Steamed radish silk many people do not do well, you know what is the correct practice?

The country is based on the people, people are iron rice is steel, all gourmets partners good! Today I'm going to use carrots to teach you to make a simple cuisine. Carrots originated in western Asia and northern Africa, 13 new century through Saudi Arabia to our country. Because it looks like a carrot, the color is orange, so people call it carrot. Chinese medicine believes that the carrot taste pungent, warm, with spleen digestion, promote digestion, remove worms, line steam stagnation, complement the role of the liver and eyesight, carrots, especially in the eyes good.

Step 1

Prepare a carrot in advance, first of all, use cold water to clean the dust of the carrot. Subsequently, drain the water when put on the board, first of all, use a fruit knife to remove the first and last carrot, and then take out the peeler to peel all the carrot skin. Then, take down an empty bowl, take out the home scrubber and put it on the top, the scrubber assembles the least holes and scrubs the carrots into fine julienne. Rub all the shredded carrots into the bowl emergency.

step two

home vegetable oil, pour into the carrot silk two spoons, and then, proceed to carry out the scratch mix, to the carrot silk and vegetable oil scratch mix well. Then, then prepare 30 grams of wheat starch poured into the shredded carrots, and again with their hands to mix them well.

People do this steamed carrots, it is best to apply wheat starch, if you use other tapioca starch, the steamed carrots will become a pile. Keep mixing the carrots with your hands until each carrot has an even layer of tapioca starch on top.

Step 3

Take a large steamer pot and pour some cold water into it. Since the carrots must be steamed twice, we recommend that you put a little more water in the pot. Arrange the cage drawer on the pot, put the cage cloth into the cage drawer, and then take the mixed shredded carrots and grab them by hand into the cage drawer.

To spread it flat and cover the cage drawer. Then cover the lid, turn on the high heat to boil water to steam carrots, steaming 5min on it. When the time is up, remove from the fire. Open the lid, pour all the shredded carrots into a large pot, and while hot take your hand and gently shake the shredded carrots to shake these apart.

Step 4

Shake the carrots to disperse the ambient temperature is not so high, and then, pour 30 grams of wheat starch into the pot, and once again, take the hands and mix well. And then mix and good carrot silk to the cage drawer, spread the whole flat, cover the lid, again with fierce fire steam 5min. 5min to, off the fire. Uncover the lid and pour the carrot shreds into a large bowl, again with the carrot shreds still hot, and shake these to disperse.

Step 5

Prepare a few cloves of garlic in advance, first of all put on the board, with a flower knife, vigorously shoot the garlic, the garlic all to shoot cracks, and then peel all the garlic skin, the garlic on the board, with a fruit knife back and forth to cut, until the garlic cut into the garlic puree.

Then, add the prepared garlic puree to the shredded carrots, you also need to add an appropriate amount of salt, pour some sesame oil, and finally it is mixed, to mix the seasonings are mixed well.

Step six

To mix and good shredded carrots with chopsticks into the plate, served on the table, a delicious steamed carrot shredded get it done! This dish, eat up the garlic thick, colorful taste, more importantly, the method is very simple, as far as possible to preserve the nutrients of carrots, like friends hurry to try it! 1. carrots are more dry, add an appropriate amount of vegetable oil to make the taste stronger, and oil and other nutrients in the carrots are more very easy to be digested and absorbed.

2. We added to the carrot silk is wheat starch, you can use it, the effect is better than other tapioca starch, not easy to become lump. 3. trembling carrot silk to take advantage of the heat, if the feeling is more hot, you can use chopsticks to pick up the carrot silk.