Because there are various ways to stew, we choose two Jin of potatoes, two Jin of vermicelli, one Jin of pork, two Jin of mutton, one Jin of eggplant, one Jin of tofu, two Jin of bean sprouts, one Chinese cabbage, one carrot, 0.5g of edible salt, 0.3g of soy sauce, 0.5g of onion, 0.6g of pepper and 0.7g of aniseed, and then make a fire.
Add half a catty of cooking oil to the pot, then put the meat in and fry it until it is slightly yellow. Then we put the vegetables in, soak the vermicelli for half an hour, put the vermicelli in, and put all the ingredients in, so that the braised rice can be cooked in about half an hour.
Nutritional value of pot-stewed vegetables
1, dietary fiber
Stewed dishes contain a variety of nutrients necessary for normal metabolism of human body, especially dietary fiber, which can not only promote gastrointestinal peristalsis, but also soften human feces, accelerate the generation and excretion of human feces, and have a good prevention and relief effect on human intestinal dryness and constipation. In addition, pot-stewed food is a low-calorie food, which can inhibit the body's absorption of calories and can lose weight if eaten regularly.
2, vitamins
Braised vegetables have the highest vitamin content among all green vegetables. This vegetable contains not only a lot of vitamin C, but also some vitamins b 1 and b2, and is also rich in carotene. After these vitamins are absorbed by the human body, they can maintain the normal metabolism of the human body, enhance the functions of various organs of the human body and prevent the human body from aging.