Which is more nutritious, loach or eel?

Compared with eels, loach has lower cholesterol! Moreover, it contains unsaturated fatty acids, which can be eaten by almost everyone, and it is nutritious and warm!

Misgurnus anguillicaudatus is a kind of food with high protein and low fat, and it also has the effect of supplementing blood and iron for anemia people! In our daily life, we usually make soup with loach! If you are not afraid of trouble, you can also make loach (pickled pepper/spicy/stir-fried/boiled with salt), but because we usually eat loach because of its nutritional value, it is best to stew it!

Let's talk about the practice of loach soup first.

Preparation: Misgurnus anguillicaudatus is best handled by professionals in the market!

1: If it is a newly caught loach, put it in clear water for about 3 days, drop a few drops of sesame oil in the water and let it spit out all the sand in its stomach!

2. Killing loach is generally to put loach into a basin, cover it with salt, shake the basin vigorously, and then let it stand for about 3 minutes.

After 3: 3 minutes, you can open the lid. By this time, the loach has stopped moving, so you can cut open your stomach.

PS: It is best to kill loach in the vegetable market. If you are not an expert, killing loach at home is a chore!

Material preparation:

Ingredients: about half a catty of loach.

Accessories: about half a catty of tofu.

Seasoning: vegetable oil, cooking wine, salt, ginger slices, shallots, monosodium glutamate and pepper.

Production steps:

Step 1: Loach drowning!

Step 2: After the pot boils and smokes, pour in vegetable oil, then heat the oil temperature to about 50% 150- 170, pour in loach, and fry until the skin is golden and blistered. Sprinkle a little salt when frying to avoid sticking to the pot! When frying, the pot must be moxibustion, and the temperature should be higher, otherwise it is easy to fry the loach meat! If conditions permit, you can fry the loach once before frying it.

Step 3: After frying, add more boiling water. After the fire boils, add ginger slices, shallots and cooking wine. Cover and stew for 20-40 minutes. Generally speaking, the best soup color is white with yellow.

Step 4: Take out the cooked shallots, then add tofu and cook for 5 minutes. Finally, add some salt, monosodium glutamate and a little pepper to eat! !

Precautions:

1: Loach soup is the same as crucian carp soup. The most important thing is to fry well, and the skin must be fried!

2: Get angry all the time when cooking the soup, and ensure that the boiled soup is fragrant and milky white!

3: Misgurnus anguillicaudatus is nutritious and safer than eels! Suitable for everyone, the only trouble is that processing is a little troublesome, but I don't think it's important to cook good food for my family at all!