There are several ways to eat loach. Misgurnus anguillicaudatus is a delicious food and belongs to aquatic products. Misgurnus anguillicaudatus is a very common nutritious food in life. Proper consumption of loach can bring many benefits to health. Here are some ways to eat loach well.

There are several ways to make loach. How to eat well? 1No. 1 Sauced Misgurnus anguillicaudatus.

The ingredients are as follows: loach 1000g, salad oil 50g, salt 1, soy sauce 20g, onion 50g, 4 slices of ginger, dried pepper 10, cooking wine 15g, northeast miso 80g and thirteen spices/kloc-0.

The specific method is as follows: feed the loach with a few drops of vegetable oil with clear water for one day, let it spit out all the impurities in its stomach, then take the loach out, put it in a deep container, sprinkle a handful of salt, and immediately cover the container, so that the loach will jump badly under the action of salt, and after a while it will basically lose its strength. Open the lid, rinse the loach under the water and take it out for later use.

Heat the wok, add salad oil and lard, and reduce the heat. When the oil is hot (not too hot), add dried Chili, onion, ginger, or stir-fry over low heat, add soy sauce, and stir-fry over low heat until the sauce is fragrant. Change the fire, add cooking wine, soy sauce, thirteen spices, add a bowl of water, as long as it does not exceed the amount of loach fish, and boil.

No.2 dried loach

The ingredients are as follows: loach 1000g, onion, ginger and garlic, 20g dried pepper, pepper 10g, pepper 10g, salt 1 teaspoon, 20ml cooking oil, chicken essence 1 teaspoon, a little sugar and soy sauce/kloc.

The specific methods are as follows: Fresh loach is difficult to handle because of its mucus. You can put on a plastic bag or cover first, sprinkle some salt pots, cut off the head, and cut off the abdomen from the tail to the middle of the head. Then wash the internal organs with clear water, put oil in the pot, pour in the washed loach and stir fry slowly. When the loach is dry, the body turns golden yellow and the hardness is in line with your own taste, so you can fish it out.

Cut a proper amount of dried onion, ginger and garlic peppers (you can put more dried peppers if you can eat spicy food), put them in a wok, heat and put oil, turn off the fire, add pepper and pepper to stir fry (you can put more sesame seeds if you can eat hemp), add the cut dried onion, ginger and garlic peppers, stir fry (or stir fry), add light soy sauce, white sugar (fresh), and stir fry accessories.

No.3 braised loach

The ingredients are as follows: 500g loach, 40g green pepper, 25g vegetable oil, 3g soy sauce, 5g cooking wine, 2g vinegar, 2g sugar, 3g salt, 0g 65438+ monosodium glutamate, 5g onion and 2g ginger.

The specific methods are as follows: mud is removed from loach, onion is cut into sections, ginger is sliced, green pepper is pedicled and washed, cut into pieces, oil is put in a wok for heating, onion and ginger are added for stir-frying, loach is added for stir-frying until both sides become discolored, cooking wine, soy sauce, vinegar, sugar, water and refined salt are added for boiling, and the meat is cooked with low fire until the soup is thick, and monosodium glutamate and green pepper granules are sprinkled for stir-frying.

No.4 stewed loach

The ingredients are as follows: 250g loach, 2g monosodium glutamate, 3g salt and 0/5g vegetable oil/kloc.

The specific methods are as follows: first, scald the loach with hot water, wash it with water to remove mucus, cut open the abdomen to remove internal organs, control the dryness of water, fry it in an oil pan until golden brown, add two bowls of clear water, boil it, cook it on medium heat, and season the soup with salt and monosodium glutamate when it is half thick.

Several ways to eat loach 2 1 and the nutritional function of loach.

1, tonifying the middle energizer and benefiting qi: used for spleen deficiency, weakness, emaciation and mental fatigue.

According to nutritionists' research, loach meat is tender and delicious, and the protein content per 100 grams of edible parts is as high as 18.4-22.6 grams, which is higher than that of ordinary fish. It also contains 2.8-2.9g of fat,100-17 calories, 51-459mg of calcium,154-243mg of phosphorus and 2.7-3.0mg of iron.

And vitamin B 1, B2 and nicotinic acid. These contents are also much higher than those of ordinary fish, and the content of amino acids such as lysine needed by human body in loach is higher, and it also contains a lot of vitamins, which is higher than other fish. So loach has nourishing effect. If you feel weak, you can eat more loach.

2, dehumidification and yellowing: used for urination and jaundice. Because loach is good for water, if urination is not good, it is recommended to eat more loach.

3, Yishen Zhuyang: used for impotence due to kidney yang deficiency.

It is found that loach has the effect of tonifying kidney and producing sperm. Adult men who often eat loach can nourish and strengthen their bodies and enhance their energy. According to experts, loach is rich in lysine, which is an essential component of sperm formation. Therefore, eating loach often can not only promote sperm formation, but also help improve sperm quality.

4, dampness and diarrhea: used for dampness and diarrhea.

If the child is sweating after sleeping soundly, you can cook loach soup for the child to drink, which has the functions of tonifying qi deficiency, warming the spleen and stomach and stopping sweating. Suitable for children with body weakness, spleen and stomach weakness, malnutrition and night sweats. Eat it 2-3 times a week, which is helpful for growth and development.

5, good for cardiovascular.

Misgurnus anguillicaudatus is a kind of food with high protein and low fat, which is very beneficial to human anti-vascular aging, so it is beneficial to the elderly and cardiovascular patients. Misgurnus anguillicaudatus has good nourishing and dietotherapy effects, which can be eaten by the general population. Misgurnus anguillicaudatus is fed in spring, and its meat quality is the most plump in hot weather in summer and early autumn, which plays an important role in health care and diet therapy. Therefore, there is a folk saying that "the turtledove in the sky is the loach in the field".

6. Reduce the harm of alcohol to the liver.

Misgurnus anguillicaudatus also has a magical effect, which is to sober up and reduce the harm of alcohol to the liver. People who drink regularly should eat more loach.

Although the loach is small, it is full of treasures and has high nutritional value in fish. Moreover, loach can be used as medicine to treat many diseases, which is really a rare health food. It is autumn, which is the most fertile season for loach. It is recommended to eat more loach.

2. The delicious way to eat loach

(1) loach in casserole

Ingredients: Misgurnus anguillicaudatus, 50g thousand slices, dried red pepper, pepper, ginger and garlic, coriander, soy sauce, vinegar, sugar, salt, monosodium glutamate and bean paste.

working methods

1, the internal organs of loach need not be removed. Because loach is full of treasures, in the process of heating and ripening, the medicinal components contained in the head, viscera and gallbladder slowly overflow and penetrate into loach meat and soup, which plays a role in dietotherapy while eating loach meat and soup.

Tonifying the spleen and stomach, stopping diarrhea and quenching thirst; Impotence, premature ejaculation and tonifying kidney; Eliminating dampness is used for jaundice, dermatosis and other diseases.

2. Buy the loach, keep it in clear water dripping with oil for a day, let it spit out the sediment, rub off the mucus on the loach surface with salt, and rinse it with clear water for later use.

3. Add hot oil to the hot pot. When the oil is hot, add Laoganma and stir-fry the bean paste. Add red pepper, pepper, ginger and garlic and stir fry.

4. Pour proper amount of water into the pot, add soy sauce, vinegar and sugar and boil.

5. Pour the loach into the boiling pot and cover it immediately. Simmer for about 10 minute.

6. Add another thousand pieces along the side of the pot, and then simmer 15 minutes or so until the loach meat is easy to debone.

7. Heat the casserole and pour in the cooked loach and thousands of pieces. Add some salt and monosodium glutamate to taste. Stir in coriander.

(2) Misgurnus anguillicaudatus stewed tofu

Ingredients: tofu, loach, ginger, garlic, fermented bean curd and green garlic.

working methods

1, stir-fry ginger and garlic in hot oil (all crushed).

2. Pour cold water into another big basin, add tofu (whole piece) and loach, and slowly add fire.

3. Boil, skim the floating foam, pour in fragrant ginger and garlic oil, sprinkle with salt, and boil over medium heat.

4. Add a little water to two pieces of fermented bean curd and mash it into juice. Pour into the soup and simmer for 20 minutes.

5. Put the loach tofu on the induction cooker of the dining table, serve it on a small fire and sprinkle with green garlic to start.

(3) Braised loach

working methods

1. Put the loach in clean water, drop a few drops of vegetable oil, and stick to it for one day, so that it can spit out all the impurities in its stomach.

2. Take the loach out and put it in a deep container, then sprinkle a handful of salt and cover the container immediately. Misgurnus anguillicaudatus will turn over the river violently under the action of salt, and after a while, it will basically lose its strength. Open the lid, rinse the loach under the water and take it out for later use.

3. Heat the wok, add salad oil and lard, and turn to low heat until the oil is hot (not too hot).

4. Add dried peppers, onions, ginger, or stir fry over low heat.

5. Add the sauce and stir fry until the sauce is fragrant. Change the fire and add wine, soy sauce, thirteen incense, and become fragrant.

6, put a bowl of water, as long as it can not exceed the amount of loach fish, boil.

7. After the soup is boiled, put the loach fish on the pot cover.

8. When the pot is opened again, stew for 10 minutes on medium heat, then open the lid to thicken the soup, sprinkle with coriander and turn off the heat.

(4) Pickled loach

Ingredients: Misgurnus anguillicaudatus, pickled pepper, pepper, ginger, garlic, cooking wine, salt and vegetarian dishes.

working methods

1. Soak the loach in high salt water for more than half an hour (live loach) to make it spit out the soil in the abdomen.

2. Pickled peppers, ginger and garlic are minced. Pickled pepper loach 3, put oil in the pot, pickled pepper, ginger, garlic, mince and stir fry.

4. Stir the loach for a while.

5, put pepper water, cooking wine, salt, miso (you can put the right amount of meat sauce or hot sauce) for four or five minutes and then season, not for a long time, loach is easy to rot. Misgurnus anguillicaudatus is fresh and tender, with strong pickled pepper flavor, which is a typical Sichuan cuisine.

(5) Tips for making loach

1. After buying loach fish, put it in salted water. 1-2 hours later, put the loach fish into another clean basin. According to the ratio of 2-3 eggs per catty of fish, mix the raw egg white and yolk evenly and put them in a basin. It is more delicious to cook the loach fish after eating the egg liquid.

When cooking fish, pour the fish into a pot with cold water. The water is slowly heated to boiling, so that the fish is slowly cooked and stewed. Add a few slices of bacon to stew, which tastes better.

3. If you are cooking fish, separate the stewed loach fish from the soup. Heat the frying spoon on the fire, add vegetable oil to boil, fry the fish in the spoon for a while, add seasoning such as salt and soy sauce, then pour the fish soup into the spoon and cook it. At this time, it has a unique flavor and delicious taste.

There are several ways to eat loach. Is the loach cold or hot?

Misgurnus anguillicaudatus is flat and slightly hot.

Misgurnus anguillicaudatus is widely distributed in China, Japan, North Korea, Russia and India along the Asian coast. It is distributed all over China. It is more distributed in the south and less common in the north. It can be harvested all year round, most in summer. After the loach is caught, it can be eaten raw or dried. Edible and medicinal. Misgurnus anguillicaudatus, known as "ginseng in water", lives in lakes and swamps and is a fish with high nutritional value. It is different from other fish in appearance, body shape and living habits, and it is a special loach.

What can't loach eat with?

1, spinach

Spinach is cold, slippery and moist. The loach is fried fat and the spinach is cold and slippery. Eating together may also cause diarrhea. Oxalic acid contained in spinach will combine with calcium in loach to form calcium oxalate crystals, which will increase the risk of urinary calculi.

2. tea

Tea contains a lot of tannic acid, especially strong tea, and loach is a high-protein food. Tannic acid combined with protein will form indigestible complex, which will reduce the nutritional value of loach. In severe cases, it will form gastrolith in the stomach, which requires surgery to cure.

3.persimmons

Misgurnus anguillicaudatus is rich in nutrients such as protein and calcium, while persimmon contains more tannic acid. The combination of protein and tannic acid can produce protein tannic acid, which is difficult to digest and makes protein lose its original nutritional value. In addition, tannic acid can combine with calcium in loach to form a new indigestible substance, which is easy to increase the risk of kidney.

Can diabetics eat loach?

You can eat.

Misgurnus anguillicaudatus is tender and delicious, and contains more protein, so it is generally edible. Eating Misgurnus anguillicaudatus can also effectively help diabetic patients lower their blood sugar, which has a good health care function.