Main Ingredients: 350g carrots

Accessories: 100g sugar, 1g salt, 50g corn oil, 1 tablespoon corn starch

1, peel and chop the carrots, squeeze the juice, leaving the carrot residue. If you don't squeeze the juice, add water to the blender and puree.

2. Pour the carrot pomace into a non-stick skillet, add sugar, salt, corn oil and 1 cup of water, cover and bring to a boil.

3. Stir-fry over low heat until carrot sauce thickens.

4: Add 1 tablespoon cornstarch and a little cold water to make water starch.

5. Pour in the water starch and stir-fry quickly.

6, stir-fry until it can form a ball.

7, vegetarian stuffed bun filling finished as follows.