Carotene is a fat-soluble substance, only dissolved in fat, can be absorbed in the body of the small intestine mucous membrane action into vitamin A. Therefore, when making carrot dishes, more oil (carrots eat a lot of oil), preferably with meat stir-fry. Therefore, when making carrot dishes, put more oil (carrots eat oil), preferably with meat stir fry. Do not eat raw, raw is not easy to digest and absorb, 90% of the carotene is not absorbed by the body and excreted directly. Cook carrots for a short time to minimize vitamin C loss. Green carrot head, taste bitter, should be peeled.
So put a little more oil in the frying, and carotene is also a fat-capacitating vitamin that can only be absorbed by the body when fried in oil!
My personal secret when frying can be put a little fat meat first fried out of the oil, and then put carrots into the fried will be more fragrant. The restaurant's vegetarian dishes will be fried when the meat oil, so that will be fragrant!
I like to eat carrots fried cabbage slices, add some fungus is also very good oh . Put some onions on the pan can be (you can also put a little pepper, depending on your favorite ), carrots and cabbage are thinly sliced. Stir fry carrots and fungus first, then add the cabbage slices, if the cabbage slices are thicker, you can cut a cabbage into 2 layers, the cabbage should be thinner in order to be tasty. Stir fry on high heat, add some vinegar, soy sauce and salt, it's very simple, add chicken essence before serving. Remember not to stir-fry too old, the cabbage will be watery when it gets old, and it won't be crispy anymore.
Butterfly carrot balls
(My own practice is that you can add a little rice, more sticky will be very easy to fry (porridge can also be but to thicken a little bit of), carrot silk, eggs, flour, water, salt, pepper, carrot silk a little bit bigger easier to mold, I did not put starch is also very good Oh, I think the starch is in order to thicken it! Anyway, this is very delicious! It is also very simple 15 minutes is enough. I did not stir-fry, just fried it is so delicious!
Raw materials:
1.2 kilograms of carrots, 150 grams of parsley.
Information: 250 grams of flour, 300 grams of starch, 10 grams of five-spice powder, 50 grams of soy sauce, 20 grams of refined salt, green onions, ginger 10 grams each, 800 grams of water, 2 kilograms of vegetable oil (200 grams of actual consumption).
Method of production:
1) will carrots washed and wiped into silk, slightly chopped with a knife a few times, put into the basin, add the end of parsley, five spice powder, salt, flour, water starch, mix well into the stuffing, with the seventy percent of the oil into a golden-red small balls to be used.
2) a little oil into the pot, into the onion, ginger stir fry, add water, soy sauce, refined salt, thickening, into the fried carrot balls, stir evenly into.
Features: beautiful color, taste, rich Yingmei.
The key to production: Buttermilk carrot balls, the main modulation of the pill filling, as long as a good grasp of the method of preparation of the pill filling, this dish is not difficult to do. Because the salty flavor within the balls has been moderate, in the simmered system, the soup must be less salt, otherwise the mouth is heavy.
To introduce you to some more:
1, shredded beef fried carrots
Materials:
50 grams of beef, 150 grams of carrots, soy sauce, vegetable oil 15 grams of salt, starch 10 grams of green onions, ginger, wine a little.
Cooking steps:
1, beef washed, cut into shredded meat, with starch, soy sauce, cooking wine sauce, shredded beef soaked in flavor; carrots washed, scraped the skin, cut into thin strips.
2, the pot on the fire, put a little oil, first under the carrot shredded for quick fry, and then into the refined salt, soy sauce fried evenly, remove and standby. Add a small amount of oil in the pot and heat, first under the onion, ginger slightly fried, and then into the beef wire, with a strong fire, fry a few times, and then will be fried carrots into the wire, with a strong fire alkyne fried, add the rest of the soy sauce, mix well into the.
Effects: Beef is rich in nutrients, protein, vitamin content is high, and contains a variety of amino acids needed by the human body. Carrots are rich in carotene. This dish has the spleen and stomach, strong bones and tendons, make up for the loss of deficiency, Anzhong Yiqi, heat detoxification and other effects.
2, carrot tripe
Materials:
150 grams of carrots, salt, 50 grams of cooked pork belly, 10 grams of green onion, 10 grams of cooking wine, 20 grams of wet starch, 5 grams of soy sauce ginger, 25 grams of peanut oil.
Cooking steps:
1, carrots washed, shredded, put on a plate for use.
2. frying pan on the fire, pour peanut oil is hot, add shredded green onions, ginger stir fry flavor, then add carrot silk, belly silk, salt, cooking wine, soy sauce stir fry until cooked. Wet starch into the pan thickening stir fry, served on a plate can be.
3, butter fried carrots and peas
Materials:
Net carrots 1250 grams, boiled fresh peas 750 grams, 100 grams of butter, 10 grams of salt, 150 grams of chicken broth.
Cooking steps:
1, cut the carrot into 6 mm square dices into a pot with water to boil, cook and then fish out to control the water.
2, frying pan with butter to heat, then put the carrots, boiled fresh peas, add salt, chicken broth and sauté through can be.
4, carrot cake
Materials:
250 grams of carrots, 125 grams of bread, 75 grams of bread crumbs, 3 eggs, milk, vegetable oil, sugar, a little.
Cooking steps:
1, wash the carrots, chopped, put into a pot, fill with boiling water, so that the water just over the carrots, add a little sugar, cover the pot and simmer for 15 minutes.
2, the bread crust, in the milk dip for a few moments, remove, with the carrots together, crushed, add the egg mixture, made into a small cake, coated with egg whites beaten into a foam, dipped in bread crumbs, standby.
3, the pan on the fire, put the vegetable oil, hot, into the good small biscuits, fried that is. The fire should not be too strong when frying, otherwise the cake outside the paste inside the raw.
Features: Crispy outside, tender inside, soft and tasty.
5, carrot porridge
Materials:
Fresh carrots, 250 grams of round-grained rice.
Cooking steps:
Cut carrots, with round-grained rice as usual porridge.
Can be served for breakfast and dinner.
Features: stomach, spleen, digestion.
6, fried carrot sauce
Materials:
300 grams of lean pork, 100 grams of carrots, dried tofu 1 block, 10 seaweed, 6 grams of soy sauce, 3 grams of soy sauce, 3 grams of rice wine, 50 grams of cooked lard, 6 grams of cornstarch (wet), 3 grams of sesame oil, MSG, ginger, salt.
Cooking steps:
1, the carrots, dried tofu cut into 0.66 cm square dice; the lean pork cut into diced meat; seaweed soaked in water; carrots with cooked lard fried through the fish out.
2. put the pot on the fire and pour cooked lard, then into the cut meat diced stir-fry; to meat diced water gradually less, the pot sound increases, move the pot to the fire; to the sound becomes smaller, the meat of the water has been exhausted, and then moved to the fire, stir-fry to the color of the meat from dark to light, that is, into the minced green onions, minced ginger, and soy sauce; to be the sauce seeped into the meat to release the taste of the sauce, add wine, MSG, soy sauce, and then stir-fry a little to add carrots, dried tofu, and then add a little to the meat, and then add a little to the carrots, and then add a few more. When the sauce penetrates into the meat to release the sauce flavor, add cooking wine, monosodium glutamate, soy sauce, stir fry a little to add carrots, diced tofu, seaweed, etc., and then stir fry a little topped with sesame oil, stir fry is complete.
Effects: nourish the blood and gas, prolong life, suitable for normal people or after the disease of body weakness to regulate the use of.
8, carrot raw fish soup
Raw fish about 500 grams, 100 grams of lean pork, 500 grams of carrots, red dates 10, Chen Pi 1 small piece.
Practice
(1) carrots peeled and washed, cut thick slices, red dates (core), peel (soaked soft, remove white) washed.
(2) lean pork Xian clean, cut blocks; raw fish to remove phosphorus, gills, intestinal organs, wash, wipe dry water, under the oil frying pan slightly yellow.
(3) put all the ingredients to release the pot of water, martial arts water boiling, the fire pot for 2 hours, seasoning for use.
Description
This soup is to supplement the spleen and stomach weakness, help the spleen and stomach healthy absorption-based. Soup carrots, also known as carrots, sweet and flat, have the spleen and stomach, the role of stagnation, "Compendium of Materia Medica" said that it has "under the qi tonic, the chest and diaphragm intestines and stomach, the five organs, and people healthy food," the role of the rich carotene, vitamins (B1, B2), sugar, fat oils, volatile oils, caffeic acid, chlorogenic acid, and so on. Raw fish, also known as fish, sweet and cold in nature, has the effect of tonifying the spleen and stomach, water, "Medical Lin Compendium" said it has "tonifying the heart and nourishing the yin, clarifying the kidney water, water seepage and dampness," the role of "Materia Medica Seek Truth" and said it can "tonify the spleen and promote water," commonly used in folk medicine to treat edema and foot fungus and is thought to have the effect of healing wounds, commonly used in the treatment of edema and foot fungus. It is believed to have the effect of healing, commonly used in post-operative to promote healing of the incision. Lean pork strengthens the spleen and nourishes blood, jujube nourishes the middle and strengthens qi, and tangerine peel regulates qi and harmonizes the stomach. Combined into a soup, it is clear and nourishing without stagnation, and removes dampness and stagnation without hindering tonicity.
9, sweet and sour carrots
Raw materials 500 grams of carrots, salt, sugar, white vinegar a little.
Practice Wash the carrots, chattering into a rectangular strip, into the basin, put a little salt, mix well. Press up with a heavy object, marinate for about 4 hours, remove the weight, squeeze out the water, loaded into a soup bowl, put sugar, white vinegar and a little cold boiled water, re-press up with a heavy object, soak for 8 hours, can be eaten. When eating, fish out the carrot strips, cut into segments to plate, drizzle a little sweet and sour sauce can be.
10, chilled carrot juice
Main ingredients: carrots a kilogram, a potato, two liters of chicken broth, 100 milliliters of whipping cream, a thick green onion, parsley, a pinch of pepper, salt, pepper.
Features: cool and refreshing, suitable for young and old
Method of preparation: 1. Peel carrots, potatoes, green onions and cut them into small pieces or sections.
2. Add chicken broth and boil for 20 minutes, then put it in a food processor to make a thick soup.
3. Sprinkle with finely chopped cilantro and top with whipped cream.
4. Add salt, pepper and paprika and put in the refrigerator until ready to use.
1.Assorted Simmered Rice
Scramble eggs with chopped green onion, salt and minced pork liver separately, and boil carrots, potatoes and peas. The above foods, together with the soup in which the vegetables were cooked, are boiled with a little rice, stirred with a spoon two or three times, and then simmered for 20 minutes over low heat.
2. carrots blanch meatballs
Carrots rubbed shredded chopped, add minced meat, eggs, starch, salt, scallions, mixing, made of small balls, put into boiling water.
3. carrot potato mashed small cakes
The carrots and peeled potatoes steamed, pressed into the mud, add chopped green onion and a little salt, monosodium glutamate, mix well, made into small cakes, fried into the outside of the burnt inside tender.
4. carrot shredded stew
carrot shredded, put into the pot, add bone broth or broth (to cover the shredded radish as well), large fire boil to small fire smother. Beat 1 or 2 eggs, stirring. When the radish is smothered with chopsticks gently pick up the egg mixture into the radish, do not stir, cover the pot and smother for 2 minutes (at this time, be careful to use a small fire, otherwise the egg is easy to the bottom of the) and then add salt, a few drops of sesame oil after the start of the pot, but also in the soup add shrimp skin.
American scientists have confirmed that eating three carrots a day helps prevent heart disease and tumors. So how to eat carrots in line with the principles of nutrition?
Some people take three copies of the same weight of carrots, divided into three groups, respectively, raw food, cooked with a trace amount of fat after cooking, cooked with a full amount of fat after cooking. As a result, beta-carotene, the main nutrient in carrots, showed different digestive absorption rates in the three cases, which were 10%, 30% and 90% respectively. This experiment shows that the digestive absorption rate of β-carotene in the body is related to the amount of fat used, and that carrots are more nutritious when cooked in sufficient cooking oil than when eaten raw.
With the same weight of carrots another experiment: a group of carrots cut into slices, fried in oil for 6-12 minutes; another group will be cut into pieces of carrots seasoned, stewed for 20-30 minutes; the third group will be cut into pieces of carrots seasoned with meat and pressure cooker stewed for 15-20 minutes, the results of the beta-carotene preservation rate is related to the amount of fat used. The results of β-carotene preservation rate of 79%, 93%, 97%, respectively, which indicates that the use of pressure cooker can minimize the contact between carrots and air, can improve the preservation rate of β-carotene.
While carrots are rich in beta-carotene, they can't be absorbed and utilized by the human body if consumed improperly. When eating raw carrots, the human body can only absorb a trace of carotene, the vast majority of carotene and can not be absorbed by the human body to utilize, the result will make the nutritional value of carrots greatly reduced.
Scientific cooking: When cooking carrots, you need to remember the best practices to maintain their nutrition. ① Cut carrots into pieces, add seasonings and then fry with enough cooking oil. ② Cut into cubes and stew with pork, beef and lamb, preferably in a pressure cooker for 15-20 minutes.
Stir-fried carrot shreds
Ingredients: carrots, green onions
Seasoning: oil. Salt. Sugar. Soy sauce. MSG
Garnish: peel the carrots and cut them into thin slices and then shred them with a quick knife, and shred the green onions.
Cooking: Add the oil to 90% heat, put the green onion into the frying pan, about 5 seconds after the burst of flavor, then cut the carrot into the pan and stir fry for about 5 minutes, then put salt, sugar and a little soy sauce (soy sauce can increase the color and flavor) add a little water (about 3 tablespoons of water, the purpose is to produce juice) stir fry for 3 to 5 minutes, sprinkle a little monosodium glutamate can be turned off the fire out of the pot it.
Dry Stir-fried Carrot Shreds:
Take 1 carrot, 100 grams of minced pork, salt and soy sauce. The carrot shaved, standby. The meat is mixed with soy sauce. Start a frying pan, pour in the meat and stir-fry until browned, then the carrot and salt, stir-fry with low heat until the carrot becomes hard.
Steamed carrot dumplings are also very tasty
Radish is different, eat different
Radish is rich in amylase and some mustard oil, which can promote gastrointestinal digestion, improve appetite.
Eating white radish "raw chew" more scientific. Because the amylase in the radish is not heat-resistant, the temperature exceeds 70 ℃ will be destroyed; vitamin C is also afraid of heat.
Motherland medicine believes that the raw radish is cold, cold, thirst, clear internal heat, phlegm, asthma, digestion, diaphoresis, phlegm, detoxification, etc., cooked, sweet, warm and flat, can be under the gas, elimination of food.
In addition, radish contains highly active interferon-inducing agent, but radish interferon-inducing agent is not heat-resistant, and only when eaten raw and chewed or squeezed into juice can it directly contact the mucosal cells, stimulate the digestive tract to produce interferon, and reduce the chances of digestive tract cancer. What's more, radish is also rich in crude fiber and lignin, but it is easily destroyed when eaten cooked.
Carrots are rich in nutrients, but many people eat unscientific, wasting nutrients. Eating carrots cooked is better than eating them raw. First of all, carrots contain nutrients carotene - vitamin A is fat-soluble vitamins, it is not soluble in water, but soluble in fat. If eaten raw, more than 70% of the carotene can not be absorbed, but if cooked, it can be added to the fat and greatly improve the absorption rate. Is the same cooking oil, different methods of effect is not the same. Practice has proved that carrots sliced, fried in oil, carotene retention rate of 79%, cut pieces of fried, retention rate of 81%, cut pieces of seasoning and meat with stew, carotene retention rate is higher than 95%.
British Food Research Institute's Hugh Thorson study confirmed that carrots eaten cooked than raw to prevent heart disease and cancer better.
If you cook carrots and mash them into a puree before eating them, the rate of absorption of carotenoids by the human body will increase by four to five times compared with eating them raw. Because carrots with hard-walled cells, cooked can help the cells of the membrane. Therefore, the most scientific way to eat carrots is to eat cooked, the carrots cut into pieces and meat with the best stew.
Tips:
One trick pony: radish seems simple, in fact, each part can have different ways to eat, from the top of the radish down 1/3 of the vitamin C content at most, but the texture is a little hard, it is appropriate to cut silk, strip, quick cooking, used with mutton stuffing, excellent flavor; radish in the middle, containing more sugar, texture crunchy, you can cut diced salads, shredded sugar, vinegar coleslaw; turnip Tail has more amylase and mustard oil a class of substances, some spicy flavor, can help digestion, improve appetite, if peeled and eaten raw, is used by diabetic patients instead of the fruit of choice.