Chinese food multicolored rice in lotus leaf-nutritious recipes for April 11

Chinese food multicolored rice in lotus leaf

Chinese food multicolored rice in lotus leaf

Asa Chinese dim sum, this food is very interesting to use the lotus leaf.

Ingredients 

100gglutinous rice

1green pepper

1yellow pepper

1red pepper

4taro

100g of common rice

1potato

1carrot

200gbacon Lotus Leaves

Seasoning

1chives

2ginger slices

1star anise

1tbsp Sichuanpepper Sunflower oil

1and ½ tbsp sesame oil

 2tbsp sugar

1tbsp Shaoxing wine

Lightsoy sauce

6tbsp of salt

60minutes

Steps Chinese food multicolored rice in lotus leaf:

1.Put the sticky rice and common rice in a container. Rinse and soak for an hour.Remove and cook steam.

2.Cut the bacon into cubes and marinate well with 2 tbsp light soy sauce, 1 tbspShaoxing wine and 1 and ½ tbsp sesame oil. Then cut taro, potato and dicedcarrot.

3.Heat the sunflower oil in a pan and add the taro. Brown and remove.

4.Cut the green pepper, yellow pepper and red pepper diced. Then cut chives intosmall pieces.

5.Rinse the lotus leaves. Then blanch and remove.

6.Heat oil in the pan, then add the Sichuanpepper, ginger and star anise. Fry until the aroma. Tap Out.

7.Put the bacon in the pan. Fry over medium heat.

8.Once the pork changes color, add the taro, potato and carrot. Then fried.

9.Pour the cooked rice and continue to fry.

10.Add back 4 tbsp light soy sauce, salt 3 bedrooms, 2 tbsp sugar . Make uniformlyjump and remove everything.

11.Put the rice in lotus leaf.

12.Wrap well and place in a steamer. Bake with steam over high heat for 20minutes.

13.Finally, open the foil and sprinkle the diced pepper and chive slices. To enjoy it.

Chinese food multicolored rice in lotus leaf

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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