Recipe name carrot soup
Its cuisine is Cantonese.
Belongs to the type of special soup.
Please read the basic functions.
Basic materials: 3 carrots, celery 100g, 2 potatoes, onion 1 root, half lemon, sour cream 150g, basil.
Carrots are called "small ginseng" because they contain indispensable vitamins. Eating carrots often is very beneficial to people's health. There are also many carrots-based dishes in western food, just like this French carrot soup. The color of soup is as golden as the sun, which is the main color in autumn.
Seasoning: salt, pepper, chicken essence and thyme.
Carrot soup
Raw materials:
500g carrots and 50g sugar. Raw materials: 500g of clean water.
Production method:
(1) Wash and chop carrots, put them in a steel pot, add water and cook for about 20 minutes.
(2) Filter with gauze to remove residue, add white sugar and mix well.
Features: slightly sweet and nutritious.
Production key: use fresh carrots as raw materials. When operating, it should be chopped and cooked, and carrot residue should be removed. This vegetable juice is suitable for babies of 4-5 months.
Carrot porridge
Menu Name carrot porridge
Other cuisines belonging to this cuisine
Types of healthy recipes
General characteristics
The basic material is 350g carrot and100g japonica rice.
350 grams of carrots, washed and chopped, added with japonica rice 100 grams, boiled into porridge, taken at breakfast and dinner or as an afternoon snack. Carrots are rich in carotene, which can be converted into vitamin A after being ingested by the human body, and have a protective effect on the health of eyes and skin. It is very beneficial for people with rough skin, night blindness, dry eye and rickets in children. Especially in windy spring, the weather is warm and dry, and dandruff increases. Carrots cooked in porridge have a certain preventive effect. People who usually have diarrhea due to spleen deficiency should use this product with caution.
Source: Compendium of Materia Medica
Raw materials: fresh carrots, japonica rice, and appropriate amount.
Production: Wash and chop carrots, put them in the pot with japonica rice, add appropriate amount of water and cook them.
Until the rice porridge thickens.
Use hot food for breakfast and dinner. This kind of porridge tastes sweet and goes bad easily. It needs to be cooked and eaten now, not too much.
Boiled for a long time.
Efficacy: invigorating spleen and stomach, lowering qi and relieving depression, improving eyesight, lowering blood pressure and diuresis. Suitable for hypertension
And indigestion, chronic dysentery, night blindness, rickets in children, malnutrition and so on.
Celery and carrots
Ingredients: carrot 1, egg 1, celery 1.
Accessories: a little salt and monosodium glutamate.
Exercise:
1, peeled and diced carrots; Cutting celery into powder; Beat the eggs into egg juice for use. 2. Heat 2 tablespoons of oil in the pan, add the egg mixture and stir fry, then add carrot slices and a little water and stir fry until cooked. Finally, add salt and monosodium glutamate, stir well and sprinkle with celery powder.
Features:
Boiled carrots have a special sweet taste, fried with eggs, and the soft taste is full of praise. It is a delicious and healthy dish.
Carrot jelly
Ingredients: carrot 300g, apple juice100g, watercress powder 8g, maltose 30g, water100g.
Model: There are about 5 laminated plastic bags and 5 rubber bands.
Making:
1. Carrot juice for later use.
2. Add water to the watercress powder and maltose until the watercress powder is completely dissolved, then add the squeezed carrot juice and apple juice and stir well.
3. After the jelly liquid of the second method is slightly cooled, it is poured into a laminated plastic bag, tied into a carrot shape with a rubber band, and opened after cooling, it becomes a healthy and lovely carrot jelly.
Carrot sauce
The dishes are delicious.
It involves ingredients, vegetables, seafood, seafood, bean products and pork.
raw material
Main ingredients:
Pig hind leg meat 150g.
Composition:
50g carrot, dried bean curd 1 piece, dried seaweed10g.
Seasoning:
10g cooking wine, 1g refined salt, 10g yellow sauce, a little minced onion and ginger, 25g cooked lard, 5g sesame oil and 250g peanut oil (about 15g dosage).
manufacturing process
1. Wash carrots, peel them, dice them with dried bean curd, soak dried seaweed in warm water for 20 minutes, and then wash off the precipitate. Cut the pig's hind leg into 3-minute thick chunks, put a cross knife on it and cut it into 3 pieces.
2. Sit in a wok, inject peanut oil, heat to 60%, add diced carrots, fry and take them out. In another wok, add cooked lard and heat it to 50%, then add diced meat and stir fry. When the water in the diced meat is fried and the noise in the pot becomes louder, add the minced onion, ginger and yellow sauce and continue to stir fry. When the diced meat is evenly coated with yellow sauce and smells like sauce, add cooking wine salt, dried bean curd, dried seaweed and diced carrot, stir-fry evenly, pour sesame oil, and then take out the pot.
Honey carrot
Raw materials:
Carrot 500g sugar150g white vinegar10g concentrated orange juice10g.
Method:
1. Peel carrots, clean them, cut them into hob blocks, soak them in sugar water (150g white sugar is dissolved in 150g boiled water, and let them cool) for 24 hours, turn them over several times in the middle and soak them evenly.
2. Pour the soaked carrot pieces and sugar water into a stainless steel bucket, add white vinegar to boil, then turn to low heat for about 30 minutes, add orange juice, and when the juice is concentrated into honey juice, take it out of the pot and let it cool.
Features:
Golden and bright in color, sweet and sour.
Cream carrot
Ingredients: 250g carrots, 1/3 cups almond slices.
Seasoning: sugar 1 tablespoon, 1/3 cups of whipped cream, a little coriander, 1 glass of water.
Practice: ① Peel and cut carrots into strips (about 8 cm long), add sugar and water, cover with fire for 6 minutes, and drain.
(2) Add coriander and whipped cream, heat for 1 min, and sprinkle with almond slices.
Carrot chicken
[Ingredients]: 4 chicken legs, onion ginger juice, soy sauce, tomato sauce, Shaoxing wine, water starch, cooked lard.
[Production method]:
Wash the chicken legs, put them in a bowl and marinate them with onion and ginger juice and soy sauce. Cut the cooked carrot into hob blocks for later use; Heat the wok, add cooked lard to 80% heat, add chicken legs and fry until golden brown, and scoop them up with a colander. Stir-fry, put clear soup, add salt and tomato sauce, pour chicken legs, bring to a boil, turn to low heat for about 20 minutes, take out chicken legs and change knives into pieces; Put green beans and carrots into a chicken stew pot, bring to a boil, thicken them with water starch, and pour them on the chicken legs.
Carrot soup
Take two carrots, cut them into thin lines, mix them with 150g cold milk (heat), and add a proper amount of salt. One cup a day, taken three times, is the most effective for one week.
Preserved spicy carrot
Spicy preserved carrots are golden and bright, nutritious, sweet and sour, with the spicy taste of ginger, and contain a lot of carotene, calcium, iron and phosphorus. The production technology of preserved pepper and carrot is introduced as follows:
1. Choose orange or yellow, big and disease-free fresh carrots, wash the dirt and dirt on the surface of carrots with clear water, remove the skins of carrots with a peeler, and then cut them into strips with a length of 5cm, a width of 1cm and a thickness of about 0.5cm.
2. Soaking treatment: soak the cut carrot sticks in 0.5- 1% lime water for 8- 12 hours, take them out, put them in a bamboo raft, drain the lime water, and then rinse off the lime liquid adhered to the carrot sticks with flowing clean water.
3. Boil carrot sticks in boiling water for 20 minutes, then take them out and wash them in flowing clean water for 4 times, each time 1 hour, so that the lime smell in carrot sticks is completely removed, and then drain them.
4. Sugar-stained sugar boiling Put carrot sticks and 20% ginger slices in 40% sugar solution (sugar solution can immerse carrot sticks). After 24 hours, add white sugar to the soaking solution to make the concentration reach 65-70%, then add carrot sticks and cook them with low fire until the carrot sticks are transparent.
5. Drain the carrot sticks, pick out the ginger slices and spread them on the baking tray. Then sent to a drying room, dried at 60 DEG C until the water content is below 65,438+/-0.8%, cooled and packaged to obtain the finished product.