Steamed shredded carrots are as follows:

Materials: 350g carrots, 60g flour, 15g cornstarch, 3g+1g salt, 4g corn oil (small flavor vegetable oil), 7g sesame oil, 4-5 cloves garlic.

1, prepare the required ingredients.

2, carrots cut into thin julienne, or rubbed into thin julienne with a scrubber.

3, put into a larger dish, add 3 grams of salt, rub with your hands for five minutes.

4. Scratch until the carrots are watery and the julienne is soft.

5. Grab a handful at a time, clutch it in your hand, and squeeze hard with both hands to squeeze out the water from the carrots. (You can also squeeze with a saran wrap, which is more efficient).

6, squeeze the water of the shredded carrots spread on the board, dry for about ten minutes, so that the surface is slightly dry.

7. Put the dried carrots back into the dish and add 4 grams of corn oil and mix well. (This is to make the carotene can be better absorbed, and secondly, it can make the carrots less sticky after steaming).

8. Add 15 grams of cornstarch and mix well, using your hands to grasp it a little (so that the powder and carrots combine more firmly).

9, grab and then shake the shredded carrots. (The purpose of mixing the starch is to make the shredded carrots taste slightly strong and a bit Q-bomb texture, you can also choose not to mix the starch, directly mix the flour, just a slightly different texture).

10, then add the flour in small portions, adding less at a time and mixing well. Halfway through the flour mix, again, use your hands to slightly clutch it, so that the flour and carrots combine better and more evenly.

11, and then shake, shake and then add the remaining dry flour mix.

12, the steamer pot boiling water, water on the drawer cloth, the carrots spread on the drawer cloth, spreading the time should also be divided into shaking scattered spread on it. (If the cage drawer is big, spread into one drawer, if the cage drawer is small, spread into two drawers, the thinner the spread, the better the last shake loose).

13, my drawer cloth is bigger, so I covered the top a little bit, which can prevent the steam from dripping up and the carrots from getting wet.

14, while steaming the vegetables, put the garlic into a garlic mortar, add 1g of salt, and mash into a garlic paste.

15, garlic puree pounded and mixed with sesame oil. (Marinate the garlic in sesame oil for a while to make it less pungent and more flavorful.) .

16, time to open the lid of the cage, this time do not rush to bucket loose, because it is very wet not easy to shake loose.

17, the whole pour on the plate, dry 5 to 10 minutes, and then slowly shake loose, (at first not easy to shake, first shake into a large piece, and so the middle is also slowly becoming cooler, it will be more and more good to shake, there is a large piece of shaking can not be opened, you can use your hands to tear a little tear).

18, after shaking loose.

19, eat when the garlic paste and sesame oil to the side of a mix on the good, eat how much mix how much.