How long does it take to cook loach?

In fact, the nutritional value of loach is very high. Loach is not only rich in protein and vitamins, but also contains multiple vitamins needed by the human body. In addition, loach can also supplement the calcium needed by the human body. Some patients with low cholesterol can also eat more loach, because loach also has a good effect of lowering blood pressure and blood lipids. However, it is best to cook loach for a longer time.

It takes more than 20 minutes to cook loach over low heat.

Nutritional value of loach

Loaches are widely distributed and are a delicacy that people often eat. It not only has high edible value, but can also be used as medicine. Although loach is a seemingly inconspicuous aquatic product, it has a very special taste and nutritional value. The nutritional value of loach is extremely high, and its edible part accounts for about 80% of the entire fish body, which is higher than that of ordinary freshwater fish. Loach contains high-quality protein, fat, vitamin A, vitamin B1, niacin, iron, phosphorus, calcium and other nutrients. In addition, it also contains high unsaturated fatty acids. Because it contains high protein and low fat, and can lower blood lipids and blood pressure, loach has always been known as "the dove in the sky, the loach underground" and "the ginseng in the water".

Loach meat contains a special nutrient. The phosphoglycerate mutase in loach is unique to humans and can enhance the dominant inheritance of chromosomes. Therefore, loach is also the preferred food for eugenics and good parenting. In addition, the glucose phosphate dehydrogenase rich in loach can stimulate the production of alcohol oxidoreductase in the human body, making it very suitable for people who drink heavily for a long time. Loaches are also rich in nucleosides, which are the main components of various vaccines and can enhance the body's antiviral ability. Loach tastes sweet and is neutral in nature. It has the effects of tonifying the middle and replenishing qi, nourishing the kidneys and producing essence. It can be seen that eating more loaches has many benefits to the human body. It is worth mentioning that the saliva of loach has antibacterial and anti-inflammatory effects, and can treat damp-heat jaundice, difficulty urinating, night sweats after illness and other symptoms. The little loach can not only be made into delicious food but also can cure diseases. Its whole body is a treasure!

Here are some homely and delicious ways to cook it!

Loach and Tofu Soup

Ingredients: 18 loaches, 2 small pieces of tofu, 4 scallions, 1 small piece of ginger, coriander, and black fungus.

Seasoning: peanut oil, broth, 2 tablespoons cooking wine, 1 tablespoon white vinegar, 1 teaspoon salt and sugar, chicken essence

1. Boil half a pot of water, put the cleaned loach into the boiling water, and soon a layer of white film-like substance will appear on the surface of the loach

2. Gently turn the loach with a colander, and the sticky substance on the surface of the loach will automatically fall off, which is a bit disgusting.

3. Remove the mucous membrane from the loach and place it on a plate for later use

4. Soak the fungus in warm water and wash it clean.

5. Dice the tofu, cut the green onion into sections, slice the ginger, and cut the coriander into sections

6. Heat oil in a pan, add scallion and ginger, sauté until fragrant, add 2 cups of broth and bring to a boil

7. Add loach and tofu, cooking wine, white vinegar, salt and sugar

8. Add the fungus after boiling for 5 minutes and cook over medium heat for about 10 minutes.

9. Finally, add chicken essence and coriander, mix well and turn off the heat.

Salt and pepper loach

Ingredients: 20 loaches, 2 shallots, ginger, garlic, 5 dried peppers, oil, salt, 10ml cooking wine, pepper and salt to taste

1. Put the live loach in a basin and keep it for 1-2 days. Drop 1 spoon of cooking oil in the water to make it spit out the sand and dirt in its stomach. Change the water 1-2 times in the middle.

2. Heat the empty pot to high heat, scoop up the loaches in the water with a basket and quickly put them into the hot empty pot, and quickly cover it with a lid.

3. Wash the pot and put it back on the fire, add cooking oil, and when the oil is 50% hot (put your hand above the oil and it should feel a little warm), put the loach in and fry until the surface is solidified, then take it out. Continue to let the oil temperature in the pot rise to 70% (insert a chopstick in the oil and countless small bubbles will appear around the chopstick), put the loach in again and fry until the surface is charred and the body is golden yellow, then take it out and spread it out to dry to control the oil.

4. Chop the green onion, ginger and garlic into small pieces, and cut the dried pepper into small rings.

5. Leave some oil from frying loach in the pan, heat over medium-high heat, add chopped ginger, garlic and pepper and sauté until fragrant.

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