Asian Vegetable Filet - Web medicine

How to make the Asian vegetable fillet sponsored by the Asian vegetable fillet dish with the variety of nutrients, learn the way it is prepared in detail. Ingredients to prepare Asian vegetables villas include Asian vegetable fillered ingredients: 450 g of the chopped fish fillet to cubes. 2 tablespoons of light soy sauce. 1 tablespoon of white vinegar. 1/2 teaspoon of sesame oil. 3 teaspoons of wheat tail. 1/3 cup of chicken sauce. 1 tablespoon of oyster sauce. 1 teaspoon of sugar. 4 teaspoons of water. 3 tablespoons of peanut oil. 2 teaspoons of chopped ginger. 227 grams of chopped mushrooms. 1/4 teaspoon salt. 1/2 medium -sized yellow pepper, chopped and seed. 1⁄2 medium -sized red pepper, chopped and seed. 1⁄2 medium green green pepper, chopped and seed. 1 cup chopped green onions. The steps to prepare the Asian vegetable fillet to prepare the Asian vegetable fillet follow the following vegetables: Mill the fish cubes with soy sauce, white vinegar, sesame oil and two teaspoons of corn leaf for 15 minutes. Mix the oyster sauce, sugar and chicken sauce in a small bowl. Leave the amount of a teaspoon of wheat tail in 4 teaspoons of water and set aside. Heat two tablespoons of bean bean oil in a saucepan on medium heat, then add about a teaspoon of ginger. Add in front -flavored fish cubes, stir for two minutes with oil until browned, and then filter out of the oil and place over the paper towels. Heat a tablespoon of peanut oil and then add a teaspoon of ginger. Add mushrooms to oil and ginger, and stir for one minute, then sprinkle the salt. Add the colorful sweet pepper and stir with mushrooms, and then sprinkle two tablespoons of water as you dry. Boil the chicken sauce mixture and stir with corn starch dissolved in the water, then add to the fungus, stir quickly until thickened. Add the fish when the sauce becomes dense. Leave the fish mixture with other ingredients for a minute. Pour the meal into a serving dish and then sprinkle with green onions. Nutrition expert remarks This dish is a healthy, integrated meal suitable for all, if the sodium percentage is reduced in it. It is advised to eat colored pepper anemia, as it is rich in iron, and also vitamin C which helps to absorb it. A large ratios of carotenoids in the capsicum can contribute to the protection of the retina and the infection of the lens of the eye. Eat fish weekly in moderate amounts and do not exaggerate the quantities consumed to avoid the risk of mercury poisoning. Much of adding sauces to foods can affect the digestive system and irritate the symptoms of irritable bowel syndrome. Asian vegetable phyllet and diabetes patients calculate the amount of protein eaten from the meal to maintain your kidney integrity, as a diabetic patient has a certain level of protein eaten daily, with the need to pay attention not to exceed it, especially not in the case of kidney problems. Note the amount of salt and reduce it. Asian vegetable philet and heart patients contain a lot of sodium and cholesterol, which can harm you as a heart patient, so the eaten amount must be determined or that adjustments are made. Do not add salt to the recipe because it is very rich in the sodium component. Avoid adding a large amount of soy, which is a source of sodium. Eat fish in moderate amounts, as it believes it contributes to preventing the risk of atherosclerosis because it contains omega -3 fatty acid. Asian vegetable fillet and pregnant women are a delicious and special meal by including many diverse nutrients and fibers that come from high quality vegetables and animal protein protein. An important dietary fiber source for the work of the digestive system and the fight against constipation. It contains iron and folic acid which is important for your circulation and for the safety of the nervous system formation in the fetus. It contains a variety of important antioxidants to increase immunity. The calories and nutritional values ​​of the Asian vegetable elephant for one session calorie 412 calories, protein 20.1 grams, total fat, 25.1 grams, total carbohydrates 31.1 grams, dietary fibers 2.5 grams 1203 milligrams, 39 mg. Microscitrams 729 milligrams