Prepare ingredients and seasonings, 65438 carrots +0/2 eggs /2 shallots/half bowl of purified water/appropriate amount of salt/flour 300g.

Step 1: Beat the eggs into the flour, wash and cut the shallots, and put them into the egg powder together.

Step 2: Wash carrots, shred them, put them in a bowl, and add proper amount of salt and purified water to make a paste.

Step 3: Mix evenly and let stand for 5 minutes. The batter must be made into a paste without pimples.

Step 4: Bring the pan to a low heat, put a layer of oil on the bottom of the pan, pour in the batter, roll it into thin slices quickly with a spatula, and spread it into cakes.

Step 5: Make one and then another until the flour is finished, then turn the other side until the cake is cooked, and the breakfast cake is ready.

Carrot cake

Prepare ingredients and seasonings, 30g of carrot paste/30g of diced carrot/130g of pure milk /5 eggs/130g of low-gluten flour/100g of corn oil /80g of sugar.

Step 1: Beat carrots into 30 grams of carrot paste with a cooking machine, pour into a bowl, steam 30 grams of diced carrots in a pot, and take them out for later use.

Step 2: Use an egg separator to separate the egg white from the yolk, and add cooking oil and pure milk to the yolk and stir evenly.

Step 3: Add carrot puree and stir well, then sieve in low-gluten flour and continue to stir well until the flour does not granulate into paste.

Step 4: Then add diced carrots and stir well, so that the yolk paste is finished.

Step 5: Add the white sugar to the egg white, and add the white sugar three times. Use electric egg beater to switch from low speed to high speed, and send it to hard foaming.

Step 6: Lift the eggbeater with a small hook and insert a chopstick into the egg white cream to stand upright, indicating that the egg white cream has been sent away successfully.

Step 7: Add the egg white cream into the yolk paste for three times and stir well. Pour the mixed cake paste directly into the egg white cream for the third time.

Step 8: After the cake paste is mixed, spread cake paper on the bottom of the 8-inch cake mold and pour the mixed cake paste down from a height.

Step 9: preheat the oven in advance, bake at 190℃ for 50 minutes, stew for 5 minutes, and then take out the oven, and the carrot cake is ready.

Carrot and yam mutton soup

Prepare seasoning, mutton 1000g/ iron stick yam 300g/ medlar 10g/ ginger 10g/ parsley 2/carrot/a little pepper/salt/half onion.

Step 1: Peel carrots and yams, wash and cut into pieces, and wash and cut into pieces mutton.

Step 2: add cold water to the pot, add onion and ginger slices to boil, then cook the mutton, remove blood and foam.

Step 3: Take out the mutton and wash it with clear water again. Take the pressure cooker, add mutton and carrots, add ginger slices, cover the pot and cook the mutton thoroughly.

Step 4: After the mutton is cooked, add Lycium barbarum and Chinese yam, cook until the Chinese yam is cooked thoroughly, add pepper and salt, and finally sprinkle chopped coriander out of the pot and serve.

Fried minced meat with carrot

Prepare ingredients and seasonings, carrot 1/ onion 1/ lean meat 200g.

Step 1: shred carrots, sprinkle some salt, grab them evenly, marinate them for 5 minutes, and wash them with water.

Step 2: Cut the lean meat into minced meat, add flour, soy sauce and cooking wine evenly, marinate for 10 minute, and cut the onion into chopped green onion for later use.

Step 3: put oil in the pot, stir-fry the minced meat in the pot, push it aside, stir-fry the carrots together, add a little salt, sprinkle with chopped green onion and start eating.

Carrot cheese cake

Prepare seasoning, carrot 150g/ corn starch 25g/ cheese crumbs 25g/ sugar 15g.

Step 1: cut carrots into sections and steam them in a pot for 15~20 minutes. You can easily penetrate carrots with chopsticks.

Step 2: Take the steamed carrot pieces out of the pot and put them in a bowl. Add sugar and carrots while they are hot and grind them into carrot paste.

Step 3: Then add 25 grams of corn starch and stir well until it is a little sticky.

Step 4: Take a small piece of carrot paste with a spoon and knead it into the shape of a small cake. Add some cheese and wrap it.

Step 5: Brush the baking tray with oil, and put the wrapped carrots and cheesecake into the baking tray in turn.

Step 6: fry the cake until both sides are golden, then turn it over repeatedly until it is completely cooked.

Carrot steamed bread

Prepare ingredients and seasonings, 150g medium gluten flour/100g carrot/10g fine sugar /2g yeast.

Step 1: Wash carrots and cut them into pieces, add 100 ml purified water into the cooking machine, and juice them with carrots.

Step 2: Filter the carrot juice, take 60ml carrot juice, and completely melt the yeast. Remember that yeast must be melted with cold water.

Step 3: Mix the flour and fine sugar evenly, pour in the melted yeast carrot juice, and stir the flour into a flocculent shape with chopsticks.

Step 4: knead the flour evenly into smooth dough, cover it with plastic wrap and ferment at room temperature of about 35 degrees for one hour until the dough is twice as big.

Step 5: The fermented dough has a uniform honeycomb shape, indicating that the fermentation is successful. Sprinkle some flour on the mat and knead the dough well.

Step 6: Knead the dough into strips and cut the kneaded dough into small pieces evenly with a knife.

Step 7: Wash and pad the steamer paper in the steamer, and put the cut steamed bread into the steamer for secondary fermentation for 20 minutes, which is a little far away.

Step 8: Steam in the pan for 15 minutes. The steamed steamed bread needs to be stewed for another 5 minutes to uncover the lid, so that the steamed bread will not sag and the carrot steamed bread will be ready.