Loaches are rich in protein, how to make loaches the best to eat?

Loach is a freshwater product, which is a low-fat and high-protein food, containing about 18 grams of protein, 2 grams of fat, 300 mg of calcium, 3 mg of iron, mg of zinc, and mg of vitamins per 100 grams of loach meat. From the perspective of nutritional value, loach can protect the liver and cardiovascular system, improve anemia and calcium deficiency, and enhance human immunity. Moderate consumption of loaches is beneficial to human health.

There are many ways to make loaches, and if you look at it from a nutritional point of view, it is best to choose a light cooking method, such as loach tofu soup, loach yam soup, loach stewed egg, eggplant stewed loach, tomato stewed loach and steamed loach and other recipes are better choices. Although this type of recipe has a relatively light taste, it retains the nutrients of loach well and is relatively easy to digest and absorb.

Here is a healthy recipe for loaches, which is steamed loaches. First of all, the live loaches are raised with clean water for two or three days to remove the impurities accumulated in the silt as much as possible. Boil a pot of water, add a spoonful of rice wine, wash the loaches, put them in a pot and blanch them for half a minute, then remove and drain.

Put the processed loach into a plate, add ginger, shallots and garlic, steamed fish soy sauce, cut eggplant strips, and old tofu cubes, then steam them in a pot, and season with a little sesame oil and light soy sauce.

Steamed loaches are delicious and rich, and they retain the nutrients of the loaches well. The combination of loach, tofu and eggplant is rich in protein, calcium and vitamins, which can be enjoyed by all ages. Traditional Chinese medicine believes that loach is flat and sweet, has the effect of nourishing the spleen and kidneys, diluting water and reducing swelling, and can help to obtain the effects of beauty and beauty, **, replenishing sperm and blood, and dispelling dampness.

When cooking loaches, be careful not to eat them with dog meat, dog blood, crabs, persimmons, spinach, strong tea and other foods, so as not to reduce the nutritional value of loaches and easily cause gastrointestinal discomfort. There are not many contraindications related to loaches, but it is best for pregnant women not to eat loaches, and because loaches contain high purines, they are not suitable for people with gout.

Loach is a good dish, but it is a little troublesome when cooking, loach has a characteristic is that the smell of soil is heavy, because loaches like to drill holes, so to make loaches to raise loaches for a day to let it spit out the sediment. As long as the sediment is spit clean, it is simple to make, how to do it is delicious, and another point of making loach is to try to use lard to make it, and the loach fried in lard is much more delicious than fried loach in vegetable oil.

When buying loaches, choose large loaches with at least finger thickness, so that the meat of the big loaches will be more refreshing. There is no need to buy too many loaches at one time, you can make one pound of loaches at a time, at most one pound of two or three taels. The loaches are bought and put in the water to raise, and a few drops of oil are dripped in the water to let the loaches spit out the sediment by themselves.

The next day, they are scooped up, washed and put in hot water, scalded to death, and then cut off the heads of the loaches with scissors, and then removed the entrails.

Why do you use hot water to scald loaches to death? Because loaches have a mucous membrane on their surface, only boiling water can clean them. The processed loaches are set aside to control the water for later use.

Prepare ginger, green onions, garlic, and prepare some dried chili peppers if you like spicy food, and if you can, you can also have a few green garlic. Ginger cut into small slices, green onion and white onion leaves cut separately, green onion white cut bean onion, the so-called bean green onion is the size of a green onion, green onion leaves cut into small green onions, dried chili cut into two or three sections, green garlic will be garlic stem and garlic leaves separately cut into segments. If you like to eat garlic cloves, you can prepare more, just pat the garlic a little, don't pat it too much.

Light the fire to heat the pot, pour in a little rapeseed oil, and then shovel a piece of lard into the pot, a little less vegetable oil, a little more meat oil, after the two oils are mixed and heated, then slowly put the loaches in the pot and fry them neatly, fry until the loach skin is slightly charred and yellow, and the loaches are put out for later use. Pour oil into the pot and heat the dry chili, green onion, ginger slices, garlic and stir-fry to bring out the flavor, then put the fried loach into the pot, the green garlic rod is also put in, stir-fry a little and pour boiling water to flood the loach, then pour in a little rice wine, salt, a little less sugar to improve the freshness, turn off the fire for five or six minutes, put some light soy sauce, and then put the green garlic leaves in and turn it over, and then turn off the fire with less vinegar and simmer for a while. Remove from the pan and sprinkle with chopped green onions.

I believe we all know that there is a dish called loach drill tofu, which is very delicious, it is very simple to poke a small hole in a piece of tofu with chopsticks, put in the live loach, accessories, the loach will drill into the tofu because the water is slowly heated, fresh and delicious.

To make loaches, you need an appropriate amount of loaches, green onions, ginger, dried chili peppers, peppercorns, dried mint, garlic, pour the loaches into a pot of warm water, cover the lid, remove them after a minute, clean the mucus, clean the internal organs, fry over medium-low heat, put other ingredients into the pot, and fry for one minute to get out of the pot.

After cleaning the loach and removing the internal organs, then pour oil into the pot and put in the loach and condiments, stir-fry the green onions, ginger, garlic, dried chili peppers, and then put in the water, and find that the soup in the pot becomes sticky, and you can get out of the pot.

Heat the pan with cool oil, heat the oil 7 percent, sprinkle with a little salt, so that you can fry the loaches without sticking to the pan, put the loaches, and fry them over medium heat until the loaches are setAdd salt and a little water and simmer for about 2 minutes, not more, so that you can dry burn and have a strong fragrance.

You can put the loach in water for a few days first, so that you can expel the excrement in the stomach, and then put it in the pot and add salt, ginger and garlic, which is very delicious.

There is a slow-fire stew soup, so that you can only eat meat, but you can also drink soup, and the soup is rich in nutrients, which can be used

Add a few drops of oil to the water, let the loaches spit out the sediment by themselves, scald the loaches to death with hot water, shovel a piece of lard with a little rapeseed oil, mix and heat them, and fry them in oil.

Bibimbap, loach roll (soup), loach fried chili.

11. Loach meat has high protein content. In every 100 grams of loach meat, the protein content is up to one gram;

2. High in unsaturated fatty acids;

3. The fat content of loach meat is only;

4. Each 100 grams of loach meat contains 7 mg of vitamin A, 30 mg of vitamin B1, 440 mg of vitamin B2, grams of carbohydrates, in addition, it also contains ash, calcium, phosphorus, iron, thioflavin, riboflavin, niacin and other trace elements.

2Prepare green onions, ginger and garlic, dried chili peppers, Sichuan peppercorns, and dried mint, pour the loaches into a pot of warm water, quickly cover the lid, and remove them after one minute. Clean the mucus from the loach, cut the internal organs with scissors, clean it, heat the oil, and put the loach in. Fry over medium-low heat, remove and set aside after frying, stir-fry in the pot with small ingredients, then pour in the loaches and stir-fry for one minute.

3. Loach is a more delicious food, but everyone must pay attention to it when making it, loach should not be eaten with dog meat; Dog blood and loaches are mutually restrictive: those who are deficient in yin and fire should avoid eating; Crabs and loaches are mutually reinforcing: the function is just the opposite, and they should not be eaten together; Hairy crabs and loaches are mutually reinforcing:

Eating the same food can cause poisoning.

4. Loach contains lower fat content, less cholesterol, is a high-protein and low-fat food, and contains an unsaturated fatty acid similar to docosapentenic acid, which is conducive to the body's anti-vascular aging, so it is beneficial to the elderly and cardiovascular patients. Loach is especially suitable for people with weak body, spleen and stomach deficiency, malnutrition, and children with weak body and night sweats, which is helpful for growth and development; At the same time, it is suitable for people with impotence, hemorrhoids, and scabies itching.

First, the loach is cleaned, the blood is drained, the internal organs are dug out, and then it is cooked, pickled, and then allowed to cool before eating.

Cut off the head, remove the internal organs, wash it, wash it under running water repeatedly, wash the blood water repeatedly, prepare the green onion segments, ginger slices, garlic pieces, dried chili peppers, star anise, Sichuan pepper, put vegetable oil in the wok, put in the chili sauce and fry until fragrant, put the seasoning in the green onion bowl and fry, add 2 bowls of water to boil, put in loach, cooking wine, salt, sugar, light soy sauce, dark soy sauce, boil again and transfer to the pressure cooker, and sprinkle with chopped shallots after boiling for half an hour.

I think stir-fried loaches are the most delicious, because stir-fried is very flavorful, suitable for people with big tastes, and can also be used to make soup, which is very fresh and very delicious.

It can be made into a dry stir-fried loach, which can not only maintain the protein of the loach, but also very good for rice.

At this time, it can be made into dry fried loach, and the taste is relatively crispy, and at the same time, it will not have a particularly strong feeling that is difficult to swallow.

Braised is more delicious. Braised loach is more flavorful and goes well with rice.

It is very delicious when simmered. First of all, stir-fry the green onion, ginger and garlic in the pot, put the loach in, then add Sichuan pepper, chili pepper, add some soup, and simmer for 30 minutes.

Cut the green onion into chopped green onions, cut the garlic into garlic slices, and cut the ginger into ginger slices. Add oil to the pot, when the oil is 7 hot, add chopped green onions, ginger and garlic slices, dried chili peppers and a large cloves, add 2 tablespoons of soybean paste to continue stir-frying, add an appropriate amount of water after the fragrance of the sauce is fried, then pour the processed loaches in, add an appropriate amount of cooking wine to remove the fish, sugar to enhance freshness, pepper, light soy sauce, salt, oyster sauce cover the pot and simmer for 20 minutes. Twenty minutes later, the soup is collected on high heat, and then sprinkled with some green onion and coriander, and the loach is ready.

Loach stew soup is more delicious, loach stew soup is very sweet and nutritious.

I know, for example, you can make pan-fried loaches or stir-fried loaches, and you can also make stewed loaches or fried loaches, and then you can also make dry-fried loaches.

Boiling loach soup is the most delicious, be sure to let the loach spit out the mud, and then boil the loach out with water, and the boiled loach soup is very delicious.