Steamed brown rice with beef
Materials:
75g beef, 50g carrot, 25g Chinese cabbage, 5g dried mushrooms, brown rice 15g, and appropriate amount of Jiang Mo.
Seasoning:
A little salt, 1 teaspoon rice wine, a little sesame oil and a little pepper.
Exercise:
1. Wash and soak mushrooms and brown rice.
2. Peel the carrot and cut it into cubes of about 1~2 cm together with the mushroom.
3. Wash the cabbage and cut it into 3 ~ 5cm strips.
4. Put the beef in a saucepan, add the ingredients that have not been boiled, stew for 5 minutes, and then pour out the water.
5. Put the brown rice in a saucepan, add boiled water to the ingredients, stew for 5 minutes, and then pour out the water.
6. Put carrots, Chinese cabbage, shiitake mushrooms and Jiang Mo into a saucepan, add water until they are cooked for 1.5 hours, and then add salt, rice wine and pepper to taste.
Tip: Want to be thin? Just change the white rice into brown rice.
The dietary fiber of brown rice is 8 times that of white rice, and vitamin E is 10 times. Because of high fiber and nutritional value, ordinary people can increase satiety, control weight, promote intestinal health, and reduce the incidence of constipation and colorectal cancer. At the same time, rich B vitamins can also promote their metabolism. For patients with chronic diseases, eating brown rice often can delay the increase of postprandial blood sugar, reduce hypercholesterolemia and prevent hypertension.
This article comes from the excellent culture "Appreciating Thin Vegetables in Braised Pot-Special Tone for Female Chinese Medicine!"! Nourish qi and blood, adjust red, maintain beauty, a can of OK! 》