What to cook loach with

Although the soup made from loach will have a faint fishy smell, loach soup is actually the preparation method that can bring out the best nutritional supplement function of loach. So after getting tired of stir-fried loach, stewed loach can also become a way of eating that everyone chooses. Clear stewed loach, like other river soups, has a very delicious taste. What can be added to the clear stewed loach to make the loach soup taste better?

The efficacy and function of loach

Loach contains a variety of nutrients, including protein, carbohydrates, minerals (calcium, phosphorus, iron) and vitamins (VB, VA, VC) which are higher than those of ordinary fish and shrimp. It has a lower fat content and less cholesterol. It also contains unsaturated fatty acids such as valeric acid, which helps the human body resist vascular aging. Loach is sweet and mild in nature, and enters the spleen, liver, and kidney meridians.

1. It has the effects of nourishing the middle and replenishing qi, strengthening essence and blood, and is an excellent auxiliary product for treating acute and chronic liver disease, limb weakness, impotence, hemorrhoids, etc.

2. Loach contains low fat content and less cholesterol. It is a high-protein, low-fat food. It contains an unsaturated fatty acid similar to eicosapentaenoic acid, which is beneficial to the human body's anti-vascular aging and is beneficial to the elderly and cardiovascular patients. Cooking loach and tofu together has good tonic and therapeutic functions. Application: To quench thirst: cook loach and fresh lotus leaves together into soup.

3. It has the effects of tonifying the middle and replenishing qi, removing dampness and relieving jaundice, nourishing the kidney and assisting yang, removing dampness and stopping diarrhea, warming the spleen and stomach, treating hemorrhoids, and stopping sweating. Loach contains a variety of nutrients, including protein, carbohydrates, minerals (calcium, phosphorus, iron) and vitamins (VB, VA, VC) which are higher than those in ordinary fish and shrimp. It has a lower fat content and less cholesterol. It also contains unsaturated fat such as valeric acid. It is cool in nature and is best eaten in summer.

4. Loach is delicious, nutritious, 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. 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 milligrams of vitamin A, 30 milligrams of vitamin B1, 440 milligrams of vitamin B2, and also contains a high level of unsaturated fatty acids.

How to make loach soup in the most nutritious way?

First, the ingredients you need to prepare are: appropriate amount of loach, 2 small pieces of tofu, 1 small piece of ginger

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

1. Use a small bucket to rinse it with water, put in the loach, and use a small amount of ginger and cooking oil to make it spit out the mud.

2. Use a sieve with a handle to pour the required loaches into the sieve.

3. After the water boils, open the lid with your right hand, quickly pour the loach into the pot with your left hand, cover the lid and press it tightly.

4. Gently turn the loach with a colander, and the sticky substance on the surface of the loach will automatically fall off.

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

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

7. Cut tofu into cubes, cut green onions into sections, slice ginger, and cut coriander into sections

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

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

10. After boiling for 5 minutes, add the black fungus, and then cook on medium heat for about 10 minutes. Add chicken essence and coriander and mix well.

What are the benefits of eating loach?

1. [Improve anemia]: Because loach contains a lot of iron, it has a good auxiliary therapeutic effect on diseases such as anemia.

2. [Replenish the kidney and yang, restore vitality]: Traditional Chinese medicine believes that loach is a famous dietary supplement, especially suitable for men, and has significant therapeutic effects on impotence and premature ejaculation. It can both nourish and cleanse, and is suitable for all diseases. It is an excellent auxiliary treatment for patients with urinary system diseases.

3. [Nourishing Yin and quenching thirst, clearing away heat and removing dampness]: Cooking loach can nourish Yin and quench thirst, clear away heat and remove dampness. It can be used as an auxiliary food therapy for any thirst caused by heat depletion of yin and dampness, or jaundice, diabetes and difficulty urinating caused by accumulation of damp heat. Consistently eat it for 5-6 days and you will feel full of energy.

4. [Assisted treatment of acute and chronic hepatitis]: Loach powder has a significant effect on relieving jaundice and reducing transaminase, especially in acute hepatitis. It also has significant therapeutic effects on the recovery of liver function and other items.

5. [Preventing atherosclerosis]: Loach meat contains less fat and even less cholesterol. It also contains an unsaturated fatty acid similar to glycine pentanoic acid, which is an important substance for resisting vascular sclerosis in the human body and can effectively prevent atherosclerosis.