Practice 1:

Preparation of ingredients: 2 carrots, 200 grams of lean pork, oil, salt, scallion, scallion, chicken essence in moderation.

Making Steps

Various carrots fried meat photos

Various carrots fried meat photos (20)

1. carrots washed and shredded; pork lean meat washed and shredded.

2. Pour oil in the pot and heat. Pour into the pork lean meat shredded smooth scattered, stir-fried.

3. Heat oil in a separate pan, add chopped scallions and sauté, then add carrots and stir-fry.

4. Add the appropriate amount of water to simmer for a while, add the shredded meat, scallions, stir fry evenly, and finally add salt and chicken

Essence can be.

Note

Carotene is fat-soluble, frying appropriate more oil, the effect is better.

The outer skin of carrots contains more vitamins than the inside, so don't remove the skin when eating to avoid unnecessary nutritional loss.

Practice 2

Main ingredient: carrots, pork

Substantials: dark soy sauce, salt, cooking oil

1. Cut the carrots into julienne strips.

2. Wash the meat and put it in the freezer for two hours and then take it out (this way the shredded meat is quick and beautiful).

3. Shred the frozen meat.

4. When the pan is hot, add oil and stir fry the shredded meat.

5. Stir-fry until the meat is 80% cooked, then pour in soy sauce for color.

6. Add carrots and turn quickly.

7. Stir-fry until the carrots are cooked, then add a little salt to taste and remove from the pan

Beef (2 to 3 taels), bell peppers (2), carrots (1).

Marinade:

Soy sauce (1/3 tablespoon), five-spice powder (1/8 tablespoon), wine (3/4 tablespoon), pepper (1/8 tablespoon), cornstarch (1 tablespoon).

Seasoning:

Oil (6 tablespoons), garlic (5 cloves), ginger (3 slices), salt (1/4 tablespoon), chicken broth (1/4 tablespoon).

Methods:

1: Put the thinly sliced beef into a bowl, add 1/3 tablespoon soy sauce, 1/8 tablespoon pepper and five-spice powder, 3/4 tablespoon wine, 1 tablespoon cornstarch, and marinate for 5 minutes;

2: Wash the bell peppers and carrots, and cut the bell peppers into long strips, and the carrots into rounds;

3: Put 1 1/2 tablespoons of water in a pot and bring to a boil. Add the carrot slices and cook for 3 minutes, then drain.

4. Heat 5 tablespoons of oil in a wok and sauté the garlic for 5 seconds, then add the bell peppers and carrots and stir-fry over high heat for 2 minutes, season with 1/4 tablespoon of salt and 1/4 tablespoon of chicken broth, and serve.

5. Heat 1 tablespoon of oil in a wok with the garlic and ginger, and then pour in the corned beef and stir-fry over high heat until the beef is browned (about 1 minute), then pour in the corned beef and stir-fry over high heat until the beef is browned (about 1 minute). Then pour over the sauteed peppers and carrots;