Wash carrots, cut them into pieces, cook them in water, take them out, chop them up, add shrimp skin, a little oil and a little salt, and mix well for later use. Pour flour into appropriate amount of boiling water, let them cool, roll them into several pieces, put the mixed shrimp skin and carrots into two pieces, make them into flour cakes, put oil in a hot pot, and fry them until both sides are golden.

Colored meatballs:

Wash carrots and cabbage, cut into pieces, stir-fry in oil, add a little onion and ginger, and mix together for later use. Use raw flour, refined salt, egg white, etc. Mix minced pork and carrots and knead them into balls, then cook them in boiling water and put them on a plate, then pour a little tomato sauce on them.

Assorted soup:

Carrots, cabbages, potatoes and pork are sliced, and a little fresh mushrooms and shrimps are added. Put them together in a casserole and add water to boil. After the soup in the casserole is slightly boiled, add tomato juice and corn starch, stir well with a spoon, and simmer for about 20 ~ 30 minutes. Be careful not to put too much tomato juice.

Diced chicken with carrot and edamame

Ingredients: carrots, chicken and edamame.

Seasoning: pepper, starch, salt and onion.

Production process:

1. Wash, peel and dice carrots. Put edamame in boiling water to remove the outer film, take it out and soak it in cold water for cooling.

2. Dice the chicken, add salt, pepper and starch, mix well and marinate for 15 minutes.

3. Pour a tablespoon of oil into the pot, heat it, saute shallots, add diced chicken, stir fry for a few times, and set aside.

4. Continue to heat the remaining oil in the pot, add carrots, edamame and two spoonfuls of water, stir-fry for 3 minutes until cooked, add fried diced chicken, salt and pepper, stir-fry evenly, and serve.

Shredded carrot and beef

Ingredients: carrots, beef.

Seasoning: soy sauce, salt, dried starch, chopped green onion, Jiang Mo, cooking wine.

Production process:

1. Wash and shred beef, season with chopped green onion, Jiang Mo, dry starch soy sauce and cooking wine, and marinate for 10 minute.

2. Wash, peel and shred carrots.

3. Add oil to the wok, quickly stir-fry the pickled shredded beef in the wok, put the shredded beef in a corner of the wok after it is cooked, and pour in oil to stir-fry the shredded carrot.

4. After the shredded carrot is cooked, add salt and shredded beef and stir well.

Carrot broth

Ingredients: carrots and lean pork.

Seasoning: ginger slices, salt

Production process:

1. Cut the lean pork into pieces, blanch it with boiling water, and take it out for later use.

2. Peel carrots and cut them into hob blocks.

3. Put the scalded lean meat into the pot, add the ginger slices, bring to a boil over high fire, and then cook for 30 minutes over medium fire. Finally, add carrots and continue to cook until cooked, and add salt according to personal taste.

Dichromatic shredded radish

Ingredients: carrot, white radish and red pepper.

Seasoning: salt, garlic, ginger, rock sugar, white vinegar.

Production process:

1. Wash carrots and white radishes, peel them, shred them, put them in a bowl, pickle them with salt, and take them out. Then wash away the salty taste with cold boiled water.

2. mince garlic, ginger and red pepper.

3. Pour 2 cups of water into a pot to boil, add crystal sugar to dissolve, add 1 tablespoon white vinegar and minced red pepper, turn off the fire, let it cool, pour it into a container, add shredded carrot, shredded white radish, minced garlic and Jiang Mo for soaking, and put it in the refrigerator for about 1 day.

Sixian bran

Materials:

Gluten, auricularia auricula, yellow flowers, carrots, winter bamboo shoots, salt, chicken essence, cooking wine, soy sauce, white sugar, chicken soup, sesame oil, onion and ginger slices.

Exercise:

1. Slice gluten. Soak Auricularia auricula and yellow flowers in warm water, remove the roots and wash them repeatedly. Wash carrots, peel them, cut them into oblique elephant eye slices, and slice winter bamboo shoots;

2. Light the pot and add oil. When the oil is hot, add onion and ginger slices and stir-fry until fragrant. Add soy sauce, cooking wine, chicken soup, chicken essence, sugar and gluten. When the pot is boiling, reduce the heat to 10 minute, then add the fungus, yellow flowers, carrots and winter bamboo shoots to stir fry, then pour the sesame oil and take out the pot.

Mix dried carrots.

Ingredients: 500g carrot, 0/00g fried peanut/kloc-0, 50g onion. 25g of Chili oil, 2g of Chili noodles, 50g of soy sauce, 25g of vinegar, 25g of sugar and 3g of monosodium glutamate.

Method:

1. Wash the whole radish, put a rope on one end, hang it in a ventilated place, dry it until it is 80% dry, take it down and soak it in warm water, wash it, cut it into 3 mm thick curly blades, cut it into thick shreds, chop peanuts, and chop onions.

2. Put the dried radish, peanuts and chopped green onion into the pot, add soy sauce, vinegar, sugar, monosodium glutamate, Chili oil and pepper noodles and mix well.

Carrot ring

Raw materials:

Carrot 1000g, spinach 250g, peas 250g, proper amount of butter, a little salt and a little pepper noodles.

Method:

1. Wash and peel carrots, and cut them into 3cm long strips as evenly as possible.

2. In a steel bell pot, add a proper amount to boil, add radish strips, sugar, salt and monosodium glutamate, and cook for 20 minutes until cooked.

3. Control the water and put it on the plate, then sprinkle some salt, pepper noodles and monosodium glutamate and mix well.

Carrot ball

Raw materials:

400g of clean carrot, 25g of clean coriander, 80g of flour, 3g of water starch100g, 3g of spiced powder, 20g of soy sauce, 5g of salt10g, 5g of onion, 5g of Jiang Mo, 300g of water and 500g of vegetable oil.

Method:

1. Rub carrots into shreds, chop them several times with a knife, put coriander powder, allspice powder, salt, flour and water starch into a pot, mix well, and fry them into golden red balls with 80% heat.

2. Put the oil into the pot, add onion and Jiang Mo, add soy sauce and salt water, thicken after boiling, add meatballs and mix well.

Boiled carrot

Raw materials:

Carrot 1000g, sugar 25g, salt, pepper noodles, monosodium glutamate and water.

Method:

1. Wash and peel carrots, and cut them into 3cm long strips as evenly as possible.

2. Use a steel bell pot, add appropriate amount of water to boil, add radish strips, sugar, salt and monosodium glutamate, and cook for 20 minutes until cooked.

3. Control the water and put it on the plate, then sprinkle some salt and monosodium glutamate pepper noodles and mix well.

Mixed sugar twin yarn

Raw materials:

250g carrot, 250g white radish, 0/00g sugar/kloc-,25g soy sauce, 50g vinegar and a little sesame oil.

Method:

1. Wash carrots and white radishes, cut off the hair roots, then gently scrape off the skin, cut into thin slices, then cut into filaments, sprinkle with white sugar, drizzle with soy sauce vinegar and sesame oil, mix well and serve on a plate.

Fried carrot sauce

Ingredients: carrot100g, lean pork 200g, dried bean curd 50g. Hymie weighs 25 grams. 500 grams of peanut oil, 50 grams of lard, 25 grams of sesame oil, 5 grams of soy sauce, 5 grams of yellow sauce 10, 5 grams of cooking wine, 2 grams of monosodium glutamate, 3 grams of minced onion and ginger, and 20 grams of water starch.

Method:

1. Cut the meat into 0.5 square dices, cut the carrots into 0.5 cm dices, and fry them in the oil pan.

2. Cut the dried bean curd into cubes like radish, and boil the dried seaweed for later use.

3. Heat the wok and add oil. Stir-fry the diced meat in the wok, stir-fry the onion, Jiang Mo and yellow sauce for 2-3 minutes. After the juice in the wok is completely dried, add dried laver, dried bean curd, diced carrot, cooking wine, soy sauce, monosodium glutamate and other raw materials, add a little broth or water, and thicken.

Stir-fried diced carrots with soy sauce

Raw materials:

400g of clean carrot, 50g of lean diced pork 1 50g, 250g of vegetable oil, 30g of lard, 20g of sweet noodle sauce, 20g of soy sauce10g of white sugar, 2g of salt, 5g of monosodium glutamate1g, 5g of cooking wine, 20g of water starch and 20g of water/kloc-.

Method:

1. Cut the radish into 1.5 square cubes, fry until golden brown, take it out and dry it, add starch to the diced meat, add salt for sizing, put it in a hot pot and slide it with warm oil.

2. Mix sweet noodle sauce, soy sauce, sugar, salt, monosodium glutamate, cooking wine and water starch into thick juice.

3. Put the lard into the pot, heat it, put the seasoning on the pot and stir it with a spoon. When the juice thickens, add the diced carrot and stir it evenly.

Sweet and sour carrot

Raw materials:

500g of carrot, 50g of sugar, 25g of rice vinegar, 3g of refined salt and 0/5g of sesame oil/kloc-.

Method:

1. Remove the roots and leaves of carrots, clean them, scrape off the rough epidermis with a knife and cut them into 6 cm filaments.

2. Put shredded carrots into a small pot, sprinkle with salt and mix well.

3. Wash the pickled shredded radish with clear water, control the clear water, put sugar, vinegar and sesame oil into a bowl, mix well and serve on a plate.

Fried gold chips

Ingredients: carrot 1 root, flour 1 bowl, 2 eggs, oil, salt and sugar.

Practice: 1, peeled carrots and cut into discs.

2. Add water to flour and egg juice salt to make a paste with appropriate concentration.

3. Put oil in the pot. When the temperature is high, put a carrot in the pot and fry it. The fire should not be too big, but golden!

Carrot and silver fish soup

Ingredients: carrot 0.5 kg, whitebait 4 Liang, kiwi 1 piece.

Seasoning: salt, monosodium glutamate, butter, starch, osmanthus fragrans, concentrated orange juice.

Practice: 1. Wash and peel carrots, put them in a blender and add water to make a paste.

2. Wash the whitebait and cut it into small squares for later use.

3. Heat the pan, add a little butter, after the butter melts, add carrot paste, diced whitebait, osmanthus fragrans, concentrated orange juice, salt, monosodium glutamate and sugar, cook for 3-5 minutes on medium fire, and add appropriate amount of wet starch to stir.

4. After the pot is out, sprinkle with diced kiwi fruit.

4 th xian

Ingredients: pork stuffing

Accessories: eggplant, potato, carrot and sweet pepper.

Seasoning: salt, chicken essence, soy sauce, sugar, cooking wine, vinegar, sesame oil, starch, onion and ginger.

Cooking method:

1. Cut eggplant, potato and sweet pepper into pieces, put them in a pot, light them, pour in proper amount of oil, stir-fry potatoes until golden brown, then add eggplant and stir-fry them slightly, finally add carrots and sweet peppers, and drain the oil;

2. Take a small bowl, add soy sauce, vinegar, cooking wine, salt, chicken essence, white sugar, clear water, onion, ginger and water starch to make juice for later use. Stir-fry onion, Jiang Mo and pork stuffing in a pot, add the fried vegetable blocks, and pour in the prepared juice until the juice is thick and delicious.

Boiled beef lung with radish and almond

Ingredients: 500g radish, 0/5g bitter almond/kloc-,250g bovine lung.

Making:

1) Radish cut into pieces, almond peeled and pointed;

2) Scalded beef lung with boiling water, and then stir-fry with ginger juice and cooking wine;

3) Add a proper amount of water into the earthen pot, add beef lung, radish and almond, and cook.

Stewed mutton with radish

condiments

500g of mutton, 0/000g of radish/kloc and 0/0g of dried tangerine peel/kloc. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.

manufacturing process

Wash radish, peel and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, cook with slow fire for half an hour, then add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate and put it in a bowl.

Carrot porridge

Ingredients: carrots and glutinous rice.

Accessories: two cents for coriander, San Qian for lard, one yuan for refined salt, two cents for monosodium glutamate, and two Jin for clear water.

Making:

1), cleaning carrots and cutting into filaments;

2) chopping coriander into fine powder;

3) Wash the glutinous rice clean, add water and shredded carrots into a pot to boil, then slowly boil it into porridge with low fire, then add refined salt, monosodium glutamate, lard and coriander powder and mix well.

French carrot soup

Ingredients: carrot, 3 celery, 100g potato, 2 scallions, 1 lemon, half sour cream, 150g perilla leaf.

Seasoning: salt and pepper chicken thyme?

Exercise:

1. Dice carrots and potatoes, and cut celery and onion into pieces of 1 inch.

2. Pour 1 liter of water into the pot, add two teaspoons of chicken essence (you can also use 1 liter of chicken soup), put all the cut vegetables in and cook until soft.

3. Pour the soft vegetables and soup into the blender, crush them, put them back into the pot, and heat them to boiling.

Finally, add salt and pepper and half a lemon juice according to your own taste.

5. Pour the soup into a bowl, sprinkle with chopped perilla foam and thyme, and add two spoonfuls of sour cream next to it. You can stir it evenly when you eat it.