Chinese food fried rice with soy sauce-Chinese healthy food recipe for March 26

Chinese food fried rice with soy sauce

Chinese food fried rice with soy sauce

It
is a very easy to make dish. Try it!

Ingredients

150
g rice a little carrot

1 piece of meat fat Seasoning

1
spring onion

2 cloves of some dark soy sauce garlic

1 tablespoon light soy
sauce

1/2 teaspoon of tea sauce tea with

10 ml of vegetable oil oysters

10 minutes

Steps  Chinese food fried rice with soy sauce:

1.
Spread the rice.

2.
Add the dark and light soy sauce, oyster sauce. Mix well.

3.
Wash and chop the carrot. Chop the spring onions and garlic cut into slices.
Book.

4.
Mince the meat fat and set aside.

5.
Heat a little vegetable oil in the pan and then put the chopped fat, sauté over
medium heat until the oil so fat, remove fat sliced ​​and leave the oil in the stove.

6.
Fried over medium high heat and chopped carrots, chopped onions and garlic
slices.

7.
Add the rice and mixed well to blow. Remove and serve.

Tips:

1.
Add the dark soy sauce can color the rice; add a little oyster sauce can make
sweet and delicious rice;

2.
Use the fatty oil can increase the flavor of this dish. But for the health,
some using only vegetable oil;

3.
It is better to use a little hard rice, uncooked away.

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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