This is the only "loach with tofu" dish on the Internet, and the trace of artificial insertion is still very heavy.

No matter which cooking method is adopted, it is best to starve the loach for about 7 days and spit out all the dirt and impurities in the body.

As long as the water temperature reaches above 30, the loach will soon die.

Misgurnus anguillicaudatus is rich in protein and vitamins, and is known as "Ginseng in Water". If you often watch Korean dramas, you will often see Koreans sending mud soup to pregnant women.

Among all loach dishes, the most legendary one is "loach drills tofu"-tofu and loach are put into a cold water pot together.

With the increase of water temperature, the loach was so anxious that it had nowhere to hide in the hot soup that it finally got into the cold tofu. The result can't escape the fate of being cooked. Therefore, this dish is also called "Grass Boat Borrows Arrows", "The Story of Diesim Tofu" (Dong Zhuo is a loach, and Diesim is a story of tofu), "The Palace of Han Hides Jiao" and so on.

"Misgurnus anguillicaudatus drilling tofu" is said to have originated in Zhoukou, Henan Province. It is said that it was a fisherman named Xing. After the big loach was sold, no one cared, so he had to take it home and cook it himself. On one occasion, in order to adjust the taste and renovate the pattern, he simply cooked loach and tofu with seasonings such as onion, ginger and garlic. When he opened the lid, he found that the loaches had all got into the tofu.

The greatest beauty of this soup is that it is unique in shape, and the animal protein of loach and the vegetable protein of tofu are integrated, which is delicious and greasy.

Everything sounds reasonable. Misgurnus anguillicaudatus can't stand water and heat, so it will bump into the pot and naturally choose to get into the cold tofu. I checked online, and many areas, such as eastern Hubei, Zhoukou, Jiangxi and so on. It is said that this dish is a local specialty and the practice is very different. But the problem is that there is no photo, no video to prove it, and it is not recorded in the genealogy of major cuisines in China.

Can heated loach really drill tofu? There is no evidence in the mouth, and the experiment proves it. Express Time Curiosity Lab will do a kitchen experiment for you.

Opened the Loach Health Pavilion for 4 years.

Misgurnus anguillicaudatus hardly eats tofu.

The loach dishes in most restaurants and hotels in Hang Cheng are mainly stewed with salt. Finally, I found a health pavilion specializing in loach dishes in Wangjiang Road-"Bird Loach". The boss Pi Weiqiang said that this shop has been open for 4 years, and loaches got into tofu, but I happened to meet it once (I can't remember how many loaches got into it). "There are 10 loaches, and there can be one. Boss Pi is happy to do this experiment together.

Experimental props: a pot, a thermometer, a catty of fresh loach (the most common variety in the market), and a few pieces of rough tofu.

Boss Pi said that no matter which way the loach is cooked, it is necessary to starve the loach for about 7 days first and let the loach spit out all the dirty things and impurities in his stomach. If you want the dying loach to have the strength to get into tofu, you have to feed the egg white to replenish your strength.

In the kitchen of "Little Bird Loach", we first put loach and tofu in a pot, add cold water and simmer on a small fire. After 3 minutes, the water temperature rose to 20, and the loach was alive and kicking in the pot, ignoring the tofu.

After a while, the water temperature rose to 30, and the loach began to turn over and die; When the water temperature rose to 40, all the loaches in the pot were scalded to death. Take out the tofu and check that no loach enters.

We burned three pots in a row and all ended in failure.

Boss Pi said that the diners who came to the store did order a lot before, but they all wanted to "prevaricate" with "stewed tofu with loach". After a long time, the diners gave up.

The secret recipe of qigong master is unreliable.

"Curious Lab" asked the audience for help and collected a good way for loach to actively drill into tofu. 65438120, 70-year-old Guo, who lives in Xixi Jiayuan, called and said that it might be helpful to have an old book at home.

This book is called Qigong Medicine Bait Therapy and Treatment Deviation Operation, written by Zhou Qianchuan (1908- 197 1, a representative figure of Qigong in China), which is traditional and vertical, but old and yellow. On the back of the book is printed: Shanxi People's Publishing House, first edition in August, 1959, pricing 1.4 yuan, available at Xinhua Bookstore.

This is a book about dietotherapy and health preservation in traditional Chinese medicine. The dish "Mud Drilled by Loach" has an elegant name-"Han Yuni", because tofu is as white as jade and loach is as black as mud. Guo said that he bought this book in Zhoushan when he was young, but he never cooked the dish "Jade Letter Mud" himself.

The practice of "Han Yuni" is: add salt to the tofu, put it in the pot and cook for 5 minutes to remove the astringency of the brine; Then ice it with cold water and put it in the pot with loach; When the loach is put into the pot, the ingredients such as salt, ginger and pepper are mixed evenly, and added at the same time, and the fire is slow. The book also says that the hungry loach will keep drinking soup first, and when the fire is big, the loach will get into the tofu.

The biggest difference of "Han Yuni" is that tofu should be boiled with salt first.

Boss Pi said this is quite reasonable. After adding salt to tofu, its toughness will be strengthened and it will not be fragile.

We did the same thing, but when the loach and seasoning were put into the pot together, perhaps it was the stimulation of seasoning, and the loach began to jump around without waiting for the ignition; When the water temperature rose to about 40, all the loaches in the pot died, but none of them got into the tofu.

Add vinegar to water

The loach died faster.

In the past two days, the audience has provided us with many indigenous methods. One of them, Mr Teng, said that the key is to add vinegar to the cold water, so that the loach will take the initiative to get into the tofu.

Mr. Teng's specific practice is to put loach in the pot without fire, add water, put tofu in the middle of the pot, and then pour rice vinegar along the pot wall.

Teacher Teng told me that when adding vinegar, you must pour it from the outside to the inside, so that the loach will be driven into the tofu by vinegar.

However, after pouring vinegar, the loach still reacted very much and was alive and kicking. It has stirred up vinegar. To make matters worse, the loach was thrown into vinegar water, and in warm water, it was exhausted and died, and the death rate was obviously faster than other ways.

We don't want to fail like this Tender tofu, old tofu, little loach and big loach have been changed 10 many times, and the result is still the same.

"Boiling frogs in warm water" is just a legend.

Judging from the experimental results, "loach drilling tofu" may really be just a legend.

Boss Pi said that a chef who specializes in loach like him can only say that loach drilling tofu depends entirely on luck; As for putting salt, vinegar and other condiments into the pot together with loach, these methods are even more unreliable and will only accelerate the death of loach.

"Loach is very afraid of heat, and it will die if the temperature is slightly higher;

"At present, there are not many wild loaches, and most of them are farmed. After seven days of hunger, even after feeding the egg white, the vitality is still not as strong as the wild, especially in autumn and winter, the loach has begun to enter a' dormant' state.

"In addition, the hardness of tofu is very important. The old tofu is too hard to drill in, and the built-in tofu is too soft, and it will disperse when touched. "

Boss Pi said seriously: Based on his four-year experience in making loach, this dish is really just a legend. Most restaurants that can really serve this dish are artificially inserted into tofu by killed loaches.

The practice of loach drilling tofu

1. The purchased loach should be kept for 2 days to vomit mud. The loach vendor I bought kept it for several days, so I dropped a few drops of cooking oil into the loach basin and kept it for half a day. Misgurnus anguillicaudatus is slippery and not easy to wash, usually washed several times;

2. Put the right amount of oil in the wok, and add chopped green onion and minced garlic when it is slightly hot.

3. Stir-fry for fragrance, add a spoonful of Chili sauce and stir well;

4. Add water to the pot and bring it to a boil.

5. Pour the washed loach into the pot and immediately cover the pot cover, so that the loach is covered with red oil;

6. Stew until the soup is reduced, season with salt, sprinkle with coriander, and serve;

Tips The bought loach should be kept for a day or two before it spits mud. You can also put some vegetable oil in the water to spit mud quickly.

I ate it when I was a child, and our family caught a lot of loaches. My mother kept the loach in clean water for half a month and changed the water every day. Finally, when the water becomes clear, she can make loach and drill tofu. Put cold water in the pot, put tofu in it, and then put loach in it. Be sure to cover the pot and start burning. It started with a small fire. Slowly turn to medium heat, stew for half an hour to forty minutes, add some salt and seasoning.

Puji answered this question and thought that loach could not get into tofu. He did it several times without success. After the answer was sent out, many netizens gave comments, including praise and criticism, as well as examples. Puji has really learned a lot. After verification, this dish does exist, and it is usually cooked in some township hotels in the south of the Yangtze River. Phuket will tell you a successful way to turn your loach into tofu properly.

The key to this dish is that live loach gets into tofu and then stews it into a dish. Grasping three key points will surely succeed:

Tofu must be treated first. Buy tender tofu more than ten centimeters square and put it in the freezer to freeze thoroughly. Then take it out and thaw it, squeeze out the water, and put it in the refrigerator for later use.

Misgurnus anguillicaudatus must be this year's fry. Misgurnus anguillicaudatus lays eggs in early summer and grows in autumn, which is about the thickness of chopsticks' heads, so this dish is only available in autumn. Misgurnus anguillicaudatus will not be raised after being bought back. After three days, the dirty things in the stomach were discharged. Before cooking, you can beat an egg and feed it to them.

3. The temperature must be controlled accurately. Choose traditional cone-bottom iron pot and firewood stove. Put loach and cold water in the pot, burn a small fire in the stove, so small that the flame can't lick the bottom of the pot, and the water burns to more than 20 degrees. When the loach starts to get upset, the refrigerator takes out the tofu and puts it in the pot. Keep the fire low until all loaches enter the tofu, then add onion, ginger, liqueur, salt and a spoonful of broth, bring to a boil with high fire and turn to medium heat for 30 minutes.

The water in the pot is subject to drowning tofu. After stewing, add coriander, chopped pepper and small ground oil, and put the pot into the basin as a dish.

1. Keep the bought loach in clean water for 2-3 days, and change the water 4-5 times a day to let the loach spit out impurities.

Remove loach

3. scald with 80 degrees water to remove the surface mucus. Don't scald your skin with boiling water.

4. a piece of tofu, cut into rectangles

5. put water in the pot, and the loach should be accompanied by broth. I didn't eat it today, so I cut a few pieces of cooked pork belly, so that the cooked loach won't burn wood and the soup is better.

6. Put water in the pot and put loach tofu in it.

7. Add shredded ginger, pepper, dried pepper and salt.

8. Simmer on low heat 10 minute.

9. Add yellow wine

10. Continue stewing for 5 minutes.

1 1.

12. Add a little chives to taste and add some colored peppers to match the color. Pour a few drops of sesame oil on it.

Tip: Never use boiling water when scalding loach, or your skin will be raw.

To cook this dish, you must first solve the mucus of loach, otherwise you can't eat it when your dish is ready. Secondly, the dirty things on the loach need to be removed because they are not slaughtered. The big ones must be slaughtered. Do you want to eat internal organs? You can only drill by hand once you kill it, so choose a smaller loach (that is, I will tell you that if you put tofu after the water temperature rises, it will run out because the loach runs around at high temperature.

Some small loach and tender tofu are together, so you can put some vegetables and the like properly. Chicken powder monosodium glutamate salt, cooking wine, vinegar (for washing loach), white wine (whether you want it or not, depending on your preference), onion ginger, star anise, and then you have to have a big pot to keep loach from running out.

Choose a finger-sized little loach, keep it for a period of time, spit out the dirty things in your stomach, change the water several times, then soak it in white wine (this is purely a personal preference), then wash it with salt and vinegar (someone touches the iron bar yam, you can rub it with salt and vinegar), add water to the pot, put tofu on it, and then put the loach (never put it in hot water, just like an eel making a panlong eel, if it gives off heat directly, When the loach is cooked, start to add seasoning, add onion and ginger to remove fishy smell, salt monosodium glutamate chicken powder to make it salty, and then slowly cook the soup when it turns white. If it is not white, you can add some pure milk, condensed milk and light milk. Chefs should know what it is. You can also put some green vegetables and medlar as decorations.

That's what I did. If there is anything else, I will share it and discuss it with you.

The loach should be allowed to rest in clear water for a few days, and the loach should be very small. Secondly, choose tender tofu. First, tofu should be frozen in the refrigerator, not frozen. Fill the pot with cold water, put the loach in, and turn off the fire until the fire reaches 15 degrees. When the loach is heated, it will naturally get into the cold tofu. Just control the temperature when drilling tofu!

Prepare materials

A square piece of tender tofu

Ten loaves of bread

energy

verdant

Appropriate amount of chicken powder

Proper amount of salt

Cooking wine (preferably Fujian old wine)

First of all, put the tender tofu in the refrigerator to keep it fresh, so that it can be cold.

Cook in oil, stir-fry ginger and onion, add cold water and loach.

Heat the fire to about 20 degrees, take out the tender tofu in the refrigerator and put it in the middle of the pot. Because the water temperature is only about 20 degrees, the loach will not die, but will wear it on the body and cover the pot.

The tender tofu is cold as soon as it is taken out of the refrigerator, and the loach will get into it to avoid the heat. This is the origin of loach drilling tofu.

Boil the water and simmer for about 15 minutes, add salt and chicken powder to taste, pour in a little cooking wine and sprinkle with chopped green onion.

It is delicious and nutritious, and can be made for children.

According to the above steps, the success rate is 100%.

I hope I can help you, and I can collect it if necessary!

Ingredients: 200g loach, 500g tofu, onion 1 root, ginger 1 root, soup stock 15 tbsp, pepper 1 teaspoon, salt 1 teaspoon, monosodium glutamate 1/2 teaspoons.

Step: 1, cut the onion into sections and pat the ginger loose; Wash loach after a few days' rest; 2. Put cold water in the pot, turn on a small fire, put tofu in the middle of the pot and put loach around. When the water in the pot is heated slowly, the loach will get into the tofu; 3. After all the loaches have drilled into the tofu, take out the tofu, put it in a soup bowl, fill it with broth, add salt, pepper, ginger, onion and monosodium glutamate, and steam for 15 minutes.

Alkaline surface is the key! ! Insert a funnel into the tofu, put the loach into the funnel, sprinkle a little alkaline loach on the loach and it will get into the tofu!

What is the correct way for loach to drill tofu? Can you really eat tofu? This is a question that many people are curious about! I'm curious too. In order to verify the facts, I have consulted a lot of relevant materials and watched relevant videos these days. Words are empty, but seeing is believing. Finally, my colleagues were curious and made a small experiment. What was the result? Don't worry, let's see how it is done online first.

Many netizens broadcast live loach drilling tofu, but they failed. However, on a local TV channel in Fujian, the festival was named "I love the kitchen". In the middle stage, I cooked the dish "dried tofu and mud fish", but it was successful. It's unbelievable.

Are all netizens' practices incorrect? What is the principle of loach drilling tofu? Get to know it first.

According to legend, there was a fisherman in Miaojie, Zhoukou Circle, who made a living by catching shrimps all the year round. I often catch some loaches, the big ones are sold out, and the small ones are left unattended. Give up eating by yourself. I'm used to the usual practice. I'm tired of trying new tricks. So I bought tofu and ginger onions to cook. This loach is too small to clean. Just put the whole loach in the pot, the tofu in the pot, the ginger onion and the lid. After a few minutes, I opened it and found that the loach had got into the tofu, leaving only the tail outside, which was very strange and interesting. This method quickly spread among the people, and took an interesting name "Misgurnus drilling tofu".

The principle said on the Internet is that loaches are driven to flee by the heat in the hot soup, but because the tofu is cold, they all get into the cold tofu and hide to save their lives.

Sounds reasonable, but how can netizens not succeed? And the TV station succeeded? When I looked closely, I found something fishy. The food program was broadcast at a critical moment, and advertisements were suddenly inserted. When the advertisement came back, the camera broadcast had reached the seasoning stage, and it looked like it was getting in. But in the blank stage, I don't know if I stuffed loach into tofu by hand. It's impossible to know.

In order to verify the truth, colleagues did an experiment with various methods of online teaching.

1, first put the loach in the water to spit out the dirt and leave it for several hours.

2. put cold water in the pot, then put loach and put the whole piece of cold tofu. (See the instruction, which means that the tofu should be cold and tender before the loach can go in. They all did it one by one. )

3, turn on a small fire, burn the water to 20, (it is said that the water temperature is very important, too hot will react and die, can not get in. I did it. ) Cover the pot and cook slowly.

After a few minutes, there is no movement in the pot. At first, I thought the loach could not stand the heat and would get into the tofu. When I opened the lid, I saw that they were all dead. Those who say they can succeed are all lies. Then I wondered if there were some key points I took wrong this time. I watched the relevant teaching again and did it twice, but both ended in failure. So loach drilling tofu is really a legend, impossible!

It didn't taste good at last. It's all one piece. No taste, even with seasoning, it won't taste.