Why are carrots saut ed? How to fry carrots and eat

1. The reason why carrots should be fried and eaten:

It is said that carrots need to be fried because carrots contain - carotene is a fat-soluble vitamin.

That is, it is dissolved in fat and absorbed better in the presence of oil. Stir-fried and eaten is to precipitate vitamins and facilitate absorption.

2. Renew the concept:

The absorption of fat-soluble vitamins promoted by fat is carried out in the intestines, as long as the oil and carotene meet in the intestines, it is fine, and it does not necessarily have to be fried. If you eat raw carrots at the same time, and other contains.

Fatty foods, such as eggs, meat, or other stir-fried vegetables, are well absorbed by the fat-soluble vitamins in carrots. As long as you don't eat carrots alone on an empty stomach, you don't have to worry - carotene can't be absorbed.

3. Precautions:

When eating carrots raw, you can grind some to facilitate the full combination of oil and fat in the small intestine for absorption. Pay more attention to rest and eat more carrots.

The most important nutrient in carrots is carotene.

Carotene can only be smoothly absorbed by the body when it is dissolved in fat, and if it is eaten raw, 90% of the carotene will be excreted, so carrots must be fried in oil or stewed with meat.

In terms of cooking methods, it is best to stew carrots in a pressure cooker, because it reduces the contact between carrots and air, so that the retention rate of carotene in them is as high as 97%, and the digestion and absorption rate in the body can reach 90%.

It's not only good to eat stir-fried, but also stewed!

Because the carotene in carrots is converted into vitamin A in the body, and vitamin A is a fat-soluble vitamin, which can only play a role when taken with oils and fats!

Carotene is a fat-soluble vitamin.

One molecule of carotene is broken down into two molecules of vitamin A in oil, and it is easier to absorb vitamin A in fat by stir-frying.

So carrots should not only be fried and eaten.

And the value is in the oil and water.

So don't throw the soup away because it feels greasy.

That would be a waste.

It's better not to eat.

Radish can be fried and eaten, let's take a look at the steps to make it:

Prepare ingredients: white radish, garlic slices, dried chilies, sugar, small garlic, etc.

1. Cut the radish into slices and set aside.

2. Cut the dried chili pepper and small garlic separately and set aside.

3. Heat the oil, put the prepared garlic slices and dried chili peppers in the pot and stir-fry until fragrant.

4. Put the sliced white radish in the pot and stir-fry.

5. Sprinkle the pot with appropriate salt.

6. Add appropriate sugar to it to taste.

7. Put the appropriate light soy sauce in the pot.

8. Add a little MSG to the pot.

9. Put the chopped green onions in the pot, stir-fry, and serve!

Nutritional value: 1Enhance 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:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

Carrots don't have to be sautéed to eat:

The reason for stir-frying and eating is: carrots are rich in carotene, which can be converted into vitamin A in the human body, which is necessary for **, vision and normal immune function, and this god digging vitamin is precisely what Chinese are prone to insufficiency, carotene is a substance that only dissolves in fat and swims in the nucleus, insoluble in water, without the help of fat, it is difficult to be absorbed by the human body;

This does not mean that carrots must be fried and eaten, because the absorption of carotene by the human body is what happens in the small intestine, and it has nothing to do with whether there is oil in the pot, whether it is meat oil or vegetable oil, as long as there is fat in the chyme that enters the small intestine, it is enough to help the body absorb carotene.

Carrots don't have to be sautéed to eat:

The reason for stir-frying and eating is: carrots are rich in carotene, which can be converted into vitamin A in the human body, which is necessary for **, vision and normal immune function, and this vitamin is precisely what Chinese are prone to insufficiency, carotene is a substance that is only soluble in fat and insoluble in water, without the help of fat, it is difficult to be absorbed by the human body;

This does not mean that carrots must be fried and eaten, because the absorption of carotene by the human body is what happens in the small intestine, and it has nothing to do with whether there is oil in the pot, whether it is meat oil or vegetable oil, as long as there is fat in the chyme that enters the small intestine, it is enough to help the body absorb carotene.

The nutritional value of carrots is quite large, and the content of carotene among vegetables is among the best. Carrots should not be eaten raw, stir-fried or stewed should have a higher absorption rate than raw carotene, regular consumption of carrots can make your eyes bright and moving, and can also prevent cancer!

Ingredients: 2-3 fresh carrots.

Green pepper 1.

Fresh lean meat, edible oil, salt, chicken essence.

Cooking wine cornstarch.

To prepare the carrot fried sliced pork.

Cut the fresh meat into thin slices, or you can put the bought fresh meat in the refrigerator for half an hour, so that it is much easier to cut, put the meat in a small bowl, add a small amount of cornstarch or tender meat powder, pour in cooking wine, and marinate a little deliciously.

Peel and wash the carrots, then cut them in half, then cut them diagonally into 3mm slices, and cut the green peppers into diamond-shaped slices.

Pour cooking oil into the pot, burn until six or seven are mature, change to medium heat and slip the meat slices and green peppers together until the meat pieces are raw, pour out and set aside, then pour in the cut carrots, quickly stir-fry, stir-fry until the carrots change color on the edges, add an appropriate amount of salt and chicken essence, continue to stir-fry, then pour in a little cooking wine, cover the pot and simmer slightly.

Then pour in the sliced green pepper and continue to stir-fry until the carrots are completely soft, then turn off the heat and serve.

Not required.

Many people believe that carrots contain carotene, which need to be dissolved in fat to be well digested and absorbed by the human body. However, it has been proved that as long as you eat some fatty foods at the same time or within a short period of time after eating carrots, the body can absorb a certain amount of carotene.

For example, it can be blanched with sesame oil and eaten, or eaten with a few kai and other dishes containing fat. But to release carotene from plant cells, proper heating is necessary. If the vegetables are not cooked until they are soft, eaten raw, and can only be chewed by the teeth, then more oil is needed to absorb carotene.

Conversely, if the carotene is fully released, then it will only take a little oil to fully absorb it.