1. Stir-fried shredded beef with carrots
Ingredients:
50 grams of beef, 150 grams of carrots, 15 grams each of soy sauce and vegetable oil, 10 grams each of refined salt and starch , a little each of chopped green onion, ginger slices and cooking wine.
Cooking steps:
1. Wash the beef, cut into shreds, make a sauce with starch, soy sauce and cooking wine, soak the shredded beef to taste; wash the carrots and scrape off the skin. , cut into thin strips.
2. Put the pot on the fire, add a little oil, add the shredded carrots and stir-fry quickly, then add refined salt and soy sauce and stir-fry evenly, take it out and set aside. Add a small amount of oil to the pot and heat it up. First add the green onion and ginger and stir-fry briefly. Then add the shredded beef and stir-fry for a few times over high heat. Then add the fried shredded carrots and stir-fry over high heat. Add the remaining of soy sauce, mix well and serve.
Efficacy: Beef is rich in nutrients, high in protein and vitamins, and contains a variety of amino acids needed by the human body. Carrots are rich in carotene. This dish has the functions of strengthening the spleen and stomach, strengthening bones and tendons, replenishing deficiency and damage, calming the body and replenishing qi, clearing away heat and detoxifying.
2. Shredded carrot belly
Ingredients:
150 grams of carrots, appropriate amount of salt, 50 grams of cooked pork belly, 10 grams of shredded green onions, 10 grams of cooking wine, 20 grams of wet starch, 5 grams of soy sauce and shredded ginger, and 25 grams of peanut oil.
Cooking steps:
1. Wash the carrots, cut into shreds, and place on a plate for later use.
2. Heat up the wok, pour in peanut oil and heat, add shredded green onions and ginger and stir-fry until fragrant, then add shredded carrots, shredded tripe, salt, cook in cooking wine and soy sauce and stir-fry until cooked. Add the wet starch to the pan to thicken the gravy and stir-fry evenly, then transfer it to a plate.
3. Butter-fried carrots and peas
Ingredients:
1250g clean carrots, 750g boiled fresh peas, 100g butter, 10g salt, 150g chicken broth gram.
Cooking steps:
1. Cut the carrots into 6 mm cubes, put them in a pot and add water to boil. After cooking, remove and drain away the water.
2. Heat butter in a frying pan, then add carrots, boiled fresh peas, add salt and chicken stock and stir-fry thoroughly.
4. Carrot cake
Ingredients:
250 ??grams of carrots, 125 grams of bread, 75 grams of bread crumbs, 3 eggs, appropriate amount of milk, vegetable oil, sugar A little of each.
Cooking steps:
1. Wash the carrots, chop them into pieces, put them into a pot, pour boiling water into them so that the water just covers the carrots, add a little sugar, cover the pot and simmer. 15 minutes.
2. Peel the bread, soak it in milk for a while, take it out, put it together with the carrots, grind it, add the egg liquid and mix well, make a small cake, and coat it with beaten egg white. Dip in bread crumbs and set aside.
3. Put the pan on the fire, add vegetable oil, heat it up, add the prepared pancake dough, and fry until cooked through. The fire should not be too high when frying pancakes, otherwise the outside of the pancakes will be battery and the inside will be raw.
Features: Crispy on the outside, tender on the inside, soft and delicious.
5. Carrot porridge
Materials:
An appropriate amount of fresh carrots and 250 grams of japonica rice.
Cooking steps:
Chop the carrots into small pieces and cook porridge with japonica rice as usual.
Can be taken with breakfast and dinner.
Features: Strengthens the stomach, tonifies the spleen, and aids digestion.
6. Fried carrot sauce
Ingredients:
300 grams of lean pork, 100 grams of carrots, 1 piece of dried tofu, 10 dried shrimps, 6 grams of yellow sauce , 3 grams of soy sauce, 3 grams of rice wine, 50 grams of cooked lard, 6 grams of corn flour (wet), 3 grams of sesame oil, appropriate amounts of MSG, ground ginger, and salt.
Cooking steps:
1. Cut the carrots and dried tofu into 0.66 cm square cubes; cut the lean pork into dices; soak the dried shrimps in water; cook the carrots Fry the pork thoroughly and take it out.
2. Heat the pot over a high fire, pour in the cooked lard, and then add the diced meat and stir-fry; when the water in the diced meat gradually decreases and the noise in the pot increases, , move the pot to a slow fire; until the noise becomes quieter and the water in the meat has been used up, move it to a strong fire. When the color of the meat changes from dark to light, add minced green onions, minced ginger and yellow sauce; wait until the sauce has seeped into the When the sauce flavor is released from the meat, add cooking wine, monosodium glutamate, and soy sauce, stir-fry briefly, add carrots, diced tofu, dried shrimps, etc., stir-fry again, pour in sesame oil, stir-fry evenly and serve.
Efficacy: Nourishing blood and replenishing qi, prolonging life, suitable for normal people or for recuperating physical weakness after illness.
8. Carrot and raw fish soup
About 500 grams of raw fish, 100 grams of lean pork, 500 grams of carrots, 10 red dates, and 1 small piece of tangerine peel.
Method
(1) Peel and wash the carrots, cut into thick slices, wash the red dates (core removed) and tangerine peel (soaked and whitened).
(2) Clean the lean pork and cut into pieces; remove the phosphorus, gills and intestines from the raw fish, wash, wipe dry, add oil and fry in a pan until brown.
(3) Put all the ingredients in a pot of boiling water. After the water boils, simmer for 2 hours and season.
Explanation
This soup is mainly used to replenish the weak spleen and stomach and help the spleen and stomach to improve absorption. The carrot in the soup is also called red radish. It has a sweet and mild taste and has the effect of strengthening the spleen and stomach and resolving stagnation. The "Compendium of Materia Medica" says that it has the effect of "lowering qi and replenishing the middle, benefiting the chest, diaphragm and stomach, calming the five internal organs, and making people healthy." It is rich in carotene, vitamins (B1, B2), sugars, fatty oils, volatile oils, caffeic acid, chlorogenic acid, etc. Raw fish, also called mullet, has a sweet and cold nature and taste, and has the function of nourishing the spleen and stomach and promoting water qi. "Yilin Zhuan Yao" says that it has the function of "tonifying the heart and nourishing yin, clarifying kidney water, promoting water and infiltrating dampness". "Compendium of Materia Medica for Truth" also said that it can "tonify the spleen and promote diuresis". It is commonly used among the people to treat edema, athlete's foot, and is believed to have a healing effect. It is often used after surgery to promote the healing of incisions. Lean pork strengthens the spleen and nourishes blood, red dates nourish the body and qi, and tangerine peel regulates qi and stomach. Combined to form a soup, it clears and nourishes without stagnating, removes dampness and promotes stasis without hindering replenishment.
9. Sweet and sour carrots
Ingredients: 500 grams of carrots, a little each of salt, white sugar and white vinegar.
Method: Wash the carrots, cut them into rectangular strips, put them into a basin, add a little salt and mix well. Press it up with a heavy object and marinate for about 4 hours. Remove the heavy object, squeeze out the water, put it into a soup bowl, add sugar, white vinegar and a little cold water, press it up again with a heavy object, soak it for 8 hours, and then it is ready to eat. When eating, take out the carrot sticks, cut them into sections and put them on a plate, then pour a little sweet and sour sauce on them.
10. Chilled carrot juice
Ingredients: One kilogram of carrots, one potato, two liters of chicken broth, 100 ml of fresh cream, one thick green onion, a little coriander, tomato A pinch of paprika, salt, pepper.
Features: Cool and refreshing, suitable for all ages
Preparation method: 1. Peel carrots, potatoes and green onions and cut into small pieces or segments.
2. Add chicken soup and simmer for 20 minutes, then place it in a food processor and make it into a thick soup.
3. Take it out, sprinkle with finely chopped coriander, and top with fresh cream.
4. Add salt, pepper and paprika and put it in the refrigerator for later use.
1. Assorted braised rice
Add chopped green onion, salt and minced pork liver to stir-fry the eggs, and cook the carrots, potatoes and peas till mashed. Add a little rice to the above food together with the cooking soup, bring to a boil, stir with a spoon two or three times, and then simmer over low heat for 20 minutes.
2. Carrot meatballs made with minced meat
Grate the carrots and chop them into pieces, add minced meat, eggs, starch, salt and chopped green onion, mix well, make small meatballs, and put them into boiling water middle.
3. Carrot mashed potato pancakes
Steam the carrots and peeled potatoes, press them into puree, add chopped green onion, a little salt and MSG, mix well, and make small pancakes. Fry until crispy on the outside and tender on the inside.
4. Shredded radish stew
Cut the carrots into shreds, put them into the pot, add bone soup or broth (it is better to cover the shredded radish), bring to a boil over high heat and turn to low The fire is dull. Beat 1 or 2 eggs and stir well.
When the shredded radish is smothered, use chopsticks to gently stir the egg liquid into the shredded radish. Do not stir. Cover the pot and simmer for 2 minutes (be careful to use low heat at this time, otherwise the eggs will easily stick to the bottom). Then add salt. After boiling, add a few drops of sesame oil and add shrimp skin to the soup.
American scientists have confirmed that eating three carrots a day can help prevent heart disease and tumors. So how to eat carrots in line with nutritional principles?
Someone took three carrots of the same weight and divided them into three groups, which were eaten raw, cooked with a trace amount of fat and cooked, and cooked with a sufficient amount of fat. Results: β-carotene, the main nutrient in carrots, showed different digestion and absorption rates in three cases, which were 10%, 30%, and 90% respectively. This experiment shows that the digestion and absorption rate of β-carotene in the body is related to the amount of fat used. Carrots cooked with sufficient cooking oil have higher nutritional value than raw food.
Another experiment was conducted with carrots of the same weight: one group cut the carrots into slices and sautéed them in oil for 6-12 minutes; the other group cut the carrots into pieces, seasoned them, and stewed them for 20-30 minutes; After the three groups cut the carrots into pieces and seasoned them, added meat and stewed them in a pressure cooker for 15-20 minutes, the results showed that the β-carotene preservation rates were 79%, 93%, and 97% respectively. This shows that using a pressure cooker can minimize the contact between carrots and air. , can improve the preservation rate of β-carotene.
Although carrots are rich in β-carotene, if they are eaten improperly, they cannot be absorbed and utilized by the human body. When carrots are eaten raw, the human body can only absorb a trace amount of carotene, and most of the carotene cannot be absorbed and utilized by the body. As a result, the nutritional value of carrots will be greatly reduced.
Scientific Cooking: When cooking carrots, remember the best practices to maintain their nutrition. ① Cut the carrots into pieces, add seasonings and fry in enough cooking oil. ②After cutting into pieces, stew it in the same way as pork, beef, and mutton. It is best to stew it in a pressure cooker for 15-20 minutes.
Sauteed shredded carrots
Ingredients: carrots, green onions
Seasonings: oil, salt, sugar, soy sauce, MSG
Side dishes : Peel the carrots, cut into thin slices and shred with a sharp knife, and shred the green onions. .
Cooking: Heat the oil to 90%, put the green onion into the oil pan, the fragrance will explode after about 5 seconds, then add the shredded carrots into the pan and stir-fry for about 5 seconds. Minutes, then add salt, sugar and a little soy sauce (adding soy sauce can increase the color and taste), add a little water (about 3 tablespoons of water, the purpose is to produce juice), stir-fry for 3 to 5 minutes, sprinkle a little MSG and turn off the heat.
Dry stir-fried shredded carrots:
Take 1 carrot, 100 grams of minced meat, appropriate amount of salt and soy sauce. Grate the carrots and set aside. Add minced meat and soy sauce and mix well. Heat the oil in the pan, add the minced meat and stir-fry until it changes color, then add the shredded carrots and salt, stir-fry over low heat until the shredded carrots become hard. Carrot and white rice porridge
Suitable for babies over 5 months old
Ingredients: 1 carrot, half a small bowl of rotten white rice porridge.
Method: Clean the carrots, peel them and cook them, then press them with white rice porridge into a puree. You can also use a juicer to puree them, and then heat them to feed your baby.
Tips:
You can also cook the carrots and white rice until they are overcooked, then crush them with a spoon and let them cool before feeding them to your baby.
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Carrot puree
Ingredients: half a fresh carrot.
Method: First clean the carrots, cook or steam them, then let them cool and peel them, then use a clay press to crush them into a paste, then you can feed them to your baby.
Tips:
Although carrots are nutritious, it is best to eat them in moderation. If you feed your baby too much, the skin will easily turn yellow.
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Carrot and egg porridge
Suitable for babies over 10 months old
Ingredients: half a carrot, 1 egg, 50 grams of white rice, an appropriate amount of water, and a little salt.
Method: First clean the white rice, soak it for 30 minutes and then simmer it in a pot over low heat; peel the carrots and cut them into fine dices, put them in the pot and cook them together with the white rice; wait until the white rice porridge is cooked. Finally, add egg drop inside and mix well, finally add a little salt, let it cool and feed it to your baby.
Tips:
It will be more nutritious if you fry the carrots in vegetable oil in advance and cook them in porridge.
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Carrot egg cubes
Suitable for babies over 12 months old
Ingredients: half a fresh carrot, 1 egg.
Method: Steam the carrots and eggs in a basket first, take them out, cut them into small dices and mix them together before feeding them to your baby.
Tips:
Do not over-steam the eggs, you can also boil them
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Chrysanthemum and carrot soup
Ingredients: 6 grams of chrysanthemum, 100 grams of carrots grams, 5 grams of chopped green onion, appropriate amount of salt, 2 grams of MSG, appropriate amount of clear soup, 5 grams of sesame oil.
Method: 1. Wash the carrots and cut them into slices, put them on a plate and set aside. 2. Heat the pot, add clear soup, add chrysanthemums, salt and carrots and cook. 3. Drizzle with sesame oil, sprinkle with MSG, and put it into a soup basin after taking it out of the pot.
Nutritional evaluation: Chrysanthemum is cool in nature and bitter in taste, and enters the lung, liver, and kidney meridians. It has the effects of clearing away heat, detoxifying, and cooling blood. Carrots are sweet in taste and neutral in nature, and enter the spleen, stomach, and lung meridians. A carrot contains a large amount of beta-carotene, which can nourish the liver, nourish blood, and improve eyesight. Beta-carotene is a powerful antioxidant that can prevent cancerous lesions caused by cell damage, prevent premature aging and cataracts. Chrysanthemum and carrot soup is light, slightly sweet, and slightly fragrant. It is rich in vitamin A, which can nourish the liver, nourish blood, and improve eyesight. Regular consumption can prevent eyesight from dimming.
What to eat: People with stomach colds should not eat it; carrots should not be eaten with too much acetic acid, otherwise the carotene in them will be easily destroyed.
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Orange carrot juice
Ingredients: 2 oranges, 3 carrots
Method: Peel the oranges and scrub the carrots clean. Drink immediately after juicing. If you think the juice is too sweet, add some mint leaves.
No need to be surprised! This is a solid orange juice. It has powerful antioxidant properties, and carrots balance out the [adblocked] acids in oranges. This juice can cleanse the body and increase body energy, help eliminate inflammation in the body and promote cell regeneration.
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Assorted Stew Rice
Fry the eggs with chopped green onion, salt and minced pork liver, and boil the carrots, potatoes and peas until thoroughly cooked. Add a little rice to the above food together with the cooking soup, bring to a boil, stir with a spoon two or three times, and then simmer over low heat for 20 minutes.
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Carrot meat Mojiao Meatballs
Chop the carrots into shreds, add minced meat, eggs, starch, salt, and chopped green onion, mix well, make small meatballs, and put them into boiling water.
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Carrot filling Dumplings or steamed buns
Chop carrots into shreds, add minced meat, salt, oil, monosodium glutamate, and a small amount of coriander, and mix into fillings to make small dumplings or steamed buns. Another point to mention is that it is not advisable to eat carrot stuffed dumplings and steamed buns with vinegar, because the acid can destroy carotene.
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Carrots and potatoes Mud Pancakes
Steam carrots and peeled potatoes, press them into puree, add chopped green onion, a little salt and MSG, mix well, make small pancakes, and fry until they are crispy on the outside and tender on the inside.
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Carrot thin Broth
Ingredients: carrots, lean pork
Seasonings: ginger slices, salt
Production process:
1. Lean pork Cut into pieces, blanch in boiling water, remove and set aside.
2. Peel the carrots and cut into hob pieces.
3. Put the blanched lean meat cubes in the pot, add ginger slices, bring to a boil over high heat, then change to medium heat and cook for 30 minutes, finally add the carrots and continue to cook until cooked through, add salt according to personal taste That’s it.
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Two-color shredded radish
Ingredients: carrot, white radish, red pepper
Seasoning: salt, garlic, ginger, rock sugar, white vinegar
Production process :
1. Wash, peel and shred the carrots and white radish, put them in a bowl, add salt and soak in water, then take them out. Then rinse away the salty taste with cold boiled water.
2. Crush and mince the garlic, mince the ginger and red pepper.
3. Pour 2 cups of water into the pot and bring to a boil, add rock sugar to dissolve, then add 1 tablespoon of white vinegar and minced red pepper, turn off the heat, wait to cool, pour into a container, add shredded carrots and white radish Soak shredded garlic and ginger, then put it in the refrigerator for about 1 day before eating.
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Corn Carrot Chicken Soup
1) After removing the chicken leg meat, immediately put the chicken leg bones into the cooking pot, add 3 large bowls of water, and turn on the heat (that is to say, while cooking The mushrooms and chicken nuggets are stewed before, because the soup is more time-consuming)
2) A carrot, peeled, cut into large or large pieces, I have nothing to do, and use a biscuit mold. of small flowers and hearts. 2 corns, chopped into small pieces. Throw them into the pot together. After the fire boils, turn to medium-low heat. When dinner is ready, turn off the heat. You can drink it directly, or you can sprinkle a little salt on it for a very sweet taste.
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Carrot stewed with mutton
Ingredients:
300 grams of carrots, 180 grams of mutton
Accessories:
1200 ml of water , 3 tsp cooking wine, 1 tsp each minced onion, ginger and garlic, appropriate amounts of sugar and salt, 1/2 tsp sesame oil
Method:
1 Wash the carrots and mutton and drain Dry and cut carrots and mutton into cubes and set aside.
2 Blanch the mutton in boiling water, remove and drain.
3 Heat the oil pan, add 5 tablespoons of salad oil, and fry the mutton over high heat until the color turns white.
4 Put carrots, water and other seasonings (except sesame oil) into the pot and bring to a boil over high heat.
5 Reduce the heat to low and simmer for about 1 hour, then turn off the heat, add sesame oil and serve.
Tips:
1. Do not add vermicelli to this dish, otherwise it will destroy the original effect.
2. Do not add sour food when cooking, otherwise it will destroy its efficacy. This dish can nourish the body, and regular consumption is particularly effective in improving women's cold hands and feet.
Features:
Replenishes weakness, replenishes qi and blood. Long-term consumption can replenish qi, prevent cold hands and feet, help digestion, and relieve coughs.
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Cabbage and Radish Soup
Ingredients: 2 Chinese cabbage leaves, 80 grams each of white radish and carrot, half a piece of tofu (about 200 grams), and appropriate amount of chopped coriander.
Accessories: 1 tsp chili sauce, 1 bowl of clear soup, appropriate amounts of salt and MSG.
Method:
1. Wash the Chinese cabbage, white radish, carrots and tofu, cut them into long strips of similar size, blanch them in boiling water and take them out for later use.
2. Put the pot on the fire, add an appropriate amount of oil and heat it until it is 50% hot. Stir-fry the chili sauce and pour in the clear soup. Put the white radish, carrots and tofu into the pot together. After the fire boils, add the Chinese cabbage, boil again, and use Season with salt and MSG, and finally sprinkle with coriander and serve.
Tips:
One trick: radish seems simple, but in fact each part can be eaten in different ways. The 1/3 from the top of the radish has the highest vitamin C content, but The texture is a little hard, so it should be cut into shreds or strips, and cooked quickly. It can be used with mutton to make stuffing. It has an excellent taste. The middle section of radish contains more sugar and has a crisp and tender texture. It can be diced for salads and shredded with sugar and vinegar. Cold dish; The tail of radish contains more substances such as amylase and mustard oil, and has a spicy taste, which can help digestion and increase appetite. If peeled and eaten raw, it is a good choice for diabetic patients to replace fruits.
Taste renovation: The chili sauce can be replaced with plum sauce or tomato sauce, which tastes sour, sweet, fresh and very refreshing.
Features:
Both cabbage and white radish have the effect of quenching thirst, diuresis, and helping digestion. People who accumulate food, have weak fire, and often eat greasy food that causes mouth and tongue ulcers or red eyes will have heat in the body. People with toxins can drink this soup to help digestion and detoxification; carrots and tofu are good low-fat and high-protein ingredients, and when paired together, they are both heat-clearing and nutritious.
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Carrot and Ginger Juice
Ingredients:
1 carrot, 1 celery, 1 small piece of ginger, 1 fresh chili.
Method:
1. Wash all the ingredients, peel the ginger, and remove the stems and seeds from the pepper.
2. Put the washed ingredients into a juicer to squeeze the juice, stir evenly, decant the residue, pour it into a glass, and drink. If you feel it is too spicy, you can also add an appropriate amount of it. Boiled water to taste.
Tips:
In the Indian yoga diet, ginger and fresh chili can regulate human metabolism and are foods with weight loss functions
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Crimson Carrot Row
Ingredients: carrots, bread crumbs, eggs, fresh lemon, lemon juice, sugar, white vinegar, custard powder, refined salt, salad oil, etc.
Method:
1. Peel the carrots and cut into thick slices 10 cm long and 3 cm wide. Boil them in boiling water until soft and set aside. Beat eggs, slice lemon, mix lemon juice, sugar, white vinegar, custard powder and refined salt.
2. Powder the carrots, add egg liquid, coat with bread crumbs, deep-fry in oil and put in a pot.
3. Put the prepared lemon juice and lemon slices into the pot, simmer until thick, and pour it on the carrot steaks.
Features: Bright color, crispy and sweet.
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Spicy carrot sticks
Ingredients: carrots, minced garlic, green and red peppers, dried peppers, refined salt, MSG, cornstarch, salad oil, etc.
Method:
1. Peel the carrots and cut them into chopstick strips, blanch in boiling water and mix with cornstarch. Cut the green and red peppers into rice, and cut the dried peppers into sections.
2. After the oil pan is heated, fry the carrot strips until dry and hard, then remove them.
3. Pour off the oil in the pot, add minced garlic, green and red peppers, and dried peppers and stir until fragrant. Add carrot sticks, add seasonings, stir-fry evenly and serve.
Features: salty, slightly spicy, crisp and tender texture.