Can the juiced carrot be used as a mask?

1. Crush two fresh carrots, mix with lotus root and raw egg yolk and stir well, apply for 20 minutes after washing your face, first with warm water, and then wash off with water, which can make the roughness and wrinkles and become radiant. Late use for dry **.

2. Half a carrot, half an egg yolk, a spoonful of honey, and mash together and coat it on **. It can make ** luster and soft.

3. Mash the carrots to extract the juice, add a small amount of milk powder and olive oil, stir well, apply to the face, and wash off with warm water after 20 minutes. This method can be used to remove wrinkles.

4. Cut the carrots into thin slices, put them in hot water and boil them until soft, take them out and press them into puree, and compress the surface for 30 minutes. It has a moisturizing effect.

To make carrot noodles carrots do not need to be removed after juicing, the specific method is as follows:

Ingredients: flour, carrots, flour, dried fungus, eggs, oil, salt, mushroom essence, five-spice powder.

Aged vinegar and starch.

1. Wash the carrots and cut them into small pieces, add a little water, use a food processor, and squeeze the juice.

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2. Then mix the dough with carrot juice. (I didn't filter, and the carrot dregs) <>

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3. Then cover with plastic wrap.

Wake up, half a time.

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4. Make a simple marinade, and the fungus is soaked <>

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5. Beat the eggs, fry them first, and shovel them out for later use.

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6. Then put oil, put in the fungus that has been torn into small flowers after soaking and stir-fry.

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7. Add five-spice powder, and when it is medium-cooked, pour in the eggs.

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8. Add a little water, add salt, mushroom essence, aged vinegar after the water boils, and then pour in water starch.

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9. Knead the awakened noodles for another 10 minutes to make the noodles more firm.

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10. Then press flat and roll it out with a rolling pin.

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11. Starting from one end, roll the dough sheet onto the rolling pin.

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12. Roll the rolling pin to roll out the dough thinly, change the direction of rolling between them, and sprinkle dry powder to avoid sticking, and roll the whole sheet evenly.

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13. Roll out the dough sheet and sprinkle it with dry powder.

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14. Roll it up with a rolling pin and fold the dough sheet into several layers.

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15. Cut into strips.

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16. Spread out.

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17. Boil the pot under water, cook over medium heat, fresh noodles, one or two will be cooked, and after boiling for a long time, the noodles will be sluggish and not strong.

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18. Pour the boiled noodles with marinade.

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If you want to remove the slag, as long as the carrot juice and noodles are on it, if the noodles are mixed with the juiced slag, the noodles made are easy to break and not shaped, if you really want to add the noodles to make thick and thicker, not very delicious. Therefore, it is generally necessary to remove the juiced residue when making vegetable noodles.

Ingredients: gluten flour, carrots.

Steps: Step 1, 1Be prepared with carrots, and don't buy those odd-shaped ones.

Step 2, 2Wash and cut into cubes or shreds.

Step 3, 3Use the fruit language or other juicer to juice the juice.

Step 4, 4Carrot juice set aside.

Step 5, 5Knead into a ball.

Step 6, 6Wrap the dough in plastic wrap and let rise for about 20 minutes.

Step 7, 7Make it with a noodle machine.

Step 8, 8Cook the noodles in a hot pot.

Tips: 1: High-gluten flour or ordinary flour can be made, relatively speaking, high-gluten flour is more glutenous and has a better taste 2: Carrot juice should be added little by little, don't add it all at once 3: If there is no noodle machine, roll it by hand, which is more time-consuming.

Use carrot juice and noodles to make noodles, remove the carrot residue if there is a residue, and mix the noodles directly if there is no residue.

I think if you are making noodles and eating them, you must remove the dregs from the fried carrots. Otherwise, it will affect the effect of the noodles. It will also have a certain impact on the noodles rush.

If you want to make noodles better, more delicious, and more chewy. I think it's just the carrot juice that gets rid of the dregs.

Making vegetable noodles includes removing the slag after squeezing the juice of the carrots, and if the slag is not removed, the noodles are not easy to form, and they are not delicious.

If the vegetables are raw, it is best to filter out the vegetable residue, so that the noodles are not only uniform in color, but also easier to operate when making; If you have blanched vegetables (such as carrots), you can make carrots into pureed carrots and then make noodles. In addition, vegetables with coarse fiber, whether raw or cooked, or remove vegetable residue is better.

It mainly depends on what you make the carrot juice with. If it is an ordinary crusher. The slag should be removed. If it is broken with a wall breaker. There is no need to remove the slag, because the wall breaker will break it. If you beat it finely, you can make noodles directly with noodles.

To make carrot noodles, carrots are generally juiced and the residue is removed, and they taste very good.

It can be removed. When the bomb is then made into braised carrot noodles and carrot clips, these carrot juices can be removed.

I think it's better to remove the slag, because this slag doesn't taste very comfortable after all.

After making carrot noodles, after using carrot juice and noodles, you should filter out the dregs inside, otherwise it will affect the taste of the noodles. Of course, if it is broken, there is no need to filter it.

To make carrot noodles, the carrots should be juiced to remove the slag, so that the dough is smooth and delicate, and the taste is good.

After the carrot is juiced, the slag must be removed, otherwise the noodles will not be firm and affect the taste.

You don't have to go.

But the noodles are good, and when it comes to hand-rolling the noodles, due to the particles in them, they may not be rolled out into strips and will break.

If it is machine rolling, it should be fine, adding eggs to it to increase flexibility, it may be better.

After the carrot is juiced, you should be able to do without it, and it will taste better if you add it according to your preference.

After juicing the noodles, the slag should be removed, so that the noodles are smoother and more chewy.

After the juice is squeezed, it is crushed, and there is no need to remove the slag, just use it.

To the slag, do not go to the slag surface and is not good, easy to break

To make carrot noodles carrots, do you have to dismantle them after juicing? I definitely have to go, my mother-in-law's carrots will make our taste not so good, and it will also look rough in terms of workmanship.

There is no need to remove the slag after juicing.

To make carrot noodles, you only need to use carrot juice, add a little salt, it will be stronger, and the remaining carrot residue can be used with flour to make carrot cakes.

To make vegetable noodles, we only use vegetable juice to dye them, so we only use filtered vegetable juice to make noodles. After juicing, the vegetable residue has too much coarse fiber, and the taste is not good, so it is discarded.

It's better to go, it's good to go.

To make carrot noodles, remove the slag.

Usually the scum is not used.

Break the carrots in a food processor, pour in the flour directly, add a little salt, and make noodles.

Carrot cake can be baked; Or put some apples and oranges when juicing, add some water, and put some honey to thinner it, so you don't have to think about the slag.

The juiced carrot residue can be made into carrot fish cakes.

Carrot fish cakes.

Ingredients: 1 carrot juiced residue, 150 grams of fish, 2 celery stalks, ginger juice, pepper, oil, a pinch of salt.

Steps: 1 After the carrot is juiced, remove the residue for later use;

2 After the fish is pureed, stir vigorously, add ginger juice and a little pepper, mix evenly to remove the smell, then add the chopped celery cubes and continue to stir;

3 Pour the carrot residue into the fish and stir until it is strong, add salt until it tastes good;

4 Heat oil in a pan, grab the fish puree and put it in the pot, flatten it with a spatula, fry it on both sides over medium-low heat, about ten minutes, depending on the thickness of the fish cake, the thin one is easier to cook.