How to make lentil and potato stew?

Green beans are a common vegetable in our daily life, and there are many types of green beans, including long and thin green beans and some wider flat green beans. In terms of taste, the former is crispier and the latter is flourier. When eating beans, people often like to stew them directly and add some pork ribs and potatoes. It not only makes the dish richer but also tastes very good. So, how to make lentil and potato stew?

Ingredients

Beef: 300g Potatoes: 2

Lentils: 400g

Excipients

Beef broth: 500ml Salt: a small amount

Dark soy sauce: a small amount of chicken broth or concentrated soup: appropriate amount

Scallions: a small amount

Steps

1. Cut the potatoes into dice and soak them in rice washing water for 15 minutes to make the stewed potatoes softer. Believe me, it's true.

2. Wash the lentils, remove the silk and cut into 2-3 cm strips.

3. Add a small amount of oil into the wok, heat it over high heat until it is 70% hot, add the chopped green onion, and quickly add the lentil strips into the wok and stir-fry for five minutes.

4. Add the goulash to the pot along with the broth and simmer with the lentils over high heat for five minutes.

5. Take the potato cubes out of the rice soup, put them into the pot, add appropriate amount of chicken soup, salt and dark soy sauce for seasoning, cover the pot, turn to medium heat and simmer for 15 minutes. During the cooking process, open the lid and stir-fry every 5 minutes to prevent the food from sticking.

6. Open the lid after 15 minutes, reduce the soup, turn off the heat and serve.

Main Value

Medicinal

The young pods of lentils are eaten as vegetables, and the white flowers and white seeds are used as medicine, which have the effects of relieving heat and dampness, strengthening the spleen and stopping diarrhea.

edible

Lentils are rich in nutrients, including protein, fat, carbohydrates, calcium, phosphorus, iron, potassium, dietary fiber, provitamin A, vitamin B1, vitamin B2, vitamin C, cyanogenic glycosides, tyrosinase, etc. The lentil skin is particularly rich in B vitamins. In addition, there are phospholipids, sucrose and glucose.

Lentils are sweet in taste, neutral in nature, and belong to the stomach meridian. They have a light and fragrant aroma without being pungent, a mild nature and a slightly yellowish color, and are most suitable for the spleen. It has the effects of strengthening the spleen, harmonizing the middle, invigorating qi, eliminating dampness and relieving heat. It is mainly used to treat spleen deficiency and dampness, poor appetite and loose stools, dampness and turbidity flowing downward, excessive vaginal discharge in women, damage to the middle due to summer heat and dampness, vomiting, diarrhea and convulsions.

In addition, lentils also contain hemagglutinin, a protein substance that can increase the synthesis of deoxyribonucleic acid and ribonucleic acid, inhibit the immune response and the movement of white blood cells and lymphocytes, and thus activate the lymphocytes of cancer patients to produce lymphotoxins, which have non-specific damaging effects on body cells and have a significant effect in regressing tumors. Cancer patients should eat lentils regularly, which has certain auxiliary therapeutic effects. Lentils have a light but not pungent fragrance, are mild in nature and slightly yellow in color, and are most suitable for the spleen.