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How to cook the Loach is delicious

Main ingredients: 1 plate of dried Loach, 1 green pepper, 1 parsley, 1 green garlic, right amount of oil, a little salt, a little soy sauce, a little chopped onions, 1 garlic, 1 fresh ginger. The Loach is dried and washed with cold water to wash off the floating dust on the surface, and the surface water is dipped in dry with a paper towel. Side dishes clean, green chili, garlic, parsley, variety is not limited to these, red chili, dried chili, coriander, leek can be replaced. Chopped onion, ginger and garlic.

Materials: proper amount of dried Loach, right amount of spring onion, ginger and garlic, right amount of dried pepper, a few grains of dried pepper, dried Loach, cut into small sections; slice of ginger and garlic, white section of spring onion, cut small section of dried pepper, several pieces of pepper. Put the right amount of oil in the wok, stir-fry the pepper in the pan, stir-fry the spring onion, ginger and garlic, stir-fry the Misgurnus anguillicaudatus, add raw and extracted wine, sugar and salt to season, and stir-fry with green and red pepper to make it look better.

Wash the Loach and remove the sediment. Cut off both ends of the Loach and remove the internal organs. Marinate the Loach with salt and cooking wine for about 30 minutes to 1 hour to deodorize the Loach. Take out the Loach, rinse with clean water, drain and set aside. Slice the ginger, cut the onions, cut the dried chili into small pieces and set aside. Add the right amount of cooking oil to the pan and heat it.

Shred ginger, chopped garlic and chopped green onions. Cut the green pepper into thick shreds. Sliced onions. Stir-dry the fresh Loach in an oil pan. Put it in reserve. Put the right amount of oil in the pan, stir in the green pepper, stir until the green pepper comes out, soften, add onions and stir-fry. Pour in the dried Loach and stir-fry. Pour in light soy sauce, stir-fry with wine and salt. Stir-fry until delicious, add chopped onions and serve.

Put the dried Loach in a bowl, add the right amount of cooking wine and salt, stir well, soak for 30 minutes, rinse with water. Cut green onions and slice ginger and set aside. Drain the dried Loach and fry it in a pan until golden on both sides. Pour the right amount of cooking oil into the pan, add green onions and sliced ginger and stir-fry. Put the fried Loach into the pan, pour in the right amount of light soy sauce, stir well.

How to cook the sun-dried Loach?

1. Ingredients: 1 plate of dried Loach, 1 green pepper, 1 parsley, 1 green garlic, right amount of oil, a little salt, a little soy sauce, a little chopped onions, 1 garlic, 1 fresh ginger. Rinse the dried Loach with cold water, wash off the floating dust on the surface, and dip the surface water in dry with a paper towel. Side dishes clean, green chili, garlic, parsley, variety is not limited to these, red chili, dried chili, coriander, leek can be replaced.

2. Materials: proper amount of dried Loach, right amount of spring onion, ginger and garlic, right amount of dried pepper, a few grains of pepper, dried Loach, and cut into small sections; slice of ginger and garlic, white section of spring onion, small section of dried pepper, a few grains of pepper. Put the right amount of oil in the wok, stir-fry the pepper in the pan, stir-fry the spring onion, ginger and garlic, stir-fry the Misgurnus anguillicaudatus, add raw and extracted wine, sugar and salt to season, and stir-fry with green and red pepper to make it look better.

Wash the dried Loach; put it on a plate and put it in a steamer. Steam for 30 minutes with chili sauce, sesame oil, light soy sauce and chicken essence. Sprinkle some chives when you come out of the pot. Practice 2: deep-fry the Loach in a dry pan to keep the temperature high.

4. Dice ginger, sea pepper and garlic. Prepare two bauhinia sticks, spicy millet, shallots, fresh green pepper, wash and cut and set aside. Refuel in 3 pots, heat and pour into the Loach, cut the head and remove the belly. Deep-fry the Loach until the surface is scorched and fried. Continue to heat the pot with oil, and then fry the ginger, sea pepper, garlic, pepper, bean paste and sugar over low heat.

5, practice live Loach soak in light salt water for an hour, let Loach spit out dirt, wash ready for use. Cut the ginger into shreds and the garlic into fines. Cut the chili into pieces. Pour the Loach into the pan (cover immediately for fear of popping out of the live Loach) and fry the Loach. After opening the lid, fry the oil until a little scorched, shovel it and set aside. Another pot, hot pot under oil, in turn under shredded ginger, garlic, chili add a little salt stir-fry fragrance.

How to cook dried Loach is delicious

1. Wash dry Loach and remove excess moisture. Heat the pan and pour in the right amount of oil. when the oil temperature rises to slightly smoke, quickly put the Loach into the pan and deep-fry for two minutes. Deep-fry until the surface of the Loach becomes dry and bubbles appear, you can fish it out, dry the excess oil with kitchen paper towels and set aside. Clean the pots and pans, re-add a little water and oil, add sugar, and gently stir in one direction with a spoon.

2. Wash the dry Loach. Control dry water. Put oil in the pan, and when the oil fumes slightly, put in the Loach and fry for about two minutes. Deep-fry Loach surface dry and bubbly can be, fish out control oil, ready for use. Clean the pan, put a little water and oil, put the sugar, stir in one direction with a spoon, boil the sugar until golden brown, scoop it up into the pot and pour it into a straight line. Add sesame seeds and a little chili noodles.

3. Ingredients: 250g dried Misgurnus anguillicaudatus, right amount of onion, right amount of ginger, right amount of garlic, right amount of soy sauce, right amount of white sugar, right amount of cooking wine, right amount of white vinegar, right amount of chili noodles, right amount of sugar dilute. Dry wash the small Loach and control the water. Wash quickly and do not soak in the water for too long. After the oil is hot, fry the Loach, watch the heat, do not burn it, fried the Loach twice will be more crisp, fry it out again, and fry it again when the oil is hot.

4. First, soak the dried Loach in hot water for about two hours, soak until the dried Loach is soft, control the dry water to fill the basin, seasoning, fresh chili powder, a little salt, monosodium glutamate, garlic foam, ginger foam, cooked sesame, white sugar, a little rice vinegar, seasoning oil, put the above seasonings into the dried Loach bowl and mix evenly. So the delicious dried Loach with Korean dish flavor has been made.

5. The live Loach bought in the production step is kept in clean water for two days and is often replaced with water. Prepare the side dishes. Add the right amount of water to the pot, heat it to about 80 degrees, put in the Loach, close the lid, turn off the heat, and open the lid after about half a minute.

6, Loach fish how to eat main materials: Loach fish 2000 grams of excipients: 500g edible oil, salt, 200g chili noodles step: after the Loach fish is cooked home, raise a few days, spit out the dirty things inside, in a hurry, you can also drop several aspects of rapeseed oil inside, Loach fish will quickly spit clean. A good loach fish is salted and fainted, so it is not easy to jump in the case of frying.

The common practice of dried Loach

1. Main ingredients: 1 plate of dried Loach, 1 green pepper, 1 parsley, 1 green garlic, right amount of oil, a little salt, a little soy sauce, a little chopped onions, 1 garlic, 1 fresh ginger. The Loach is dried and washed with cold water to wash off the floating dust on the surface, and the surface water is dipped in dry with a paper towel. Side dishes clean, green chili, garlic, parsley, variety is not limited to these, red chili, dried chili, coriander, leek can be replaced. Chopped onion, ginger and garlic.

2. Wash the Loach and remove the sediment. Cut off both ends of the Loach and remove the internal organs. Marinate the Loach with salt and cooking wine for about 30 minutes to 1 hour to deodorize the Loach. Take out the Loach, rinse with clean water, drain and set aside. Slice the ginger, cut the onions, cut the dried chili into small pieces and set aside. Add the right amount of cooking oil to the pan and heat it.

3. Shred ginger, chopped garlic and chopped green onions. Cut the green pepper into thick shreds. Sliced onions. Stir-dry the fresh Loach in an oil pan. Put it in reserve. Put the right amount of oil in the pan, stir in the green pepper, stir until the green pepper comes out, soften, add onions and stir-fry. Pour in the dried Loach and stir-fry. Pour in light soy sauce, stir-fry with wine and salt. Stir-fry until delicious, add chopped onions and serve.

4. Put the dried Loach into a bowl, add appropriate amount of cooking wine and salt, stir well, soak for 30 minutes, rinse with water. Cut green onions and slice ginger and set aside. Drain the dried Loach and fry it in a pan until golden on both sides. Pour the right amount of cooking oil into the pan, add green onions and sliced ginger and stir-fry. Put the fried Loach into the pan, pour in the right amount of light soy sauce, stir well.

How to eat dried Loach?

Ingredients: 1 plate of dried Loach, 1 green pepper, 1 parsley, 1 garlic, right amount of oil, a little salt, a little soy sauce, a little chopped onions, 1 garlic, 1 fresh ginger. Rinse the dried Loach with cold water, wash off the floating dust on the surface, and dip the surface water in dry with a paper towel. Side dishes clean, green chili, garlic, parsley, variety is not limited to these, red chili, dried chili, coriander, leek can be replaced.

Materials: proper amount of dried Loach, right amount of spring onion, ginger and garlic, right amount of dried pepper, a few grains of dried pepper, dried Loach, cut into small sections; slice of ginger and garlic, white section of spring onion, cut small section of dried pepper, several pieces of pepper. Put the right amount of oil in the wok, stir-fry the pepper in the pan, stir-fry the spring onion, ginger and garlic, stir-fry the Misgurnus anguillicaudatus, add raw and extracted wine, sugar and salt to season, and stir-fry with green and red pepper to make it look better.

In addition, there are pickled pepper Loach, hot bubble Loach, dry fried Loach, sauce Loach, braised Loach and other practices. Each method has its own unique characteristics, you can choose the one you like to try according to your own taste. As for the dried Misgurnus anguillicaudatus fried with garlic moss, the practice is as follows: pre-preparation: cut the garlic moss into sections and prepare dried Loach, ginger, garlic, green pepper and so on. Cooking steps: stir-fry the seasoning in hot oil, stir-fry the Loach, then stir-fry the garlic moss.

Wash the Loach and remove the sediment. Cut off both ends of the Loach and remove the internal organs. Marinate the Loach with salt and cooking wine for about 30 minutes to 1 hour to deodorize the Loach. Take out the Loach, rinse with clean water, drain and set aside. Slice the ginger, cut the onions, cut the dried chili into small pieces and set aside. Add the right amount of cooking oil to the pan and heat it.

Put the dried Loach in a bowl, add the right amount of cooking wine and salt, stir well, soak for 30 minutes, rinse with water. Cut green onions and slice ginger and set aside. Drain the dried Loach and fry it in a pan until golden on both sides. Pour the right amount of cooking oil into the pan, add green onions and sliced ginger and stir-fry. Put the fried Loach into the pan, pour in the right amount of light soy sauce, stir well.

Shred ginger, chopped garlic and chopped green onions. Cut the green pepper into thick shreds. Sliced onions. Stir-dry the fresh Loach in an oil pan. Put it in reserve. Put the right amount of oil in the pan, stir in the green pepper, stir until the green pepper comes out, soften, add onions and stir-fry. Pour in the dried Loach and stir-fry. Pour in light soy sauce, stir-fry with wine and salt. Stir-fry until delicious, add chopped onions and serve.