How do carrots make them noisy to be delicious? What seasonings to put in?

Diced carrot edamame chicken Ingredients: carrots, chicken, edamame Seasoning: pepper, starch, salt, green onion Preparation:

1.Wash the carrots, peel them and dice them. Blanch the edamame in boiling water to remove the outer membrane, remove it, and soak it in cold water.

2.Dice the chicken, add salt, pepper and starch and mix well, marinate for 15 minutes and set aside. 3.

Heat a tablespoon of oil in a pot, stir-fry the chives, add the diced chicken and stir-fry a few times, and set aside. 4.Continue to heat the remaining oil in the pot, add the carrots, edamame and two spoons of water, stir-fry for 3 minutes until cooked, add the fried diced chicken, salt and pepper and stir-fry well, and then serve.

Carrot and beef shredded Ingredients: carrots, beef Seasoning: soy sauce, salt, dry starch, chopped green onion, minced ginger, cooking wine Production process:

1.Wash and shred the beef, season with chopped green onion, minced ginger, dry starch soy sauce and cooking wine and marinate for 10 minutes. 2.

Wash and peel the carrots and cut into shreds. 3.Put oil into the wok, put the marinated shredded beef into the oil pan and stir-fry quickly, after it is cooked, dial the shredded beef in the corner of the wok, and decant the oil to fry the shredded carrots.

4.After the shredded carrots are cooked, add salt and shredded beef and stir-fry evenly Carrot lean meat soup Ingredients: carrots, lean pork Seasoning:

Sliced ginger and salt Production process: 1Cut the lean pork into pieces, blanch it in boiling water, remove it and set aside.

2.Peel the carrots and cut into hob pieces. 3.

Put the blanched lean meat pieces in the pot, add ginger slices, bring to a boil over high heat, then change to medium heat and cook for 30 minutes, finally add carrots and continue to cook until cooked, add salt according to personal taste. Two-color shredded radish Ingredients: carrots, white radish, red pepper Seasoning:

Salt, garlic, ginger, rock sugar, white vinegar Production process: 1Wash the carrots and white radish, peel them, cut them into shreds, put them in a bowl and marinate them in salt, soak them in water, and remove them.

Then rinse with cold boiled water to remove the salty taste. 2.Chop and mince the garlic, ginger and red pepper.

3.Pour 2 cups of water into the pot and bring to a boil, add rock sugar to dissolve, then add 1 tablespoon of white vinegar and minced red pepper, turn off the heat, let cool, pour into a container, add shredded carrots, shredded white radish, minced garlic and ginger to soak, put in the refrigerator for about 1 day and serve.

Carrots don't taste good no matter how noisy they are. It's delicious to be fried, and my girlfriend said that it was delicious to fry it from the chrysanthemum** and the rice field was fried, and she liked to eat mine the most.

Stir-fried carrots should not be vinegared.

Carrots contain a lot of carotene, which can be turned into vitamin A when ingested into the body's digestive organs. Vitamin A can maintain the health of the eyes and**. But vinegar can destroy carotene, and if you fry carrots with vinegar, the carotene will be destroyed.

In everyday life, not all foods can be consumed at the same time. "If it is properly matched, it can benefit the body, and if it is not properly matched, it will become a disease." In other words, there are times when food is "mutually restrictive".

If you eat grapes, hawthorn, pomegranates, persimmons and other fruits while eating seafood, you will have symptoms such as vomiting, bloating, abdominal pain, and diarrhea. Because these fruits contain tannic acid, which encounters the protein in seafood, it will coagulate and precipitate, forming a substance that is not easily digested. Therefore, people should eat this kind of fruit more than 4 hours after eating seafood.

The same is true for not drinking tea immediately after eating meat.

Cellulose, oxalic acid and iron are rich in animal liver, egg yolk and soybeans, which are rich in iron, and cannot be eaten with celery, radish and sweet potato with more fiber, nor should they be eaten with bracken, amaranth and spinach with more oxalic acid. Both cellulose and oxalic acid can affect the body's absorption of iron from these foods.

Proteins and sugars react with the sugars in milk, causing the destruction of amino acids. This is also true that eggs and sugar should not be boiled together. However, after boiling the milk and boiling the eggs, and then letting them dry for a while before adding sugar, this problem does not occur.

Carotene and acetic acid are used to fry carrots and avoid vinegar because acetic acid will destroy carotene. Similarly, carotene-rich sherry mushrooms, spinach, rape, etc. should not be stir-fried in vinegar.

Oxalic acid, calcium, magnesium and tofu should not be eaten with spinach. Tofu contains magnesium chloride and calcium sulfate, while spinach contains oxalic acid, which can be used together to produce magnesium oxalate and calcium oxalate. These two white precipitates cannot be absorbed by the human body, which not only affects the body's absorption of calcium, but also easily induces stone disease.

Zhang Xuejie, associate researcher of the Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences.

Food that goes well with it.

Five grains and red dates are better than spiritual grass;

Fine grains are suitable for taste, and coarse grains moisten the stomach;

Tofu with kelp, often eaten to remove harm;

cabbage and radish soup, longevity and health;

The heart is weak and the qi is insufficient, and the longan rice is boiled;

Thirsty and irritable, porridge with kiwi.

Scrambled eggs with carrots are delicious.

Ingredients: 150g carrots, 3 eggs.

Excipients: a little green onion, appropriate amount of starch.

Seasoning: Appropriate amount of salt, appropriate amount of oil.

To prepare scrambled eggs with carrots.

1.Carrot grazing.

2.Chop the green onion.

3.After the eggs are beaten, add a pinch of salt, especially a little water starch.

4.Put oil in a pan (a little more) and fry the carrots in the pan to turn into carrot oil.

5.Drain the oil and set aside.

6.Add half of the carrot oil to the pan and sauté the chopped chives.

7.Add the eggs.

8.Pour in the carrots and stir-fry, the eggs are tender and tender.

9.Once out of the pan, drizzle the remaining half of the carrot oil.

The pairing of carrots and beef is our most common practice, such as carrot stir-fried beef, carrot stewed beef brisket, beef brisket powder, etc., which is very simple to make, and the flavor and fragrance are rich, and the taste is crisp and very delicious.

Let's take a look at the recipe for boiled carrot ** meal, delicious and **.

Boiled carrots depend on how you eat, boiled carrots to eat, according to their favorite taste to eat, boiled carrots to eat than raw eat is nutritious, easy to digest, it contains vitamin A is good for human eyes and liver, boiled carrots is a good way to eat.

Carrots contain a lot of carotene, which can be turned into vitamin A after ingestion into the body's digestive organs. Vitamin A can maintain the health of the eyes and**, rough and people suffering from night blindness, it is because of the lack of vitamin A. But be careful not to fry carrots with vinegar, otherwise the carotene will be destroyed.

Scientifically speaking, it is best not to add vinegar to fried carrots, because carotene is mostly destroyed by vinegar, which affects the intake of vitamin A.

But I usually add a little bit of stir-frying, because it's delicious :) Anyway, it's nothing***, add a little less, hehe.