Fried meat with carrot, broccoli and fungus
Ingredients: broccoli 1 flower, auricularia auricula 1 stem (dry), carrot 1 root, 22 pairs of pork (thin), 2 tablespoons of onion, ginger and garlic, 2 tablespoons of soy sauce, a little starch, and proper amount of oil and salt.
Specific practices:
1, prepare various ingredients first. Soak black fungus in water in advance and wash it.
2 Slice the pork into a bowl, grab it evenly with soy sauce, salt and starch, then seal the oil and marinate for a few minutes.
3. soak broccoli in light salt water, wash it and divide it into small flowers, blanch it in boiling water, remove it and drain it for later use.
4. Wash carrots, peel them and cut them into diamond-shaped pieces for later use.
5. Warm the oil in a hot pot, stir-fry the marinated meat slices, and take them out for use after discoloration.
6. Restart the oil pan, saute shallots, ginger and garlic, and stir-fry carrot slices on low heat until they become discolored and soft. Then add the fungus and continue to stir fry for about two minutes.
7. Pour in broccoli, stir fry twice, add soy sauce and salt, and stir well.
8. Pour the fried pork into the pot and pour a thin layer of water starch. Stir fry quickly, then turn off the heat and take out the pot.
Scrambled eggs with shredded carrots
Ingredients: 2 carrots, 4 eggs, 1 chive (optional), 3 tablespoons of water, 1.5 teaspoon of salt, and proper amount of oil.
Specific practices:
1, carrots are washed, peeled and rubbed into filaments; Beat the eggs, add 3 tablespoons of water and a little salt and stir well for use.
2, hot pot hot oil, oil is more suitable, pour the egg liquid in, low heat, do not move for the time being, stir fry into pieces after a little solidification, and remove it for use.
3. Restart the oil pan. When the oil is hot, add shredded carrots, stir-fry the red oil over low heat, and add a little salt to stir well.
4. After the shredded carrots change color, pour in scrambled eggs and stir well, then serve. After serving, decorate with some chives.
Carrot ball
Ingredients: 6 carrots, 2 eggs, coriander 1 root, onion 1 tablespoon of spiced powder, proper amount of flour, salt and oil.
Specific practices:
1, wash carrots, and brush carrots into filaments with a silk brush tool. Be careful not to use that extra-long tool to wipe the silk here, or the fried meatballs will be grotesque and round.
2. Add eggs, chopped green onion, chopped parsley, salt and spiced powder into shredded carrots and stir well. The number of eggs depends on the number of carrots. Don't add a lot of eggs for nutrition, or you will add too much flour later.
3. After carrots, eggs and coriander are evenly mixed, slowly add flour according to the specific situation.
4. Stir into a paste. If you add more eggs, you need a lot of flour. Let's make this meatball, mainly with carrots and supplemented with flour, and don't be greedy for eggs.
5, the oil is hot, take a small spoon to eat, pick up a small spoon of carrot batter, put it in the oil pan, and so on.
6, medium fire, fried meatballs can be removed. The fire should not be too small, or the meatballs will eat oil.
Carrot roll
Ingredients: carrot 1 root, half zucchini, 2 eggs, half onion, 3 tablespoons of cooked peanut oil, a little thirteen spices (optional), 3 grams of salt, flour and water.
Specific practices:
1. Mix the flour first: slowly add water to the flour, stir it with chopsticks into a flocculent dough, then make it into a soft dough, cover it with plastic wrap and relax it for use.
2, the eggs are scattered and stirred evenly, and the oil pan is fried into egg pieces for use.
3. Wash carrots and zucchini separately, and rub them into filaments with the thinnest part of the silk wiper. After the zucchini is shredded, the water needs to be removed.
4. Cut the green onion into chopped green onion, put it in a large bowl, and add cooked peanut oil, salt and thirteen spices.
5, stir evenly, the filling of this dish roll is adjusted, there is not much seasoning, and the ingredients themselves are delicious to eat.
6. Roll out the loose dough, be sure to roll it thin, roll it into a rectangle as far as possible, and spread all the fillings, so that it is paved.
7. Roll it up along one side of the long side, and be sure to pinch it tightly.
8. Press down with thin chopsticks like me, so that the dough is in close contact with the bottom dough, which is convenient for cutting without revealing the stuffing.
9. Then cut it in the pressed place and prepare for steaming. The grate of the steamer is either covered with wet cotton cloth or coated with oil to prevent sticking.
10, 12 minutes later, SAIC can be cooked. It's not fermented food, so you don't need to steam it. Turn off the fire and take it out.
Steamed dumplings with carrot, fungus, egg, tofu and vermicelli
Ingredients: carrot 1, auricularia auricula (dry) 1, tofu 200g, potato or sweet potato vermicelli 1, 4 eggs, oyster sauce 1 tablespoon, 2 tablespoons of cooked peanut oil, salt, flour and water.
Specific practices:
1, to make this pasta, just like wrapping jiaozi, first make the dough, the dough should be moderate in hardness, cover it with plastic wrap and let it relax for use.
2, vermicelli should be soaked in warm water in advance, and the same is true for fungus. Carrots should be washed and peeled, and eggs should be broken up and fried into small pieces in hot oil to cool for later use.
3. Cut the carrot into small pieces, throw it into the electric stuffing machine, let it rotate for a few seconds, and beat the carrot into larger particles. Then add fungus powder.
Put the note in, start the machine again and continue for a few seconds. Don't take too long, don't powder the filling, and keep it granular.
4. Pour all the stirred fillings into a large bowl, add the cooled eggs, and add salt, cooking oil and oyster sauce.
5. Stir a few times, then crush the tofu with your hands and put it in a big bowl. Stir well and the stuffing of this steamed dumpling will be ready.
6. Take the dough to the chopping board, knead it into strips, and cut it into small noodles, which is bigger than jiaozi.
7. Roll thin one by one with a rolling pin. If the dough is loose, it can be rolled into a transparent shape. Of course, the thickness is whatever you like.
8. Pick up a big dumpling wrapper, put the stuffing on it, and put more stuffing on it. Just like making buns, one bag at a time.
9. Put all the cold water into the pot after wrapping, and it will take about 12 minutes after the water boils.
Steamed tofu, carrots and eggs
Ingredients: tofu 1, egg 1, carrot 1, chopped green onion, oil and salt, coriander or leek 1.
Specific practices:
1. Cut the tofu into small pieces and put it in a bowl that can be steamed. Tofu can be any tofu you like, south tofu, north tofu and Japanese tofu.
2. Beat an egg into the tofu, or quail eggs. You need to put more eggs.
3. Wash carrots and cut them into small pieces or diced for later use.
4. Put oil in a hot pot, add diced carrots, and stir-fry over low heat until red oil.
5. Add chopped green onion, continue to stir fry for fragrance, add appropriate amount of salt and stir well, then turn off the fire.
6. Then pour the fried diced carrots into the tofu bowl and tidy them with chopsticks.
7. Steam in a steamer, and turn off the fire 8- 10 minutes after SAIC.
8. Wash and chop parsley or shallots and sprinkle on the surface to start.
Jiaozi with carrot and egg stuffing.
Ingredients: 3 carrots, 3 eggs, 1 bowl of flour, 5 tablespoons of oil, 6 grams of salt, green onions 1 root, and a little sesame oil.
Specific practices:
1. First, mix the jiaozi noodles with moderate hardness, and let them stand and relax for use.
2. Wash and peel the carrots, and rub the carrots into extremely thin filaments with silk wiping tools. Pick up the carrot, and the cross section of the mold forms a 90-degree angle with the wire scraper, so the wire is very short and need not be chopped directly.
3, hot pot hot oil, put more oil, pour carrots into the pot, stir fry until soft, during which the red oil of carrots will be fried. Then take out the shredded carrots.
4. Break the eggs and pour them into the oil pan. As soon as the eggs are put into the pot, stir them with chopsticks until they are solidified and fried into small pieces.
5. Take out the eggs and let them cool with carrots.
6. Chop the green onion, put it into the carrot egg, add salt and sesame oil and stir well, and the carrot egg stuffing will be adjusted. Then knead the loose dough for two or three times, round it, cut it into small doses of the same size, and round it separately.
7. Wrap jiaozi, bring the water to a boil, then wrap jiaozi and cook jiaozi until it floats. When Jiao Zi's stomach swells up, he can cook.
Cherish the present, be strict and self-disciplined, drink plenty of water, don't lose weight, and pay attention to improving resistance in diet. May everyone have a happy and careful home! Looking forward to the great victory of the war, we will go for an outing together.
This graphic work is silent and original, and it is strictly forbidden to carry and steal pictures from the media. The author reserves the right to pursue legal responsibility.
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