Is it okay to fry carrots and nori heads together

Foods that go well with carrots:

Apples: The vitamin-decomposing enzymes in carrots can destroy the vitamin C in apples, and eating them together will reduce their original nutritional value.

Rape: The vitamin C decomposition enzyme contained in carrots can destroy the vitamin C in rape and affect the body's absorption of vitamin C.

Hawthorn: Hawthorn is rich in vitamin C, and eating it with carrots destroys its nutrients.

Papaya: Carrots contain vitamin C-decomposing enzymes that can destroy the vitamin C in papaya when eaten together.

White radish: Carrots contain ascorbic acid inhibitory enzymes, which destroy the vitamin C in white radish, greatly reducing the nutritional value of both types of radish.

Vinegar: Vinegar destroys the carotene in carrots and reduces their nutritional value, so the two should not be eaten together.

Jujubes: Carrots contain ascorbic acid-inhibiting enzymes, a substance that can destroy the vitamin C in jujubes, resulting in nutrient loss.

Tomato (tomato): The vitamin C-splitting enzyme in carrots destroys vitamin C in tomatoes (tomatoes), so it's best to eat them separately.

Bamboo shoots: Bamboo shoots contain some special active substances such as brass and sterols, which can be eaten together with carrots containing carotene, which will destroy carotenoids and reduce nutritional value.

Peppers: The vitamin C-decomposing enzymes in carrots destroy the vitamin C in peppers and reduce the nutritional value of peppers. Eating together should be avoided.

Pomegranates: Certain bioactive substances contained in carrots can destroy the vitamin C in pomegranates, reducing the nutritional value of pomegranates.

Hello, this can be fried together.

1. Carrots cannot be eaten with white radish.

2. Carrots should not be eaten with alcohol, because carrots and alcohol enter the human body together, which will produce toxins in the liver and induce liver disease.

3. It is not advisable to eat vitamin C with vegetables rich in vitamin C (such as spinach, rape, cauliflower, tomato, pepper, etc.) and fruits (such as hawthorn, citrus, lemon, strawberry, dates, etc.) to destroy vitamin C and reduce nutritional value.

4. Raw food is contraindicated (although carrots are vegetables, the carotenoids contained in them are relatively stable only when cooked.) According to our stir-frying method, the nutrients can be preserved by 76 to 94 . Therefore, when carrots are eaten raw, carotenoids are difficult to absorb because they have no fat, resulting in waste.

Carrots and greens can be fried and eaten together, and the following is how to make carrots and fried greens:

Ingredients: 1 carrot, 200g of small greens

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of soybean paste.

Steps: 1: Shred the carrots and chop the leaves and stems separately.

2) Mince the garlic and chop the green onion.

3) Heat oil in a pan.

4) Sauté minced garlic.

5: Pour in the cabbage stalks and stir-fry until soft.

6: Then stir-fry the shredded carrots.

7) Pour in the cabbage leaves.

8: Stir-fry and break the raw.

9) Add salt.

10) Add a spoonful of soybean paste and stir-fry evenly.

11: Serve on a plate.

Carrots and greens can be fried and eaten together, and the following is how to make carrots and fried greens:

Ingredients: 1 carrot, 200g of small greens

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of soybean pasteSteps: 1: Shred the carrot, cut the leaves and stalks of the cabbage separately.

2) Mince the garlic and chop the green onion.

3) Heat oil in a pan.

4) Sauté minced garlic.

5) Add the cabbage stalks and stir-fry until soft.

6: Then stir-fry the shredded carrots.

7) Pour in the cabbage leaves.

8: Stir-fry and break the raw.

9) Add salt.

10) Add a spoonful of soybean paste and stir-fry well.

11: Serve on a plate.

Nutritional value of greens and carrots

Green vegetables can provide nutrition and strengthen the body Green vegetables are one of the most rich in vitamins and minerals, if an adult eats 500 grams of vegetables a day, he can meet the vitamins, calcium, iron, etc. required by the human body, providing material conditions for ensuring the physiological needs of the body, and helping to enhance the body's immunity. Maintain the elasticity of blood vessels Green vegetables contain a large amount of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolites - bile acids to reduce the formation of atherosclerosis, thereby maintaining the elasticity of blood vessels. Moisturizing, delaying aging Green vegetables contain a lot of vitamin C, which can promote cell metabolism, prevent roughness and pigmentation, and make it bright and clean.

Slows down aging. Anti-cancer and anti-cancer Vitamin C contained in green vegetables forms a "hyaluronic acid inhibitor" in the body, which has an anti-cancer effect and can cause cancer cells to lose their vitality. In addition, the crude fiber contained in green vegetables can promote the peristalsis of the large intestine, increase the excretion of endotoxins in the large intestine, and achieve the purpose of preventing and fighting cancer.

Carrots have fine flesh, crisp and tender texture, special sweetness, and are rich in carotene, vitamin C and B vitamins, which can enhance resistance, and the lignin in carrots can also be improved, indirectly destroying cancer cells. Lowering blood sugar and lipids.

It reduces blood lipids, promotes the synthesis of adrenaline, lowers blood pressure, and strengthens the heart, and is a good food therapy for patients with hypertension and coronary heart disease. Carrots contain a large amount of carotene, after entering the body, in the liver and small intestine mucosa through the action of enzymes, 50% of which become vitamin A, has the effect of tonifying the liver and brightening the purpose, can ** night blindness. Carrot plant fiber increases gastrointestinal peristalsis, promotes metabolism, laxative and anti-cancer.

To sum up, greens and carrots are almost the same ingredients, and they can be eaten together, and there are some obvious differences in taste

If you can fry together, the carotene in carrots and vegetables are rich in vitamin C, and you need a little more when stir-frying, so that the carotene can be dissolved in the oil and speed up absorption.

Spinach and carrots can certainly be eaten together. Eating more spinach and carrots can bring rich nutrients to the human body. If you eat spinach and carrots together, you can't put into words the high nutritional value of it.

Next, this article will introduce you to the benefits of eating spinach and carrots together, as well as teach you how to cook spinach and carrots better.

Can you eat spinach and carrots together.

Spinach and carrots can be eaten together. The nutrients in spinach and the various trace elements in carrots do not clash in the human body, on the contrary, spinach and carrots contain carotene, an antioxidant element, which can keep the human body youthful and energetic. If you combine the two into one dish, you can absorb nutrients twice as fast as you can.

So what ingredients does spinach go up to?

1. Spinach should not be eaten with foods with high calcium content such as milk.

2. Spinach should not be eaten with cucumbers. Because the vitamin C decomposition enzyme contained in cucumber will destroy the rich vitamin C in spinach, the two should not be eaten together.

3. Spinach cannot be eaten with soybeans. If eaten with soybeans, it will have an inhibitory effect on the release of copper, resulting in poor copper metabolism.

4. Spinach should not be fried with pork liver. Pork liver is rich in copper, iron and other metal elements, while spinach is rich in vitamin C, metal ions can easily oxidize vitamin C and lose its own nutritional value.

How to eat spinach and carrots.

Method 1: Mustard spinach.

Crafting raw materials. Ingredients: 200g spinach, 1 teaspoon mustard.

Excipients: 50g carrots, 50g vermicelli, 3g salt, 1g sugar, 1 teaspoon vinegar, 1 teaspoon sesame oil.

How to make it: 1. Wash the spinach, cut it into small pieces and set aside.

2. Blanch the spinach in boiling water, remove the cold water, drain the water and set aside.

3. Wash the carrots, cut them into shreds and set aside.

4. Blanch the shredded carrots, remove the cold water, control the moisture, and set aside.

5. Put the vermicelli in boiling water and boil until soft, remove and drain the water for later use.

6. Put the mustard in a bowl, add a little sugar, vinegar, sesame oil and a little salt and stir well.

7. Put the spare spinach segments, shredded carrots and vermicelli into a bowl with a pinch of salt and stir well.

8. Put the prepared mustard in it and stir well, and then it is ready to eat.

Yes and effective.

1.Intestinal defecation, prevention and treatment of hemorrhoids

Spinach contains a large amount of plant crude fiber, which has the effect of promoting intestinal peristalsis, facilitating bowel movements, and can promote pancreatic secretion and help digestion. It has the best effect on hemorrhoids, chronic pancreatitis, constipation, anal fissure and other diseases;

2.Promote growth and development, enhance disease resistance:

The carotene contained in spinach is converted into vitamin A in the human body, which can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases, and promote the growth and development of children;

3.Nutrition and health

Spinach is rich in carotene, vitamin C, calcium, phosphorus and a certain amount of iron, vitamin E and other beneficial ingredients, which can provide a variety of nutrients to the human body; The iron it contains has a good auxiliary effect on iron deficiency anemia;

4.Promotes human metabolism:

The trace elements contained in spinach can promote human metabolism and improve physical health. Eating a lot of spinach can reduce the risk of stroke;

5.Cleansing**, anti-aging:

Spinach extract has the effect of promoting the proliferation of cultured cells, which is both anti-aging and enhances youthful vitality. Chinese folk mash spinach to extract juice, wash your face several times a week, and use it continuously for a period of time, which can clean pores, reduce wrinkles and pigment spots, and maintain smooth and clean.

What I want to share with you today is a new method of spinach, spinach is very delicious whether it is eaten cold or fried until it is eaten, today's recipe is nutritious, healthy and delicious, let's take a look.

Stir-fried shredded carrots with spinach.

Preparation: a handful of spinach, a carrot, 5 cloves of garlic, 2 shallots, 2 tablespoons of light soy sauce, appropriate amount of salt, appropriate amount of monosodium glutamate.

Method: 1. Wash and break off the spinach, shred the carrots, and cut the green onions and minced garlic.

2. Add water to the pot, add some salt and cooking oil, then blanch the spinach, and drain it after two or three minutes.

3. Pour oil into a hot pan, pour in the chopped green onion and garlic and stir-fry until fragrant.

4. Then add shredded carrots and stir-fry.

5. Add two spoons of light soy sauce and stir-fry to taste.

6. Finally, pour the spinach into it and stir-fry, add salt and monosodium glutamate to taste, stir-fry evenly and then it can be out of the pot.

Remove from the pan and serve.

Stir-fried carrot shreds with spinach are done, The key to this dish is to cut the shredded carrots thinner, if the knife is not good, you can use a silk grater to do it, it will be much simpler, shredded carrots and spinach taste very good, shredded carrots are better flavored, people who don't like to eat carrots also like it, you should also try this dish quickly.

Broccoli is a vegetable that we often eat in our daily life, often used as a cold dish, fried sea and its hot pot, broccoli contains iron and other nutrients, carrot is a kind of green plant that feeds on underground stems, usually carries out fried sea and its cold vegetables, carrots have trace elements such as vitamin B2, broccoli and carrots are harmful in the ingredients, and we often take broccoli and carrots together in daily life.

Therefore, broccoli and carrots can be eaten together, broccoli and carrots can be taken together, the two are taken together to be more suitable for the supplement of body nutrients, carrots can help the body clear the eyes, maintain the body's eyes and vision, and broccoli can show the body iron and other nutrients, because broccoli is more easy to soft, so when the two are taken together, usually broccoli to the back and then into the pot.

I think it's perfectly ... But blanch the water beforehand, especially spinach; Blanching carrots can be cooked faster...

Ingredients: pea grains, carrots, water chestnuts, cucumbers, potatoes, water fungus, dried tofu, minced green onions, minced ginger, refined salt, Shao wine, monosodium glutamate, sugar, water starch, vegetable oil, clear soup.

Method: Wash the peas grains; Wash and dice carrots, water chestnuts, cucumbers, potatoes and dried tofu; Tear the fungus into small flowers, blanch it in boiling water and then cool it for later use. Sit in a pot and heat oil, first add minced green onion and ginger and stir-fry until fragrant, then add peas and various kinds.

Stir-fry the raw materials together, then add Shao wine, refined salt, monosodium glutamate, sugar and clear soup, thicken with water starch after boiling, pour in bright oil, and put it on the plate.

Straw mushroom stewed tofu.

Ingredients: Tofu (South), Straw Mushroom, Ham, Carrot, Salt, Soy Sauce, MSG, Rice Wine, Starch (Peas), Sesame Oil.

Method: Slice ham and carrots; Add an appropriate amount of water to starch and mix well to form wet starch; Cut the tofu into pieces, put it in a pot, add water, a little salt, simmer for 10 minutes, remove and drain. On the pot rack, put in sesame oil, heat it and add Shao wine, clear soup, Shuifa straw mushrooms, ham slices, carrot slices, remaining refined salt, soy sauce, monosodium glutamate, tofu cubes, and thicken the pot with wet starch after boiling.

Colorful tofu puree.

Ingredients: tofu, shiitake mushrooms, carrots, cucumbers, sausages, salt, green onions, ginger, olive oil.

Method: Wash the black bean tofu, press it into tofu puree, cut the mushrooms, cucumbers, carrots and sausages into small cubes and set aside. Heat a little olive oil in a wok, stir-fry with minced green onion and ginger until fragrant, add diced mushrooms and carrots and stir-fry.

When the mushrooms come out of the water, add the diced cucumber, diced sausage and tofu puree and continue to stir-fry, adding a little salt to taste.

Summer fruit lobster balls.

Ingredients: fresh lobster, macadamia nuts, broccoli, carrots, cantaloupe, egg whites, Shao wine, green onions, ginger slices, chopped green onions, wet starch, refined salt, monosodium glutamate, clear oil.

Method: Peel out the lobster meat, wash it, cut it with a flower knife, change it into a spherical shape, add egg white, refined salt, monosodium glutamate, and starch to the egg white pulp. Steam the lobster head and tail, green onions, ginger slices, and Shao wine.

Broccoli, carrots, and cantaloupe are cut into small balls. Heat the wok on the heat, put in the clear oil until it is 60% hot, pour in the lobster meat and cut the oil, remove the oil when it changes color, and then add macadamia nuts, broccoli and carrots to the oil. Then close the pot and thicken it with refined salt, monosodium glutamate and wet starch.

Use macadamia nuts and broccoli around the edges, and put the lobster head and tail on it.

Raw materials of Wuliuju: grass carp, shiitake mushrooms, carrots, winter bamboo shoots, green onions, ginger, chili peppers, garlic, soy sauce, vinegar, monosodium glutamate, sugar, pepper, starch, sesame oil, lard.

Method: Slaughter the live grass carp to remove the scales and gills, take out the internal organs, wash them, put them in a pot of boiling water to cook, remove and drain them, put them on a plate, and sprinkle pepper on the fish surface. Garlic cloves, cut into rice grains; Diced peppers.

Green onions, winter bamboo shoots, carrots, ginger, and shiitake mushrooms are all cut into thin strips for "five willows", and are blanched in a pot of boiling water in addition to the shredded green onions, and removed. Soy sauce, bone broth, sugar, vinegar, monosodium glutamate, and starch are mixed into a marinade. Heat the oil pot, add garlic and chili peppers to fry slightly, quickly pour in the marinade, stir continuously with an iron spoon until the marinade is even, pour it on the fish, pour sesame oil, and then put the mushrooms and other "five willows" on the fish.