Ingredients: salt, monosodium glutamate, green onions, garlic cloves, coriander and dried peppers.

Exercise:

1, peeled carrots, cut into matchstick-thick shreds.

2. Mix the corn flour into shredded carrots, so that a layer of corn flour is evenly attached to the surface of each carrot, then add salt and monosodium glutamate, mix well, and plate (including dry powder that is not completely attached).

3. Cover the vegetables with shredded carrots with plastic wrap, steam them in a steamer for 10 minutes and take them out.

4. Chop the onion and garlic cloves, cut the coriander and dried pepper into sections, put the coriander section, chopped green onion, minced garlic and dried pepper section on the steamed carrot in turn, and pour hot oil on the dried pepper and mix well.

The key to drying steamed carrots;

1, put the salt later;

2. Put more dry powder to absorb excess water in shredded carrots;

3. When steaming, cover the plate with plastic wrap to prevent distilled water from dripping into the pot cover;

The last trick is to take out the pot immediately after steaming, open the plastic wrap, spread the shredded carrots with chopsticks, and let the excess water vapor evaporate as soon as possible.