Carrots and pickles can be fried. Ingredients: carrot 1 root, soy sauce 1 teaspoon, appropriate amount of salt, 4 pieces of pickled radish, 20 pieces of pepper, onion and ginger slices 10g. Practice? Shred pickles and carrots for use. Add oil, pepper, onion and ginger and fry in a wok. Add pickles and carrots, stir-fry and make them smoke. Add a little water, cover it and drain the juice.

relevant information

1, the practice of pickling radish: peel the white radish, clean it, cut into pieces, and marinate the radish with a little salt for a few minutes. Prepare Chili sauce, put it into radish, add some sugar, stir well, and add a little minced garlic after stirring.

2, radish kimchi beef: beef cut into filaments, add a little starch and mix well. Sprinkle onion and carrot powder on beef, marinate for about 15 minutes, and cut soaked ginger and carrot into filaments. Put a proper amount of clear oil in the pot. When the oil is hot, put the bean paste in the pot, then add the shredded beef and stir fry quickly. When the shredded beef is almost cooked, add kimchi, shredded carrot, soy sauce and chicken essence and stir well.

3. Nutritional value of kimchi: The main raw materials of kimchi are various vegetables. Kimchi is rich in vitamins and minerals such as calcium, iron and phosphorus, among which beans are rich in complete protein. During the brewing process, the temperature of vegetables is kept at room temperature, and vitamins C and B in vegetables will not be destroyed. Therefore, the nutritional value of kimchi is higher than that of cooking.

4. Kimchi is rich in lactic acid, which can stimulate digestive glands to secrete digestive juice and help digestion and absorption of food. Eating kimchi regularly can increase the beneficial bacteria in the stomach, inhibit the pathogenic bacteria in the intestine, reduce the probability of suffering from gastrointestinal diseases and increase the body's resistance.