How to cook stir-fried shredded carrots?

Carrots are very different from other radishes, mainly in appearance and color. Carrots are generally smaller in size and orange in color, while other radishes are relatively large in size. Not only do they not taste as sweet as carrots, they may even be a bit spicy. Of course, all radishes are healthy ingredients and you can eat more of them. So, what is the method of stir-frying shredded carrots?

Ingredients Recipe Calories: 46.7 (kcal)

Ingredients: 2 carrots

Methods/Steps

Peel the carrots, wash, cut into strips and set aside.

Heat the pan with oil, using about 1 times the usual amount.

Pour in shredded carrots and stir well.

After the shredded carrots are fried until soft and the oil is added, add 1 tablespoon of vinegar and stir well.

Add salt, MSG and coriander to season.

Stir-fry evenly and serve.

1. Carrots contain a lot of carotene

Carrots contain a large amount of carotene. The molecular structure of this carotene is equivalent to two molecules of vitamin A. After entering the body, it is acted upon by enzymes in the liver and small intestinal mucosa, and 50% of it is converted into vitamin A. It has the effect of nourishing the liver and improving eyesight, and can treat night blindness. Carotene is converted into vitamin A, which is an essential substance for normal bone growth and development, helps cell proliferation and growth, is an element of body growth, and is of great significance in promoting the growth and development of infants and young children. Vitamin A helps to enhance the body's immune function and plays an important role in preventing epithelial cell carcinogenesis. The lignin in carrots can also enhance the body's immune mechanism and indirectly eliminate cancer cells.

⑴α-Carotene

Experiments have shown that the α-carotene contained in carrots has an ability to inhibit tumor cells 10 times that of β-carotene, and is very effective in preventing abnormal changes in DNA (deoxyribonucleic acid). More than a decade ago, studies have found that the higher the concentration of alpha-carotene in the blood, the lower the risk of heart disease among the subjects. According to a 14-year follow-up survey by researchers from the US Centers for Disease Control and Prevention, people with higher levels of alpha-carotene in their blood have a longer lifespan.

The food with the highest alpha-carotene content is carrots. Pumpkin, orange and tangerine also contain high levels of α-carotene. α-carotene is not afraid of high-temperature steaming. Cooking carrots in broth will not cause significant loss of α-carotene as long as you drink the broth. On the contrary, eating it cooked is more conducive to the absorption of various carotenoids, and only a small amount of oil is needed to achieve full absorption.

⑵β-carotene

Japanese scientists have discovered that the beta-carotene in carrots can effectively prevent allergic diseases such as pollen allergies and allergic dermatitis, and that beta-carotene can regulate the balance within cells, making the body less prone to allergic reactions.

⒉Carrots contain plant fiber

Carrots contain plant fiber, which has strong water absorption capacity and easily expands in the intestines. They are the "filling substance" in the intestines, which can enhance intestinal peristalsis, thereby benefiting the diaphragm, widening the intestines, facilitating bowel movements and preventing cancer.