Chinese food mouthful vegetable-Chinese healthy food recipe for March 19

Chinese food mouthful vegetable

Chinese food mouthful vegetable

It is an exquisite and delicious dim-sum whichcan be been useful of aperitif.

Ingredients

1cabbage

2eggs

200g of bean mungo germs

100g of shrimps

10Chinese chives

1carrot

50g of vermiculation

Seasoning

1salt pinch of the sunflower oil

1oyster

1tbsp sauce

whitepepper pinch

20minutes

Steps Chinese food mouthful vegetable:

1.Todetach the total cabbage sheets, then, to wash and bleach them in ebullientwater during 30 seconds.

2.To withdraw then to drain them.

3.To cut carrot out of dice and to bleach them in ebullient water. Then, towithdraw and drain.

4.To wash the bean mungo germs and to make boil.

5.To make boil vermiculations. To withdraw and let cool. Then, to cross insections.

6.To heat sunflower oil in a frying pan, then, there to beat eggs and to makecook.

7.To wash and peel shrimps. Then, to make them bleach and reserve.

8.To put carrot, egg, the vermiculations, the germs of bean mungo and shrimps ina container. Then, there to pour 1 salt pinch, 1 tbsp oyster sauce , 1 whitepepper pinch. To mix well.

9.To cut the stem lasts of cabbage.

10.To place the mixture of the ingredients and to wrap them. To make boil Chinesechives with which that one closes the mouthful. Lastly, to make a decorationwith shrimp with the top.

Chinese food mouthful vegetable

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 gastrothérapie 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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