Vegetable salty porridge

I believe everyone is more familiar with the vegetable salty 786 porridge than I am. The preparation of this porridge is extremely simple. Let’s review it below.

Vegetable salty porridge

Vegetable porridge ingredients

40g lean meat, 10g pork chops, 15g shredded carrots, 80g thick shredded cabbage, 1 bowl of rice, 5g chopped celery, 1/4 teaspoon salt, a little sesame oil, a little pepper, a little rice wine, a little soy sauce, a little sugar, a little sesame oil

How to make vegetable salty porridge

1. Wash the lean meat, cut it into strips, and marinate it in the marinade for 15 minutes.

2. Heat the pan, pour in 1 tablespoon of oil, add chopped green onion and stir-fry until fragrant, then add shredded carrots and thickly shredded cabbage and stir-fry until soft.

3. Pour the water prepared in step 2 and bring to a boil, then add the marinated meat strips prepared in step 1. After boiling, add the rice and salt and cook until the sauce is well-seasoned and thick.

4 Add chopped celery to step 3, drizzle with sesame oil and pepper.

Tips

The nutritional value of vegetables is closely related to their color. Darker colors have higher nutritional value, while lighter colors have lower nutritional value. The order of nutritional value is "green vegetables → yellow and red vegetables → colorless vegetables".

Vegetables of the same type have different nutritional values ​​due to their different colors. Purple eggplant is rich in vitamin P, which can increase the pressure resistance of microvascular walls, improve vascular function, and is very beneficial for patients with hypertension, skin purpura, and diseases prone to bleeding tendency.

Yellow carrots have higher nutritional value than red carrots. In addition to containing a large amount of carotene, they also contain flavonoids, which have a strong anti-cancer effect and have the function of preventing cancer. Different parts of the same vegetable have different nutritional values ​​due to their different colors.

The green part of green onions is much more nutritious than the white part. The content of vitamin B1 and vitamin C in 100 grams of green onions is less than half of that in the green part. The greener celery leaves contain 6 times more carotene and 4 times more vitamin D than the lighter celery leaves and stems.

In addition, since each vegetable contains different types and quantities of nutrients, and the human body's nutritional needs are multifaceted, when choosing vegetables, in addition to paying attention to the color depth of the vegetables, you should also consider matching multiple vegetables and eating vegetables and meat together.