Tala! This is the last dish of the Asian Vegetables series. This time, I am going to introduce a famous “spice” that has been used to associate with vegetable dishes across China-the shitake mushroom. Shitake mushroom is extremely nutritious and gives vegetable dishes a nature and savory smell.
l Nutrition contains in Lettuce and Shitake Mushroom
u Lettuce
B3- it’s the stimulator of insulin; it can help to improve diabetes patient’s glycemic metabolism.
Iron- the iron in lettuce is relatively easier for human body to absorb; and it helps to prevent IDA (iron deficient anemia).
Potassium-It is good for people with high blood pressure or hear diseases; it can improve digestion, lower the blood pressure and prevent arrhythmia.
u Shitake mushroom
Lentinan-it helps to improve the immune system. And more importantly, lentinan has proven to be able to prevent CANCER and is now being used clinically in medical areas.
Vitamin A, B, C, D –they helps to improve the overall metabolism of the human body.
l Ingredient
1 bunches Lettuce
4 dried shitake mashroom
1 sp of vegetable oil
Salt to taste
l Method
1. Put the Shitake mushroom in the water for 20 minutes so it can be softened.
2. Separate Lettuce Leaves.
3. Get the Shitake mushroom out from the water and minced them.
4. Pour the vegetable oil in the pan and heat it up over medium heat. Add mushroom, fried it for 2 minutes and then remove it from the pan and set it aside.
5. Add lettuce in the pan and fried it for 2 minutes.
6. Add the mushroom back into the pan.
7. Stir fried them for another 3 minutes.
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