Chinese Food
Braised loach with eggplant
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Loach is also known as river loach, loach, etc. Loach is a kind of food with high protein and low fat. It is a kind of delicacy and suitable for all kinds of people. It is known as ginseng in water. According to traditional Chinese medicine, loach has the functions of invigorating Chinese Qi, removing pathogenic factors and dampness, nourishing kidney and promoting essence, eliminating toxic hemorrhoids, eliminating thirst and diuresis, protecting liver and protecting liver. It can also treat skin pruritus, edema, hepatitis, premature ejaculation, jaundice, hemorrhoids and other diseases. Introduction to medicine said it can tonify the middle and stop diarrhea. In compendium of Materia Medica, it is recorded that loach has the effect of warming the middle and benefiting the Qi. It has certain effect on relieving thirst and sobering up wine, promoting urination, invigorating the Yang and reducing hemorrhoids. So. Eating loach properly in spring is helpful to supplement nutrition. But loach is not easy to do is well known. All slime. And lively and disorderly. Not easy to kill. Do not do well also has the smell of earth. Today, we will use eggplant to match. Make a classic home cooking. Eggplant to burn loach. The most complete experience of killing loach is attached.
Cooking ingredients
Cooking Steps
Step1:Loach is alive and kicking. It's hard to catch. It's hard to deal with if you go head and tail at this time. Pour two liang of white wine. Loach will quickly turn over and jump. At this time, use another basin to hold it. After a few seconds, loach will no longer move. Use scissors to cut off the head and tail. Clean the blood.
Step2:Control the blood water and clean the external mucus. Wash it with light salt water. It is easier to remove mucus.
Step3:Remove the fins. Cut open the stomach. Pull out the internal organs. Rinse. Those with seeds must stay. Don't throw them away.
Step4:I use a large loach. Chop all the loaches into sections. Marinate ginger slices, scallion slices, cooking wine, salt and sugar, coarse, soy sauce and mix well for 15 minutes.
Step5:Cut the green peppers.
Step6:More garlic. Cut into larger slices.
Step7:Prepare scallion and ginger.
Step8:Sliced onions. In addition, peel the eggplant and remove the butts. Cut it into thin and even slices. Refer to the cooking style in the back for the pictures.
Step9:First put the oil in the non stick pot. When the oil is heated to 70% of the heat, stir fry the loach section over medium heat. Pick out the loach separately and don't bring the pickled soup, because the pickled liquid is mixed with blood, water and mucus.
Step10:Stir fry until curled and discolored.
Step11:Brush the nonstick pot with oil and stir fry the onion, ginger and garlic. Leave half of the garlic.
Step12:Wait for the flavor of onion, ginger and garlic. Add Pixian bean paste and sweet sauce and stir fry the red oil.
Step13:Add more boiled water.
Step14:Bring to a boil. Add two spoonfuls of raw sauce to the loach section.
Step15:Let the loach stew for five minutes, and then put on the eggplant.
Step16:Cover and simmer for 20 minutes.
Step17:Cover. Add green pepper and another part of garlic. Add vinegar, cooking wine and simmer for 5 minutes.
Step18:You can enjoy it from the pot.
Cooking tips:1. Pasta sauce and Pixian Douban sauce are salty, so there is no need to add salt. 2. Water is best to use boiled water. Add enough water at one time. Eggplant can absorb water very well. The water should be flush with the food. 3. When killing loach, please cover another basin with white wine. Loach will react violently. There are skills in making delicious dishes.
