How to fry carrots so that they are not hard, and how to fry carrots quickly

Have we all felt very confused when frying shredded carrots, it is not soft for half a day, it is quite hard, but the outside is almost paste, and the taste is not delicious, it is really unpalatable, so today, I will solve this problem for you, so that you can fry the flavorful and soft shredded carrots.

Ingredients: 500 grams of carrots.

Seasoning: 3 grams of salt, 8 grams of sugar, 12 grams of rice vinegar, green onions, a little coriander.

Shred or graze the carrots.

Parsley cut into small pieces.

Grasp the shredded carrots with 3 grams of salt and marinate for about 10 minutes.

Put an appropriate amount of oil in the wok, and put the green onion pot first after it is hot.

Then add the shredded carrots and stir-fry a few times.

Then add vinegar and sugar and stir-fry over medium-high heat for about two minutes.

Throw the coriander down and stir-fry a few times.

Postscript: The most important step in this dish is to marinate the carrots with salt, so that they are flavorful, easy to fry, and have a good taste, which is very important.

The taste of sweet and sour is adjusted according to your own preferences, sometimes a vegetarian dish is fried, there will be a key step, as long as this step is done, then it will be great, believe me!

My second food book, Making a Dish, was published!I hope you enjoy it!

My two food books, I hope you enjoy them.

Platform Statement.

Carrots: Raw materials: appropriate amount of white radish, appropriate amount of cucumber, appropriate amount of carrot, appropriate amount of ginger and garlic, appropriate amount of wild pepper, appropriate amount of salt, chicken essence, appropriate amount of rock sugar. Appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of white vinegar.

Method:1Peel and wash the radish, first cut into segments, before slicing, before cutting into strips.

2.Slice the ginger and garlic and marinate them with salt for later use.

3.Seasoned water (to use boiling water to cool, in the addition of a variety of seasonings to taste, wild pepper water should also be put in, like spicy point to put more, vinegar is the same) to highlight several flavors of the seasoned water, salt, sweet, not too sweet, moderate sourness, spicy according to personal preference.

4.Add the seasoning directly to the marinated radish and chopped ginger and garlic. (Soak it for 2 days and you can eat it, kimchi should pay attention to preservation, you can't add raw water to the kimchi water, you can't have oil in the kimchi water, you can use a separate thing when you eat, this kind of kimchi can be directly packed with a zygote, cover it and put it in the refrigerator to refrigerate, and you can clip it directly when you eat.)

It tastes great, fragrant and crispy.

You can blanch it in water first, and then fry it out, so that the carrot will be soft, not very hard, and can be eaten by the baby and the elderly.

The carrots should be shredded after passing through the water first, and they will not be hard after frying after the water.

Shredded carrots are easier to sauté until soft. Detailed steps: Wash the carrot and remove both ends; Diagonally cut into thin slices, then vertically into thin wires; Wash and cut the chopped green onions; Pour a small amount of oil into a large hot pot and heat it, then add shredded carrots and stir-fry; After stir-frying for one minute, add an appropriate amount of salt and a spoonful of water and stir-fry until the water is dry; Add chopped green onion and stir-fry evenly, then remove from the pan and serve.

Shredded carrots are easier to sauté until soft.

Detailed method: Wash the carrot and remove both ends;

Diagonally cut into thin slices, then vertically into thin wires;

Wash and cut the chopped green onions;

Pour a small amount of oil into a large hot pot and heat it, then add shredded carrots and stir-fry;

After stir-frying for one minute, add an appropriate amount of salt and a spoonful of water and stir-fry until the water is dry;

Add chopped green onion and stir-fry evenly, then remove from the pan and serve.

When frying carrots, add more oil, stir-fry them with meat or sausages, and stir-fry them slowly over low heat, so that they will slowly become soft and very nutritious.

Stir-fried carrots to preparePreparation of ingredients. Ingredients preparation: 150 g carrots, 100 g sausages.

15 grams of green peppers, a little ginger, minced garlic and green onions.

Cooking wine, salt, chicken powder, water starch, edible oil.

Cooking steps: 1 Cut the peeled and washed carrots into 2 cm long pieces with an oblique knife and cut them into slices.

2 Cut the washed and stemmed green pepper in half, remove the seeds and cut into slices.

3 Wash the sausages and cut them into slices.

4 Place the processed ingredients on a plate for later use.

5 Pour an appropriate amount of water into a pot and bring to a boil, add the carrots, and cook for about 1 minute.

6 Remove the blanched carrots.

7 Heat a pan with oil, bring to a boil until it is 40% hot, pour in the sausages and fry for about half a minute.

8 Remove the fried sausages and set aside.

9 Leave oil at the bottom of the pot, pour in ginger slices, minced garlic, green onion and green pepper, and stir-fry until fragrant.

10 Pour in the carrots and stir well.

11 Add the sausage.

12 Add cooking wine, add salt and chicken powder, stir-fry evenly.

13 Add a little water and stir-fry over high heat for a while.

14 Pour in the water starch.

15 Stir-fry the ingredients in the pan until flavorful.

16 Serve on a plate.

Carrots are rich in nutrients, containing more carotene, sugar, calcium and other nutrients, and have many health care functions for the human body, so they are known as "little ginseng". Carrots can strengthen the spleen, dissolve stagnation, and can assist indigestion, dysentery, cough, and blood sugar. It provides vitamin A, which has the functions of promoting normal growth and reproduction of the body, preventing respiratory tract infections and maintaining normal vision, and preventing night blindness and xerophthalmia.

Tips for making it.

Carrots are sautéed in oil or stewed with meat to facilitate nutrient absorption.

Summary. I've been in this situation before, and I think it may be because the carrots are fried for too long, or the oil temperature is too high, so the carrots are not soft. In addition, it may also be because the texture of the carrot itself is too hard and not fried to a sufficient temperature, which will also cause the carrot to not be soft.

To avoid this, I recommend cutting the carrots into smaller pieces before sautéing them, which will speed up the cooking of the carrots and also ensure that the texture of the carrots is softer. In addition, when frying carrots, you should also pay attention to controlling the oil temperature and keeping it at a medium temperature, which can effectively avoid the situation that the carrots are not soft.

I have also encountered such a clever model situation, I think it may be because the time is too long, or the oil temperature is too high, resulting in the carrots are not soft. In addition, it may also be because the texture of the carrot itself is too hard and not fried to a sufficient temperature, which will also cause the carrot to not be soft. In order to avoid this, I recommend cutting the carrots into smaller pieces before frying the carrots, which will speed up the cooking speed of the carrots and also ensure that the texture of the carrots is softer.

In addition, when frying carrots, you should also pay attention to controlling the oil temperature and keeping it at a medium temperature, which can effectively avoid the situation that the carrots are not soft.

Fellow, I really didn't understand, I can be more specific.

It may be that you have fried the carrots for too short a time or the temperature is too low, so that the fried carrots do not soften and destroy the socks. It is recommended that when you fry carrots, you can first cut the carrots into thin slices, then put them in a pan of oil, heat them until the carrots are soft, add other seasonings, and continue to fry until the carrots become crispy. In addition, you can also add a little water to sauté the carrots to make them easier to soften.