Loach stewed with tofu
Overview
I got up early and went to the vegetable market and met a seller of wild loach. The loach has tender meat and is called water ginseng. It has high nutritional value. There were not many wild ones, so I bought a pound and took it home. I raised it for a few days and vomited out all the mud to stew tofu. Tofu is rich in protein, amino acids, etc. The nutrients in the two ingredients fully complement each other, which greatly improves the tonic effect of the dish. It is a delicious and well-matched soup. I often hear adults talk about how to make loaches dig into tofu. Put cold water into the pot and start heating. Because tofu is large and slow to heat up. After the loaches are heated in the water, they will struggle desperately and dig into the cold tofu. I only heard about it before, but today I put it into practice. No, there are actually loaches getting into the tofu😄
Tags
Ingredients
Steps
-
Keep wild loaches in a basin for several days to spit out sediment, and change the water several times during the process. Add salt before burning and induce vomiting
-
Prepare other ingredients: a piece of soft tofu, a few slices of pork belly, ginger slices and garlic cloves.
-
Pour the cold water into the pot, add the whole piece of tofu, salt, cooking wine, light soy sauce, ginger and garlic, and finally add the loach. Cover and cook over medium-low heat. You will hear the sound of the loach swimming hard in the water
-
After a few minutes, there is no sound. Open the lid of the pot and you can see that some of the loaches have penetrated into the tofu. Add the green onion knots and continue to simmer for 30 minutes
-
The stewed loach tofu soup tastes very delicious, and the loach does not smell fishy.
