Food preparation

150g carrot, 100g sausage.

15g green pepper, a little ginger, minced garlic and chopped green onion.

Cooking wine, salt, chicken powder, water starch and cooking oil are all suitable.

Cooking steps

1 Cut peeled and washed carrots into 2cm long sections with an oblique knife, and then cut them into pieces.

2 Cut the cleaned and pedicled green pepper in half, remove seeds and cut into pieces.

3 Wash the sausage and cut into pieces.

4 Put the processed ingredients into the dish separately for later use.

5. Pour some water into the pot and bring it to a boil. Add carrots and cook for about 1 min.

6 Take out the blanched carrots.

7 Fill the hot pot with oil, heat it to 40%, pour in sausage and fry for about half a minute.

8 Take out the fried sausage for later use.

9 Leave oil in the bottom of the pot, pour in ginger slices, minced garlic, scallion and green pepper, and stir-fry until fragrant.

10 Add carrots and stir well.

1 1 with sausage.

12 Add cooking wine, salt and chicken powder and mix well.

13 Add a little water and stir-fry for a while.

14 inverted starch.

15 stir-fry the ingredients in the pot until they are tasty.

16 Just take it out and put it on a plate.

Carrots are rich in nutrients, containing more nutrients such as carotene, sugar and calcium, and have many health-care functions for the human body, so they are called "Little Ginseng". Carrots can strengthen the spleen and relieve depression, and can be used for adjuvant treatment of dyspepsia, chronic dysentery, cough and lowering blood sugar. The vitamin A it provides has the functions of promoting normal growth and reproduction, preventing respiratory infection, maintaining normal vision, and preventing night blindness and dry eye.

Production skill

Fried carrots or stewed with meat are more conducive to the absorption of nutrients.