1. Steam shredded carrots, peel two carrots, cut them into uniform filaments, put them in a pot, add a little vegetable oil, stir them evenly with chopsticks, lock the moisture inside the carrots, pour a proper amount of flour into the carrot pot, grasp them evenly with your hands, and stick flour on each shredded carrot as much as possible. It is advisable to feel dry and not sticky. Boil the water in the pot and put it on the grate. First, boil the water. After boiling, spread a steamer cloth, add shredded carrots, cover the pot, and steam for five minutes on medium heat. When it's time to open the lid, take the carrots out and pour them into the basin, shake them with chopsticks, sprinkle some salt on them and put them on the plate for later use. Add salt 1 g, monosodium glutamate 0.5g, sesame oil 5g, red oil 5g, and soy sauce10g into the basin, stir evenly with chopsticks, and pour the juice on shredded carrots. It tastes delicious, tender, sweet, nutritious and delicious.

2. Carrot crystal slices, carrots are washed, peeled and cut into thin slices. The thinner it is, the easier it is to steam. After the pot is boiled, steam it in SAIC for 20 minutes, pour it into an empty bowl and mash it into fine radish paste. If you like sweetness, you can put some sugar. Add a small amount of dry starch in batches, and choose potato starch as far as possible, which is more delicious. Stir while adding until there is no dry powder, and a large appearance appears. In this process, you don't need to add a drop of water to knead it into a smooth dough. The dough feels moderately soft and hard. If it's too soft to steam, it will flow; if it's too hard, it won't taste good. Grab a small piece of noodles by hand, put it in the palm of your hand, rub it into a circle and press it into the shape of a button. After cooking in the pot, steam over high heat 10 minutes. Time's up. Open the lid. Crystal clear, beautiful. Squeeze is a q-bomb. Take a gentle bite, sweet and chewy. Try carrots to do this. Children also become fond of them. They can be used as dessert before meals. Can be eliminated for three or two times, and can also be supplemented with multiple vitamins.

3. Fish-flavored shredded pork, appropriate amount of lean meat, one green pepper, half a carrot, appropriate amount of fungus, and a little onion, ginger and garlic. Prepare ingredients: appropriate amount of oil, appropriate amount of fish-flavored shredded pork seasoning package, a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of raw flour and a spoonful of salt. Wash lean meat, shred in a bowl, peel carrots, shred green peppers, soak fungus, wash, shred, and put on a plate for later use. A packet of fish-flavored shredded pork seasoning. This is a ready-made sauce, which tastes as authentic as a restaurant. If not, you can buy it. You can hook sugar, soy sauce, salt and vinegar into a bowl and add a small amount of water and bean powder to make a sauce. Add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of cornmeal and a spoonful of salt to the shredded pork, mix well and marinate for 10 minute. Put cold oil in a hot pan, stir-fry the pickled shredded pork in the pan, stir-fry the shredded pork until it changes color, and then take it out of the pan and put it on a plate for later use. Add a little more oil to the pot, put the ginger, garlic and onion into the pot together, and stir-fry the fragrance. Add shredded carrot and shredded green pepper, and stir-fry until it is broken. Add shredded auricularia and stir well. Pour in the fish-flavored shredded pork seasoning package and stir well. Stir to make the sauce smell. Add the pre-fried shredded pork and stir-fry evenly. Stir-fry all the ingredients, color them and season them.