How to cook loach best

Loach is a kind of fish that we are familiar with. While studying delicious food, people will also study the cooking methods of various fish. Loach tastes quite delicious, so it is popular among people. However, there are many ways to prepare loach, and everyone's taste requirements should be completely different. So how to make loach taste best_How to make loach taste good?

How to cook loach

Braised loach

Ingredients: 400 grams of loach, 3 tablespoons of lard, 10 grams of ham, 1 tablespoon of rice wine, 2 tablespoons of soy sauce, 1 scallion, 10 grams of shredded ginger, 4 dried chili peppers, 1 teaspoon of sugar, 5 cloves of garlic, appropriate amount of fine salt, 1 teaspoon of fresh chili powder.

practice:

1. Cut open the abdomen of the loach and remove the intestines. Wash and drain the water. Add rice wine, soy sauce, scallion segments and shredded ginger and marinate for 15 minutes.

2. Put lard in the pot. When the oil is 50% hot, add dried chili peppers and stir-fry. Add loach and stir-fry. When it is 80% cooked, add salt, sugar, chili powder and garlic cloves. Continue to stir-fry until cooked. Serve on a plate and sprinkle with coriander.

Loach stewed with tofu

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

practice:

1. Heat oil and sauté ginger and garlic (smash them).

2. Take another large basin, pour in cold water, add tofu (whole piece) and loach and slowly add fire.

3. Bring to a boil, skim off the foam, pour in the sautéed ginger and garlic oil, sprinkle with salt, bring to a boil over high heat then turn to medium heat.

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

5. Put the loach tofu on the induction cooker on the dining table, cook it on low heat, sprinkle with green garlic and you can start eating.

Hand-shredded loach

Ingredients: loach, coriander, pickled pepper, pepper powder, onion, ginger, dark soy sauce, sugar, vinegar, cooking wine, chicken essence, cooking oil, and broth.

practice:

1. Put the loach in water and add a few drops of oil, let it swim naturally to remove mud and dirt, and drain all the debris in the intestines. Then cut off the head and internal organs, wash and drain, and apply soy sauce and cooking wine on the surface and internal organs.

2. Put oil in a pot on fire. When the oil is 60% to 70% hot, put in the loach and fry until the surface is crispy, then remove from the oil and drain.

3. Leave some oil in the pot, add scallion, ginger and pickled pepper shreds and stir-fry until fragrant. Pour in loach, soy sauce, sugar, salt and broth. When the pot boils, add vinegar and chicken essence to reduce the juice. Sprinkle with pepper powder and drizzle with coriander before serving.

Nutritional value of loach

1. Reduce blood lipids and blood pressure

Loach is delicious, rich in nutrients, high in protein and low in fat, and can lower blood lipids and blood pressure. It is both a delicious delicacy and a popular food. It is known as "the dove in the sky, the loach on the ground", and "the ginseng in the water". It is delicious, nutritious, easy to obtain, and inexpensive. The edible part of loach accounts for about 80% of the entire fish body, which is higher than that of general freshwater fish.

2. Rich in trace elements and vitamins

It has been determined that every 100 grams of loach meat contains 22.6 grams of protein, 2.9 grams of fat, 2.5 grams of carbohydrates, 1.6 grams of ash, 51 milligrams of calcium, 154 milligrams of phosphorus, 3 milligrams of iron, 0.08 milligrams of thioflavin, 0.16 milligrams of riboflavin, 5 milligrams of niacin, and a variety of vitamins, including 70 international units of vitamin A, 30 milligrams of vitamin B1, 440 milligrams of vitamin B2, and also contains a high level of unsaturated fatty acids.

3. Anti-aging

Spermidine is the main component of sperm. Modern medicine has proven that it can promote the number and development of human embryonic cells and delay and reverse aging.

4. Increase skin elasticity and moisture

It also increases skin elasticity and moisture, and can bind to DNA. Docosahexaenoic acid and octadecanoic acid are important components of brain phospholipids and retina (commonly known as DHA).