Oats, sesame and soymilk for controlling lipid and reducing sugar

loach:34 lactone tofu:8 ginger:moderate amount ginger:moderate amount oil:moderate amount https://cp1.douguo.com/upload/caiku/a/f/a/yuan_af0ae1851e5327f1dc4da839b6d31d2a.jpg

Oats, sesame and soymilk for controlling lipid and reducing sugar

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Oats, sesame and soymilk for controlling lipid and reducing sugar

Loach is rich in calcium, vitamin A, D, protein, amino acid and various minerals. It is a kind of high protein and low fat food, and contains an unsaturated fatty acid similar to eicosapentaenoic acid. It is good for anti vascular aging of human body, so it is good for the elderly and cardiovascular patients. Loach has the functions of tonifying deficiency, warming the spleen and stomach, removing dampness, treating hemorrhoids, invigorating the Yang and stopping asthenic sweating. The calcium content of a loach is 9 times that of an eel. 100g loach contains 736mg of calcium. Iron is three times as much as spinach. Children eat it not only to aid digestion, but also to nourish the brain.

Cooking Steps

  1. Step1:Use a small bucket to buy it and wash it with water first. Put loach into it and use a small amount of ginger and edible oil to let it spit out sediment.

  2. Step2:There must be a sieve with a handle at home. Then you can't scald your hands. Pour the loach into the sieve.

  3. Step3:An important step - after boiling, open the pot cover with your right hand. Quickly pour the loach into the pot with your left hand, close the lid and press it tightly (at this time, be careful of the boiling water splashed

  4. Step4:Usually boil for 30 seconds to get rid of the slime on the loach. Take it out and wash it with water. Then put it in the oil pan and fry it slightly. Then the loach will have no fishy smell.

  5. Step5:Prepare lactone tofu.

  6. Step6:Put the fried loach into a big bowl and add some ginger to boil it with wate

  7. Step7:Cook in high heat for 10 minutes, then turn the tofu into medium heat and cook slowly.

  8. Step8:40 minutes later, the soup will turn milky white and be ready to eat.

Cooking tips:In summer, it's better not to buy too many loaches to die of heat; it's better to cover the bucket with a breathable sieve. Otherwise, you will find that there are loaches everywhere on the ground in the morning (experience). You have skills in making delicious dishes.

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