How to make steamed shredded carrots delicious, how to make steamed shredded carrots

Steamed shredded carrots.

1. Peel 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 the plate, cover with plastic wrap, put it in the 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, green onion, garlic and dried chili on the steamed steamed carrot shreds in turn.

5. Heat the oil in the pot and pour the hot oil on the dried chili peppers and mix well. Steamed shredded carrots.

1. Peel 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 the plate, cover with plastic wrap, put it in the 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, green onion, garlic and dried chili on the steamed steamed carrot shreds in turn.

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

Ingredients. 2 carrots.

1 large clove of garlic. Excipient oil 6 ml.

Salt 5 grams. 3 grams of sesame oil.

Step 1Prepare two carrots and a large clove of garlic.

2.Peel the carrots and rub them into thin strips.

3.Pour in an appropriate amount of cooking oil and mix well so that each carrot shredded is stained with a layer of oil.

4.Add the flour and cornstarch in a ratio of 3:1

5.Pour in two portions and mix well so that each carrot is coated with a layer of flour.

6.After the water in the steamer is boiled, grease the steaming rack, add the mixed shredded carrots, and medium heat for 5 minutes (the time should be set according to the number of carrots).

7.Mash the garlic, add a small amount of water, add salt and sesame oil to taste.

8.Pour the garlic over the steamed carrot shreds, mix well and serve.

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

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

Steps: 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 until fragrant, slightly burnt.

8. Stir the steamed shredded carrots with chopsticks.

9. Pour in the soy sauce.

10. Add the fried onion.

11. Mix well.

Home-cooked recipe for steaming shredded carrots:Ingredients: 1 carrot.

Excipients: half a green onion, a few garlic grains.

1. Wash the carrots and cut into shreds.

2. Mix with noodles and put as much noodles as possible.

3. Fill the steamer with water, and steam in the pot for no more than ten minutes.

4. Pour the garlic into juice and put an appropriate amount of sesame oil, chili oil and vinegar. Put a little cold water in it and pick it up.

5. Mix the juice into the shredded green onions.

6. Done. <>

The loose and delicious shredded carrots are made as follows:Ingredients: 1 carrot.

Excipients: half a green onion, a few garlic grains, a little vinegar, and an appropriate amount of light soy sauce.

1. Wash the carrots and cut into shreds.

2. Mix with noodles and put as much noodles as possible.

3. Fill the steamer with water, and steam in the pot for no more than ten minutes.

4. Mash the garlic into juice and put an appropriate amount of sesame oil, chili pepper and vinegar. Put a little cold water in it and pick it up.

5. Mix the juice into it and open the shredded green onions.

Steamed shredded carrot steps:Ingredients: 1 carrot.

Excipients: half a green onion, a few garlic grains.

1. Wash the carrots and cut into shreds.

2. Mix with noodles and put as much noodles as possible.

3. Fill the steamer with water, and steam in the pot for no more than ten minutes.

4. Pour the garlic into juice and put an appropriate amount of sesame oil, chili oil and vinegar. Put a little cold water in it and pick it up.

5. Mix the juice into the shredded green onions.

6. Done.

Steamed shredded carrots to steam loosely:Raw materials and seasonings: carrots, scallion oil, clear noodles, garlic juice, salt, monosodium glutamate, pepper, etc.

1. Wash and peel the carrots, rub them into filaments about 8 long with a silk grater, put them in clean water and wash them twice and control the moisture.

2. Put 600 grams of shredded carrots with dry water into a basin, add 10 grams of salt, 5 grams of monosodium glutamate, 50 grams of scallion oil, 5 grams of pepper to taste and mix quickly, then put 100 grams of clear noodles, mix evenly and spread them in the steaming drawer.

3. Add water to the steamer in advance and bring to a boil, put it in the steaming drawer, and close the lid tightly. Steam for three minutes, take out the shredded red carrots, stir in 50 grams of noodles again, shake and spread evenly, put them in the steaming drawer and steam for another two minutes. When the time is up, let it cool and shake off a little, then you can put it on a plate, and you can bring a plate of garlic sauce to dip it when you go to the dish.

In this way, the shredded carrots are steamed before they are scattered, and the steps are as follows:

1. Wash the carrots and rub them into thin strips.

2. Add an appropriate amount of flour. Mix well so that each shredded carrot is dipped in flour. Shake off the excess flour, spread a layer of cloth on the steaming drawer, and spread the shredded carrots evenly on top.

5. The carrots are steamed. Pour into a basin and let cool. At this time, do not turn it with chopsticks, the carrot will break.

6. The shredded carrots that are completely cool will be very dry and tough, pick them up with chopsticks and add an appropriate amount of salt. Thirteen spices to taste. Chicken essence to taste.

Appropriate amount of sesame oil. 7. Finally, add the garlic paste. Mix well and serve.

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.

The method of steaming shredded carrots is scattered and delicious as follows:

1. Prepare a carrot, peel off the skin, cut it into thin slices, and then change the knife to cut into thin strips.

2. After cutting, put it in a pot, pour in an appropriate amount of vegetable oil and stir well, vegetable oil can prevent a large amount of water from flowing out of the carrot during the steaming process and avoid sticking. Then put in 50 grams of cornmeal, so that the surface of the carrot is coated with cornmeal, and then add 50 grams of flour, continue to grasp evenly and set aside, the amount of flour in this does not need to be too much, a thin layer is fine, too much is easy to stick.

3. Add an appropriate amount of water to the pot, after the water boils, sprinkle the mixed shredded carrots evenly on the grate, cover the pot and steam for 5 minutes. After 5 minutes, the carrot has been steamed until it is soft and steamed, we take it out and shake it quickly with chopsticks, be sure to shake it while it is hot, and it will stick together when it is cold.

4. Then prepare a few grains of garlic, pat it hard and cut it into minced garlic, if you like to eat garlic, the amount of garlic can be a little more. A few shallots, cut into shallots, pour the chopped shallots and garlic on the steamed carrots, and wait for the oil. Heat the oil in the pot, the oil temperature is 6 into the hot, and when the oil surface is smoking, pour the hot oil on the onion and garlic, and the hot oil can instantly stimulate the fragrance of the onion and garlic.

Then sprinkle in a little salt, add a base taste to the carrots, mix well with chopsticks, and then put it on a plate.

Big carrots

The big carrot is a kind of sulforaphane, also known as "Northeast carrot", "carrot", "Northeast carrot", "cruciferous carrot", one or two years of herbs, the root flesh, spherical, root bark red, root flesh white.

The delicious way to make steamed 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. Reload the dried carrot shreds 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 shredded carrots (the purpose of mixing starch is to make the shredded carrots taste slightly strong, a little Q elastic 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 drawer cloth after the water boils, spread the carrot shreds on the drawer cloth, and shake it up in batches when it is spread (if the cage drawer is large, it will be spread 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 shaken apart).

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 it 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.