For loach, people living in big cities may not know much about it. Seeing it so slippery, it looks just like a snake, which might kill one's appetite. In fact, loach is very nutritious and is known as "ginseng in the water," and its nourishing effect is clearly extraordinary.
Steamed Loach
From the perspective of Traditional Chinese Medicine, loach has high medicinal value and can replenish the middle jiao, benefit qi, nourish the kidneys, and generate essence. It is very suitable for people with a weak body, a cold spleen and stomach, or night sweats due to deficiency. It is also very beneficial for the treatment of certain types of acute hepatitis. From the perspective of modern nutrition, loach is the calcium champion among fish. By weight, the calcium content in loach is nearly 6 times that of carp and about 10 times that of hairtail. Loach is also rich in vitamin D, which is beneficial for calcium absorption, making it an excellent food for supplementing calcium. In addition, loach is rich in spermidine and nucleotides, which can increase skin elasticity and moisture, and enhance the body's antiviral ability. The saying "Pigeons in the sky, loach on the ground" is a praise for the taste and texture of loach.
It is recommended to cook loach by steaming or stewing, as this can better preserve its nutritional value. If eaten with tofu, the calcium-supplementing effect will be even better.
Clear the mud