Carrot breakfast cake

Prepare ingredients and seasonings, 1 carrot/2 eggs/2 green onions/half a bowl of purified water/appropriate amount of salt/300g flour

Step 1: Beat the eggs into the flour, wash and chop the green onions, and put them into the egg flour together.

Step 2: Wash and grate the carrots into shreds, put them into a bowl, add appropriate amount of salt and purified water to make a paste.

Step 3: Mix evenly and let it sit for 5 minutes. The batter must be turned into a paste without any lumps.

Step 4: Heat the pan over low heat, apply a layer of oil on the bottom of the pan, pour in the flour paste, quickly roll it into thin slices with a spatula and spread it into a cake shape.

Step 5: Make one and then another until the flour batter is finished. When the cake is formed, turn over to the other side until the cake is cooked. The breakfast cake is ready.

Carrot cake

Prepare ingredients and seasonings, 30g carrot puree / 30g diced carrots / 130g pure milk / 5 eggs / 130g low-gluten flour / 100g corn oil / 80g white sugar

Step one: Beat the carrots with a food processor into 30 grams of carrot puree, pour it into a bowl, steam 30 grams of diced carrots in the pot, and then take it out and set aside.

Step 2: Separate the egg white and yolk through an egg separator, add cooking oil and pure milk to the egg yolk and stir evenly.

Step 3: Add the carrot puree and stir evenly, then sift in the low-gluten flour and continue stirring evenly until there are no particles in the flour and it becomes a paste.

Step 4: Then add the diced carrots and stir evenly, so that the egg yolk paste is completed.

Step 5: Add white sugar to the egg whites. Add the sugar in three batches. Use an electric egg beater to beat from slow to high speed until stiff peaks form.

Step 6: Lift the egg beater and there is a small curved hook, insert a chopstick into the meringue and keep it upright, indicating that the meringue has been beaten successfully.

Step 7: Add the meringue to the egg yolk batter in three times and mix evenly. For the third time, pour the mixed cake batter directly into the meringue.

Step 8: After the cake batter is mixed, place cake paper on the bottom of the 8-inch cake mold, and pour the mixed cake batter from high down.

Step 9: Preheat the oven in advance, turn on the upper and lower heat and bake at 190 degrees for 50 minutes. When the time is up, simmer for another 5 minutes and then take it out of the oven. The carrot cake is ready.

Carrot, Yam and Mutton Soup

Prepare ingredients and seasonings, 1000g mutton / 300g iron bar yam / 10g wolfberry / 10g ginger / 2 coriander / one carrot / a little pepper / appropriate amount of salt / Half a green onion

Step one: Peel carrots and yams, wash and cut into pieces, wash and cut lamb into pieces.

Step 2: Add cold water to the pot to cover the mutton, add green onions and ginger slices and bring to a boil. Boil the mutton until the blood is removed and the water is skimmed off.

Step 3: Remove the mutton and wash it again with clean water. Take the pressure cooker, put the mutton and carrots, add ginger slices, cover the pot and cook the mutton thoroughly.

Step 4: After the mutton is cooked, add wolfberry and yam, cook until the yam is cooked, then add pepper and salt, finally remove from the pot and sprinkle with chopped coriander and serve.

Stir-fried minced meat with carrots

Prepare ingredients and seasonings, 1 carrot/1 green onion/200g lean meat

Step 1: Shred the carrots and sprinkle some Mix the salt with your hands and marinate for 5 minutes, then rinse with water.

Step 2: Cut the lean meat into minced meat, add cornstarch, light soy sauce and cooking wine, marinate for 10 minutes, chop green onions and set aside.

Step 3: Put oil in the pot, stir-fry the minced meat until cooked, push it aside, add the carrots and stir-fry together, add a little salt, sprinkle with chopped green onion and serve.

Carrot cheese cake

Prepare the ingredients and seasonings, 150g carrots / 25g corn starch / 25g cheese shreds / 15g white sugar

Step one: cut the carrots with a hob Steam the pieces in a pot for 15 to 20 minutes. Use chopsticks to easily penetrate the carrot pieces.

Step 2: Put the steamed carrot pieces into a bowl, add sugar and carrots while they are hot and grind them into carrot puree.

Step 3: Then add 25 grams of cornstarch and mix evenly until it becomes slightly sticky.

Step 4: Use a spoon to take a small piece of carrot puree and shape it into a small cake shape, then add an appropriate amount of shredded cheese and wrap it up.

Step 5: Brush the electric baking pan with a layer of oil, and put the wrapped carrot cheese cakes into the electric baking pan one by one.

Step 6: Fry the cake until both sides are golden brown, then flip it over repeatedly until it is completely cooked, then put it on a plate and start eating.

Carrot steamed buns

Prepare ingredients and seasonings, 150g all-purpose flour / 100g carrots / 10g fine sugar / 2g yeast

Step one: wash and dice the carrots , add 100 ml of purified water and carrots into a food processor and blend into juice.

Step 2: Filter out the carrot juice, take 60 ml of carrot juice and melt the yeast completely. Remember that the yeast must be melted with cold water.

Step 3: Mix the flour and fine sugar evenly, pour in the melted yeast carrot juice, and use chopsticks to stir the flour into a fluffy form.

Step 4: Knead the flour evenly into a smooth dough, cover with plastic wrap and ferment at room temperature around 35 degrees for one hour until the dough doubles in size.

Step 5: If the fermented dough shows a uniform honeycomb shape, it means the fermentation is successful. Sprinkle some flour on the mat and knead the dough evenly.

Step 6: Then knead it into a long strip, and cut the kneaded strip dough into small pieces evenly with a knife.

Step 7: Clean the steamer, line it with steamer paper, and put the cut steamed buns into the steamer for secondary fermentation for 20 minutes, keeping them slightly apart.

Step 8: Steam the steamed buns for 15 minutes. The steamed buns need to be simmered for another 5 minutes before uncovering, so that the buns will not dent. The small carrot buns are completed.