Stir-fried mung bean sprouts with carrots

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Author: Yang Guifei-

Health Benefits

Carrots: Nourishes the liver and improves eyesight, strengthens the spleen, resolves phlegm and relieves cough

Mung bean sprouts: Diuretics, clears away heat, relieves summer heat

Green peppers: Enhances immunity Strength, antioxidant, anti-cancer and anti-cancer

Ingredients

One carrot is a complementary food

200g of mung bean sprouts is a complementary food

Green pepper Foods that conflict with each other

An appropriate amount of lard

An appropriate amount of salt

A small amount of light soy sauce

How to stir-fry mung bean sprouts with carrots

1. Peel the carrots, wash and cut into thin strips and set aside!

2. Wash the mung bean sprouts and set aside

3. Wash the green peppers and cut them into thin strips and set aside

4. Wash the pot, dry it and set aside. spoon of lard

5. Pour the carrot shreds into the pot and stir-fry for a while

6. Pour the green pepper and mung bean sprouts into the pot and continue to stir-fry until cooked

7. Add an appropriate amount of salt and a few drops of light soy sauce, stir-fry evenly and thoroughly seasoned

8. Place on a plate

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Tips

1. It is best to use animal fat for frying carrots, which is beneficial to the body’s absorption of carotene

2. If you like to be jealous, you can add an appropriate amount of white vinegar , when adding salt

3. Cut the carrots and green peppers into thin strips. When frying, heat the oil in a hot pan and stir-fry quickly until they are raw! Such a crunchy texture.

Carrots

Also known as: carrot, yellow radish, golden bamboo shoots, clove radish, red turnip, carrot, yellow root, cilantro, medicine Radish and red coral

Contraindicated groups: People with weak spleen and stomach should not eat.

Suitable crowd: The general population can consume it. More suitable for patients with cancer, high blood pressure, night blindness, dry eye syndrome, malnutrition, loss of appetite, and rough skin.

Comprehensive recipe of carrots

Effects and functions of carrots

Table of mutually beneficial foods

Competitive foods

Carrots and kiwis : Will destroy vitamin C

Carrots and chrysanthemums: Will destroy vitamin C

Carrots and eggplants: Will be detrimental to digestion

Carrots and apples: Will destroy vitamin C

Carrot lemon: will destroy vitamin C

Carrot hawthorn: will destroy vitamin C

Carrot grapefruit: will destroy vitamin C

Carrot papaya: will destroy vitamin C Nutrition

Carrots, red dates: will reduce the nutritional value

Carrots and peppers: will affect absorption

Carrots and yam: Carrots contain vitamin C decomposing enzymes. If you eat them with yam, , Vitamin C is decomposed and destroyed.

Carrots and tomatoes: If eaten together with foods rich in vitamin C, vitamin C will be destroyed.

Carrots and radish: radish is a major laxative and carrot is a tonic, so it is best not to use both. Eat together

Carrots and white wine: Eating them together can cause liver poisoning

Carrots and hawthorns: Carrots are rich in vitamin C-degrading enzymes. If hawthorns rich in vitamin C and vitamin C-degrading enzymes are When used with other foods, vitamin C is easily decomposed and destroyed

Carrots and white radish: Carrots contain ascorbate, which will destroy the vitamin C in white radish, greatly reducing the nutritional value of both types of radish

Carrot vinegar: carotene will be completely destroyed

Carrot apricot: physical discomfort