Can rop be burned carrots, and can spicy l robe carrots be cooked together?

Braised meat with red and white radish.

Ingredients. 400 grams of white radish 150 grams of carrots.

1 shallot, 400 grams of pork belly.

3 garlic seeds 1000 water

Soy sauce 100 mirin 20

A pinch of rock sugar and rice wine 20

A pinch of salt. The steps of braising red and white radish meat.

1.Wash and peel the white radish and carrot and cut into cubes; Cut the green onion into pieces and set aside.

2.Wash the pork belly and cut it into cubes for later use.

3.Heat the pan, add an appropriate amount of salad oil, stir-fry the garlic and green onions, put in the pork belly pieces in method 2, fry until the meat pieces are oily and white, add seasonings and fry until flavorful.

4.Continue to add water to the pot, wait for the water to boil, cover the pot and simmer for about 20 minutes, then put in the red and white radish pieces of method 1 and mix well, continue to cook for 25 minutes, and simmer for another 10 minutes after turning off the heat.

Red and white radish soup.

Ingredients. 250 grams of white radish, 250 grams of carrots.

Seasoning. 3 grams of ginger, 2 grams of monosodium glutamate, 4 grams of salt, 3 grams of pepper.

Method. 1.Wash and cut the red and white radishes into cubes;

2.Add water to the pot, add ginger slices, red and white radish and burn until the radish is cooked thoroughly, add refined salt, monosodium glutamate and pepper.

Food is a restraint. White radish should not be eaten with ginseng and American ginseng. Carrots: Do not eat radishes at the same time when taking ginseng and American ginseng, so as not to have the opposite effect of the medicine and not play a tonic role.

Do you want to have a meeting with turnips?

Radishes and carrots can be cooked together in soup, and if it is a spicy radish, there is no problem, but the taste is a little spicy.

Ingredients: 1 radish, 2 eggs, half a carrot, 1 handful of shrimp skin, 1 handful of wolfberry, pepper.

To taste, salt and chicken essence.

Amount. Steps:

1. Clean the radishes and carrots, peel and cut into thin strips, shallots.

Clean and cut into rings, soak the goji berries in clean water.

2. Add wide oil to a frying pan, beat in 2 eggs after the oil is hot, fry slowly over low heat, turn over one side until one side is golden brown, and fry the other side until golden brown, and set aside.

3. Heat a clean pot, first fry a handful of shrimp skin for umami and later use, leave the bottom oil in the pot, add two kinds of shredded radish after the oil is hot, stir-fry for about 1 minute, until the radish becomes soft. After stir-frying, you can remove part of the peculiar smell of the radish, and the soup will taste fresher.

4. Add 2 fried eggs and fried shrimp skin to the pot, pour hot water, bring to a boil over high heat, turn to medium heat, cover and cook for about 10 minutes. It is recommended to add boiling water so that the soup will be milky white and delicious.

5. When the omelette-radish soup is cooked to milky white, add wolfberries, a small half-spoon of pepper, an appropriate amount of salt and chicken essence to taste, stir evenly and destroy it to get out of the pot, sprinkle with chopped shallots to decorate the omelette carrot soup to add beauty.

Nutritional value of white radish:

1.Enhance the body's immune function

Radish is rich in vitamin C

and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

Amylase in turnips.

It can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin.

Can improve macrophages.

The viability of phagocytosis cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

No. Although the name of the carrot is radish, it is different from the radish that is a cruciferous plant that contains glucosinolates with anti-cancer effects, while the carrot is an apiaceae plant and is rich in carotene for its nutritional characteristics.

Carrots are native to western Asia, and Afghanistan is the earliest cultivation place for purple carrots, with a cultivation history of more than 2,000 years. In the 10th century, it was introduced to the European continent through Iran and evolved into a short conical orange color. It was cultivated in England in the 15th century and introduced to the United States in the 16th century.

Carrots were introduced to China through Iran in the 12th century, and at this time, carrots developed into long roots in China, and Japan introduced them from China in the 16th century, with carrots and yellow carrots. 

Carrots are not turnips. Carrots belong to the genus Carrot in the family Apiaceae, and radishes belong to the genus Radish in the cruciferaceae family. Carrots and turnips are very different in appearance:

The shape of the carrot is round and ovate, with a sharp tip and a small pointed tip, a smooth surface or rough bristles, and a red skin. Radishes are oblong, spherical, or conical in shape, and have green, white, or red skins.

Carrots are not turnips at all.

Carrots and turnips are different, and the therapeutic effect is also different.

Ginseng has the effect of quenching thirst and greatly replenishing vitality, while radish has the effect of breaking qi, and eating radish when eating ginseng will reduce the qi-replenishing effect of ginseng, so it cannot be taken at the same time. Carrots, on the other hand, do not have this effect and can be eaten.

It must be a radish, and it is also a nutritious vegetable with a lot of vitamin C. Let's eat it often.

Radish and carrot are common vegetables, and many people also regard them as a family, but in fact, there is a big difference between the two.

There are many types of turnips, and carrots are just one of the types of turnips.

Say it in class, say it objectively (B-Biology, M-Mathematics, P-Physics, C-Chemistry, no letters, Biology by default).

From a botanical point of view, organisms are divided into boundaries, phyla, classes, orders, families, genera, and species, and radish and carrot both belong to the class of dicots, but radish is a genus of cruciferous in the cruciferous family, and carrot is a genus of carrots in the family Apiaceae of the order Umbellifera.

There are many colors of carrots, such as purple, orange, pink, yellow and turquoise, and the nutrient content of carrots of different colors is also different. The most common ones on the market are red carrots and yellow carrots, with slight differences in nutritional content.

Carrots contain vitamin A, beta carotene, so it is relatively rich in nutrients, which is conducive to improving dry eyes and night blindness. But carrots are a water-soluble food, you need to pay attention to it, and eat it after frying, so that it will have a better effect. It is also a versatile food that can be eaten with various other ingredients.

Carrots are a good healthy ingredient, and we often eat them in our daily life, and carrots are not only a good side dish, but also a good main dish. Today I will teach you a home-cooked dish, that is, the practice of fragrant roasted carrots, the method of fragrant roasted carrots is very exquisite, seemingly simple, and there are skills in it.

Introduction to the practice of home-cooked fragrant carrots.

Ingredients: 3 carrots.

Seasoning: a pinch of salt, 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of sugar, vegetable oil;

The practice of fragrant carrots.

1.Wash and peel the carrots and cut them into hob pieces;

2.Mix 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of sugar and a pinch of salt to make juice;

The practice of fragrant roasted carrots Introduction to the practice of home-cooked fragrant carrots.

3.Pour oil into a frying pan, heat it, add the carrot cubes, and slowly cook over medium-low heat;

4.When the edges and corners of the carrot become rounded, you can take a piece and taste it, as long as the carrot is soft and has no raw taste;

5.After the carrots are boiled thoroughly, pour in the seasoning sauce, and turn off the heat when the soup is slightly dry and the aroma has penetrated into the carrots.

The practice of fragrant roasted carrots Introduction to the practice of home-cooked fragrant carrots.

Tips for how to burn carrots:

1. When cutting carrots, it is not suitable to cut too large, try to cut them thinner and smaller, so that it is easier to cook and easy to taste;

2. When mixing the juice, a little more sugar is more delicious, and the general white porcelain soup spoon is enough;

3. After adding the carrots, do not add water in the middle, do not cover the pot, and burn the carrots over low heat.

4. It may take a little time to burn carrots, so they must be cooked until they are fully cooked and soft.

Carrot burning is so good, many people haven't used it, only to know that it's a pity!

Carrots are not turnips at all.