[Potato Mushroom Stew]_Potato Stew_How to make_How to make
Potato mushroom is a common food in daily life. Potato is rich in a lot of amino acids, which is very good for the body. Regular consumption of potatoes can achieve beauty and beauty, and delay the aging effect. Potato mushroom stew is a home-cooked food, and the preparation method is simple, andIt also saves time and is very suitable for modern people.
Ingredients: 500g lean meat, 500g potatoes First prepare fresh lean pork, potatoes, mushrooms, and onion ginger garlic.
Cut lean pork into evenly sized pieces.
Wash the mushrooms and potatoes and set aside.
Mushrooms contain grains of sand, which are not easy to clean. Remember to wash them twice more, and then cut into even-sized pieces.
After peeling the potatoes, cut them into even-sized pieces.
Don’t cut the prepared onion ginger garlic style into onion segments, ginger slices, garlic slices, spare.
First put an appropriate amount of cooking oil in the pot, heat over low heat, then stir-fry the lean meat first, and then add potatoes and mushrooms one after the other.
After frying for a few minutes, add boiling water, add salt, soy sauce and cooking wine according to taste.
After the fire has boiled, simmer for 40 minutes on medium heat.
Sprinkle the chives after they are out of the pan and the parsley is finished.
Edible benefits 1.
The delicious mushrooms have a sixth flavor besides sweet, bitter, spicy, and salty-fresh.
When they are assimilated and cooked along with food, they have excellent flavors and are a good “umami supplement”.
The nutrients in trace low mushrooms help your heart health and strengthen your immunity.
The content of mushrooms in each meal is only 20 calories, which is much less than the change in eating rice cakes and is a good weight loss food.
Vitamin D-rich mushrooms are different from other vegetables and fruits in that they are rich in vitamin D and are good for bone health.
Ultraviolet rays in sunlight are important substances that promote the production of vitamin D by mushrooms.
This function is available for both picked mushrooms and unpicked mushrooms.
In summer, the ultraviolet rays are relatively strong, and the mushrooms are sun-baked every 10 am to 3 pm, so that it only takes one hour.
This can increase the vitamin D content in mushrooms.