It is recommended to eat more carrots after winter. These five delicious practices to collect, simple, delicious, nutritious

Carrots are very common vegetables in our daily cooking. Carrots are rich in various nutrients. Eating more carrots in moderation is also good for our health. Every fall is the harvest season of carrots. This is also the time when carrots are the sweetest and tastiest. My dad grows carrots for the whole winter.

Carrots can usually be fried, eaten cold, wrapped in dumplings and made into breakfast cakes. There are many ways to do this. Today, I'm sharing five delicious home-cooked recipes for carrots that you can bookmark for your favorite friends. They are simple, tasty and nutritious. Let's take a look at them.

First: carrots, fungus, fennel and dumplings

Required ingredients:carrots, fungus, eggs, fennel, red onion, flour, cooking oil, salt, thirteen spices, "green grass flowers"

[Steps in the making of]

Wrapping dumplings will be made first by mixing the dough with cold water. Stir the flour into flocculent dough, then knead it into a moderately fluffy dough, cover it and let it wake up for more than half an hour. Re-prepare the dumpling filling by first picking the fennel that needs to be drained, removing the roots and rinsing, and placing it on a covered curtain to dry out the water. Scrape off the outer skin of the carrots, rinse them well, roll them into thin threads with a thread rolling tool, blanch them in a pot of boiling water, blanch them until they break, then fish them out and put them into a bowl of cold water. Wash the fungus several times, rinse and remove the roots, place in a pot of boiling water, blanch briefly, then remove and place in a bowl of cold water. Remove the carrots and fungus from the pot, wring out the water with your hands, and cut them into carrot and fungus slices respectively.

Put a few eggs into a bowl and add a good amount of salt, then mix well. Chop the red onion into chopped scallions and add them to the pot, then add the appropriate amount of "scallion grass flower". Pour a little more oil when boiling the oil. When the oil is hot, ladle a moderate amount of hot oil onto the chopped green onions and grass flowers to stimulate the flavor. In the remaining hot oil, pour in the whisked egg mixture, stir quickly with chopsticks to break up the egg and let cool. Chop the dried fennel into small pieces and add to the pan. Finally, add the dried eggs to the pan. Pour in the appropriate amount of green onion oil or sesame oil into the fennel first, stir well, then add the appropriate amount of salt and a small amount of thirteen spices, stir well, and the filling is ready.

After waking up, put the dough on the board, roll it into a round strip, cut it into small noodles, sprinkle it with dry flour, adjust it into a round shape, flatten it out, and roll it into a dumpling skin that becomes thicker and thinner in the center. : Wrap up the filling, knead it into your favorite shape, and you are ready to go to the dumplings. When the water in the pot boils, it becomes dumplings. Usually vegetarian dumplings are boiled twice, then fished out and drained into a dish. Delicious home made carrot fungus fennel dumplings are ready.

Second: Carrot, Lettuce and Egg Breakfast Cake

Required Ingredients:Carrot, lettuce, egg, whole wheat flour or flour, onion, cooking oil, salt and thirteen spices

Wash lettuce, put it into a pot of boiling water, cook it for a few seconds, put it into a bowl of cold water, remove it from the bowl, wring out the water, and cut it into small pieces, put it into a bowl. Carrot scrape off the skin after washing, rub into thin silk, and then into the pot of boiling water slightly blanched (you can not blanch, that is, need to fry for a while), blanch until broken, remove into a basin of cold water, and then wring out the water, cut into small pieces into the basin. Add two eggs, add the right amount of salt and a small amount of thirteen spices, mix well, then add the right amount of whole wheat flour or flour, mix well, the batter is ready.

Cut the onion into onion rings, preheat an electric grill pan in advance, evenly brush with a thin layer of oil, put in the onion rings first, then spoon the prepared batter into the onion rings, flatten them with a spoon, cover and fry. Turn promptly according to the indicator light of the electric skillet, turning several times during the period, and fry until golden brown on both sides. Low fat and delicious home made carrot lettuce egg breakfast cake is ready.

Third: Fish-scented carrot fungus fried eggs

Required ingredients: carrots, fungus, eggs, green peppers, red onion, garlic, cooking oil, salt, soy sauce, balsamic vinegar, sugar and starch

Carrots scrape off the skin and then washed, cut into thin julienne, cut as thin as possible. Wash the green peppers, remove the tips and seeds, and cut into thin julienne strips. Soak the fungus in hot water beforehand, wash it several times, remove the roots, and cut into fine julienne strips. Beat a few eggs in a bowl, add a pinch of salt, mix well and set aside. Cut the red onion into small pieces, mince the garlic and prepare all the ingredients. Let's make a fish sauce. Take a small bowl, pour in 3 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of water, 1 tablespoon of cornstarch, mix well and the fish sauce will be ready.

Pour a little more oil into the wok. When the oil is hot, pour in the egg mixture first, stir fry until the egg mixture is completely solidified, then serve and set aside. Leave less oil in the pan, add chopped green onion and garlic, stir fry, add chopped carrot and fungus, stir fry slightly, pour in prepared fish sauce, then add chopped green pepper and fried egg, stir fry quickly and evenly. Soup drained, turn off the fire can be, delicious and delicious fish, carrots, fungus home cooking fried egg is ready.

Fourth: carrot mung bean sprouts mixed with fans

Required ingredients: carrots, mung bean sprouts, fans, garlic, scallions, cooking oil, salt, soy sauce, balsamic vinegar, chicken essence, dried peppercorns, oil chili pepper

Put the fans in a pot, pour in the right amount of warm water, cover and soak the fans to the desired hardness. Scrape the outer skin of the carrots, rinse them well and cut them into thin julienne strips. Wash mung bean sprouts again, blanch in a pot of boiling water until crumbly, remove to a bowl of cold water and drain. Put the shredded carrots into a pot of boiling water and bring to a light boil. When the vermicelli are soaked, lift the string in the center directly and slide the vermicelli down from top to bottom with your hand and the vermicelli will be divided. Remove and drain and set aside. Peel and mince the garlic, and cut the green onion into small pieces.

Put the drained mung bean sprouts, carrots, and fans into a pot, add chopped garlic and scallions, and then put in the right amount of dried peppercorns, drizzle with hot oil, and the aroma is overwhelming. Pour in the right amount of soy sauce and balsamic vinegar, then add the right amount of salt and chicken seasoning, finally add the right amount of oil and pepper, stir well to mix the delicious homemade carrots and mung bean sprouts with fans.

Fifth: carrots, fungus, cucumber and bean curd

Required ingredients:carrots, fungus, cucumber, bean curd, red onion or scallion, garlic, soy sauce, white vinegar, oil chili peppers, scallion or sesame oil, garlic

First, soak the fungus in hot water, soak it and then wash it a few times to clean it. Then remove the roots of the black fungus and place them in a pot of boiling water and blanch them slightly. It is recommended to soak the roti in cold water in advance until there is no hard core in the center. Wash the soaked bean curd bamboo, wring it out by hand, cut it into strips with an angled knife, and then put it into a large bowl. Rinse cucumber, cut into water chestnut slices, and scrape off outer skin of carrot (or not). Rinse and cut into water chestnut slices, then place in a large bowl. : Tear blanched fungus into small pieces by hand and place in a large bowl. Add the minced garlic, pour in the appropriate amount of soy sauce and white vinegar, then add the appropriate amount of salt and chicken essence, and also some green onion oil or sesame oil. Finally, add the right amount of oil and pungent seeds and mix well to combine the simple and delicious homemade carrots, fungus and cucumber with roti.