material

A carrot; A potato; Proper amount of milk

working methods

Dice carrots and potatoes, add a little water, put them in a microwave oven container, and beat them with high fire until they are soft for 3-5 minutes.

Add the right amount of milk, put it in a cooking machine or break it with a cooking stick.

Add a proper amount of milk to the beaten paste to adjust the consistency, pour it into the pot, heat it, bring it to a boil, and add a proper amount of salt.

Dish, sprinkle with freshly ground black pepper and decorate with thyme or mint leaves.

With crispy French sticks ~

Jiaozi stuffed with beef and carrot.

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material

Half a catty of beef stuffing; 3 carrots (medium size); Chopped onion and ginger; Spiced powder; Pepper; Salt; Sugar; Original pumping; Old pumping; Chicken essence; 300 grams of flour; Clear water (dough)150g; Clear water (sleepy) is about 80 grams; sesame oil

working methods

Add water to flour and knead it into a smooth dough with moderate hardness, and cover it with a wet cloth for about 1 hour.

Rub carrots into silk, add a spoonful of salt to remove water, and dry.

Add a small amount of water or carrot juice in step 2 to the beef stuffing several times and stir it in one direction with chopsticks.

Add a little salt, sugar, chicken essence, soy sauce, soy sauce, spiced powder, pepper and shredded carrot to the beef stuffing, mix well with chopsticks, and finally add sesame oil, cover it with plastic wrap and put it in the refrigerator for seasoning. Add chopped green onion and Jiang Mo before wrapping jiaozi.

Knead the dough, pull it into small portions, roll the skin and wrap the stuffing.