Looking for a Chinese sweet corn recipe and got this:
1 carrot, mushrooms, chicken, qiexiaoding.
2, add a couple of pounds of water in the pot, put washed Pearl rice, reduce heat to Cook 20 minutes after the fire to boil.
Under 3, mushroom, carrot dices, digestibilities, modified by after the fire to boil in a small fire for 20 minutes.
Under 4, chicken, boiled for about three minutes after boiling burning.
5, in the amount of salt, Sheng after the mix into the Bowl on the table.
Warm Tip:
1, good mushroom to be placed in cold storage in the fridge is no loss of nutrition;
2, bubble mushrooms do not discard the water, many nutrients are dissolved in water;
3, put mushrooms soaked in water, gently tapping with chopsticks, sediment will fall into the water;
4, if the mushrooms clean water for as long as the net, so you can save the mushroom flavor.
Mushroom also contains a double-stranded RNA, can be induced by interferon, antiviral capacity. Mushroom containing water-soluble umami substance that can be used as food seasoning, whose main ingredient is 5'-nucleic acid constituents such as Wu Camp.
Mushrooms taste sweet, flat, cool; human liver, the stomach. Tonifying liver and kidney, invigorating the spleen and stomach, nourishing Qi and blood and educational effect of Anshen, America faces. Also, resolving phlegm and Qi, invigorating stomach and, detoxification, anti-cancer, support pox rash.
Indications of loss of appetite, body weakness, urine incontinence, constipation-knot diseases such as obesity, cancer and form sores.
Food taboos:
Mushroom + = face long black meat of quail, quail eggs.
Mushroom + = symptoms caused stone crab.
Mushrooms contain vitamin d, crab is also rich in vitamin d, both edible, will make the content of vitamin d in the human body is too high, resulting in increased calcium, gallstone symptoms caused by long-term consumption.
Mushroom and tomato + = damage carotenoids, lower nutritional value.
Mushroom and rich in bio-chemical substance, with fresh tomato and contains carotenoids, will destroy the carotenoid content of tomato, making nutritional value reduced.
