Carrots, salt, chicken essence, garlic, coriander, white vinegar, olive oil

Preparation method?

1. Cut the carrots into thin strips (or use a plane to Grating)

2. Put it into a large bowl, add chopped coriander and minced garlic, and add olive oil (or sesame oil, cooked rapeseed oil, etc.)

3 , add salt, chicken essence, white vinegar, mix well with chopsticks and serve

Tips

1. The carrot shreds for cold dishes should be cut into fine pieces, so that they are more flavorful and easier to eat. Soften it so that it won’t feel like it’s poking your mouth when you eat it;

2. If you find it troublesome to shred carrots, you can use a grater, which is very convenient and fast;

3 If you don't like coriander and garlic, you can leave it out. If you like spicy food, you can add some chili oil or spicy oil. It's very delicious.

4. In terms of oil selection, different oils produce different odor effects. Generally, blended salad oils have no special smell, while rapeseed oil, peanut oil, sesame oil, and olive oil all have their own fragrance. The rapeseed oil needs to be cooked and cooled before being poured into the salad.

5. Freshly cooked and eaten, the salt should be added before eating to prevent the vegetables and salt water from being released prematurely, resulting in the loss of water-soluble vitamins.

Method for half a carrot:

Cut the carrot into shreds, add light soy sauce, sugar, salt, pepper, chicken essence, ginger and minced garlic, mix well, add green pepper shreds to garnish, and drizzle Sesame oil would be nice.

Ingredients: 250 grams of carrots, 2 grams of coriander, appropriate amounts of refined salt, monosodium glutamate, sesame oil, shredded ginger, soy sauce, and white sugar.

Preparation method:

Wash the carrots, cut into thin strips and dry. Remove impurities from coriander, wash and chop finely. Soak the shredded carrots in warm water until soft, remove and squeeze dry, mix with shredded ginger and serve on a plate, sprinkle with coriander on top. Take another small bowl, add soy sauce, sugar, refined salt, MSG, sesame oil, mix well, and pour on the shredded carrots.

1 Soak the yuba in cold water and wash it; wash the carrots.

2 Cut yuba into sections and carrots into strips.

3 Add appropriate amount of seasoning.

4 Stir evenly and serve on a plate.

Tips: Soak the yuba in cold water. This will make the yuba neat and beautiful. If soaked in hot water, the yuba will be fragile. Soaking time: about 3 hours before it can bloom.

Ingredients: fungus

Accessories: green pepper, red pepper, coriander, diced carrot

Seasoning: chives, minced garlic, minced ginger

How to do it?

1. Soak the fungus and cut into shreds or tear it into pieces by hand, and soak them in water separately with the carrots. The fungus is ready in 3 minutes, and the carrots can be cooked according to preference.

2. Pour oil into the pot, add seasonings and stir-fry over low heat until fragrant.

3. Add green and red pepper and stir-fry over high heat.

4. Add the fungus and carrots and stir-fry for a while, turn off the heat.

5. Add vinegar, soy sauce, salt, sesame oil and a little sugar and mix well