As the saying goes: turtle doves in the sky, loach in the ground, so the loach has the reputation of ginseng in water, not only the taste and meat are fresh and tender, but also the nutritional value is very high.

Traditional Chinese medicine believes that loach has the effect of invigorating the middle and nourishing qi, nourishing the kidney and producing essence, and is especially suitable for the weak, It is also used for the treatment of acute hepatitis in people with deficient night sweats and spleen and stomach deficiency.

In dealing with loach, whether or not to remove the internal organs is a concern of many people.

Do I need to remove the internal organs when eating loach?

Usually fresh loach needs to be gutted, because the guts of loach contain too many harmful substances and parasites, which are difficult to clean and have low food safety. Put the loach in clean water and take out the internal organs, first wash with boiling water, then brine, and finally rinse with running water, which can kill most microorganisms, bacteria and parasites. Very small loach does not need to remove the internal organs, the internal organs have not yet developed, and there are almost no harmful substances and parasites in the internal organs.

1. In case of evisceration< /p>

If the loach is large and about the same thickness as the yellow eel, the internal organs need to be removed. Because the internal organs contain bitter bile, the bitter bile water will flow out after cooking, making the whole dish very bitter, and it will also affect the appearance and appetite.

2. Cases without removal of internal organs

If the loach is small and less than one centimeter in diameter, then there is no need to remove the internal organs. The small loach itself has little meat and it is difficult to cut and remove the internal organs. The internal organs of the small loach are bitter and timid. You may wish to leave it in water for 3 days to remove feces and dirt before cooking.

What are the benefits of eating loach?

1. Tonic

Loach contains high-quality protein and iron, which is especially suitable for people with anemia, and can play a role in replenishing blood and iron.

2. Protect blood vessels

Loach contains a large amount of niacin, which can dilate blood vessels, reduce the concentration of triglycerides and cholesterol in the blood, and effectively protect the cardiovascular and cerebrovascular.

3. Sober up

Loach has the function of sobering up, and it can also reduce the damage caused by alcohol to the liver. Therefore, those who drink frequently may wish to eat loach meat or loach soup.

4. Prevent atherosclerosis

Loach is a typical low-cholesterol, low-fat meat, which contains unsaturated fatty acids, which can prevent hardening of the arteries and reduce the risk of atherosclerosis risk.

5. Yishen and Yang< /p>

The loach can nourish the kidneys and produce sperm. Men in the reproductive age who eat more loach can strengthen their body and improve their energy; Amino acid can promote sperm production and improve sperm motility.

How to make loach nutritious and delicious?

1, Braised Loach

Hot oil and sauté the ginger slices until fragrant, then put the loach and garlic head in the pan and stir-fry until the loach is slightly browned, then add a small amount of salt, light and dark soy sauce, chili and sugar , continue to fry for a minutePour in water. Don’t add too much water, so as not to overcook the loach and affect the taste, just add chopped green onion to taste when it is about to come out of the pot.

2. Fried Loach

Fry the loach in a pan and remove the oil. Take a small amount of oil in the pot and stir-fry the minced onion ginger and dry chili powder, add the loach and mix well, and finally sprinkle a small amount of chicken essence.

Reminders

Put the purchased loach in clean water for about 3 days, or feed the loach to eat egg whites, which can make the loach spit out the dirt in the body, and also make the loach more tender. . Not all people are suitable for eating loach, and patients with hyperuricemia and gout should not eat it, so as not to increase blood uric acid levels and further aggravate the disease. In addition, if there is red rash and itching on the skin after eating loach, it means that you are allergic to this food, and you cannot eat it in the future.

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