Green vegetables are low-fat vegetables, which contain dietary fiber, thus reducing the absorption of lipids, so they can be used to reduce blood lipids. Phytohormones contained in green vegetables can increase the formation of enzymes and adsorb and repel carcinogens entering the human body, so they have anti-cancer functions. In addition, it also has the detoxification mechanism of promoting blood circulation and strengthening liver. Vegetables contain a lot of plant cellulose, which can promote intestinal peristalsis, increase the volume of feces and shorten the residence time of feces in intestinal cavity, thus treating various constipation and preventing intestinal tumors. Vitamin C and carotene contained in green vegetables are important nutrients to maintain the growth of human mucosa and epithelial tissues, and they have cosmetic effects if eaten frequently. The calcium content of green vegetables is the highest among green vegetables, and regular consumption helps to enhance the immune ability of the body.
Sauté ed vegetables with mushrooms and fungus
1, food preparation: a small handful of small vegetables, washed and drained; A few mushrooms and fungus are soaked in warm water, washed and cut into small pieces.
2. Heat the oil to 70% heat, add the mushroom pieces, add the soy sauce and oyster sauce and stir-fry to taste.
3. Add auricularia auricula and green vegetables together, and stir-fry them quickly with mushrooms until they are broken.
Cooking skills:
1. Don't soak fungus and mushrooms too much at once. Eat it in time, not overnight.
2, no need to put salt, because soy sauce and oyster sauce are salty.