Carrots are very common vegetables in our daily cooking. Carrots are rich in various nutrients. Eating more carrots is also good for our health. Every autumn is the harvest season of carrots. Carrots are also the sweetest and most delicious at this time. My father grows carrots and can eat them all winter.
Carrots can generally be fried, cold, wrapped in jiaozi and made into breakfast cakes. There are many ways to do this. Today, I will share with you five delicious home cooking methods of carrots, and my favorite friends can collect them. They are simple, delicious and nutritious. Let's take a look at them.
First: carrots, fungus, fennel and jiaozi.
Ingredients: carrots, fungus, eggs, fennel, red onion, flour, cooking oil, salt, thirteen spices and "green grass flowers"
[Manufacturing Steps]:
Bao jiaozi first stirred the dough with cold water, first stirred the flour into a flocculent dough, then kneaded it into a dough with moderate hardness, covered it, and woke it up for more than half an hour. Re-prepare dumpling stuffing, first pick fennel that needs to be drained, remove the roots and wash it, and put it on the curtain to dry the water. Scrape the skin off the carrot, rinse it, rub it into filaments with a wire rolling tool, blanch it in a boiling water pot until it breaks, and then take it out and put it in a cold water basin. Wash the fungus soaked in advance several times, remove the roots after washing, put it in a boiling water pot, blanch it slightly, remove it and put it in a cold water basin. After taking out carrots and fungus, wring out the water by hand, cut them into carrot slices and fungus slices respectively, and then put them into the pot.
Put some eggs in a bowl, add some salt, and then stir well. Cut the red onion into chopped green onion, put it into the pot, and add a proper amount of "green onion and grass flowers". You can pour more oil when burning oil. After the oil is hot, pour a proper amount of hot oil on the chopped green onion and grass flower to stimulate the fragrance. In the remaining hot oil, pour the stirred egg liquid, stir it quickly with chopsticks, stir it into broken eggs, and let it cool. Cut the dried fennel into small pieces and put it in the pot. Finally, put the dried eggs into the pot. First, pour a proper amount of scallion oil or sesame oil into fennel, stir well, then add a proper amount of salt and a small amount of thirteen spices, stir well, and the filling is ready.
After waking up, put the dough on the chopping board, rub it into round strips, cut it into small noodles, sprinkle with dry flour, adjust it into a round shape, flatten it, and roll it into dumpling wrappers with thick middle and thin middle. Wrap the stuffing, knead it into the shape you like, and you can wrap jiaozi. When the water in the pot boils, it becomes jiaozi. Usually, after the vegetarian stuffing jiaozi is cooked twice, it is removed and drained and put into a plate. The delicious home-cooked carrots, fungus and fennel are all cooked in jiaozi.
The second kind: breakfast cake, with carrots, lettuce and eggs.
Ingredients: carrots, lettuce, eggs, whole wheat flour or flour, onions, cooking oil, salt and thirteen spices.
Wash lettuce, put it in a boiling water pot, cook for a few seconds, take it out and put it in a cold water basin, wring out the water, cut it into small pieces and put it in the basin. Scrape off the skin of the carrot, wash it, rub it into filaments, then blanch it in a boiling water pot (or you don't need to blanch it, you just need to fry it for a while), blanch it until it breaks, take it out and put it in a cold water basin, then wring out the water and cut it into small pieces and put it in the basin. Add two eggs, salt and thirteen spices, stir well, then add whole wheat flour or flour, stir well, and the batter is ready.
Cut the onion into onion rings, preheat it with electric baking pan in advance, evenly brush it with a thin layer of oil, put it in the onion rings first, then scoop the prepared batter into the onion rings, flatten it with a spoon, and cover it for frying. According to the indicator light of the electric baking pan, turn it over in time, turn it over several times during the period, and fry it until both sides are golden, so it can be eaten. A delicious low-fat home-cooked breakfast cake with carrots, lettuce and eggs is ready.
Third: Fried eggs with fish-flavored carrots and fungus.
Ingredients: carrots, fungus, eggs, green peppers, red onions, garlic, cooking oil, salt, soy sauce, balsamic vinegar, sugar and starch.
Peel carrots, wash them and cut them into filaments. The finer the slice, the better. After cleaning the green pepper, remove the pepper stalks and seeds and cut into filaments. Soak the fungus in hot water in advance, wash it several times, remove the roots and cut it into filaments. Beat a few eggs into a bowl, add a little salt and stir well for later use. Cut the red onion into small pieces, cut the garlic into minced garlic and prepare all the ingredients. Let's make fish sauce. In a small bowl, pour 3 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of water and 1 tablespoon of starch, and stir well to get the fish-flavored sauce.
Pour more oil into the pot. When the oil is hot, pour in the egg mixture and stir-fry until the egg mixture is completely solidified. You can eat it for later use. Leave less oil in the pan, add chopped green onion and minced garlic, stir fry, add chopped carrot and fungus, stir fry slightly, pour in the prepared fish sauce, then add chopped green pepper and fried eggs, stir fry quickly and evenly. After the soup is drained, turn off the fire, and the delicious fried eggs with fish, carrots and fungus are ready.
Fourth: carrot and mung bean sprouts mixed with vermicelli
Ingredients: carrot, mung bean sprouts, vermicelli, garlic, onion, cooking oil, salt, soy sauce, balsamic vinegar, chicken essence, dried pepper and oil pepper.
Put the vermicelli into the pot, pour some warm water, cover it and soak the vermicelli to the required hardness. Peel carrots, wash them and cut them into filaments. Wash the mung bean sprouts again, blanch them in a boiling water pot until they are broken, take them out and put them in a cold water basin, and drain the water. Put shredded carrots into a boiling water pot and cook slightly. After the fans are soaked, directly lift the rope in the middle and slide down from top to bottom with your hands, and the fans will be divided. Take out and drain for later use. Peel garlic and cut minced garlic, and cut onion into small pieces.
Put the drained mung bean sprouts, carrots and vermicelli into the pot, add the minced garlic and shallots, add a proper amount of dried peppers and pour hot oil. The smell is overflowing. Pour in the right amount of soy sauce and balsamic vinegar, then add the right amount of salt and chicken essence, and finally add the right amount of oil and pepper, stir well, and mix delicious homemade carrots and mung bean sprouts with vermicelli.
Fifth: carrots, fungus, cucumbers and yuba.
Ingredients: carrot, fungus, cucumber, yuba, red onion or onion, garlic, soy sauce, white vinegar, oil pepper, onion oil or sesame oil, garlic.
Soak the fungus in hot water first, then wash it several times and clean it. Then root the auricularia auricula and blanch it in a boiling water pot. It is suggested to soak yuba in cold water in advance until there is no hard core in the middle. After washing the soaked yuba, wring it out by hand, cut it into long strips with an oblique knife, and then put it in a big bowl. After cleaning the cucumber, cut it into water chestnut slices and scrape off the carrot skin (or not). Wash water chestnut, cut it into pieces and put it in a big bowl. Tear the blanched auricularia auricula into small pieces by hand and put them in a big bowl. Add minced garlic, soy sauce and white vinegar, then salt and chicken essence, or add some scallion oil or sesame oil. Finally, add a proper amount of oil and spicy seeds, stir well, and mix simple and delicious homemade carrots, fungus and cucumbers with yuba.