In winter, after several northerly winds, most vegetables could not resist the cold wind and could only hide in greenhouses. One kind of vegetable [did the opposite] adapted to the cold in winter with excellent cold resistance and occupied the winter market with great excitement.
This vegetable is carrot.
[Yang Fan Er] Carrot
When it comes to carrots, we have to mention turnips. Although both are called turnips, they do not belong to the same family. White turnips are native to our country and are worthy of the name [descendants of dragons], while carrots, with the word [Hu] in their names, also imply their foreign ancestry.
Carrots originated in Western Asia and were not introduced into China until the 13th to 14th centuries.
The familiar carrots are orange-red. In fact, carrots are a lively family, with orange, yellow and purple. To gather carrots of various colors is a small rainbow.
Little eye protector
The beautiful orange-red color of carrots indicates a high content of a nutrient related to eyesight. This nutrient is-carotene, which can be converted into vitamin A in the human body and can help us maintain normal eyesight.
As people grow older, their eyes will also age. And-carotene has a certain protective effect on eyes, so middle-aged and elderly friends can eat more foods rich in-carotene, carrots are a good choice.
Of course, there are also some vegetables with relatively high carotene content, such as pumpkin, sweet potato and dark green leafy vegetables (spinach, spinach), which can be exchanged with carrots.
Fried carrots in oil?
Many people have this view:
It is of great benefit to us-carotene is dissolved in oil, so carrots need to be cooked with a lot of oil, and the absorption efficiency of carotene is high.
As a result, many friends have to [take big oil] or burn it with fat-rich meat when making carrots for fear of wasting-carotene.
In fact, such worries are groundless.
After carrots are cooked, only 3-5g of fat is needed to effectively promote absorption, and not too much oil is needed. In addition, we do not only eat carrots, but also eat other foods. This mixed diet does not lack oil and can help-carotene absorption, and does not need to add a lot of extra oil.
Therefore, next time you can try refreshing stir-fried carrot shreds, or carrot stewed soup, and eat less carrot roasted meat with high fat and salt.
Recommended Recipe: Suihan Sanyou Soup
Today, Dr. Clove recommends a winter heart-warming dish, “Three Friends of the Year Cold” soup. The main characters are carrots, radishes and potatoes. They are the most common vegetables on the winter market and are easy to buy. They are delicious and nutritious with pork ribs and soup.
Raw materials: carrot, radish, potato, spareribs and salt. Steps:
1. Wash carrots, radishes and potatoes, peel them and cut them into pieces for later use;
2. Cut spareribs into pieces, blanch them, put them into a cold water pot, and stew for about half an hour.
3. Add carrots, radishes and potatoes, stew for another half hour, and season with a little salt to get out of the pan.