How to steam shredded carrots deliciously, how to steam shredded carrots delicious?

Steamed carrots, simple and fast, don't want to go into the kitchen in summer, it's really suitable.

Ingredients. 1 carrot.

Flour to taste. Accessories.

3 cloves of garlic. 2 chives.

Step 1: How to make steamed shredded carrots.

Prepare the required ingredients, clean the carrots and chives, peel off the skin of the garlic, then cut the carrots into thin strips, and chop the garlic and chives.

Step 2: Prepare to steam shredded carrots**.

Stir 1 tablespoon of cooking oil into the shredded carrots, then pour in the flour.

Step 3: Steamed shredded carrots at home.

Stir again to evenly coat each carrot with flour.

Step 4: Simple preparation of steamed shredded carrots.

Pour an appropriate amount of water into the steamer, bring to a boil over high heat, spread the shredded carrots evenly on the steamer cloth, and continue to steam on high heat for 5 minutes.

Step 5: How to eat steamed shredded carrots.

While steaming the shredded carrots, add 1 tablespoon of light soy sauce, 1 tablespoon of rice vinegar and 1 tablespoon of chili oil to a bowl of minced garlic and green onions, stir well and set aside.

Step 6: How to make steamed shredded carrots.

After the shredded carrots are steamed, pour them into a basin, add an appropriate amount of salt as the base taste, stir well quickly, and avoid sticking into a ball.

Step 7: How to fry shredded carrots with powder.

Pour the shredded carrots into a bowl and drizzle with the seasoned sauce.

Finished product drawing. Cooking skills.

It is recommended to add a small amount of flour and mix the shredded carrots well, so that the shredded radish is evenly glued to the flour, and they are scattered with each other without sticking. This is very important and directly determines the neatness and dryness of the finished product.

The sauce can also be mixed according to your usual preferences.

Carrots can also be substituted for other ingredients such as potatoes.

Preparation of steamed shredded carrots.

Wash the carrots and rub them into fine strips with a rubble, marinate them with salt, squeeze out the water and add peanut oil and mix well.

Sometimes I don't marinate the carrot because of the loss of nutrients, but when the carrot has a lot of moisture and the heat is not well controlled, the finished product will clump, so it is better to marinate it first, which will be better. Add sieved flour in two times in the shredded carrots mixed with oil, first add half of the flour and mix well, then add the remaining flour and then continue to mix well, the sieved flour is looser and more conducive to mixing well, and if there is no sieve, you can directly add the flour and mix well.

Add cornstarch to the floured carrots and mix well.

1. After the water in the steamer is boiled, spread a steaming cloth on the grate, put the carrot shreds on the steaming cloth and steam on the maximum heat for 2 minutes, open the lid of the pot and insert chopsticks into the middle of the dish to pick it up so that the collapsed shredded vegetables are fluffy and fluffy, and then cover the pot lid and continue to steam on the maximum heat for about 4 minutes, and immediately open the lid and put it on the plate.

2. After getting out of the pot, quickly pour in sesame oil while it is hot, stir and shake to disperse the heat, and if the salt is not enough to taste the salt in the early stage, add a little more while it is hot (you can also add 4 garlic cloves, 7 grams of light soy sauce, 5 grams of vinegar and an appropriate amount of sesame oil to mix the sauce, I always like the original soft and sweet taste without using the sauce again). The roots are clear, very soft with chopsticks, and there is not much flour, which is a common dish in summer families.

Steam for about 10 minutes, and the method is as follows:

Ingredients: carrots, oil, salt, allspice, garlic, flour.

1 Wash and peel the carrots.

2 Scraper scrape into thin wires.

3 Add the flour to the shredded radish and stir well so that each shredded radish is coated with flour.

4 Put as much flour as you can.

5 Add water to a pot and bring to a boil, moisten the cloth with water, and spread it on the grate.

6 Sprinkle the floured shredded radish evenly in the pot, cover the pot and steam over high heat for 10 minutes.

7 Put the steamed radish in a clean basin and stir it with chopsticks.

8 Add sesame oil, salt and five-spice powder while hot and stir well. After cooling, you can put a little garlic to make it taste better.

9 Serve.

When steaming shredded carrots, you need to add carrots, garlic, garlic sprouts, corn flour, corn oil, salt, pepper powder, chicken essence and other materials to stir, clean the garlic and garlic seedlings, mince the garlic, cut the garlic sprouts into green onions, wash the carrots, peel and cut them into shreds, cut them into shreds, and then put them in a basin, add an appropriate amount of corn oil, stir the shredded carrots with chopsticks, and each carrot shreds are dipped in oil, so that the moisture can be locked.

After stirring well, add corn flour, stir well with chopsticks, mix the shredded radish with corn flour, add water to the pot, put the shredded carrot on the steamer and steam for about five minutes, and shake the shredded radish with chopsticks. Remove from the pan and pour in the oil, when the oil temperature is 60% hot, add the minced garlic and stir-fry until fragrant.

After chopping the garlic and stir-frying the garlic, add a little salt, peppercorns, powder, chicken essence, and then put the garlic seedlings in and continue to stir-fry, and finally put the steamed shredded carrots into the stir evenly, so that the steamed shredded carrots can slowly absorb the flavor, and try to make the shredded carrots stained with oil, so that when steaming the shredded carrots, a lot of water will come out and cause sticking, so add a little oil to stir evenly, so that the water can be collected.

Ingredients for steamed shredded carrots: 1 carrot, appropriate amount of flour, 5g of salt, 10g of oil, 5g of minced shallots, 5g of minced garlic, a little chili flakes, and a little peppercorns.

Preparation of steamed shredded carrots.

Step 1: Finely chop the garlic, dice the green onion, and shred the carrot.

Step 2: Soak the shredded carrots in salt water for about 10 minutes, and then blot them with kitchen paper* You can also wrap them in gauze and wring them out, and it is best to wring them to the dryest with the power of the wilderness.

Step 3: Put the carrots in a bowl, add a little oil and mix well, then add flour and rub evenly to ensure that each one can be wrapped.

Step 4: Put the shredded carrots into a steamer basket covered with a steaming cloth, boil hot water in a pot, and steam for about 3 minutes after gasping* Try to be as even, don't spread too thick.

Step 5: After steaming, take it out, add green onions, minced garlic and chili noodles, pour hot pepper oil, and mix well.

Step 6: Wow! The simple and delicious steamed shredded carrots are complete

The preparation of steamed shredded carrots is as follows:Ingredients: 250 grams of carrots.

Excipients: 1/2 onion, 2 teaspoons of salt, 1 tablespoon of seafood charu soy sauce, 3 tablespoons of flour.

1. Prepare the carrots.

2. Use a shredding tool to rub the carrots into shreds.

3. Add the flour and mix well, so that each carrot shredded is evenly coated with flour, I put about 3 tablespoons of flour.

4. Put it in a steamer, boil water and steam for 8 minutes.

5. Cut the onion into small pieces.

6. Add the same amount of cold boiled water to the soy sauce and mix thoroughly.

7. Put the onion in a frying spoon and fry it in hot oil to defeat Gao Qixiang, and it looks slightly burnt.

8. Stir the steamed shredded carrots with chopsticks.

9. Pour in the soy sauce.

10. Add the fried onion.

11. Mix well.

The preparation of steamed shredded carrots is as follows:

Ingredients: 350g carrot, 60g flour, 15g cornstarch, 3g+1g salt, 4g corn oil (vegetable oil with small taste), 7g sesame oil, 4-5 cloves of garlic.

1. Prepare the required ingredients.

2. Cut the carrot into thin strips, or rub it into thin strips with a grater.

3. Put it on a larger plate, add 3 grams of salt, and knead it with your hands for five minutes.

4. Catch the carrot out of the water and the silk becomes soft.

5. Grab one handful at a time, hold it in the palm of your hand, and squeeze it vigorously with both hands to squeeze out the water of the carrot. (You can also wrap it in gauze and squeeze it, which is more efficient).

6. Spread the shredded carrots squeezed with water on the board and let them dry for about 10 minutes to make the surface slightly dry.

7. Put the dried shredded carrots back into the plate, add 4 grams of corn oil and mix well. (This is done to make the carotene better absorbed, and the second is to make the carrots not sticky after steaming).

8. Add 15 grams of cornstarch and stir well, grasp it slightly with your hands (let the flour and carrots combine more firmly).

9. After grasping it, shake the carrot shreds together. (The purpose of mixing starch is to make the shredded carrots taste slightly strong, a little Q-bomb taste, you can also choose not to mix starch, directly mix flour, but the taste is slightly different).

10. Then add the flour in batches, add less at a time, and then add after mixing well. When the flour is mixed halfway, also use your hands to grasp it slightly, so that the flour and carrots are combined better and more evenly.

11. Then shake it off, and then add the remaining dry flour and mix well.

12. Boil water in a steamer, put the cloth drawer after the water boils, spread the shredded carrots on the cloth drawer, and shake it up in batches when spreading. (If the cage drawer is large, it will be spread out into one drawer, and if the cage drawer is small, it will be spread into two drawers, and the thinner the spread, the better it will be to shake it up in the end).

13. My cage drawer cloth is relatively large, so I cover it on top to prevent the steam from dripping up and the carrot shreds from getting wet.

14. While steaming, put the garlic into the garlic mortar, add 1g of salt, and mash it into garlic paste.

15. Mash the garlic and mix it with sesame oil. (Mixing sesame oil and garlic together and marinating for a while can make the garlic less pungent and more fragrant.) ）。

16. Open the cage lid when the time is up, don't rush to scatter at this time, because it is very wet and not easy to shake off.

17. Pour the whole on a plate, dry for 5 to 10 minutes, and then slowly shake it off, (it is not easy to shake at first, shake it into a large piece first, and then slowly cool it in the middle, it will get better and better to shake, and there are large pieces that cannot be shaken, and you can tear it slightly by hand).

18. After shaking.

19. When eating, just mix the garlic sesame oil into it, and mix as much as you want.

Shred the carrots, add salt according to the appropriate amount and mix well, sprinkle with minced garlic, drizzle with chili oil, put it on the steamer, steam for 15 minutes, take it out, sprinkle with chopped green onions, drizzle with sesame oil and serve.

Ingredients: 1 carrot, 2 teaspoons of fine cornmeal, salt, monosodium glutamate, green onions, garlic, coriander, dried chili.

Method 1Peel the carrots and cut them into matchstick-sized shreds.

2.Mix the fine cornmeal into the shredded carrots, so that the surface of each shredded carrot sticks an even layer of cornmeal, then add salt (the salt must be put later, so that the shredded carrots will not come out of the water), monosodium glutamate, mix well, put it on a plate, and sprinkle the remaining dry powder into the carrots.

3.Put the shredded carrots on a plate covered with plastic wrap, put it in a steamer over high heat, turn to medium heat and steam for 10 minutes. (Immediately remove from the pot after steaming, open the plastic wrap, and use chopsticks to disperse the shredded carrots so that the excess water vapor evaporates as soon as possible, this is to make the shredded carrots dry.) ）

4.Finely chop the green onion and garlic, cut the coriander and dried chili pepper into sections, and put the coriander segments, minced green onions, minced garlic and dried chili peppers on the steamed steamed carrot shreds in turn.

5.Heat oil in a pot and pour the hot oil over the dried chili peppers and mix well.

Carrots are not only highly nutritious, but they are also very affordable. Carrots contain sugars as well as various vitamins and are very healthy to eat. There are many ways to make carrots, which can be eaten raw or cooked.

Carrots are steamed and eaten for more than ten minutes, but carrots are less likely to be soft and rotten, so it is best to wash and peel slices when steaming or cut into small pieces to steam, so that steaming will save time.

Radish steamed is very nutritious to eat. Because carrots are rich in nutrients and contain a lot of carotene, and carrots just exist on the cells, it is not suitable for digestion when eaten directly. Therefore, carotene can only be released through steaming and other methods, which is also conducive to the absorption of the human body.

In addition, carrots taste original when steamed, which is more conducive to health. When steaming carrots, you can add a small amount of salad oil to steam together, so that the steamed carrots will be brighter in color and easier to be absorbed by the body.

Ingredients: Appropriate amount of baby carrots.

Sweet taste. The steaming process takes half an hour.

Easy difficulty. Steps to prepare steamed carrots.

Wash the baby carrots.

Shelling. Steam, cold water drawer, steam for 20 minutes.

Remove the steamed baby carrots and arrange on a plate.

1.Wash the carrots.

2.Cut off the ends.

3.Put it on the rice pot and steam.

1.To prepare a peeled carrot, we first cut two knives from the side, place it on the cutting board smoothly, then cut it into thin slices, then flatten it by hand, cut it into even filaments, and cut it into a mixing bowl.

2.After all the cuts, add a spoonful of cooking oil, this step is very important, add cooking oil or cooked oil and mix well, grasp the shredded radish and mix evenly, so as to lock the moisture of the shredded radish and avoid too much water from the shredded radish.

3.Then add a spoonful of cornstarch. Add an appropriate amount of wheat flour and mix well again.

4.Try to coat each carrot in flour and mix it until dry.

5.Now we boil the water, and after the water boils, spread the steamer cloth.

6.Then put the shredded carrots, cover with a lid, and steam continuously on high heat for five minutes.

7.At this time, we cut a little ingredients, and cut one garlic sprout into garlic sprout flowers.

8.Pat a few garlic grains one by one, then chop them into minced garlic, chop them and put them in a pot for later use.

9.After 5 minutes, turn off the heat, open the lid and remove the steamed carrots.

10.Then pour it into a basin, shake it with chopsticks while it is hot, sprinkle a little salt into the bottom taste, and mix well with chopsticks.

11.Pour in the chopped garlic and garlic sprouts.

12.Add an appropriate amount of sesame oil, mix well, mix well, and then you can eat it and serve it on a plate.

13.Well, this nutritious and delicious steamed carrot dish is ready.