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Chinese food vegetable ravioli-Chinese healthy food recipe for March 22

Chinese food vegetable ravioli

Chinese food vegetable ravioli，a very popular Chinese pulp and it is good for health.

Ingredients

1sheet ravioli package

1/2Chinese cabbage

6scented mushrooms

1carrot Seasoning

peanutoil

1tbsp sugar

2tbsp soy sauce

1tbsp sesame oil

2tbsp salt

50minutes

Steps of Chinese food vegetable ravioli:

1.Wash, chop and drain Chinese cabbage.

2.Dip the fragrant mushrooms in water and chop. Cut carrot julienne. Heat 2 tbspof peanut oil in a pan, put 7 or 8 Sichuanpeppercorns to flavor, then take them out. Add fragrant mushrooms, soy sauceand 1 tbsp sugar. Freid uniformly for 1 minute. Remove and put aside.

3.Remove Chinese cabbage and carrot in a large bowl. Pour 1 tbsp sesame oil andmix well. Add the mushrooms and salt. Mix well to make the stuffing.

4.Place the ravioli sheet on the fingers of the left hand, spread with thefilling. Fold the paper, pack the stuffing and properly apply the edges to formwrinkles. Bring two ends to form a sort of half-moon.

5.Heat the water in a pan. Once the water is boiling, add the ravioli. When theybecome floating, pour a little cold water. Repeat this action. Then remove andserve.

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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