When it comes to "steamed vegetables", everyone should be familiar with it. As a traditional method of making food in China, it can completely preserve the unique nutrition and taste of ingredients. In China, it is said that the history of steaming can be traced back to the time of Emperor Yan and Huangdi. It seems that the ancients were already wise in eating this aspect, so that our China cuisine has already spread all over the world and been favored by people all over the world.

Steamed vegetables are a cooking method that uses the steam generated after boiling water as a heat transfer medium to make food mature. Steamed vegetables have the characteristics of high water content, moist, soft and waxy, original flavor, delicious soup and clear taste.

Today, I bring you steamed shredded radish. A few simple steps can make nutritious and delicious food. However, if the steamed shredded radish doesn't stick to lumps and doesn't lump, you have to learn some tips. Here are some specific methods to make steamed shredded radish.

Steamed shredded radish

1. First, we prepare the ingredients, a carrot, peel it off, cut it into thin slices, then change the knife and cut it into filaments, and put it in a basin for later use.

2. pour vegetable oil into the chopped carrots and stir well to prevent the carrots from coming out in large quantities during steaming, then add 5 grams of corn flour to coat the carrots with corn flour, then add 5 grams of flour and grab it evenly by hand for later use.

3. after the ingredients are ready, we start to steam shredded carrots, add a proper amount of water to the pot, and after the water is boiled, evenly spread the mixed carrots on the grate, cover the pot and steam for 5 minutes.

after 4.5 minutes, the carrots have been steamed soft and cooked. Pour the steamed carrots into the basin and shake them with chopsticks for later use.

5. Prepare 4 pieces of garlic, pat it flat and cut it into minced garlic. If you like garlic, the amount of garlic can be a little more. Cut 4 pieces of shallots, put them together with garlic, and pour the chopped onions and garlic on the steamed carrots.

6. Next, burn oil in the pan, and the oil temperature is 6% hot. When the oil surface is smoky, take out the pan and pour the hot oil on the onion and garlic. The hot oil can instantly stimulate the fragrance of the onion and garlic, then sprinkle a little salt, give the carrot a bottom taste, and mix well with chopsticks before serving.

Well, this simple and delicious steamed shredded carrot is ready. Friends who like it should try it quickly!