When you are at home, you should prepare some nutritious and storable vegetables, and carrots are one of them. I will teach you seven ways to eat carrots at once. It is delicious and easy to make, which can improve the body's resistance. You can eat the same thing every day.

Stir-fried meat with carrots, broccoli and fungus

Ingredients: 1 broccoli, 1 small handful of black fungus (dried), 1 carrot, 2 taels of pork (lean), onion, ginger and garlic Appropriate amount of each, two tablespoons of soy sauce, a little starch, appropriate amount of oil and salt.

Specific methods:

1. Prepare various ingredients first. Soak the black fungus in water and wash it in advance.

2 Put the pork slices into a bowl, mix well with soy sauce, salt and starch, then seal with oil, marinate for a few minutes and set aside.

3. Soak the broccoli in light salt water, wash and divide into small florets, blanch in boiling water, remove and drain and set aside.

4. Wash, peel and cut the carrots into diamond-shaped slices for later use.

5. Heat oil in a pan, add marinated meat slices and stir-fry until color changes, then set aside.

6. Reheat the oil pan, stir-fry the onions, ginger and garlic, add the carrot slices and stir-fry over low heat until they change color and become soft. Then add the fungus and continue to stir-fry for about two minutes.

7. Pour in the broccoli, stir-fry twice, add soy sauce and salt, and stir-fry evenly.

8. Pour the fried pork into the pot, pour in water and starch to thicken it, stir-fry quickly and then turn off the heat and remove from the pot.

Scrambled carrots and scrambled eggs

Ingredients: 2 small carrots, 4 eggs, 1 chive (optional), 3 tablespoons of water, 1.5 teaspoons of salt, appropriate amount of oil .

Specific methods:

1. Wash, peel and grate the carrots into thin strips; beat the eggs, add 3 tablespoons of water and a little salt, mix well and set aside.

2. Heat the oil in a hot pan, add more oil, pour the egg liquid in, use low heat, don’t move it for the time being, stir-fry it into pieces after it solidifies slightly, and set aside.

3. Reheat the oil pan, add shredded carrots after the oil is hot, stir-fry over low heat until the red oil comes out, then add a little salt and stir-fry evenly.

4. When the shredded carrots change color, pour in the scrambled eggs, stir well and serve. Garnish with some chopped chives after serving.

Carrot meatballs

Ingredients: 6 carrots, two eggs, 1 handful of coriander, 1 green onion, 1 tablespoon of allspice, appropriate amount of flour, appropriate amount of salt, and oil.

Specific methods:

1. Wash the carrots and grate them into thin strips with a grating tool. Be careful not to use a particularly long grating tool here, otherwise the fried meatballs will be strangely shaped and not round.

2. Add eggs, minced green onions, chopped coriander, salt, and five-spice powder to the shredded carrots, and stir evenly. The amount of eggs depends on the number of carrots. Don't add too many eggs just for nutrition, otherwise you will add too much flour later.

3. After stirring the carrots, eggs and coriander evenly, slowly add the flour according to the specific situation.

4. Stir into paste. If you add too many eggs, you will need a lot of flour here. When we make this meatball, we mainly use carrots and supplement with flour, so don’t be greedy for too many eggs.

5. Heat the oil, take a small spoon for eating, scoop up a small spoonful of carrot batter, put it into the oil pan, and repeat this operation.

6. On medium heat, fry the meatballs until cooked and take them out. The fire should not be too low, otherwise the meatballs will eat oil.

Carrot vegetable rolls

Ingredients: 1 carrot, half a zucchini, 2 eggs, half a green onion, 3 tablespoons of cooked peanut oil, a little Sanxiang (optional or not) , 3 grams of salt, appropriate amount of flour and water.

Specific method:

1. Knead the dough first: slowly add water to the flour, stir with chopsticks to form a dough, then knead it into a soft dough and cover it Cling wrap, let rest until ready to use.

2. Beat the eggs and stir evenly, fry the eggs in a pan over low heat and set aside.

3. Wash the carrots and zucchini separately, and use the thinnest part of the grater to grate them into fine strands. After grazing the zucchini, squeeze out the water.

4. Cut the green onions into chopped green onions, put them into a large bowl, add cooked peanut oil, salt and thirteen spices.

5. Stir evenly, and the filling of this vegetable roll is ready. There is no excessive seasoning, and you can enjoy the umami flavor of the ingredients themselves.

6. Roll out the relaxed dough, make sure it is as thin as possible, and roll it into a rectangular shape as much as possible, spread all the fillings on it, and spread it evenly.

7. Roll it up along the long side, and be sure to pinch the closing edge.

8. Use a thin chopstick to press it down like I did, so that the dough is in close contact with the bottom dough, making it easy to cut without revealing the filling.

9. Then cut it at the pressed area and prepare it for steaming. Either lay a damp cotton cloth on the grate of the steamer or brush it with oil to prevent it from sticking.

10. It can be taken out of the pot about 12 minutes after steaming. It is not a yeast food, so there is no need to over-steam it. Just turn off the heat and take it out.

Steamed dumplings with carrot, fungus, egg, tofu and vermicelli

Ingredients: 1 carrot, 1 small handful of fungus (dried), 200 grams of northern tofu, 1 small handful of potato or sweet potato vermicelli, 4 eggs 1 tablespoon of oyster sauce, 2 tablespoons of cooked peanut oil, appropriate amount of salt, appropriate amount of flour and water.

Specific method:

1. To make this pasta, just like making dumplings, mix the dough first. The dough should be moderately soft and hard, cover it with plastic wrap and let it rest for later use. .

2. Soak the vermicelli in warm water in advance, as well as the fungus, wash and peel the carrots, beat the eggs and fry them into small pieces with hot oil and let them cool for later use.

3. Cut the carrots into small pieces, throw them into the electric stuffing machine, let it spin for a few seconds, and beat the carrots into larger particles. Then put the fungus powder

strips in, start the machine again, and continue for a few seconds, not too long, do not beat the stuffing into powder, it is best to keep it in a granular shape.

4. Pour all the mixed filling into a large bowl, add the cooled eggs, add salt, cooked oil and oyster sauce.

5. After stirring for a few times, crush the northern tofu with your hands and put it into a large bowl. Stir evenly and the filling of the steamed dumplings will be ready.

6. Take the dough to the chopping board, roll it into a long strip, and cut it into small noodles, which are larger than the dumplings.

7. Use a rolling pin to roll the dough thinly one by one. If the dough is loose enough, the dough can be rolled out into a transparent shape. Of course, the thickness is up to your preference.

8. Pick up a large dumpling wrapper and put the fillings on it. Put more fillings. Wrap them one by one in the same way as wrapping buns.

9. After wrapping, pour all the cold water into the pot. It will take about 12 minutes after the water boils.

Steamed tofu, carrots and eggs

Ingredients: 1 small piece of tofu, 1 egg, 1 small carrot, appropriate amount of chopped green onion, appropriate amount of oil and salt, 1 coriander or chive.

Specific methods:

1. Cut the tofu into small pieces and put them into a bowl that can be used for steaming. Tofu can be any tofu you like, whether it is southern tofu, northern tofu, or Japanese tofu.

2. Break an egg into the tofu, quail eggs are also acceptable, but you need to add a few more.

3. Wash the carrots and cut into small pieces or dices for later use.

4. Heat oil in a hot pan, add diced carrots, stir-fry over low heat until red oil emerges.

5. Add chopped green onion, continue to stir-fry until fragrant, add appropriate amount of salt and stir-fry evenly, then turn off the heat.

6. Then pour the fried diced carrots into the tofu bowl and use chopsticks to smooth it out.

7. Put the steamer in the steamer and steam it. After 8-10 minutes, turn off the heat.

8. Wash and chop the coriander or chives, sprinkle them on the surface and serve.

Carrot and egg dumplings

Ingredients: 3 carrots, 3 eggs, 1 large bowl of flour, 5 tablespoons of oil, 6 grams of salt, 1 green onion, and a little sesame oil.

Specific methods:

1. Mix the dumpling noodles first, make them moderately soft and hard, and let them rest for later use.

2. Wash and peel the carrots, and use a grating tool to grate the carrots into very thin and short strands. Pick up the carrot and make the cross section of the mold and the grater at a 90-degree angle. The grated strands will be very short and can be cut directly without chopping.

3. Heat the oil in a hot pot. Add more oil. Pour the carrots into the pot and stir-fry over low heat until soft. The red oil of the carrots will be fried during this period. Then scoop out the shredded carrots.

4. Beat the eggs and pour them into the oil pan. As soon as the eggs are put into the pan, stir-fry them with chopsticks until they solidify and break into small pieces.

5. Take out the eggs and let them cool together with the carrots.

6. Chop the green onions and add them to the carrots and eggs. Add salt and sesame oil and stir evenly. The carrots and eggs filling will be ready. Then knead the relaxed dough for two or three more times. Round, cut into small pieces of the same size, and roll into rounds.

7. Wrap the dumplings, boil the water, add the dumplings after the water boils, cook the dumplings until they float, and the dumplings are swollen and ready to be taken out of the pot.

Cherish the moment, exercise strict self-discipline, drink more water and avoid losing weight, and focus on improving your resistance when it comes to diet. I hope everyone can stay happy and be attentive! Looking forward to the day when the victory over the epidemic is achieved, we will go for an outing together.

This graphic work is the original work of Silent Poems. Unauthorized self-media transfer and picture theft are strictly prohibited. The author reserves the right to pursue legal liability.

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