None of them succeeded. Others say that corn flour is added, or starch and white flour are mixed, or shredded carrots are put in a container, covered with plastic sheets and then steamed. In order to avoid water dripping into it and becoming sticky. But this is all nonsense.

1. Scrape carrots, leave them for 1 hour, then add corn starch and stir well. 2. Add water to the steamer to boil, add the mixed shredded carrots, steam over high fire for 3 minutes, and take out. The shredded carrot is a little sticky at this time. While picking with chopsticks, add orange powder and mix well, steam for 3 minutes, take it out, repeat the previous actions, and steam for 3 minutes. This time, the shredded carrot is completely non-sticky and translucent. 3. Add salt and garlic to the steamed shredded carrots. 4. add oil to the pot, add pepper and dried pepper, heat it and pour it on the shredded carrots.

1. Vegetarian dishes steamed with Shu-style flour are mainly cooked noodles: cooked noodles are also wheat starch, and the texture of cooked noodles is relatively smooth, so the finished products steamed with it will be very bright and smooth. If there is no finished flour, you can also use ordinary medium-gluten flour at home.

Just steam it twice: my experience is that you can't steam it too many times. If you steam it too much, shredded carrots will soften and taste less hard. The effect of steaming twice can make the powder more uniform.

I steamed this, but it doesn't always work. I don't know if you have noticed that the shredded carrots in restaurants are very long. Therefore, carrots are not shredded, but should be wiped together with vegetables and vertically. After kneading, mix in proper amount of flour. Stir and rub vigorously to get the water out of the radish. Then put the noodles in the steamer, be sure to put them in the middle to prevent water vapor from dripping on them. Steam on high fire, steam for five or six minutes, pour out, and open while it is hot to prevent adhesion. After cooling, cut chopped green onion, hot oil, salt and monosodium glutamate and stir. Carrots should be red, not yellow. I even have this "deep feeling" here, isn't it super poetic?

Through the above analysis, we know the formula of steamed shredded carrots. First, we should choose fresh orange carrots. After cleaning the carrots, they should be salted, then wrapped in a thin cloth to wring out the water, added with sesame oil and stirred evenly, then put into flour and steamed in a steamer for about five minutes. After steaming, we can add our favorite seasoning, stir well and eat.