Steamed Radish Shreds Practice:

Raw materials: carrots, garlic, garlic cloves, corn flour, corn oil, salt, pepper, chicken essence.

1, wash the garlic and garlic cloves, garlic minced, garlic cloves cut into scallions.

2, wash and peel the carrots.

3, cut into julienne into a small pot, add the right amount of corn oil.

4, use chopsticks to stir the carrot shreds evenly, is each carrot juliennes are well adhered to the oil.

5: Add corn flour and mix well with chopsticks.

6, mix the good carrot shreds are stuck on the corn flour.

7, add water to the pot, when the water boils, put the shredded carrots on the grate and steam for 5 minutes.

8, steamed carrots with chopsticks shake.

9, another pot of oil, oil temperature 60% hot will be minced garlic put in.

10, the garlic minced fried garlic flavor inside add a little salt, pepper and chicken essence.

11, and then put the garlic seedlings into the stir-fry twice.

12, the last will be steamed carrots shredded into the mix can be.

Carrot introduction:

Carrot is the umbelliferae, carrot genus wild carrot varieties, annual or biennial herbs. The root is stout, long conical, orange-red or yellow. Stem erect, up to 90 centimeters high, multi-branched. Leaf blade long-petiolate, pinnately compound, lobes linear or lanceolate, apex sharp; petiole base enlarged, forming leaf sheaths.

Compound umbels; peduncles hispid; involucral bracts numerous, leafy, fruiting outer rays curved inward; flowers usually white, sometimes reddish; flower stalks unequal. Fruit conical, with white spines on the ribs. The period of flowering in April.