Misgurnus anguillicaudatus and bean curd soup

Misgurnus anguillicaudatus can be called ginseng in water, and bean curd has always been known as plant meat. Misgurnus anguillicaudatus and bean curd soup is especially suitable for people with weak body and spleen and stomach deficiency, and children and the elderly eat it well!

Ingredients: 25g loach and 25g tofu

Seasoning: 1 small piece of ginger, 1 section of green onion, 15ml of cooking wine, 5ml of sesame oil, pepper and a little salt

Practice:

1. Put loach into a plastic bag, tie up the mouth, and sprinkle a spoonful of salt into it.

2. Wait for two or three minutes before the loach stops moving and opens.

3. Cut the abdomen of loach with scissors, take out the internal organs, and then rinse off the mucus on the surface with water.

4. Wash the onion and ginger, slice them, put a little oil in the hot pot, and stir-fry the onion and ginger slices.

5. Add loach and stir-fry until fragrant.

6. Cook the cooking wine, and add 2 cm chunks of tofu.

7. Add clear water and bring to a boil, then simmer for half an hour. Finally, add pepper and salt to taste and pour in sesame oil.

effect of food supplement: delaying vascular aging

Misgurnus anguillicaudatus, also known as loach and loach fish, is a kind of food with high protein and low fat, and is known as "ginseng in water". Misgurnus anguillicaudatus contains nicotinic acid, which can dilate blood vessels and reduce the concentration of cholesterol and triglyceride in blood, thus adjusting blood lipid disorder, slowing down the degree of coronary atherosclerosis, reducing the incidence of myocardial infarction, and effectively delaying vascular aging.

The soybean protein in tofu has the function of lowering the cholesterol content in blood, and it is known as "vegetable meat". Studies have shown that as long as you consume more than 25 grams of soy protein every day, you can reduce the cholesterol content in your blood and delay the aging of blood vessels.

Taboo: Kidney patients should be careful to eat

Misgurnus anguillicaudatus and tofu have high protein content, and those with renal insufficiency should not eat too much.

Special reminder: Misgurnus anguillicaudatus should not be eaten raw

Although the meat of Misgurnus anguillicaudatus is delicious, it is advisable for ordinary people to eat 1g of Misgurnus anguillicaudatus every day. Before making soup, it is best to raise loach in clear water for 2-3 days, or soak it in salt water for several hours to let it excrete the soil in the body. In addition, soaking loach in wine before cooking can add its umami flavor. There is a folk saying that eating raw loach can tonify and remove fire, and it should not be tried easily, because eating raw loach can easily lead to parasitic diseases.

salt and pepper loach

Practice:

1. Buy live loach and put it in a pot for 1-2 days. Drop 1 spoonful of cooking oil in the water to make it spit out the sand in its belly, and change the water once or twice.

2. Cut off the loach with scissors, and clean up the internal organs of the loach.

3. Marinate the sorted loach with salt for half an hour before cooking.

4. Wash the pan, put it on the fire again, add cooking oil, when the oil is 5% hot (put your hand over the oil, it feels a little warm), put the loach in, fry it until the surface solidifies, take it out, continue to let the oil temperature in the pan rise to 7% (a chopstick is inserted in the oil, and countless small bubbles appear around the chopsticks), then put the loach in again and fry it until the surface is burnt and the body is golden yellow, then take it out and spread it to dry to control the oil.

4. Chop shallots, ginger and garlic respectively, and cut dried peppers into small rings.

5. Leave some oil of freshly fried loach in the pot, heat it over medium fire, add ginger, garlic and pepper and saute until fragrant.

6. Pour in fried loach, salt and cooking wine and stir fry. Finally, sprinkle with salt and pepper and mix well to increase the taste of loach. Turn off the fire, and serve the loach with salt and pepper.

Stir-fried loach

Ingredients: 1 kg loach, 2 green peppers, half a spoonful of salt, 1 spoonful of cooking wine, 1 tablespoon of soy sauce, ginger, garlic, oil, watercress, monosodium glutamate and pepper

Practice:

1. Clean the loach from head to belly.

2. The washed loach is marinated in salt, cooking wine and light soy sauce for 1 minutes.

3. Wash the green pepper, remove the pedicels and seeds and slice.

4. Wash and shred ginger and garlic. Wash the pepper and put it in a bowl for later use.

5. Heat the oil in the pot, add watercress and stir-fry until fragrant.

6. Then add ginger, shredded garlic and pepper and stir-fry until fragrant.

7. Pour in loach and stir fry. There must be a fire at this time.

8, stir-fry loach for about 2 minutes, add green pepper slices and stir-fry. Green peppers can be sandwiched between raw ones. Add salt and monosodium glutamate to the pan.

Misgurnus anguillicaudatus and Chinese yam tonic soup

Ingredients: 5g Misgurnus anguillicaudatus

Accessories: 3g Chinese yam

Seasonings: ginger, garlic and scallion

Practice:

1. Peel the Chinese yam and slice it.

2. Wash the loach after removing its intestines, blanch it in boiling water, and take it out and drain it after 3 minutes.

3. Heat the oil in the pan, add garlic, scallion and ginger and stir fry.

4. After fragrant, add loach and stir-fry until it changes color.

5. Add yam and water, boil for 1 minutes with high fire, and then continue to cook for 3 minutes with low fire.

6. When the soup is thick, season with salt.