Chinese food pigskin-Chinese healthy food recipe for March 21

Chinese food pigskin edible seaweed and carrots

Chinese food pigskin edible seaweedand carrots

Ingredients

100g of pig skin

30g of carrot

200g of edible seaweed seasoning

1cilantro

2cloves garlic

1spring onion

2slices of ginger

1small piece of cinnamon

1star anise 10 peppercorns Sichun of some cumin

1bay leaf

½tbsp dark soy sauce

½tbsp light soy sauce

someSichuanpepper oil

alittle sesame oil

6g salt

1g sugar

½tbsp old vinegar

60minutes

Steps Chinese food pigskin edible seaweed and carrots:

1.Wash thepigskin then put in hot water for a moment. Remove and remove the meat fat andfat.

2.Roll the skin and tie it with a wire to shape it.

3.Put the skin in a wok, add water in excess of 1 cm. Then add the spring onion,ginger, cinnamon, star anise, cumin, peppercorns, Sichuan, bay leaf, 1 tbsp dark soy sauce, 4g of salt. Boil the water and then cook over low heat for 1 hour (or cook in apressure cooker for 20 minutes).

4.Cut the strips skin thoroughly cooked, set aside.

5.Wash and cut the carrot julienne, chop the garlic, wash and cut into slicescoriander.

6.Wash the edible seaweed and put them in hot water for a while.

7.Add a small bowl of ½ tbsp chili oil , a little oil of Sichuan pepper, a little sesame oil, 2 gramsof salt, ½ tbsp sauce light soy, 1 g sugar, ½ tbsp old vinegar to the specialsauce.

8.Mix well the skin, edible seaweed, carrot, chopped garlic, coriander sauce madewith. Remove and serve.

Tips of Chinese food pigskin edible seaweed and carrots:

1.It is easier to remove the fat from the meat after cooking pork skin. We mustscratch the skin several times with a knife to remove fat more easily.

2.Add some Sichuanpepper oil in a meat salad can remove the smell of meat.

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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