We all know that loach and eel are two common foods in life. They are eaten in many ways, are delicious and fragrant, and have high nutritional value. They are very popular among people. Many people like them. People often eat loaches and eels. So which one is more nutritious, loach or eel? Let’s take a closer look below! Which one is more nutritious, loach or eel?

Loach and eel each have their own merits. The larger loach and eel are better because they are delicious and nutritious. It's just that there are fewer and fewer large loaches, but there are still some large eels, and a single one of three taels is very good. There are certain differences between the two: 1. The difference in appearance between eel and loach

The simple way to distinguish between eel and loach is that the one with a beard at the tip of the mouth is wide and flat; it is a loach. Loach is relatively wide and short. The one with a big head and no beard and a pointed tail is the eel. The eel is relatively slender. 2. Nutrition of loach and eel

①Nutrition of loach

Loach is omnivorous and feeds on individual microorganisms and putrefactive particles in the water. It tastes sweet and has a neutral nature. In fact, it is said that loach is cooked fire. It can nourish the spleen and kidneys, diuretic, detoxify, etc. Loach can nourish the kidneys and yang, and can enhance the quality and quantity of sperm. Therefore, men who are preparing for pregnancy can eat more. Especially for children with spleen deficiency, it is good to eat more loach for nourishment.

②Eel nutrition

Eels like to eat meat but not vegetarian food. They often eat small fish, shrimps, small bugs, small frogs, and earthworms in the water, including small loaches. Therefore, it is said to have a cooling property and is regarded as a blood tonic and tonic. The eel meat is tender and delicious. It contains 17.2 grams of protein per 100 grams of eel meat, so it can lower and regulate blood sugar, and has a good therapeutic effect on diabetes. In addition, it contains very little fat, so it is an ideal food for diabetic patients. 3. The taste of loach and eel

The meat of loach is tender and not easy to rot after being cooked, while the meat of eel is firm and not sticky after being cooked. Monopterus eels are available all year round, but the ones before and after Xiaoshu are the most plump. There is a folk saying that "Small Heat eels are better than ginseng". How to make delicious eel? Stew eel with bacon

The first step is 1000 grams of eel, about 6 pieces. When buying eel, whether farmed or wild, be sure to choose one with smooth, undamaged skin and freshness.

The second step is 500 grams of Xinyang bacon, a specialty of Jianghuai bacon. Wash and boil the whole piece in water for 20 minutes. Remove and let cool and slice. Reserve the meat broth for later use.

The third step is to cut open the eel, clean it and chop it into sections.

The fourth step is to sauté the onions and ginger in hot oil, stir-fry the bacon until the oil is charred and fragrant, add the eel segments, and continue to stir-fry until the fish skin blisters and crackles, and then the fish skin becomes brown. , add sweet fermented rice wine and freshly ground pepper, and add bacon cooking soup.

The fifth step is to keep the fire on high for 15 minutes. After the juice is collected, turn off the heat and take it out of the pot and serve it in a basin. How to make delicious dry-roasted loach

1. Wash the loach several times, clean the internal organs at home, mix evenly with salt and cooking wine, and marinate for 10 minutes. This can remove the earthy smell. Frying is not easy to break

2. Heat the pan with cold oil, heat the oil to 70%, sprinkle with a little salt, so that the loach can be fried without sticking to the pan, then add the loach

3. First, medium heat Fry until the loach is set, then fry slowly over low heat until golden brown on both sides and remove.

4. Leave oil on the bottom of the pot, add onion, ginger, garlic, spicy skin, and peppercorns and stir-fry until fragrant, then fry it. Stir-fry the loach evenly, add cooking wine and stir-fry until the aroma is released. If you like rice wine, you can add rice wine

5. 7. Add light soy sauce, dark soy sauce and salt and stir-fry evenly to create the aroma.

6 . Add salt and a little water and simmer for about 2 minutes. Do not add more, so that you can dry it and have a strong aroma.

7. Add chicken essence and chives and stir-fry evenly. Stir-fry for about 1 minute and it is ready. .