It is recommended to eat more carrots after winter. Collect these five delicious recipes, which are simple, delicious and nutritious

Carrots are a very common vegetable in our daily cooking. Carrots are rich in various nutrients. Eating more carrots in moderation is also beneficial to our health. Every autumn is the harvest season for carrots. Carrots are also the sweetest and most delicious at this time. The carrots my dad grows are edible all winter long.

Carrots are often fried, eaten cold, wrapped in dumplings, and made into breakfast cakes. There are many ways to do this. Today I will share with you five delicious home-cooked recipes of carrots, which can be collected by friends who like them. They're simple, delicious, and nutritious. Let's take a look at them.

First: carrots, fungus, fennel and dumplings

Ingredients required: carrots, fungus, eggs, fennel, red onion, flour, cooking oil, salt, thirteen spices, " "Green Grass Flower"

[Manufacturing steps]:

To make dumplings, first mix the dough with cold water, stir the flour into a flocculent dough, then knead it into a moderately soft dough, cover it with Close the lid and wait for more than half an hour after waking up. To prepare the dumpling filling again, first pick the fennel that needs to be drained, remove the roots and wash it, and place it on a cloth curtain to dry. Scrape off the skin of the carrots, rinse them clean, roll them into thin threads with a thread rolling tool, blanch them in a pot of boiling water until they break, then take them out and put them in a basin of cold water. Wash the pre-soaked fungus several times, remove the roots after washing, put it into a pot of boiling water, blanch it briefly, take it out and put it into a basin of cold water. After taking out the carrots and fungus, wring out the water with your hands, cut into carrot slices and fungus slices respectively, and then put them into the pot.

Put a few eggs into a bowl, add an appropriate amount of salt, and stir evenly. Cut the red onion into chopped green onion, put it in a pot, and add an appropriate amount of "green onion flowers". You can pour a little more oil when boiling. After the oil is hot, scoop out an appropriate amount of hot oil and pour it on the chopped green onions and grass flowers to stimulate the aroma. Pour the stirred egg liquid into the remaining hot oil, stir quickly with chopsticks, stir into broken eggs, and let cool. Chop the dried fennel into small pieces and add to the pot. Finally, add the dry eggs to the pan. First pour an appropriate amount of scallion oil or sesame oil into the fennel, stir evenly, then add an appropriate amount of salt and a small amount of thirteen spices, stir evenly, and the filling is ready.

After waking up, place the dough on the chopping board, roll it into a round strip, cut it into small noodles, sprinkle with dry flour, shape it into a round shape, flatten it, and roll it into a dumpling wrapper that is thick and thin in the middle. : Wrap the stuffing and knead it into the shape you like, then you can make the dumplings. When the water in the pot boils, it turns into dumplings. Usually, after the vegetarian dumplings are cooked twice, drain them and put them on a plate. Delicious home-style carrot, fungus and fennel dumplings are ready.

Second: Carrot, Lettuce and Egg Breakfast Cake

Ingredients needed: Carrot, lettuce, eggs, whole wheat flour or flour, onions, cooking oil, salt and thirteen Spices

Wash the lettuce, put it into a pot of boiling water, cook for a few seconds, put it in a basin of cold water, remove it, wring out the water, cut it into small pieces, and put it in the basin. Scrape off the skin of the carrots, wash them, and twist them into thin strips. Then put them into a pot of boiling water and blanch them briefly (you don’t need to blanch them, which means you need to fry them for a while). Blanch them until they are broken into pieces. Take them out and put them in a basin of cold water, and then wring them dry. Moisture, cut into small pieces and put in a basin. Add two eggs, add an appropriate amount of salt and a small amount of thirteen spices, mix well, then add an appropriate amount of whole wheat flour or flour, mix well, and the batter is ready.

Cut the onions into onion rings, preheat the electric griddle in advance, evenly apply a thin layer of oil, put the onion rings first, and then scoop the prepared batter into the onion rings. Flatten with a spoon, cover and fry. According to the indicator light of the electric griddle, turn it over in time, turn it several times during this period, and fry until both sides are golden brown, then serve it on the pan. Low-fat and delicious home-cooked carrot, lettuce, and egg breakfast cake is ready.

Third: Fish-flavored carrot and fungus omelette

Required ingredients: carrots, fungus, eggs, green peppers, red onions, garlic, cooking oil, salt, soy sauce, balsamic vinegar, White sugar and starch

Scrape off the skin of the carrots, wash them, and cut them into thin strips. The finer the cuts, the better. After washing the green peppers, remove the pepper stems and seeds and cut into thin strips. Soak the fungus in hot water in advance, wash it several times, remove the roots and cut into thin strips. Beat a few eggs into a bowl, add a pinch of salt, mix well and set aside. Cut the red onion into small pieces, mince the garlic, and have all the ingredients ready. Let's make a fish sauce. Take a small bowl, pour 3 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of water, 1 tablespoon of starch, stir evenly, and the fish sauce is ready.

Pour a little more oil into the pot. After the oil is hot, pour in the egg liquid and stir-fry until the egg liquid is completely solidified, then serve and set aside. Leave a little oil in the pot, add chopped green onion and minced garlic, stir-fry, add chopped carrots and fungus, stir-fry briefly, pour in the prepared fish sauce, then add chopped green pepper and fried egg, stir-fry quickly and evenly. After the soup is drained, turn off the heat and the delicious home-cooked omelette with fish flavor, carrots and fungus is ready.

Fourth: Carrots and mung bean sprouts mixed with vermicelli

Ingredients required: carrots, mung bean sprouts, vermicelli, garlic, green onions, cooking oil, salt, soy sauce, balsamic vinegar, chicken essence, dry Sichuan peppercorns and oil chili

Put the vermicelli into the pot, pour in an appropriate amount of warm water, cover the lid, and soak the vermicelli until the required hardness. Scrape the skin off the carrots, rinse and cut into thin strips.

Wash the mung bean sprouts again, blanch them in a pot of boiling water until they are broken into pieces, take them out and put them into a basin of cold water and drain them. Put the shredded carrots into a pot of boiling water and bring to a gentle boil. After soaking the vermicelli, just lift up the middle rope and slide it down from top to separate the vermicelli. Remove and drain and set aside. Peel and mince the garlic, and cut the green onion into small pieces.

Put the drained mung bean sprouts, carrots and vermicelli into the pot, add chopped garlic and green onions, then add an appropriate amount of dried Sichuan peppercorns, and drizzle with hot oil. The aroma will be overflowing. Pour an appropriate amount of soy sauce and balsamic vinegar, then add an appropriate amount of salt and chicken essence, and finally add an appropriate amount of oil and pepper, stir well, and mix the delicious home-cooked carrots and mung bean sprouts with the vermicelli.

Fifth: Carrots, fungus, cucumber and yuba

Required ingredients: carrot, fungus, cucumber, yuba, red onion or green onion, garlic, soy sauce, white vinegar, oil chili, Onion oil or sesame oil, garlic

First soak the fungus in hot water, wash it several times after soaking, and then clean it. Then remove the roots of the black fungus, put them into a pot of boiling water, and blanch them briefly. It is recommended to soak the yuba in cold water in advance until there is no hard core in the middle. Wash the soaked yuba, wring it dry with your hands, cut it into strips with a diagonal knife, and put it into a large bowl. After rinsing the cucumber, cut into slices of water chestnuts, and scrape off the carrot skin (or not). Rinse and cut into slices of water chestnuts and place in a large bowl. :Tear the blanched fungus into small pieces with your hands and put them into a large bowl. Add minced garlic, pour an appropriate amount of soy sauce and white vinegar, then add an appropriate amount of salt and chicken essence, you can also add some scallion oil or sesame oil. Finally, add just the right amount of oil and spicy seeds, stir well, and combine the simple and delicious home-cooked carrots, fungus, and cucumber with the yuba.