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The trick of steaming shredded carrots in restaurants
Prepare two carrots, wash and wipe them into fine julienne with a spatula and put them into a pot. Add a little vegetable oil, stir with chopsticks, turn the basin upside down and mix well, set aside to marinate for 10 minutes to avoid watery radish.

After 10 minutes, add two tablespoons of flour to the shredded carrots and mix well with chopsticks, trying to coat each shred with flour until dry.

Boil the water in a steamer in advance, and when it boils, spread the steamer cloth, put in the mixed carrots, spread it thinly and evenly, and turn on the high heat to steam continuously for 5 minutes.

We prepare the ingredients

Garlic a couple of pats flat cut into garlic; green pepper half cut into green pepper grain, a small onion cut into scallions. Add 1 gram of monosodium glutamate, 1 gram of sugar, 3 grams of sesame oil, 5 grams of green onion oil to the basin, mix well with chopsticks to dissolve the seasoning.

After the carrots are steamed, take them out of the steam and pour them into the pot, shake them out with chopsticks while they are still hot to avoid sticking. Sprinkle a little salt, into the bottom of the carrot flavor. Then pour the sauce into the pot of shredded carrots, use chopsticks to copy, upside down the pot to mix well, into the plate, can be served on the table.

Well, this nutritious and delicious steamed carrot silk is done, easy to learn, easy a few minutes, nutritious and delicious non-greasy, steamed carrots, giving carrots a new flavor, the child to eat happy, by the way, but also supplemented with nutrients, eating light and healthier, in the hot days to eat and do not have to worry about the fire. Since the discovery of this new practice, my family's carrots will no longer be fried to eat it.