1. Steam shredded carrots, peel two carrots, cut them into uniform filaments, put them in a pot, add a little vegetable oil, stir them evenly with chopsticks, lock the moisture inside the carrots, pour a proper amount of flour into the carrot pot, grasp them evenly with your hands, and stick the flour on each shredded carrot as much as possible. It is advisable to feel dry and not sticky. Boil the water in the pot and put it on the grate. First, boil the water. After boiling, spread a steamer cloth, add shredded carrots, cover the pot, and steam for five minutes on medium heat. When it's time to open the lid, take the carrots out and pour them into the basin, shake them with chopsticks and sprinkle some salt on the plate for later use. Add salt 1g, monosodium glutamate 0.5g, sesame oil 5g, red oil 5g and soy sauce 10g into the basin, stir evenly with chopsticks, and pour the juice on shredded carrots. It tastes delicious, tender and sweet, rich in nutrition and delicious.

2. Slice the carrot crystal, wash the carrot, peel it and cut it into thin slices. The thinner it is, the easier it is to steam. After the pot is boiled, steam it in SAIC for 20 minutes, pour it into an empty bowl and mash it into fine radish paste. If you like sweet, you can put some sugar. Add a small amount of dry starch in batches and try to choose potato starch, which is more delicious. Stir while adding until there is no dry powder and a large appearance appears. In this process, you can knead it into smooth dough without adding a drop of water. The dough feels moderately soft and hard. Soft enough to steam, it flows; It tastes bad if it's too hard. Grab a small piece of noodles by hand, put it in the palm of your hand, rub it into a circle and press it into the shape of a button. Steam over high heat 10 minute. Time is up. Open the lid. Crystal clear, beautiful. Squeeze is a q-bomb. Take a gentle bite, sweet and chewy. Try carrots to do this. Children also become fond of them. They can be used as dessert. Can be eliminated for three or two times, and can also be supplemented with multiple vitamins.

3. Fish-flavored shredded pork, appropriate amount of lean meat, one green pepper, half a carrot, appropriate amount of fungus, and a little onion, ginger and garlic. Prepare ingredients: appropriate amount of oil, appropriate amount of fish-flavored shredded pork seasoning package, a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of raw flour and a spoonful of salt. Wash lean meat, shred and put in a bowl, peel carrots, shred green peppers, soak fungus, wash, shred and put on a plate for later use. A packet of fish-flavored shredded pork seasoning. This is a ready-made sauce, which tastes as authentic as a restaurant. If not, you can buy it. You can hook sugar, soy sauce, salt and vinegar in a bowl, and add a small amount of water and bean powder to make a sauce. Add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of cornmeal and a spoonful of salt to the shredded pork, mix well and marinate for 10 minute. Put cold oil in a hot pan, stir-fry the marinated shredded pork in the pan until the shredded pork changes color, and then take it out of the pan and put it on a plate for later use. Add a little more oil to the pot, put the ginger, garlic and onion into the pot together, and stir-fry the fragrance. Add shredded carrot and shredded green pepper, stir-fry until broken. Add shredded auricularia auricula and stir well. Pour in the fish-flavored shredded pork seasoning package and stir well. Stir to make the sauce fragrant. Add the pre-fried shredded pork and stir well. Stir-fry, color and season all the ingredients.