Lack of vitamin A, don't underestimate it, it's related to our night vision ability and health!What should I eat?Let me tell you: carotene is the key, it is converted into vitamin A in the body, so carotene-rich foods are preferred. For example, carrots, spinach, sweet potatoes, pumpkins, and tomatoes are all treasure troves of vitamin A. In addition, animal liver is also quite rich in vitamin A. Next, let's have a delicious carrot and beef liver dish, nutritious and delicious, so that your body will thank you!
1. Carrot and beef liver vegetable production strategy.
This dish belongs to the category of operation and production, let's reveal the process of making it step by step.
First of all, we have to prepare the following materials:
Beef liver: 200 grams.
Carrots: 150 grams.
Green garlic: 50 grams.
Ginger: 10 grams.
Green onions: 10 grams.
Light soy sauce: 5 ml.
Dark soy sauce: 2 ml.
Salt: 3 grams. Sugar: 2 grams.
Cornstarch: 5 grams.
Peanut oil: to taste (for stir-frying).
Next, follow me on:
1.Beef liver treatment: Clean the beef liver, cut it into thin slices, mix well with cornstarch, a pinch of salt and water, and marinate for 10 minutes.
2.Carrot processing: Peel the carrot and cut it into slices, cut the green garlic into sections, and shred the ginger and green onions.
3.Preheat the pot: Heat the pot first, pour in the peanut oil, and heat it over medium-high heat until the oil temperature is 5 (about 180).
4.Stir-fry: Add shredded ginger and shallots, and stir-fry quickly to bring out the fragrance.
5.Stir-fry the marinated beef liver slices into the pan and stir-fry until browned, about 1 minute, then set aside.
6.Carrot entry: Add the carrot slices, stir-fry evenly, add light soy sauce and dark soy sauce to taste.
7.Compound stir-frying: Pour the beef liver slices back into the pan and stir-fry with the carrots quickly.
8.Final seasoning: Add green garlic segments, sprinkle with an appropriate amount of salt and sugar, stir-fry evenly, taste the taste before cooking, and adjust appropriately according to personal preferences.
Three places of special attention:
Starch should be used when marinating the beef liver, which will ensure that the meat is tender and smooth.
When stir-frying beef liver, the heat should be fast, and the time should not be too long, so as to prevent the meat from getting old.
The order in which the condiments are added is important, starting with dark soy sauce with a balanced color tone, followed by salt and sugar with a dominant taste.
If you don't pay attention, the beef liver may become old and woody, and the flavor of the carrots and seasonings may overshadow the flavor of the beef liver, affecting the overall taste.
2. The depth of vitamin A** and creative recipes.
Let's jump into the ocean of vitamin A. Vitamin A is essential for maintaining vision and immune function. For Chinese cooking, we often get vitamin A through salad oil, animal liver, and the vegetables mentioned above. Vitamin A is consumed in different cultures around the world, such as in Japan, where people like to eat seaweed.
In addition to carrot and beef liver, we can also innovate some recipes, such as "eel cabbage roll". Kale contains a lot of vitamins A and C, and when combined with eel, it is not only nutritious, but also delicious.
Let me reveal the secrets of the process: blanching the cabbage leaves, grilling the eel and cutting it into strips, then rolling the eel with the cabbage leaves and drizzling it with a special sauce to create a dish that combines nutrition and creativity.
In the convergence of global cuisines, we can see more and more "patchwork" creative recipes, which not only enrich our taste buds, but also diversify our nutritional intake.
3. The story behind the food.
Each dish is not only a combination of ingredients and seasonings, but also a collision of culture and art. In the cooking process, I have faced countless challenges, such as how to balance flavor and nutrition, how to combine traditional ingredients with modern cooking techniques.
Maintaining and storing ingredients can often be a headache, especially those rich in vitamin A, which is prone to spoilage. For example, carrots can lead to nutrient loss due to improper storage, and my solution is to slice them and dry them into dry goods that are easy to store and use quickly when needed.
As for the empirical tips, I've found that using the right amount of fat to cook carotene-rich vegetables can increase the body's absorption of them. These tips are often based on traditional wisdom and have been proven by modern science to become an indispensable part of our diet.
On the culinary journey, every attempt and challenge is a deeper understanding of ingredients and an exploration of culinary art, and behind every perfect dish is the result of countless trials and improvements.
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