Carrots do not have this effect.
Carrot is a crisp, delicious and nutritious home-cooked vegetable, known as the "little ginseng".
Carrots contain a large amount of carotene. The molecular structure of this carotene is equivalent to 2 molecules of vitamin A. After entering the body, 50% of it becomes vitamin A.
Carrot recipe
Mixed carrots
Ingredients: 500 grams of carrots, 50 grams of coriander
Method:
1. Remove the roots and leaves of the carrots, wash them, scrape off the rough skin on the surface, cut them into thin strips, mix well with salt and marinate them.
2. Rinse the salted carrots with clean water and squeeze out the water. Put it in a bowl;
3. Chop the coriander and sprinkle it on the shredded radish, then pour the chili oil, salt, vinegar, sugar and other seasonings into the bowl
4. Mix well Serve.
Sesame oil shredded radish
Ingredients: 150 grams of white radish, 150 grams of carrots
Method:
1. Wash the white radish and carrots Clean and grate into thin strips with a grater;
2. Add sugar and refined salt to the shredded radish, mix well and set aside;
3. Put a small amount of oil in the pot, When the oil is 60% hot, add dried chili peppers and stir-fry over low heat;
4. When the oil pan becomes fragrant and smokes slightly, remove the chili peppers;
5. Pour the fried sesame oil into the shredded radish while it's hot, mix well and drizzle with white vinegar before serving.
Carrot and apple juice
Materials: 150 grams of carrots, 150 grams of apples, a little sugar
Method:
1. Wash the carrots , cut into cubes;
2. Peel the apples and cut into cubes;
3. Add an appropriate amount of cold water to the pot, add the diced carrots and apples, and cook for about 20 minutes;< /p>
4. Filter to remove the juice, add sugar and mix thoroughly, then drink directly.
Vegetable salad
Ingredients: 1 carrot, 1 cucumber, 30 grams of lettuce, 1 tomato
Method:
1. Lettuce Place it on the bottom of the pot;
2. Cut the carrots into shreds;
3. Slice the cucumbers;
4. Cut the tomatoes into chunks
5. Scatter carrot shreds, cucumber slices, and tomato pieces on top of the lettuce;
6. Pour the oil and vinegar sauce into the basin.
Assorted side dishes
Ingredients: 100 grams of peanuts, 100 grams of carrots, 100 grams of vegetables
Method:
1. Wash the peanuts, put them into a bowl, add warm water to soak for 4 hours, then add pepper and aniseed and cook for half an hour and set aside;
2. Wash the vegetables and cut them into 1.5 cm long
3. Wash the carrots and cut them into small cubes;
4. Put the carrots and vegetables into a boiling water pot and blanch them, then add cold boiling water to cool down , drain and set aside;
5. Put peanuts, carrots, and vegetables into a plate, add refined salt, monosodium glutamate, chili powder, and sesame oil and mix well.
Vegetable soup
Ingredients: 100 grams of potatoes, 200 grams of carrots, one tomato
Method:
1. Combine onions, Stir-fry vegetables and garlic until fragrant;
2. Stir-fry tomatoes, potatoes, cabbage, carrots, and bay leaves together to make red oil;
3. Add the soup and cook together , until the potatoes are sandy and the tomatoes are no longer red in the soup;
4. Add white pepper, salt, MSG, and sprinkle with some cooked peas.