How to steam shredded carrots with flour?
1, carrots are sliced into filaments with a vegetable plane and soaked in salt water 10 minutes or so (put more salt appropriately, because there is no need to put salt when steaming later);
2. Twist the shredded carrot soaked in salt water with gauze, and twist it as dry as possible, otherwise the noodles will stick;
3. Pour in cooking oil and mix well;
4. Pour the flour into the shredded carrots mixed with oil and rub them evenly with both hands until each shredded carrot is wrapped with flour;
5. Pour the water into the pot. After the water is boiled, put the shredded carrots mixed with noodles into a steamer covered with a dry drawer cloth for steaming. About 3 minutes after aeration;
6. After steaming, add chopped green onion, minced garlic and dried chili shreds (or chili noodles) in turn, add chili granules into oil, heat them, pour them on, and mix well to serve.
skill
1. Usually steamed noodles are mixed with oil first and then added with salt. This method is to soak in salt water first, so that the steamed carrot shreds are tough;
2. The soaked carrots must be wrung out, otherwise they will be steamed irregularly.
Carrots (scientific name: Daucus carota? Alfalfa), also known as carrot or Ganxun, is a variety of wild carrot (scientific name: Daucus carota l.var. Carota). The difference between this variety and the original variety is that the root is fleshy, rectangular and conical, thick and fat, red or yellow. Biennial herb, height15-120cm. The stems are solitary, all with white coarse bristles. Basal leaves membranous, rectangular; The petiole is 3- 12 cm long; Cauline leaves subsessile with leaf sheath. Compound umbel, peduncle 10-55 cm long, with coarse hair; The involucre has many bracts, which are leaflike and pinnately divided; There are many spokes, and as a result, the outer spokes bend inward; Involucral bracts 5-7, linear; Flowers are usually white and sometimes reddish; Petals are unequal in length, 3- 10 mm long. The fruit is ovoid, 3-4 mm long and 2 mm wide, with white bristles on the edge. Flowering period may-July. Roots are eaten as vegetables. It also contains vitamins A, B, C and carotene.