First, carrot cake ingredients: 500 grams of carrots, 3 fresh mushrooms, and a little fresh shrimp. Seasoning: salt, sugar, chicken essence, pepper, starch, salad oil. Practice: 1. Wash and peel carrots, mix with water in a blender to make paste, wash and shred mushrooms, and dice shrimps for later use. 2. Add starch to carrot puree and stir well. Diced shrimps and shredded mushrooms are cooked in boiling water respectively. 3 make the carrot paste into a square, fry it in a pot with an oil temperature of 50 degrees until golden brown, pick it up and put it in a plate, sprinkle with shredded mushrooms and diced shrimp. 4, put 0.5 liters of water in the pot, add salt, chicken essence, sugar, pepper, thicken with a little starch, and pour it on the carrot cake. Cooking tip: This novel dish is crispy on the outside and tender on the inside, which combines the delicacy of shrimp and the mellow fragrance of mushrooms. However, when preparing carrot paste with starch, you need to be extra careful. Too much or too little starch will affect the taste of dishes. There are also tricks for frying carrot cakes. The oil temperature is higher when the pot is just cooked. After the crispy skin comes out, soak it in warm oil and fry it, so the carrot cake will be especially crispy! 2. Carrot vegetable rolls Ingredients: 250g carrots, 3 fresh mushrooms, 2 peppers, 3 mung bean sprouts and 3 eggs. Seasoning: salt, monosodium glutamate, oyster sauce, starch, bread crumbs. Practice: 1. Wash and peel carrots, add water into a blender to make a paste, mix eggs well, pour them into carrot paste, add starch and mix well, and shred rape, pepper and mushrooms for later use. 2. Confuse carrots on the egg skin. 3. Wrap shredded mushroom, shredded rape, shredded pepper and bean sprouts into egg skin, dip them in egg liquid, wrap them with bread crumbs, and fry them in a pot with an oil temperature of 30 degrees until golden brown. 4. Cut the fried vegetable rolls into sections and put them on the plate. Cooking tip: If you try to cook this dish at home, please don't limit yourself to the menu above. You can choose vegetables that are suitable for the season according to the taste of your family. It should be noted that when frying rolls, the oil temperature should not be too high, otherwise the bread crumbs will burn and the frying time should not be too long, otherwise the shredded vegetables will become soft, which will not only affect the taste, but also lose the nutrients of vegetables. 3. Frozen carrot raw materials: 250g carrot, 3kg pigskin and 250g sea cucumber. Seasoning: salt, monosodium glutamate, sugar. Practice: 1, wash pigskin to remove oil, add water, add seasoning and simmer for 3 hours. Remove the pigskin and cut into strips. Pour the soup into a heart-shaped container for use. 2. Wash the sea cucumber, cut it into strips and blanch it with boiling water. Wash carrots, peel them, cut them into patterns, and blanch them with clear water. 3. When the cooked pigskin jelly is about to solidify, add pigskin, sea cucumber, carrot, etc. It can be eaten after it is completely solidified. Cooking tip: This dish is based on the traditional dish pigskin jelly. The practice remains the same, but add carrots, sea cucumbers, shrimps, squid and other ingredients, and carefully choose beautiful containers, such as heart-shaped, pentagonal and round. Therefore, ordinary pigskin jelly is rich in nutrition, unique in taste and shape. It's really worth a try!