Prepare ingredients and seasonings, 65438 carrots +0/2 eggs /2 shallots/half bowl of purified water/appropriate amount of salt/flour 300g.

Step 1: Beat the eggs into the flour, wash and cut the shallots, and put them into the egg powder together.

Step 2: Wash carrots, shred them, put them in a bowl, and add proper amount of salt and purified water to make a paste.

Step 3: Mix evenly and let stand for 5 minutes. The batter must be made into a paste without pimples.

Step 4: Bring the pan to a low heat, put a layer of oil on the bottom of the pan, pour in the batter, roll it into thin slices quickly with a spatula, and spread it into cakes.

Step 5: Make one and then another until the flour is finished, then turn the other side until the cake is cooked, and the breakfast cake is ready.

Carrot cake

Prepare ingredients and seasonings, 30g of carrot paste/30g of diced carrot/130g of pure milk /5 eggs/130g of low-gluten flour/100g of corn oil /80g of sugar.

Step 1: Beat carrots into 30 grams of carrot paste with a cooking machine, pour into a bowl, steam 30 grams of diced carrots in a pot, and take them out for later use.

Step 2: Use an egg separator to separate the egg white from the yolk, and add cooking oil and pure milk to the yolk and stir evenly.

Step 3: Add carrot puree and stir well, then sieve in low-gluten flour and continue to stir well until the flour does not granulate into paste.

Step 4: Then add diced carrots and stir well, so that the yolk paste is finished.

Step 5: Add the white sugar to the egg white, and add the white sugar three times. Use electric egg beater to switch from low speed to high speed, and send it to hard foaming.

Step 6: Lift the eggbeater with a small hook and insert a chopstick into the egg white cream to stand upright, indicating that the egg white cream has been sent away successfully.

Step 7: Add the egg white cream into the yolk paste for three times and stir well. Pour the mixed cake paste directly into the egg white cream for the third time.

Step 8: After the cake paste is mixed, spread cake paper on the bottom of the 8-inch cake mold and pour the mixed cake paste down from a height.

Step 9: preheat the oven in advance, bake at 190℃ for 50 minutes, stew for 5 minutes, and then take out the oven, and the carrot cake is ready.

Carrot and yam mutton soup

Prepare seasoning, mutton 1000g/ iron stick yam 300g/ medlar 10g/ ginger 10g/ parsley 2/carrot/a little pepper/salt/half onion.

Step 1: Peel carrots and yams, wash and cut into pieces, and wash and cut into pieces mutton.

Step 2: add cold water to the pot, add onion and ginger slices to boil, then cook the mutton, remove blood and foam.

Step 3: Take out the mutton and wash it with clear water again. Take the pressure cooker, add mutton and carrots, add ginger slices, cover the pot and cook the mutton thoroughly.

Step 4: After the mutton is cooked, add Lycium barbarum and Chinese yam, cook until the Chinese yam is cooked thoroughly, add pepper and salt, and finally sprinkle chopped coriander out of the pot and serve.

Fried minced meat with carrot

Prepare ingredients and seasonings, carrot 1/ onion 1/ lean meat 200g.

Step 1: shred carrots, sprinkle some salt, grab them evenly, marinate them for 5 minutes, and wash them with water.

Step 2: Cut the lean meat into minced meat, add flour, soy sauce and cooking wine evenly, marinate for 10 minute, and cut the onion into chopped green onion for later use.

Step 3: put oil in the pot, stir-fry the minced meat in the pot, push it aside, stir-fry the carrots together, add a little salt, sprinkle with chopped green onion and start eating.