Many people can't steam shredded radish well. Do you know what the correct method is? The country is people-oriented and the people are iron rice and steel. Hello, gourmet! Today I'm going to teach you how to make a simple dish with carrots. Carrots are native to West Asia and North Africa, and 13 was introduced to China through Saudi Arabia in the new century. Because it looks like a basket and its color is orange, people call it carrot. Traditional Chinese medicine believes that carrots are pungent and warm, and have the functions of invigorating the spleen, promoting digestion, killing insects and resolving stagnation, nourishing the liver and improving eyesight. Carrots are especially good for the eyes.

Step 1: Prepare a carrot in advance. First, wash the dust of carrots with cold water. Then, when the water is drained, put it on the chopping board. First, cut off the head and tail of the carrot with a fruit knife, and then take out the peeler to peel all the carrots. Then, take down an empty bowl, take out the household grinding head and put it on it. The grinder has the least holes and can grind carrots into filaments. All shredded carrots are rubbed into the bowl for emergency.

Step 2: Pour two spoonfuls of vegetable oil into shredded carrots. Then, start grabbing and mixing shredded carrots and vegetable oil, and weigh them evenly. Then, prepare 30 grams of wheat starch and pour it into shredded carrots, then grab them and weigh them again.

When people make this steamed shredded carrot, it is best to use wheat starch. If other cassava starch is used, the steamed carrots will become lumps. Always mix shredded carrots until a layer of cassava starch is evenly attached to each shredded carrot.

Step 3: Take a large steamer and pour a certain amount of cold water. Since carrots must be steamed twice, it is suggested that everyone put more water in the steamer. Put the cage on the pot, put the cage cloth in the cage, and then grab the mixed shredded carrots into the cage.

It should be smooth and covered with drawers. Then cover, boil water over high fire and steam carrots for 5 minutes. Time is up. Turn off the engine. Open the lid, pour all the shredded carrots into a large basin, and gently shake the shredded carrots while they are hot to make them all shake.

Step 4: After shaking, the ambient temperature of carrots will not be so high. Then, pour 30 grams of wheat starch into the pot, grab it and weigh it again. Then grab the shredded carrots into a steamer, spread them out, cover them, and steam for another 5 minutes. Five minutes, turn off the fire. Untie the cover, pour the shredded carrots in the cage into a big basin and shake them well again while they are hot.

Step 5: Prepare several cloves of garlic in advance, first put them all on the chopping board, pat the garlic hard with a flower knife, crack all the garlic, then peel off all the garlic, put them on the chopping board, and cut them back and forth with a fruit knife until they are cut into garlic paste.

Then, add the prepared mashed garlic into shredded carrots, add a proper amount of edible salt, pour in some sesame oil, and finally mix them. Stir all the condiments evenly.

Step 6: Use chopsticks to put the shredded carrot into the dish and serve. A delicious shredded steamed carrot is ready! This dish is rich in garlic and rich in flavor. More importantly, it is very simple and retains the nutrients of carrots as much as possible. Like a friend, try it quickly! 1. Carrots are relatively dry. Adding proper amount of vegetable oil can make the taste stronger, and oil makes the nutrients in carrots easier to digest and absorb.

2. The shredded carrot is added with wheat starch. You can use it. Its efficacy is better than other cassava starch, and it is not easy to agglomerate. 3. Shake shredded carrots while they are hot. If you feel hot, you can stir shredded carrots with chopsticks.