Chinese food Taiwan fried rice noodles-Chinese healthy food for April 01

Chinese food Taiwan fried rice noodles

Ingredients Chinese food Taiwan fried rice noodles

50g pork tenderloin

30g of white cabbage

20g of carrot

20g of fragrant mushroom

2tubs of rice noodles

20gchives

Seasoning

3tbsp light soy sauce

1tbsp Shaoxing wine

1 tbsp corn starch

3bedrooms with olive oil

½ tbsp salt

½ tbsp sugar

½chicken / chicken stock cube

1cup water (or broth) of sunflower oil

30minutes

Steps Chinese food Taiwan fried rice noodles :

1.Wash the pork, cabbage, carrots, fragrant mushrooms and cut into julienne. Washthe Chinese chives and cut into sections. Beat egg, fry thin slab and cut intojulienne. Put the rice noodles in a large bowl, soak them in water for 30minutes.

2.Put the sliced ​​pork in a bowl, addseasonings (1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 tbsp olive oil). Mix well and marinate for 15 minutes.

3.Heat the sunflower oil in a wok, put the sliced ​​pork and fried. Remove and set aside.

4.Heat the sunflower oil in the wok again, add the scented mushrooms and cabbage.Sauté.

5.Put the rice noodles, carrot and Chinese chives, every blow.

6.Add back water (or broth), 2 tbsp light soy sauce, salt, sugar and chickenstock / poultry.

7.All cook for a while until there have no water. Add the julienned egg and porksauteed sliced ​​well and mix well.

8.It is better to use chopsticks instead of a shovel to make every jump, to avoidcutting the rice noodles.

Tips:

1.It is better to add a little more oil to sauté the rice noodles.

2.It can all add carrot julienne, Chinese chives sections, julienne egg andminced pork, to make it more delicious dish.

Chinese food Taiwan fried rice noodles

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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