Loach drill tofu is a famous dish, I believe many people have heard, according to legend, the fishermen of Zhoukou like to eat loach and tofu, they raise loach in the basin, in order to spit out the mud sand, raise a few days after the clean loach and tofu together to cook, people were surprised to find that the loach is gone, and after opening the tofu, found that they are in the tofu, the original loach because of the high temperature drilled into the cool tofu, and finally cooked with tofu. Thus was the result of a legendary dish - loach drill tofu.
What about the facts? Hypertherm had actually tried this dish, but loach didn't have such a high IQ. Live loach thrown into the pot, will only roll in hot oil, splashed everywhere is water, whether it is a large loach, or a small loach, it is impossible to burrow into the tofu, will only be straight and straight to cook. So, loach drill tofu is just a legend.
Legend has it that this dish is real and tastes good, how to do it?
Ingredients: Loach, green onion, ginger
method:
1. Choose 1 kg of loach, 1 kg of handmade brine tofu, green onion, ginger, sweet wine and oil and salt.
2: Put the clean loach into the pan and fry until golden brown. Fry a little more oil, medium heat is small, the time is longer, be sure to fry through the puff pastry.
3. Cut the tofu into small pieces, or slice or dice at will.
4: After frying the loach, add boiling water until it is drowned, and give the green onion and ginger a sweet wine salt.
5: Open the lid and add tofu for 20 minutes, continue to turn off the heat for 5 minutes, put the pot in the pot, garnish a few pieces of chives, and serve as a dish.
Tender bamboo shoot loach tofu
Ingredients: dried bamboo shoots, fresh loach, hot pot oil, lard, bean paste, green onion, ginger, garlic, tempeh, rock sugar, cooking wine, mash juice, dried chili pepper, peppercorns, spicy sauce, brine tofu, spice buns, chicken essence, monosodium glutamate, pepper, fresh soup, edible alkali, salt
1: Fill the pot with water, soak the dried bamboo shoots for a day, remove the old part, cut into sections about 2 cm long, and inject water and salt until the bubble rises.
2: Blanch the bamboo shoots in a pot of boiling water, rinse with clean water and drain and set aside.
3: Cut the green onion into sections and slice the ginger.
4: The tempeh is diluted with cooking wine and crushed into soybean-sized granules of rock sugar.
5: Stir-fry dried chili peppers and peppercorns in a little oil.
6: Add a little salt to the tofu in a pot of boiling water, rinse and drain the water.
7: Feed the loach in clean water, spit out the sediment, remove the head and internal organs, clean it, add green onion, ginger, garlic, cooking wine, homemade spicy sauce, a little hot pot oil, stir well and steam in the steamer for 20 minutes.
8, under the wok lard, ginger slices, garlic stir-fried, under the bean paste, tempeh, rock sugar fried until the water in the watercress sauce quickly dried, the spice package fried until the watercress crispy, the grass is fried a few times, add the mash juice, until the mash water completely evaporates, that is, the base.
9, fry the hot pot under the hot pot oil, stir-fry the remaining ginger slices, green onion, add the base, into the fresh soup, pepper, after the flavor, add tofu, loach, burn into the flavor after adding chicken essence, monosodium glutamate, you can get out of the pot.