Ingredients and steps for making carrot and shredded vegetable porridge
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In spring, there is a saying that "eating spring food" is the best way to maintain health. Many people pay attention to eating some porridge in spring to nourish the spleen and stomach. In spring, the liver fire is easy to be strong, so eating some porridge can nourish the spleen and stomach. In spring, the human body's metabolism is very active and the activity is higher than in winter, so the consumption is large. Eating some porridge can supplement calories without causing spleen and stomach discomfort. Today, I recommend a very simple carrot and shredded vegetable porridge, which can be cooked and eaten in spring. Let's take a look at the method of carrot and shredded vegetable porridge. How to make carrot and vegetable porridge1. Ingredients for Carrot and Shredded Vegetable Porridge Prepare 250 grams of carrots, one rapeseed, 100 grams of japonica rice, a spoonful of peanut oil, and appropriate amount of salt.2. How to make carrot and shredded vegetable porridge Step 1: Wash, peel and dice the carrots. Step 2: Wash the rapeseed leaves, cut them into strips horizontally and soak them in water for later use. Step 3: Wash the japonica rice, drain it and put it into a casserole, add diced carrots and bring to a boil. Step 4: Bring to a boil over high heat, then when the ingredients are boiling, reduce the heat and start cooking the porridge. Step 5: When the porridge becomes thick, add the shredded rapeseed into the porridge, stir, add a spoonful of oil and salt, and cook for another five minutes.3. Nutritional value of carrot and vegetable porridge Carrot and shredded vegetable porridge is the best for nourishing blood, detoxifying, and strengthening the spleen and stomach. Carotene can regulate the lungs and absorb and remove dust from the lungs. Carrot and shredded vegetable porridge can improve eyesight, promote keratinization and metabolism of skin cells, and improve skin condition. |
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