[health preserving loach hot pot] - take out nutrition and health(yang sheng ni qiu huo guo lao chu ying yang lao chu jian kang )

[health preserving loach hot pot] - take out nutrition and health

Introduction:

Misgurnus anguillicaudatus is known as "ginseng in water". It is not only delicious in meat, but also rich in nutrition. It is rich in protein, minerals and vitamins, and has medicinal value. Misgurnus anguillicaudatus is a kind of food with high protein and low fat. It contains unsaturated fatty acid similar to eicosapentaenoic acid, which is beneficial to anti-aging of human blood vessels. Therefore, it is beneficial to the elderly and cardiovascular patients. Misgurnus anguillicaudatus and tofu are cooked together, which has good tonic and dietotherapy functions. It is especially suitable for people with weak body, deficiency cold of spleen and stomach, malnutrition, body deficiency and night sweats in children, and is conducive to growth and development. It is also suitable for the elderly, patients with cardiovascular disease, cancer, patients with acute and chronic hepatitis and jaundice after radiotherapy and chemotherapy. Often eat loach, has a good health effect

Production steps:

Step 1: buy live loach with water for two days, often for a water.

Step 2: prepare the side dishes.

Step 3: add appropriate amount of water to the pot, boil to about 80 degrees, put in the loach, cover, turn off the fire, and open the pot cover after about half a minute. (the water can't be boiled completely, and the Misgurnus anguillicaudatus should turn off the fire after being put in, otherwise it will break its skin. Put it on the back cover for about half a minute, so that the mucus of the Misgurnus anguillicaudatus can be cleaned easily and completely.)

Step 4: clean the mucus on the surface of loach.

Step 5: in another pot, bring to a boil appropriate amount of water, add 1 teaspoon of salt, add the chopped tofu, and blanch in water.

Step 6: clean the side dishes, cut them well, and prepare the pickled peppers at the same time.

Step 7: heat the pan slightly, add proper amount of oil, add in the ginger slices, scallion, minced garlic, dry red pepper and Chinese prickly ash, stir up the fragrance over medium heat. (stir fry the oil slowly in a cold pan. Don't burn the oil very hot. Otherwise, the spices will scorch as soon as they go down, and there's no fragrance at all. In addition, dry red pepper and Chinese prickly ash will go through the water first, which is not easy to fry and fragrant.)

Step 8: add pickled pepper, stir fry a few times, and then add bean paste.

Step 9: stir fry the oil.

Step 10: add the original juice to the soup, cover and bring to a boil over high heat. Turn to medium heat and cook for about 10 minutes to blend all the spices.

Step 11: add the washed loach and tofu.

Step 12: cover and bring to a boil over high heat. Turn to medium heat and simmer for about 5 minutes. Add celery and scallion and transfer to hot pot.

Materials required:

Loach: 500g

Tender tofu: 2 pieces

Celery: moderate

Pickled peppers: more than 10

Onion, ginger and garlic: right amount

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Original soup: 3 boxes

Bean paste: 2 tablespoons

Sugar: 1 teaspoon

Salt: 1 teaspoon

Note: the heart of the poem phrase: 1: buy back the loach to first use water to raise one or two days, let it spit out the remaining sediment. 2: In the step of removing the mucus on the loach, the water in the pot can't be boiled, about 80 degrees. The boiling water will scald the skin of the loach as soon as it goes down. Monopterus albus can remove its mucus in the same way. 3: When frying spices, cold pot cold oil, so you can slowly stir up the fragrance of spices, if the oil is very hot, then under the spices, it will be scorched. And in the stir dry red pepper and pepper when you can first over a water, so it is not easy to fry.

Production difficulty: ordinary

Technology: hot pot

Production time: half an hour

Taste: spicy

Chinese PinYin : Yang Sheng Ni Qiu Huo Guo Lao Chu Ying Yang Lao Chu Jian Kang