Carotene is a fat-soluble substance. Only when it is dissolved in oil can it be converted into vitamin A and absorbed by human intestinal mucosa. Therefore, when cooking carrot dishes, you should put more oil (carrots are very oily), and it is best to fry them with meat. Don't eat it raw, because it is not easy to digest and absorb, and 90% of it is directly excreted because it is not absorbed by the human body. Boil carrots for a short time to reduce the loss of vitamin C.

So put a little more oil when frying. Carotene is also a fat-soluble vitamin, which can only be absorbed by frying the human body with oil!

My personal secret book can be fried with a little fat, first with some oil, then with carrots, which will be more fragrant. The vegetarian dishes in the restaurant will be fried with meat oil, which will be very fragrant!

I like to eat carrots and stir-fried cabbage slices, and adding some fungus is also good. Put some onions (or a little pepper noodles, if you like) in the pot and slice the carrots and cabbage. Stir-fry carrots and fungus first, then put Chinese cabbage slices. If the Chinese cabbage slices are thick, you can cut the Chinese cabbage into two layers, and the thinner Chinese cabbage will be delicious. Stir-fry over high fire, add some vinegar, soy sauce and salt. It's simple. Add chicken essence before cooking. Remember not to fry it too hard. When you get old, cabbage will come out of water and not be crisp.

Fried carrot balls

(My own way is to add a little rice, which will be easier to fry if it is sticky (porridge can also be thicker). shredded carrots, eggs, flour, water, salt, pepper noodles, shredded carrots are easier to shape, and it is delicious without starch. I feel sticky! This is delicious anyway! It's also very simple. 15 minutes is enough. I didn't fry it, so I fried it and ate it! Delicious)

Raw materials:

Carrot 1.2kg, coriander 150g.

Ingredients: 250g of flour, 300g of water starch, 50g of allspice powder10g, 50g of soy sauce, 20g of refined salt, 20g of onion and Jiang Mo10g, 800g of water, 2kg of vegetable oil (actual consumption is 200g).

Production method:

1) Wash and shred carrots, chop them several times with a knife, put them in a pot, add coriander powder, allspice powder, refined salt, flour and water starch, mix well to make stuffing, and 70% of them are fried into golden red balls for later use.

2) Put a little oil in the pan, add onion and Jiang Mo in the wok, add water, soy sauce and refined salt, thicken after boiling, add fried carrot balls and stir well.

Features: bright color, delicious taste and aesthetic feeling.

Production key: stir-fry carrot balls, mainly to prepare ball stuffing. This dish is not difficult to cook as long as you master the method of making meatball stuffing. Because the salty taste in the meatballs is moderate, in the process of frying, you must put less salt in the soup, otherwise it will be very heavy.

Let me introduce you to some more:

1, stir-fried carrots with shredded beef

Materials:

50g beef, carrot 150g, soy sauce, vegetable oil 15g, refined salt, starch 10g, chopped green onion, ginger slices and a little cooking wine.

Cooking steps:

1. Wash the beef, shred it, adjust the juice with starch, soy sauce and cooking wine, and soak the shredded beef to taste; Wash carrots, peel them and cut them into filaments.

2. Set the pot on fire, put a little oil, fry shredded carrots first, then add salt and soy sauce, stir well and remove for later use. Add a little oil to the pan and heat it. Stir-fry the onion and ginger, then add the shredded beef, stir-fry for a few times over high fire, then add the fried shredded carrot, stir-fry the acetylene over high fire, and add the remaining soy sauce and mix well.

Efficacy: Beef is rich in nutrients, protein and vitamins, and contains various amino acids needed by human body. Carrots are rich in carotene. This dish has the effects of invigorating spleen and stomach, strengthening tendons and bones, tonifying deficiency, calming the middle warmer and benefiting qi, and clearing away heat and toxic materials.

2, carrot belly silk

Materials:

Carrot150g, salt, cooked pork belly 50g, shredded onion10g, cooking wine10g, wet starch 20g, soy sauce and shredded ginger 5g and peanut oil 20g.

Cooking steps:

1. Wash carrots, shred them and put them on a plate for later use.

2. Heat the wok, pour in peanut oil, heat it, add shredded onion and ginger, stir-fry until fragrant, then add shredded carrot, shredded belly and salt, and stir-fry the cooking wine and soy sauce until cooked. Stir-fry the wet starch evenly in a pan and put it in a plate.

3. Stir-fry carrots and peas with butter

Materials:

1250g clean carrots, 750g cooked fresh peas,100g butter,10g salt,150g chicken soup.

Cooking steps:

1, cut carrots into 6 mm cubes, put them in a pot and add water to boil. When cooked, take them out and control the water.

2. Heat butter in a frying pan, then add carrots, boiled peas, salt and chicken soup and stir fry.

4.carrot cake

Materials:

250g carrot, bread 125g, 75g bread crumbs, 3 eggs, proper amount of milk, a little vegetable oil and proper amount of sugar.

Cooking steps:

1. Wash carrots, chop them up, put them in a pot, inject boiling water until the water just overflows the carrots, add a little sugar, cover the pot and stew for 15 minutes.

2. Peel the bread, soak it in milk for a while, take it out, put it with carrots, grind it, add egg liquid and stir it evenly to make a small cake, coat it with foamed egg white, and soak the bread crumbs evenly for later use.

3. Put the pot on fire, add vegetable oil, heat it, add the prepared biscuits and fry until cooked. When baking pancakes, the fire should not be too big, or the pancakes will be baked inside.

Features: crisp outside and tender inside, soft and delicious.

5. carrot porridge

Materials:

Appropriate amount of fresh carrots, 250g of japonica rice.

Cooking steps:

Chop carrots and cook porridge with japonica rice as usual.

Breakfast and dinner are served.

Features: invigorating stomach, strengthening spleen and helping digestion.

6, stir-fried carrot sauce

Materials:

300 grams of lean pork, carrot 1 00g, dried bean curd1piece, dried seaweed1piece, 6 grams of yellow sauce, 3 grams of soy sauce, 3 grams of rice wine, 50 grams of cooked lard, 6 grams of corn flour (wet), 3 grams of sesame oil, monosodium glutamate, Jiang Mo and salt.

Cooking steps:

1, carrots and dried tofu are cut into 0.66 cm square dices; Cut lean pork into diced meat; Soaking dried seaweed in water; Deep-fry carrots and cooked lard and take them out.

2. Heat the wok on a large fire, then pour in the cooked lard, and then add the diced meat and stir fry; When the water content of diced meat gradually decreases and the noise in the pot increases, move the pot to slow fire; After the noise is reduced and the water in the meat is exhausted, move it to the fire and stir-fry until the color of the meat turns from deep to light, that is, add chopped green onion, Jiang Mo and yellow sauce; When the sauce seeps into the meat and gives off the flavor of the sauce, add cooking wine, monosodium glutamate and soy sauce, stir fry a little, add carrots, diced tofu and dried seaweed, stir fry again, pour sesame oil and stir well.

Efficacy: nourishing blood and benefiting qi, prolonging life, suitable for normal people or aftercare after illness.

8. Carrot sashimi soup

About 500 grams of raw fish, lean pork 100 grams, 500 grams of carrots, red dates 10, dried tangerine peel 1 piece.

working methods

(1) Peel carrots and wash them, cut them into thick slices, and wash red dates (core removed) and dried oranges (soaked to remove white).

(2) clean the lean pork and cut it into pieces; Remove phosphorus, gills and intestines from raw fish, wash, dry water, add oil and stir-fry slightly.

(3) Put all the materials into a boiling pot, boil martial water, and simmer for 2 hours for seasoning.

explain

This soup is mainly used to replenish spleen and stomach weakness and help spleen and stomach transport and absorb. Carrots in soup, also known as carrots, are sweet and have the functions of strengthening the spleen and stomach and resolving stagnation. According to Compendium of Materia Medica, they have the functions of "lowering qi, invigorating the middle energizer, benefiting the chest, diaphragm and stomach, calming the five internal organs and nourishing food", and are rich in carotene, vitamins (B 1, B2), sugars, fatty oils, volatile oils, caffeic acid and chlorogenic acid. Raw fish, also known as mullet, is sweet and cold in nature, which nourishes the spleen and stomach and promotes the circulation of moisture. According to Biography of Lin Yi, it has the functions of "nourishing heart and yin, clearing kidney and promoting diuresis, and promoting diuresis", while "Seeking Truth from Materia Medica" says that it can "tonify spleen and promote blood circulation". People often treat edematous beriberi and think that it has healing effect, and it is often used after surgery to promote the healing of incision. Pig lean meat strengthens the spleen and nourishes blood, red dates tonify the middle, and dried tangerine peel regulates qi and stomach. Combine them into soup, nourish without stagnation, and eliminate dampness without stagnation.

9. Sweet and sour carrots

500g raw carrot, a little salt, sugar and white vinegar.

Practice: Wash carrots, cut them into rectangular strips, put them in a pot, add a little salt and mix well. Press them with a heavy object, marinate them for about 4 hours, remove the heavy object, squeeze out the water, put them into a soup bowl, add white sugar, white vinegar and a little cold water, press them with a heavy object, soak them for 8 hours, and serve. When eating, take out carrot sticks, cut them into pieces, put them on a plate, and pour a little sweet and sour juice on them.

10, frozen carrot juice

Ingredients: 1 kg carrot, 1 potato, 2 liters chicken soup, 100 ml light cream, 1 root onion, a little parsley, a pinch of pepper powder, salt and pepper.

Features: cool and refreshing, suitable for all ages.

Production method: 1. Peel carrots, potatoes and shallots and cut them into small pieces or segments.

2. Add chicken soup, simmer for 20 minutes, and put it into a food processor to make a thick soup.

3. Sprinkle chopped coriander after taking out and pour with whipped cream.

4. Add salt, pepper and pepper powder and put them in the refrigerator for later use.

1. Assorted rice

Scrambled eggs with chopped green onion, salt and minced pork liver, boiled carrots, potatoes and peas. Add a little rice to the above food and cooking soup, boil, stir with a spoon for two or three times, and then simmer for 20 minutes.

2. minced meat and carrot balls

Scrape and chop carrots, add minced meat, eggs, starch, salt and chopped green onion, mix well, make balls and put them into boiling water.

3. carrots, mashed potatoes and biscuits

Steam carrots and peeled potatoes, press them into a paste, add chopped green onion, a little salt and monosodium glutamate, mix well, make small cakes, and fry them in oil until they are tender outside.

4. stewed soup with shredded radish

Shred carrots, put them in a pot, add bone soup or broth (preferably covered with shredded radish), bring to a boil over high heat, and turn to low heat. Beat eggs 1 or 2, beat. When the shredded radish is bored, gently stir it with chopsticks, and drill the egg liquid into the shredded radish without stirring. Cover the pot and stew for 2 minutes (pay attention to low fire at this time, otherwise the eggs will precipitate easily), then add salt, drop a few drops of sesame oil after taking out the pot, or add shrimp skin to the soup.

American scientists have confirmed that eating three carrots a day can help prevent heart disease and tumors. So how to eat carrots conforms to the principles of nutrition?

Someone took three carrots with the same weight and divided them into three groups: raw, cooked with a little fat and cooked with enough fat. Results The digestibility of β -carotene in carrot was different under three conditions, which were 65438 00%, 30% and 90% respectively. This experiment shows that the digestion and absorption rate of β -carotene in the body is related to the amount of oil used, and the nutritional value of carrots cooked with enough edible oil is higher than that of raw food.

Another experiment was made with carrots of the same weight: one group sliced carrots and fried them in oil for 6- 12 minutes; The other group of carrots is cut into pieces for seasoning and stewed for 20-30 minutes; The third group of carrots is cut into pieces to taste, then the meat is added and stewed in pressure cooker 15-20 minutes. The results showed that the pressure cooker could minimize the contact between carrots and air and improve the preservation rate of β -carotene

Although carrots are rich in β-carotene, they cannot be absorbed and utilized by human body if they are not eaten properly. When eating raw carrots, the human body can only absorb a small amount of carotene, and most of the carotene cannot be absorbed and utilized by the human body, which will greatly reduce the nutritional value of carrots.

Scientific Cooking: When cooking carrots, you should remember the best practices to keep them nutritious. (1) Cut carrots, add seasonings and stir-fry with enough cooking oil. (2) After dicing, stew it with pork, beef and mutton, preferably in a pressure cooker 15-20 minutes.

Sauteed shredded carrots

Ingredients: carrots and onions

Seasoning: oil, salt, sugar, soy sauce, monosodium glutamate.

Side dishes: carrot peeled and sliced, then quickly shredded, onion shredded. .

Cooking: Heat the oil to 90% heat, put the onion in the oil pan, saute for about 5 seconds, then pour the shredded carrot into the pan and stir-fry for about 5 minutes, then add salt, sugar, a little soy sauce (soy sauce can increase the color and taste) and a little water (about 3 tablespoons of water as juice) and stir-fry for 3-5 minutes, then sprinkle a little monosodium glutamate and take it out.

Stir-fried shredded carrots:

Take carrot 1 root, ground meat 100g, salt and soy sauce. Shred carrots. Put it aside. Mix minced meat with soy sauce. Take an oil pan, pour minced meat and stir-fry until it changes color, then add shredded carrots and salt, and stir-fry over low heat until shredded carrots become hard.

Steamed dumplings with carrots are also delicious.

Radish is eaten in different ways.

Radish is rich in amylase and some mustard oil, which can promote gastrointestinal digestion and increase appetite.

Eating white radish "raw chewing" is more scientific. Because the amylase in radish is not heat-resistant, it will be destroyed when the temperature exceeds 70℃; Vitamin c is also afraid of heat.

Chinese medicine believes that raw radish is pungent and cool, which has the effects of quenching thirst, clearing away heat, resolving phlegm and relieving asthma, helping digestion, diuresis, breaking phlegm and detoxifying. After cooking, it is sweet and warm, which can relieve qi and digest food.

In addition, radish contains interferon inducer with strong activity, but the interferon inducer of radish is not heat-resistant, so it can directly contact mucosal cells only when eaten raw, chewed or squeezed into juice, which stimulates the production of interferon in digestive tract and reduces the chance of cancer in digestive tract. Also, radish is rich in crude fiber and lignin, but it is easy to be destroyed when cooked.

Carrots are rich in nutrition, but many people eat unscientific and waste nutrition. Eating cooked carrots is better than eating them raw. First of all, the nutrient carotene contained in carrots-vitamin A is a fat-soluble vitamin, which is insoluble in water but soluble in fat. If eaten raw, more than 70% of carotene cannot be absorbed, but if cooked, the absorption and utilization rate can be greatly improved because of the increase of oil. Even cooking with oil, different methods have different effects. Practice has proved that the preservation rate of carotene is 79% when carrot slices are fried, 8 1% when fried, and higher than 95% when carrot slices are stewed with seasoning and meat.

Research by Hugh Southon of the British Food Research Institute confirms that cooked carrots are more effective in preventing heart disease and cancer than raw carrots.

If carrots are cooked and mashed before eating, the absorption rate of carotene will be 4 ~ 5 times higher than that of raw carrots. Because there are hard-walled cells in carrots, they can help the cells to demould after cooking. Therefore, the most scientific way to eat carrots is cooked. It is best to cut carrots and stew them with meat.

Tips:

One trick is fresh: radish seems simple, but in fact, each part can be eaten in different ways. From the top of radish to 1/3, the content of vitamin C is the highest, but the texture is slightly hard. Shredded and sliced, cooked quickly, used to make stuffing with mutton, which tastes excellent; Radish contains more sugar in the middle, and its texture is crisp and tender. You can dice it to make salad, shred it and mix it with sugar and vinegar. There are many substances such as amylase and mustard oil in the tail of radish, some of which are spicy, which can help digestion and increase appetite. If peeled and eaten raw, it is the best choice for diabetics to replace fruits.

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Several ways to eat radish

Radish contains a lot of glucose, fructose, sucrose, vitamins and minerals. The content of vitamin C is 8- 10 times higher than that of pears and apples.

There are many ways to eat radish, such as burning, frying, stewing, mixing, stuffing, making soup and so on. And can also be salted, pickled, soaked and dried to make various radish products. The following are some homemade methods of radish.

Radish mutton soup takes 500 grams of leg of lamb, washes it, soaks it in yellow wine and ginger slices for half an hour, sautes it in an oil pan, pours it into a casserole, adds water to boil it, and simmers it for half an hour; Then cut the white radish into a rotary knife, boil it in water, pour out the water, put it in mutton soup, add salt, and continue to simmer on low heat until the radish and mutton are crisp and rotten. Because mutton is hot, it enters the spleen and kidney meridian, which has the functions of tonifying spleen and kidney, strengthening bones and muscles and resisting cold.

Pork ribs and radish soup, about 500 grams of white radish, cut into pieces and put a knife into water to boil, and pour off the water. Small ribs (soft ribs) 500 grams. Put the two into a pot, add cooking wine and salt, and add water to boil. This soup is light and delicious, which can nourish the spleen and stomach, eliminate phlegm and promote the absorption of protein and calcium.

Braised radish Cut the white radish into a rotary knife, boil it in water, pour off the water in the pot (this will remove the spicy taste of radish), then fry the cooked radish in an oil pan, add soy sauce, salt and monosodium glutamate, add a little water to boil it, and add a little sugar. This dish is delicious, crisp and soft, and has the functions of neutralizing digestion and resolving phlegm.

Radish Sour Plum Soup 250 grams of fresh radish is sliced, two Sour Plum Soups are fried in 3 bowls of clear water to a bowl and a half, seasoned with a little salt, and dregs are removed for drinking. It is suitable for chest distress, heartburn, abdominal distension, costal pain, dysphoria, and bad breath caused by food stagnation or overeating.

250 grams of radish cake, white radish cut into filaments, stir-fried with vegetable oil until 70% mature. In addition, cut100g lean meat into pieces, and mix in shredded radish to make stuffing. 250 grams of flour are made into several doughs and baked in an oil pan. Has the effects of invigorating stomach, regulating qi, promoting digestion and resolving phlegm, and can be used for treating anorexia, abdominal distension after eating, cough, asthma and excessive phlegm.

Radish, maltose, fresh radish, mash to get about 500 ml of juice, add about 50 g of maltose, stew in water and take it warm. It has the effects of clearing away heat and resolving phlegm, relieving cough and moistening dryness.

2 Radish porridge and 150g japonica rice are cooked into porridge as usual, and 1 time is taken daily, which has a certain auxiliary effect on treating diabetes.

Honey Radish Take the white radish after the first frost, wash it and mash it to get juice. After stewing, add appropriate amount of honey and take it warm, 50 ml each time, 1, twice a day, which has the effect of relieving cough and resolving phlegm, and can cure cough and phlegm.

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How to eat carrots

Carotene is a fat-soluble substance. Only when it is dissolved in oil can it be converted into vitamin A and absorbed by human intestinal mucosa. Therefore, when cooking carrot dishes, you should put more oil, and it is best to fry them with meat. Don't eat it raw, because it is difficult to digest and absorb it raw, and 90% of carotene is directly excreted because it is not absorbed by the human body. Carrots should be cooked for a short time to reduce the loss of vitamin C. Green carrots taste bitter.

Stewed mutton with radish

condiments

500g of mutton, 0/000g of radish/kloc and 0/0g of dried tangerine peel/kloc. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.

manufacturing process

Wash radish, peel and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, cook with slow fire for half an hour, then add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate and put it in a bowl.

Phoenix radish

Raw materials:

30g of chicken, 200g of white radish, 0g of carrot10g, 2g of onion.

Seasoning:

Peanut oil 15g, salt 10g, monosodium glutamate 8g, sugar 3g and a little chicken essence powder.

Production process:

1. Chop chicken into minced meat, peel carrots and white carrots, and cut into discs.

2, add water to the pot to boil, first add red and white radish to cook until just cooked, pour out for use.

3. Put oil in the pan, add diced chicken, radish, salt, monosodium glutamate, sugar and chicken essence powder and stir-fry until cooked, then sprinkle with chopped green onion and take out the pan.