Misgurnus anguillicaudatus is low in fat and cholesterol, and contains an unsaturated fatty acid similar to eicosapentaenoic acid, which is beneficial to human anti-vascular aging, so it is beneficial to the elderly and cardiovascular patients. Misgurnus anguillicaudatus and tofu are cooked together, which has good nourishing and dietetic effects; Used to quench thirst: Misgurnus anguillicaudatus and fresh lotus leaves are used to make soup.
Misgurnus anguillicaudatus is not only a delicious food, but also a good medicine to prolong life, and is known as "ginseng in water". Every 100g edible part contains protein 18.4-22.6g, fat 2.9g, carbohydrate 65438+E0.79, ash 1.8g, vitamin A 14g and thiamine 0.10. Among them, the content of vitamin B 1 is higher than that of crucian carp, yellow croaker and shrimp, and vitamins A and C are also higher than other fish.
How to make delicious loach is known as "ginseng in water", which is very common in rural areas in southern China. People who have lived in the countryside may have caught loach. Misgurnus anguillicaudatus is tender and extremely delicious, and is often made into delicious food on the table. There are many ways to cook loach, but I personally think that cooking loach with braised pork is simple and delicious. You don't need any cooking skills to cook rich and delicious food.
1. After the loach is bought, keep it in the water for a few days, change the water once a day, and let it spit out all the dirty things in its stomach. Most loaches are wild and have a strong earthy smell. After you buy it, you must keep it in clear water for a few days. )
2. Boil a pot of boiling water. After the water is boiled, pour it into a basin filled with loach and burn it to death. Then, 2 cm below the head of the loach, cut a triangular incision in the gallbladder with scissors, and take out the gallbladder, intestines and other internal organs, if there are fish eggs. Then put it under the tap to wash off the outer mucosa.
3. Wash and drain the loach, put it in a large bowl, add proper amount of cooking wine, soy sauce and shredded ginger, and marinate for 15 minutes. On the one hand, it can better remove the earthy smell of loach, on the other hand, it can also make loach more tasty.
4. Wash and slice ginger. Peel garlic, garlic cloves don't need to be sliced, and the whole garlic cloves are burned. Some garlic cloves are cut off when they are big and split in two. Garlic cloves and loach are cooked together, which tastes very good.
5. Pour the oil into the wok and heat it. When it is ripe, put the ginger slices and garlic cloves down and stir fry.
6. Put the loach in and stir fry, pour the wine and continue to stir fry.
7. Pour a proper amount of water, stir well, cover the lid and cook the loach. Add proper amount of edible salt, soy sauce, soy sauce and sugar, and stir well. Adding some sugar to braised dishes can bring out the umami flavor better. In addition, don't boil the soup in the pot, save some soup.
8. After serving, sprinkle some chopped green onion on the surface. If you have coriander at home, you can also sprinkle some coriander.