Misgurnus anguillicaudatus and Monopterus albus are both called "ginseng in water". As a rural person, I only know how to eat and what nutrition I have, and I really can't tell you why. However, based on my decades of diet history, from the taste analysis, both have their own characteristics.
The loach meat is tender but not rotten, and the eel meat is solid but not firewood. Both of them live in water, are good at drilling mud, and have a layer of mucus on their bodies. In the past, paddy fields, ditches and ponds in rural areas were frequent visitors. Loach is mainly caught in various cages. Eels are not only caught in cages, but also caught by people, so I like catching eels.
Monopterus albus does not eat vegetarian food, but eats fish, shrimp, worms, frogs and earthworms, including loach. Misgurnus anguillicaudatus is omnivorous, feeding on individual microorganisms and decaying particles in water.
Misgurnus anguillicaudatus and Monopterus albus can be braised in brown sauce or boiled in soup. Misgurnus anguillicaudatus is a famous dish. Monopterus albus can also be fried with Lamian Noodles.
I also have some experience in making loach and eel. I like to stew them in soy sauce and mix them with our local bacon. Cooked for more than 30 minutes, it tastes good.
Someone can tell what effect loach has on human body, and even cure many diseases. Decades of dietary experience have not demonstrated that eating loach can cure any diseases, nor have I heard what diseases people around me say, so eating loach can be eaten.
There are also many opinions about the influence of Monopterus albus on human body. I can't say what disease eel can cure, but I admit that eel has a nourishing effect on human body, especially the big wild eel, and the effect is more obvious, that is, after eating it, the body is hot and the whole body feels stronger. I have the habit of running in the morning. If you eat eel the day before and run the next morning, you obviously feel the strength of your lower limbs, your feet are relaxed and your internal force is endless.
I once heard an old fisherman say that three fishermen caught a big eel weighing two kilograms in the lake. After three people ate it, one of them stretched himself while sleeping and even smashed the cabin into the water. Afterwards, all three said that their physical strength had increased after eating the eel.
It should be true that some people with weak constitution will have nosebleeds after eating eel.
At present, there are few wild loaches and eels. I often live in the countryside, and I can eat a few meals a year and catch fish and fish. Most loach eels sold in the market are artificially raised. I wonder if the taste and nourishing effect of artificially raised loach eel can be the same as that of wild eel.
I often see several kilograms of Burmese eels on the Internet, which are different in color and appearance from our local eels. I wonder if this kind of foreign eel is delicious.
At present, the price of loach in the market is between/kg 10 ~ 20 yuan, and the price of wild loach is on the high side in the range. Monopterus albus is between 30 ~ 50 yuan per catty, and above 60 yuan per catty. It is also a wild Monopterus albus with high price, reaching 120 yuan per catty, which is valuable but not marketable.
From the price to the actual nourishing effect, I personally prefer that Monopterus albus has a more nourishing effect on the human body. Does it mean that the nutrition of Monopterus albus is higher than that of loach? It is not easy to jump to conclusions.
Misgurnus anguillicaudatus and Monopterus albus have always been excellent dishes on the table, and they are also rare delicacies for human beings. As a farmer, I hope my rural ecological environment can gradually return to the past, and I can eat more loaches and eels every year.
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First of all, answer your question: loach has higher nutritional value!
Compared with eels, loach has lower cholesterol! And contains unsaturated fatty acids, almost everyone can eat loach, and it is rich in nutrition, especially suitable for patients with cardiovascular disease/cancer/chemotherapy and hepatitis jaundice! Finally, loach is also suitable for impotence patients to eat, ha, warm tonic!
Misgurnus anguillicaudatus is a kind of food with high protein and low fat, and it also has the effect of supplementing blood and iron for anemia people! In our daily life, we usually make soup with loach! If you are not afraid of trouble, you can also make loach (pickled pepper/spicy/stir-fried/boiled with salt), but because we usually eat loach because of its nutritional value, it is best to stew it!
Preparation: It is best to let professionals in the market help kill loach!
1: If it is a newly caught loach, put it in clear water for about 3 days, drop a few drops of sesame oil in the water and let it spit out all the sand in its stomach!
2. Killing loach is generally to put loach into a basin, cover it with salt, shake the basin vigorously, and then let it stand for about 3 minutes.
After 3: 3 minutes, you can open the lid. By this time, the loach has stopped moving, so you can cut open your stomach.
PS: It is best to kill loach in the vegetable market. If you are not an expert, killing loach at home is a chore!
Ingredients: about half a catty of loach.
Accessories: about half a catty of tofu.
Seasoning: vegetable oil, cooking wine, salt, ginger slices, shallots, monosodium glutamate and pepper.
Step 1: Loach drowning!
Step 2: After the pot boils and smokes, pour in vegetable oil, then heat the oil temperature to about 50% 150- 170, pour in loach, and fry until the skin is golden and blistered. Sprinkle a little salt when frying to avoid sticking to the pot! When frying, the pot must be moxibustion, and the temperature should be higher, otherwise it is easy to fry the loach meat! If conditions permit, you can fry the loach once before frying it.
Step 3: After frying, add more boiling water. After the fire boils, add ginger slices, shallots and cooking wine. Cover and stew for 20-40 minutes. Generally speaking, the best soup color is white with yellow.
Step 4: Take out the cooked shallots, then add tofu and cook for 5 minutes. Finally, add some salt, monosodium glutamate and a little pepper to eat! !
1: Loach soup is the same as crucian carp soup. The most important thing is to fry well, and the skin must be fried!
2: Get angry all the time when cooking the soup, and ensure that the boiled soup is fragrant and milky white!
3: Misgurnus anguillicaudatus is nutritious and safer than eels! Suitable for everyone, the only trouble is that processing is a little troublesome, but I don't think it's important to cook good food for my family at all!
Taboo: Misgurnus anguillicaudatus is forbidden to eat with (dog meat/dog blood/crab)!
Over!
Misgurnus anguillicaudatus and Monopterus albus have their own strengths. In my experience, loach and eel are big, delicious and nutritious. It's just that there are fewer and fewer big loaches, and there are still big eels. A single three or two is very good. So, here's a way to share big eels.
Braised eel with bacon
The first step, 1000 grams of Monopterus albus, about 6 pieces. When buying Monopterus albus, whether it is farmed or wild, you must choose smooth and fresh skin.
Step 2: 500 grams of Xinyang bacon, a special bacon in Jianghuai area. Wash the whole piece and boil it in water for 20 minutes. Take out and cool the slices. Cook the meat's soup is reserved for later use.
Step three, cut the eel, clean it up and chop it into inches.
Step 4, stir-fry shallots and ginger in hot oil, stir-fry the bacon until it is fragrant, put it into the eel section, continue to stir-fry until the fish skin bubbles and explodes, then brown the fish skin, add sweet wine and freshly ground pepper, and add the soup for boiling the bacon.
Step 5, the fire lasts for 15 minutes, and the juice is collected, and the fire is turned off and the pot is served.
Of all the eel dishes I have eaten, none is so delicious. It is a traditional local dish in Guangshan, Xinyang.
The conclusion is that the wild loach is more nutritious, with more than 50 grams per animal. If not, a big eel is delicious and nutritious.
The nutritional value of loach is higher than that of eel.
Eel contains protein, fat, calcium, ferrophosphorus, riboflavin, thiamine, nicotinic acid and so on. Has the effects of invigorating middle warmer, nourishing blood, warming spleen and stomach, expelling wind and removing dampness, and dredging blood vessels.
Misgurnus anguillicaudatus contains more protein, sugar, minerals {calcium, phosphorus, iron} and vitamins {A, b, C} than ordinary fish and shrimp, and its fat content and cholesterol content are low, and it contains unsaturated fatty acids, which is beneficial to human body's resistance to vascular aging.
Folk medical cloud: Misgurnus anguillicaudatus belongs to the liver and Monopterus albus belongs to the kidney. Each has its own advantages.
Or loach is nutritious.
If someone invites me to eat for free, they are all very nutritious.
They all have nutritional value. If the value is higher, it is loach.
Nutrition depends on the crowd! If you want to fill your stomach, you have to eat eel, and if you want to fill your body, you have to be a loach!