Mixed edamame rice

1

Soak dried mushrooms in advance;(Just wash fresh mushrooms and clean them)

2

Wash the cashew nuts and dry them immediately with paper or cloth to avoid softening and affecting the taste;

3

Wash and drain shrimps for later use;

4

Remove the shell of fresh edamame, wash and drain for later use;

5

Cut the chives into small sections and dice the mushrooms;

6

Peel the carrot, cut it into slices, then cut it into strips, and then cut it into grains, as shown in the picture;

7

Cut the pork belly/lean meat into strips first, and then cut into diced pork;(I think the pork belly tastes more fragrant than lean meat, if you don't like it, you can use lean meat)

8

Wash and drain the rice for later use.

9

Heat the oil in a hot pot, not too much oil. Put the cashew nuts that are controlled to be dried in, use a small hot spicy cashew nuts, pay attention to stir more, turn them golden and serve them out for later use;(I don't like too greasy MM can be used in the microwave. Bake in the oven, but I think the cashew nuts fried in oil are better.)

10

Then add the chives in and fry them until fragrant and serve them out for later use;(When removing the cashew nuts, try to leave the oil in the pan so that the oil will have the aroma of fried cashew nuts)

11

If there is not enough oil in the pan, add appropriate amount of edible oil as appropriate, heat the pan to heat the oil, put the mushrooms in and saute them until fragrant, add some refined salt and saute them until fragrant, and serve for later use;

12

Put the diced pork belly in and stir fry;

13

Then, change the heat to a low level and let it slowly burst out of oil, so that the taste will be better and you won't feel fat;

14

Saute the diced pork belly and add some refined salt and stir-fry well, then put the carrots in and stir fry;

15

Pour the fried mushrooms in and stir fry;

16

Pour the edamame in and continue to stir fry, add appropriate amount of refined salt and stir well;

17

Then add the shrimp and stir fry.

18

Finally, pour the washed rice in and stir well;

19

Add appropriate amount of chicken essence and pepper powder and stir well to turn off the heat;

20

Remove the stir-fried rice and put it into the inner liner of a rice cooker.

21

Add the right amount of water as usual with an electric rice cooker when cooking;

22

After mixing the water, put in the rice cooker, cover it, and press to cook;

23

When you hear the sound of a button being picked up, don't open the lid yet, let it simmer for about 4 minutes, then add the fried chives and cashew nuts, stir well, and serve it up. The fragrant rice will be baked.

24

Rice has a high nutritional effect and is a basic food that supplements nutrients; rice can provide rich B vitamins; rice has the effects of nourishing the middle and replenishing qi, strengthening the spleen and stomach, replenishing essence and strengthening ambition, regulating the five internal organs, clearing blood vessels, improving ears and eyesight, relieving annoyance, quenching thirst, and stopping diarrhea. Mushrooms have the effects of nourishing liver and kidney, strengthening spleen and stomach, nourishing qi and blood, improving intelligence and tranquilizing, and beautifying the face; they can also eliminate phlegm and qi, nourish stomach and moderate middle medicine, detoxify, resist tumor, prevent cancer and cancer, and support acne and rash.

25

Cashew nuts taste sweet, crisp and delicious, and are rich in nutrients; they are rich in a large amount of protein, starch, sugar, calcium, magnesium, potassium, iron and vitamins a, b1, b2, and b6; certain vitamins and trace elements in cashew nuts have a good effect on softening blood vessels and are of great benefit in protecting blood vessels and preventing and treating cardiovascular diseases; it is rich in oil, which can relieve constipation, moisturize skin, and delay aging; Regular consumption of cashew nuts can improve the body's disease resistance, increase appetite, and increase weight; nourish the brain and nourish blood, kidney, spleen, lower the qi, and stop chronic thirst.

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edamou: 1. The fat content in edamame is significantly higher than that of other types of vegetables, but most of them are mainly unsaturated fatty acids, such as linoleic acid and linolenic acid, which are essential to the human body. They can improve fat metabolism and help reduce triglycerides and cholesterol in the human body;2. The lecithin in edamame is one of the indispensable nutrients for brain development and helps improve the brain's memory and intelligence level; 3. Edamame is also rich in dietary fiber, which not only improves constipation, but also helps reduce blood pressure and cholesterol;4. The potassium content in edamame is very high. Eating frequently in summer can help make up for excessive sweating. The loss of potassium caused by the loss of potassium, thereby alleviating fatigue, weakness and loss of appetite caused by the loss of potassium;

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5. The iron in edamame is easy to absorb and can be used as one of the foods for children to supplement iron. In addition, edamame contains trace amounts of functional ingredients flavonoid compounds, especially soy isoflavones, which are called natural phytoestrogen. They have estrogen effects in the human body and can improve women's menopausal discomfort and prevent osteoporosis;6. edamame contains compounds that can clear fat on blood vessel walls, thereby lowering blood lipids and lowering cholesterol in the blood;7. edamame has the effects of beautifying skin and moisturizing, and effectively improving loss of appetite and general burnout. Edamame is rich and balanced in nutrition and contains beneficial active ingredients. When eaten frequently, it has a significant effect on maintaining a slim figure for women; it has a preventive and adjuvant treatment effect on obesity, hyperlipidemia, atherosclerosis, coronary heart disease and other diseases.

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Shrimp is rich in nutrients, containing several to dozens of times more protein than fish, eggs, and milk. It is also rich in minerals such as potassium, iodine, magnesium, and phosphorus, as well as vitamin A, aminophylline and other ingredients. The meat is soft and easy to digest. It is an excellent food for people who are weak and need to recuperate after illness. Shrimp is sweet, salty and warm in nature; it has the effects of tonifying kidney, strengthening yang, regulating qi and appetizing.

[Jingchu's Friendly Tips]: 1. Cashews are not suitable for long-term storage; cashews with a rancid smell should not be consumed. They are rich in oil, so they are not suitable for people with severe liver dysfunction. Due to their high oil content, those with excess phlegm should not eat too many. 2. Shiitake mushrooms + quail meat/quail eggs = prone to dark spots on the face; Shiitake mushrooms + river crabs = prone to causing stone symptoms. Shiitake mushrooms contain vitamin D, and river crabs are also rich in vitamin D. Consuming them together will cause the vitamin D content in the human body to be too high, leading to an increase in calcium. Long-term consumption can easily cause stone symptoms. Shiitake mushrooms + tomatoes = destroys carotenoids and reduces nutritional value. Shiitake mushrooms contain abundant biochemical substances, and when eaten with tomatoes containing carotenoids, they will destroy the carotenoids in the tomatoes, reducing the nutritional value. 3. In steps 1 and 2 of the rice cooker preparation, when removing the sautéed ingredients, try to leave the oil in the pot to avoid mixing it into the rice when tossing, which will affect the taste. 4. Edamame must be cooked or stir-fried thoroughly before eating; otherwise, the phytochemicals contained within will affect human health. It is suitable for the general population, but should be avoided by infants and patients with uremia. Those allergic to soybeans should not eat too much. 5. Shrimp should not be eaten with certain fruits, such as grapes, pomegranates, hawthorns, persimmons, etc. Eating them together will not only reduce the nutritional value of the protein, but the combination of tannic acid and calcium ions forms insoluble compounds that irritate the stomach and intestines, causing physical discomfort, symptoms such as vomiting, dizziness, nausea, and abdominal pain and diarrhea. There should be an interval of at least 2 hours between eating seafood and these fruits.