Misgurnus anguillicaudatus tofu pot: cut the tofu into 4 small pieces; Remove the ribs and internal organs of loach and clean them. Stir-fry loach and put it in a casserole; Then put tofu and shredded ginger into the pot, add appropriate amount of water, and simmer for 20 minutes, then add chopped green onion and salt and cook for a while. Tofu should be put last, so as to keep it fresh and tender. Can often stew with medlar can play a very good nourishing role. Generally, you can take a proper amount of live loach and put it in clean water, drop a few drops of vegetable oil, remove the sewage every day and replace it with clean water, and then wash it for later use after removing the mud and foreign bodies in the intestine.
Loach fish soup: put live loach in a bowl, put salt and pumpkin together, and cover it. After 3 minutes, the salted pumpkin leaves softened, and then bleached-bleached. Stir-fry sesame oil in a pot, then pour the broth to boil, pour it on a sieve and knead it with a wooden spoon, so that the meat falls below and the bones and skins remain on it. Wash the sauce, Chili sauce or soy sauce and add pepper and ginger. Add mung bean sprouts, dipped vegetables, onions and beef with seasoning.
What are the nutritional values and effects of loach?
Fitness and beauty
Misgurnus anguillicaudatus has high nutritional value. First of all, it has the function of slimming and beautifying. Protein gundam 19-22g in each loach 100g is higher than common fish such as grass carp, crucian carp and carp. The fat content of loach is very low, only about 3 grams per 100 grams. In addition, loach is also rich in minerals such as calcium, phosphorus and iron. Therefore, although loach is meat, it will not make people fat. In addition, loach has the function of beauty beauty, so it is very suitable for women to eat.
Anti-vascular aging
Misgurnus anguillicaudatus is rich in unsaturated fatty acids, which has significant antioxidant effect and can help the human body delay aging. Therefore, the elderly and cardiovascular patients are very suitable for eating loach.
Strengthening yang and tonifying kidney
The Xihe Locke protein in Misgurnus anguillicaudatus has aphrodisiac effect, so male friends can often eat Misgurnus anguillicaudatus to achieve the function of strengthening yang and tonifying kidney. In addition, this protein can also reduce transaminase, which has a certain therapeutic effect on hepatitis.
Prevention and treatment of hepatitis
Traditional Chinese medicine believes that the nutritional value of loach comes from its sweetness. Misgurnus anguillicaudatus has the function of invigorating qi and eliminating dampness, and can be used to treat infectious hepatitis and other diseases. The method is to soak fresh loach in clear water for one day to remove dirt, then dry it in the sun and mash it into fine powder for eating.
3 Misgurnus anguillicaudatus food collocation taboo
1, loach+cucumber: inhibiting digestion and absorption.
Eating loach and cucumber together will not be conducive to the digestion and absorption of nutrients and should not be eaten together.
2, loach+crab: causing poisoning
Warm tonic of loach; Crabs are cold and beneficial, and their functions are opposite. If eaten at the same time, it will cause poisoning.
3, loach+dog meat: lead to yin deficiency and fire.
Misgurnus anguillicaudatus has the functions of invigorating middle energizer, invigorating qi, eliminating dampness and relieving alcoholism. But it is not suitable to eat with dog meat, otherwise it will easily lead to yin deficiency and fire.
4. Misgurnus anguillicaudatus+Artemisia selengensis: affecting digestion and absorption.
Misgurnus anguillicaudatus and Artemisia argyi should not be eaten together. If you eat together, the nutritional value will be reduced, digestion and absorption will be affected, which is not good for your health.
Do loaches need to be eviscerated?
Misgurnus anguillicaudatus belongs to Misgurnus. Misgurnus anguillicaudatus, known as "ginseng in water", is distributed all over southern China, but it is not common in the north, but it can also be seen everywhere. It can be harvested all year round, most in summer. After the loach is caught, it can be eaten raw or dried. It is best to gut the loach, but if it is a small loach, it can be cooked directly without gut removal.
The method of eviscerating loach:
Put the loach into the basin, add appropriate amount of water to ensure that the loach will not swim out, and then sprinkle a layer of salt evenly. Not too much, lest the loach die because it doesn't adapt to the environment.
After two hours, change the water in the basin. Switch to clean water and sprinkle a layer of salt evenly on the water. The salt content is less than that in the previous step.
After three hours, change the basin of water and add clean water. Sprinkle a layer of salt evenly on the water surface, and the salt content is less than that in the previous step.
After three hours, change the basin of water and add clean water. There is no need to add salt at this time. Change the fresh water the next morning. If the water is still clear in the afternoon, you can cook. If the water is still turbid, continue to change the water. Basically, in two to three days, the dirty things in the internal organs of loach can almost come out.
Be sure to remove the head and internal organs before cooking. Pour out the water in the basin. If the loach skin is sticky, cut the beginning with scissors and then take out all the internal organs one by one. Then wash it carefully with clear water for three times and you can cook.
5 the difference between loach and eel
If you look at the appearance alone, loach and eel are really similar, but if you look closely, you will find that loach and eel are different. Misgurnus anguillicaudatus has a pointed head and a beard, and its tail is wide and transparent, like a fan. Monopterus albus has a bigger head than your uncle and no beard. Its tail is pointed and the oil is getting thinner. Monopterus albus is generally longer than loach and looks like a snake. Monopterus albus and Misgurnus anguillicaudatus are scaleless and have high nutritional value and certain medicinal effects.
Misgurnus anguillicaudatus is a kind of seafood, which has many benefits to the body. The general population can eat it. It is especially suitable for children with physical weakness, dysplasia, night sweats, spleen and stomach deficiency and cold, and physical weakness. Moreover, loach can also help growth and development, and children can eat some properly. Misgurnus anguillicaudatus is suitable for the elderly and patients with cardiovascular diseases, especially for patients with acute hepatitis, and has the function of adjuvant therapy. Loach is generally not taboo. If you are allergic or allergic to loach, it is recommended to eat less or not.