material

Lean meat, carrots, fungus, green peppers, shredded ginger and garlic are all in moderation.

working methods

1. Wash the materials, shred the meat, carrots and fungus for later use, and shred the green pepper.

2. Pour the oil into the pot. When it is 70% hot, add garlic and shredded ginger to stir fry until fragrant, then add a little green pepper to stir fry, add shredded pork and add a little salt.

3. When the shredded pork turns white, add carrots and stir fry 1~2 minutes.

4. Leave the dishes in the pot on the plate, add shredded auricularia, stir fry for about one minute, add a little water, cook for 1~2 minutes, pour the dishes on the plate, stir fry evenly, season with salt and chicken essence, and then take out the pot.

Three misunderstandings of eating carrots

Carrot is a good thing, almost everyone knows it, but how to "eat it in the stomach and turn it into nutrition" is unclear to many people. There are some misunderstandings about eating carrots in life. Let's have a look.

Wrong. Although carrots are vegetables, carotenoids contained in them are fat-soluble and can only be hydrolyzed by combining with lipids. Carotenoids in cooking are relatively stable. Basic nutrition shows that China's cooking methods can save 76% ~ 94%. Therefore, eating raw carrots and carotenoids is difficult to absorb because there is no fat, which leads to waste. Similarly, fried chicken liver and fried chicken liver are more conducive to the absorption and utilization of vitamin A than saline liver.

Wrong. Excessive intake of vitamin A (cod liver oil, winter dog liver) will lead to poisoning symptoms, mainly manifested as anorexia, excessive excitement, bone pain, limited limb movement, sparse hair, hepatomegaly, muscle stiffness, itchy skin, headache and dizziness. Adults can be poisoned if they consume more than 15000 micrograms of retinol equivalent every day for a long time. However, after a large number of carrots were ingested, no other toxicity was found except that the skin fat accumulated to make it yellow (it could disappear after stopping using it). On the contrary, people pay more attention to the anti-cancer effect of carotenoids than vitamin A, because it also has antioxidant effect. Eating carrots regularly can reduce the incidence of lung cancer, gastric cancer and prostate cancer.

Wrong. It is true that they all contain carotenoids, but their biological functions are different. Among them, β -carotene is the highest, 6 micrograms is equivalent to 1 micrograms of vitamin A, and other carotenoids are less than half of it. Zeaxanthin, capsaicin and lycopene can't be decomposed into vitamin A at all.

Therefore, when we eat carrots, we should pay attention to cooking methods, such as fried shredded carrots with vegetables, fried meat with sliced carrots with Chinese yam, and stewed carrots and potatoes with beef. It can make β -carotene absorbed by the human body, but eating it raw can only increase the burden on the digestive system, and even "small ginseng" can only "penetrate the intestine".