or 70%, put the loach into the frying pan. Deep fry the loach until it is crispy on the surface. Take out the oil and drain it,

4. Leave the bottom oil in the pot, add onion, ginger and dry pepper to stir fry the flavor, pour into loach, add soy sauce, sugar, salt and water to bring to a boil, add vinegar and monosodium glutamate to collect the dry juice, sprinkle with pepper powder, tear it into strips, put it on a plate, sprinkle with coriander powder, and pour with red oil.

characteristic:

It is spicy and delicious.

Chef one touch:

This dish can be served cold or hot.

Practice 3

Raw materials: 500 grams of loach, 10 grams of dry red pepper, a little coriander.

Seasoning: bean paste, shredded ginger, cooking wine, Lake powder each 10 grams, soy sauce, refined salt, sugar each 5 grams, vegetable oil 750 grams (about 90 grams).

Method:

1. Put loach into water, drop a few drops of vegetable oil, feed for a few days, make it spit out the dirt, fry head, viscera, wash.

2. Wash coriander and cut into small pieces.

3. Put the pot on the fire, add vegetable oil and heat it to 80%. Deep fry the loach until it changes color. Drain the oil.

4. Heat the oil in the pan, add shredded ginger, dried red pepper and bean paste, stir fry until fragrant, add cooking wine, add appropriate amount of water, and stew loach for 10 minutes.

5. Add refined salt, sugar and soy sauce to taste, stir well, thicken and put on a plate, sprinkle with coriander, and serve as spicy loach.

Longitude: 104.06573486

Latitude: 30.65946198