Carrot is an essential food with rich nutrition, and its vitamin content is more than 3 times higher than that of tomato. Carotene contained in carrot is the key nutrient element for reducing fire, improving eyesight and protecting eyes. It is worth mentioning that the dietary fiber in carrots not only has a strong satiety, but also can promote intestinal peristalsis, accelerate the excretion of garbage endotoxin in the body, and play a role in losing weight and optimizing food. Carrots are bright in color and crisp and sweet in taste. They can be used as side dishes of hot pot and fried rice with eggs. They are very convenient and children like them very much. Now that the child is at home on holiday and doesn't have to eat in the morning, I will try to let her eat more colorful breakfast. Before, I made a carrot and radish cake with the leftover carrots, and the children loved it. After several improvements and production techniques, this carrot and chopped green onion egg pancake was finally made. Carrots are sweet, shallots are fresh, fragrant and tender, and can be served with millet porridge or milk.

Dishes: carrots, shallots, eggs, pancakes need food: two carrots, four shallots, three raw eggs, appropriate amount of ordinary flour, appropriate amount of edible salt, a small amount of white pepper and appropriate amount of vegetable oil. The whole cooking process: 1. Peel the carrot, rinse it with cold water, then change the fine hole of the grater to dig out the thin shredded carrot, and then cut it into pieces with a knife for later use. 2. Cut off the roots of shallots, rinse them with tap water, cut them into thin onion sections, put them in a large glass container with shredded carrots, then beat in three raw eggs, sprinkle with appropriate amount of edible salt and a small amount of white pepper. 3. Pour a small amount of common flour into the vessel and stir it evenly with wooden chopsticks. According to the different water absorption capacity of each wheat flour, a small amount of water can be added until it is mixed into silky granular carrot, shallot and raw egg paste.

4. Heat the left and right baking pans of household electric baking pans in advance, then brush a small amount of vegetable oil respectively and adjust them to the medium fire point. Pour the carrot and onion raw egg batter into the pot, cover it and heat it for about 50 to 60 seconds. 5. After a long time, open the lid, carefully turn the carrots, shallots and eggs over, then cover them and fry them for 30 seconds. 6. Take the fried shredded carrots and chopped green onion eggs out of the pot, simply fold them in half twice or cut them into several equal parts with a knife, and put them on a plate with favorite applesauce.

Cooking tips 1, if you don't have an electric baking pan, you can also fry it in your own flat-bottomed non-stick pan. Pour the raw egg batter of carrots and shallots into the pot, gradually heat it with low fire until the bottom of the batter is solidified and the surface is condensed, and then turn it over and fry it when the pot is slightly shaken. If you turn the messy skin upside down, you can heat it a little. If it is thicker, it will moderately increase the frying time. 2. When preparing raw egg batter with carrots and shallots, if you like the thin skin and fresh and smooth taste, make the batter a little thinner, and mention that the spoon batter can take the opportunity to roll down and continue; If you like to eat bread with a certain thickness and the taste is smooth and chewy, you can make the flour paste a little thicker, which will obviously increase the strength when it is mentioned. 3. Carrot is a kind of vegetable and fruit with rich nutrition and unique flavor. You'd better eat more if you have children at home. The rich and colorful nutritional elements in carrots are best eaten by frying, followed by cooking. Blanching in water or eating raw directly will lead to different degrees of nutrient loss.