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- Chinese food Luishabao–Chinese healthy food for April 03
Chinese food Luishabao–Chinese healthy food for April 03
Chinese food Luishabao
Ingredients Chinese food Luishabao
300g flour
180g of sugar
5yellow salted egg
2carrots
Seasoning
50ml of water
4g Yeast
100g of butter
1glass of milk
50minutes
Steps Chinese food Luishabao:
1.Wash and peel the carrots, press the 100 ml juice. Put the yeast in 50 ml ofwarm water and let stand for 5 minutes.
2.Place flour and 90 g of sugar in an ingredient, add carrot juice (keep someform then stuffing) and sourdough water. Mix everything with chopsticks to formflakes, then knead the dough and let it ferment.
3.Cook salty egg yolks for 8-10 minutes. Then crush them.
4.Add 90 g of sugar, butter, milk and some carrot juice. Mix everything to formthe stuffing;
5.Put the stuffing in the fridge for 20 minutes.
6.Remove the stuffing and form balls.
7.When the fermented dough grows 1.5 to 2 times as hive, gently press dough toreject bubbles.
8.Knead the dough until it is smooth. Then form a regular sausage and cut intopieces of uniform size.
9.Gently press the small pieces and add the egg stuffing. Form new balls.
10.Put the balls in a steam oven (Zhenglong) and allow to remain for 30 minutes.
11.Bring water to a boil, tired steam over high heat for 10 minutes.
12.Turn off heat, open the cover in 3 minutes. Pour It Up.
Chinese food Luishabao
Effects and roles of the carrots:
1. Increase resistance: lignin contained in carrots can improve the immune mechanism to indirectly destroy cancer cells.
2. Lower blood sugar and blood lipids: the carrot consumption can lower blood lipids, promote the synthesis of adrenaline, lower blood pressure and strengthen heart function. Carrot becomes an ideal food for patients with hypertension and coronary heart disease.
3. Lighten eyes: the carrot is rich in carotene, after entering the body, 50% of carotene becomes vitamin A by the action of the enzyme in the liver and the lining of the small intestine, which the the effect of toning the liver to clear eyes, and treat night blindness.
4. Tone diaphragm and expand the intestines: plant fiber in carrots may increase gastrointestinal peristalsis, promote metabolism and purgation, and prevent against cancer.
Nutritional value of carrots:
1. The carotene is converted to vitamin A, which plays an important role in the prevention of epithelial cell carcinogenesis. Carrot lignin can be used as an antioxidant, has anti-cancer effect by inhibiting the oxidation of normal cells and protect the body against oxidative damage.
2. carotene hematopoietic function to complete the necessary blood to the body, improving anemia or cold hyperlipidemia, at the same time, the carrot is rich in potassium.
3. Carrots contain spongy vegetable fiber, which is easy to abound in the intestines, so it is the “intestinal filler”.
4. Vitamin A in carrots is essential for normal bone development, it can promote the reproduction and growth of cells.
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