Carrot stewed mutton

Ingredients: 1000g bone-in mutton, 700g carrot, 6 bay leaves, 4 red dates, 100g onion, 15g ginger

1. Prepare spices: onion, ginger, red dates, bay leaves

2. Wash the frozen mutton several times with warm water, then soak it in warm water to defrost it .

3. Wash the thawed mutton again, cut it into small pieces with a knife, put it into a pot and fry it over medium-low heat.

4. When a large amount of sewage is produced, pour out the water and clean the mutton. Return to the pot and continue dry frying over medium-low heat.

5. Stir-fry until the oil is no longer visible, add the spices, stir-fry until fragrant, then pour in soy sauce and stir-fry, use about 1 tablespoon of soy sauce.

6. Stir-fry until the color is even and add water.

7. Cover the pot, bring to a boil over high heat, then reduce to low heat and simmer.

8. When the mutton is stewed, add salt to taste, and put the carrots cut into hob pieces into the pot, cook them thoroughly and enjoy.

Carrots, peas, diced chicken livers

Main ingredients

One carrot, 5 chicken livers

150 grams of peas

20g vegetable oil, a small spoon of chicken essence

One spoonful of cooking wine, an appropriate amount of starch

Very fresh taste, an appropriate amount of salt, a spoonful of salt

3 green onions 4 slices of root ginger

Steps

1

Wash the carrots and cut into small cubes, peel the peas, wash and mince the onion and ginger

2

Wash the chicken livers in cold water and cut into small cubes, then marinate them with cooking wine, extremely fresh flavor, sesame oil and starch to taste

3

Hot the pot Add chicken liver in cold oil and stir-fry until it changes color and remove; heat the pan with cold oil, add ginger, carrots and peas and stir-fry, add salt and stir-fry for a while

4

Add chicken liver and stir-fry Stir-fry

5

Add chicken essence and minced chives, stir-fry evenly and serve

Carrot stewed pork bones

Ingredients:

Ingredients: 500g pork bones, 2 carrots

Ingredients: 1 dry red pepper, 3 bay leaves, 1 star anise, 20 peppercorns, 2 grass fruits

Seasoning: 3 tablespoons of light soy sauce (45ml), 1 tablespoon of cooking wine (15ml)

Preparation:

Fry pork bones in boiling water and wash off the foam, carrots Peel and cut into hob pieces,

Method:

2. Add dried red pepper, bay leaves, star anise, pepper, grass fruit and other ingredients;

3. Continue to add seasonings, add water to half of the ingredients, and select the "Nutritional Stew" program;

4. After simmering for 40 minutes, add carrots, continue to simmer for half an hour, and then remove from the pot.

Broccoli, Yam and Carrot Porridge

Main Ingredients

80g of Iron Bar Yam and 100g of Rice

Seasoning

80 grams of broccoli and 80 grams of carrots

Steps

1

Ingredients preparation: rice, iron yam, carrots, broccoli. 2. Rinse the rice twice and put it into the pot and cook. 3

While cooking porridge, start preparing other ingredients. Peel the yam and cut into small cubes for later use. 4. Boil the water in the pot, add the broccoli and blanch it. Remove when the water boils again. Broccoli is troublesome to clean. Blanching can effectively remove residual pesticides, odors and oxalic acid in broccoli, and it tastes better. Cut into mince 5 carrots, peel and dice/mince, prepare all the ingredients as shown in the picture. When the 6-meter porridge is cooked for 7-8 minutes, add carrots and diced yam, stir evenly and simmer for 5-7 minutes until cooked and soft. Add minced broccoli. 7 You can add a little salt to taste. Turn off the heat and add 1-2 drops of sesame oil to taste. Mix well and take it out of the pot. 8 Nutritious porridge that tastes light but delicious, and you’re done!

Carrot Stewed Tomato Soup

Main Ingredients

1 carrot and 3 tomatoes

1/2 spoon of stock granules

Seasoning

1 tbsp salt and pepper to taste

Thyme and cumin to taste

Olive oil 1 tbsp and 2 cups of water

Method Steps

1

Cut the tomatoes into large pieces and cut the carrots into cubes with the skin on. Set aside. 2 Pour olive oil into an enamel pot and heat it, add tomato cubes and stir-fry over low heat until soft. 3. When the tomatoes become soft and thick, add 2 cups of water, stock granules, salt, pepper, thyme and carrots, cover the pot and simmer over low heat for about 40 minutes. 4Finally, sprinkle cumin into the plate. 5 Take out of the pot and enjoy.