Wash carrots, cut them into pieces, cook them in water, take them out, chop them into pieces, add shrimp skin, a little oil and a little salt, mix well for later use, pour flour into a proper amount of boiling water, cool them, roll them into a number of dough pieces, put the mixed shrimp skin and carrots in two pieces, make a flour cake, put oil in a hot pan, and fry the flour cake until both sides are golden.

Colored meatballs:

Wash carrots and cabbages, cut into pieces, stir-fry with oil, add a little onion and ginger, and mix together for later use. Use raw flour, refined salt, egg white, etc., mix minced pork with carrots and knead them into meatballs, then cook them in boiling water and put them on a plate, then pour a little tomato sauce on them.

Assorted soup:

Carrots, cabbages, potatoes and pork are all sliced, with a little fresh mushrooms and shrimps. Put them together in a casserole and add water to cook. After the soup in the casserole is slightly boiled, add tomato juice and cornstarch, stir well with a spoon, and simmer for about 20 ~ 30 minutes. Be careful not to put too much tomato juice.

Diced chicken with carrot and edamame

Ingredients: carrots, chicken and edamame.

Seasoning: pepper, starch, salt and onion.

Production process:

1. Wash, peel and dice carrots. Put the edamame in boiling water to remove the outer membrane, take it out and soak it in cold water to cool it.

2. Dice the chicken, add salt, pepper and starch, mix well and marinate for 15 minutes.

3. Pour a tablespoon of oil into the pot, heat it, saute the chives, add the diced chicken, stir-fry for a few times, and set aside.

4. Continue to heat the remaining oil in the pot, add carrots, edamame and two spoonfuls of water, stir-fry for 3 minutes until cooked, add the fried diced chicken, salt and pepper, stir well, and serve.

Shredded carrot and beef

Raw materials: carrots, beef.

Seasoning: soy sauce, salt, dried starch, chopped green onion, Jiang Mo, cooking wine.

Production process:

1. Wash and shred beef, season with chopped green onion, Jiang Mo, dry starch soy sauce and cooking wine, and marinate for 10 minute.

2. Wash, peel and shred carrots.

3. Add oil to the wok, quickly stir-fry the marinated shredded beef in the wok, stir-fry the shredded beef in a corner of the wok when it is ripe, and pour the oil to stir-fry the shredded carrot.

4. After the shredded carrot is cooked, add salt and shredded beef and stir well.

Carrot lean broth

Raw materials: carrots and lean pork.

Seasoning: ginger slices, salt

Production process:

1. Cut the lean pork into pieces, blanch it in boiling water and take it out for later use.

2. Peel carrots and cut them into hob blocks.

3. Put the scalded lean meat in the pot, add ginger slices, boil over high fire, then cook over medium fire for 30 minutes, finally add carrots and continue to cook until cooked, and add salt according to personal taste.

Dichromatic shredded radish

Ingredients: carrot, white radish and red pepper.

Seasoning: salt, garlic, ginger, rock sugar and white vinegar.

Production process:

1. Wash carrots and radishes, peel them, shred them, put them in a bowl, marinate them with salt, and take them out. Then wash away the salty taste with cold boiled water.

2. Garlic is minced, ginger and red pepper are minced.

3. Boil 2 cups of water in the pot, add crystal sugar to dissolve, add white vinegar 1 tablespoon and minced red pepper, turn off the fire, let it cool, pour it into a container, add shredded carrot, shredded white radish and minced garlic and Jiang Mo for soaking, and put it in the refrigerator for about 1 day.

Sixian roasted bran

Materials:

Gluten, auricularia auricula, yellow flower, carrot, winter bamboo shoot, salt, chicken essence, cooking wine, soy sauce, white sugar, chicken soup, sesame oil, onion and ginger slices.

Practice:

1, cut the gluten into pieces, soak the auricularia auricula and the yellow flower in warm water, remove the root pedicle, wash repeatedly, wash and peel the carrot and cut it into squint-eye pieces, and cut the winter bamboo shoot into pieces;

2. Set fire to a pan and put in oil. When the oil is hot, pour in onion and ginger slices and stir-fry until fragrant, add in soy sauce, cooking wine, chicken soup, chicken essence, white sugar and gluten. After the pan is boiled, the fire is changed to low fire 10 minute, then add in fungus, yellow flowers, carrots and winter bamboo shoots and stir-fry, then pour in sesame oil and take out of the pan.

Mix dried carrots.

Ingredients: 500g of carrot, 0/00g of fried peanuts/kloc-,50g of scallion. 25 grams of Chili oil, 2 grams of pepper noodles, 50 grams of soy sauce, 25 grams of vinegar, 25 grams of sugar and 3 grams of monosodium glutamate.

Method:

1. Wash the whole radish, thread a rope through one end, hang it in a ventilated place, air it until it is 80% dry, take it off and soak it in warm water, wash it, cut it into a 3 mm thick rolling blade, cut it into thick shreds, chop peanuts and mince onions.

2. Put the dried radish, peanuts and chopped green onion into a pot, add soy sauce, vinegar, sugar, monosodium glutamate, Chili oil and pepper noodles and mix well.

Carrot ring

Raw materials:

Carrot1000g, spinach 250g, peas 250g, proper amount of butter, a little salt and a little pepper noodles.

Method:

1. Wash and peel carrots, and cut them into 3cm strips as evenly as possible.

2. In a steel bell pot, add a proper amount to boil, add radish strips, sugar, salt and monosodium glutamate, and cook for 20 minutes on the fire until cooked.

3. Control the water and put it on the plate, then sprinkle some refined salt, pepper noodles and monosodium glutamate, and mix well.

Carrot balls

Raw materials:

400g of clean carrot, 25g of clean coriander, 80g of flour, 3g of water starch100g, 3g of spiced powder, 20g of soy sauce, 0g of salt10g, 5g of onion, 5g of Jiang Mo, 300g of water and 50g of vegetable oil.

Method:

1. Rub carrots into shreds, chop them a few times with a knife, add coriander powder, allspice powder, salt, flour and water starch into a pot, mix well, and fry them into golden red balls with 80% heat.

2. Put the oil into the pot, add the onion and Jiang Mo, add the sauce and salt water, thicken after boiling, add the meatballs and mix well.

Boiled carrots

Raw materials:

Carrot1000g, sugar 25g, salt, pepper noodles, monosodium glutamate and water.

Method:

1. Wash and peel carrots, and cut them into 3cm strips as evenly as possible.

2. Use a steel bell pot, add appropriate amount of water to boil, add radish strips, sugar, salt and monosodium glutamate, and cook for 20 minutes on the fire until cooked.

3. Control the water and put it on the plate, then sprinkle some refined salt and pepper noodles with monosodium glutamate, and mix well.

Sugar-mixed double silk

Raw materials:

250g of carrot, 250g of white radish, 0/00g of sugar/kloc-,25g of soy sauce, 50g of vinegar and a little sesame oil.

Method:

1. Wash carrots and white radishes, cut off hairy roots, then gently scrape off the skin, cut into thin slices, then cut into filaments, sprinkle with white sugar, pour in soy sauce vinegar and sesame oil, mix well, and serve on a plate.

Fried carrot sauce

Ingredients: carrot100g, lean pork 200g, dried bean curd 50g. Hymie is 25 grams. 500 grams of peanut oil, 50 grams of lard, 25 grams of sesame oil, 5 grams of soy sauce, 5 grams of yellow sauce 10, 5 grams of cooking wine, 2 grams of monosodium glutamate, 3 grams of minced onion and ginger, and 20 grams of water starch.

Method:

1. Cut the meat into 0.5 square dices, and cut the carrots into 0.5 cm dices and fry them in the oil pan.

2. Dried tofu is cut into the same cubes as radish, and dried seaweed is boiled for use.

3. Heat the wok to refuel, stir-fry diced meat in the wok, stir-fry according to the moisture in the diced meat, stir-fry onion, Jiang Mo and yellow sauce for 2-3 minutes, and add dried seaweed, dried bean curd, diced carrot, cooking wine, soy sauce and monosodium glutamate when the juice in the wok is dry, add a little broth or water, and thicken.

Sauté ed diced carrots with soy sauce

Raw materials:

400g of clean carrot, 50g of lean diced pork 1 50g, 250g of vegetable oil, 30g of lard, 20g of sweet noodle sauce, 40g of soy sauce10g of sugar, 2g of salt, 5g of monosodium glutamate1g, 5g of cooking wine, 20g of water starch and water1g.

Method:

1. Cut the radish into 1.5 cubes, fry them in hot oil until they are golden red, take them out and control them, add starch to the diced meat, size them with salt, and smooth them in a hot pan.

2. Mix sweet noodle sauce, soy sauce, sugar, salt, monosodium glutamate, cooking wine and water starch into a thick juice.

3. Put the lard into the pot, heat it, put the seasoning on the pot, stir it with a spoon, and when the juice becomes thick, add the diced carrots and stir it evenly.

Sweet and sour carrot

Raw materials:

500g of carrot, 50g of sugar, 25g of rice vinegar, 3g of refined salt and 0/5g of sesame oil/kloc-.

Method:

1. Remove the roots and leaves from carrots, clean them, scrape off the rough skin with a knife, and cut them into 6 cm filaments.

2. Put shredded carrots in a small pot, sprinkle with salt and mix well.

3. Wash the salted shredded radish with clean water, control the clean water, add sugar, vinegar and sesame oil into a bowl, mix well, and serve in a plate.

Fried gold slices

Ingredients: 1 carrot, 1 bowl of flour, 2 eggs, oil, salt and sugar.

Practice: 1, peeled carrots and cut into discs.

2. Add water to flour and egg juice salt to make a paste with appropriate concentration.

3. Put oil in the pot. When the temperature is high, put a piece of carrot into the pot and fry it. The fire should not be too big, and it will be golden yellow!

Carrot whitebait soup

Ingredients: 0.5kg carrot, 4 taels whitebait and 1 kiwi fruit.

Seasoning: salt, monosodium glutamate, butter, starch, sweet osmanthus, concentrated orange juice.

Practice: 1, wash and peel carrots, put them in a blender and add water to make a paste.

2. Wash the whitebait and cut it into small cubes for later use.

3. Heat the pot, add a little butter, and when the butter melts, add carrot paste, diced whitebait, sweet osmanthus, concentrated orange juice, salt, monosodium glutamate and sugar, cook for 3-5 minutes on medium fire, and add appropriate amount of wet starch to stir.

4, after the pot, sprinkle with diced kiwi fruit.

Disixian

Ingredients: pork stuffing

Accessories: eggplant, potato, carrot and bell pepper.

Seasoning: salt, chicken essence, soy sauce, sugar, cooking wine, vinegar, sesame oil, starch, onion and ginger.

Cooking method:

1, cut eggplant, potato and bell pepper into pieces, ignite in a pan, pour in appropriate amount of oil, fry potatoes until golden brown, then add eggplant to fry slightly, and finally add carrots and bell pepper to fry and drain the oil;

2. Take a small bowl, add soy sauce, vinegar, cooking wine, salt, chicken essence, white sugar, clear water, onion, ginger and water starch to make juice for later use, stir-fry minced onion and ginger and pork stuffing in a pan with ignition, add fried vegetable pieces, and pour in the prepared juice until the juice is thick and tasty.

Boiled beef lung with radish and almond

Ingredients: 500g radish, 0/5g bitter almond/kloc-,250g bovine lung.

Making:

1) Radish cut into pieces, almond peeled and pointed;

2) Scalded beef lungs with boiling water, and then stir-fried with ginger juice and cooking wine;

3) Add appropriate amount of water into the earthen pot, add beef lungs, radishes and almonds, and cook.

Stewed mutton with radish

Ingredients

500g of mutton, 0/000g of radish/kloc, and 0/0g of dried tangerine peel/kloc. Cooking wine 1 5g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.

manufacturing process

Wash radish, peel and cut into blocks. Wash mutton and cut it into strips or pieces. Wash the dried tangerine peel, wash the ginger and smash it. Wash the onion and cut it into sections. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, cook with simmer for half an hour, then add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate, and serve in a bowl.

Carrot porridge

Ingredients: carrots and glutinous rice.

Accessories: two cents for coriander, San Qian for lard, one dollar for refined salt, two cents for monosodium glutamate, and two pounds for clear water.

Making:

1), clean the carrots and cut them into filaments;

2) Chop the coriander into fine powder;

3) Wash the glutinous rice clean, add water and shredded carrots into the pot and bring to a boil, then slowly boil it into porridge with low fire, and then add refined salt, monosodium glutamate, lard and coriander powder and mix.

French carrot soup

Ingredients: carrots, 3 celery 1 00g potatoes, 2 green onions1lemon, half sour cream150g perilla leaves?

Seasoning: salt pepper chicken thyme?

Practice:

1. Dice carrots and potatoes, and cut celery and onions into1inch pieces.

2. Pour 1 liter of water into the pot and add two teaspoons of chicken essence (you can also use 1 liter of chicken soup), put all the cut vegetables in and cook until soft.

3. Pour the soft boiled vegetables and soup into the blender, crush them, put them back in the pot, and heat them until they boil.

Finally, add salt and pepper and half lemon juice according to your own taste.

5. Pour the soup into a bowl, sprinkle with chopped perilla foam and thyme, and add two spoonfuls of sour cream beside it. When eating, it can be mixed evenly.