Spam carrots

1

Carrots go to cut their skins into sticky silk。

2

Carrots go to cut their skins into sticky silk。

3

A little salt pickle for 20 minutes. It's time to pick up some water, wrap it around carrots and squeeze it out. A little bit of edible oil. It's dry in case of steam

4

A little salt pickle for 20 minutes. It's time to pick up some water, wrap it around carrots and squeeze it out. A little bit of edible oil. It's dry in case of steam

5

Squeeze the watered carrots. Dry flour is distributed, evenly mixed to each carrot。

6

Squeeze the watered carrots. Dry flour is distributed, evenly mixed to each carrot。

7

Every carrot is wrapped. When you're done with it, you'll grab it。

8

Every carrot is wrapped. When you're done with it, you'll grab it。

9

Hot water is burned in the pot, and when the water is released, a plate is placed on the curtain, a dry gauze is placed on the plate and carrots are placed。

10

Hot water is burned in the pot, and when the water is released, a plate is placed on the curtain, a dry gauze is placed on the plate and carrots are placed。

11

The water evaporates for two minutes, and the lids are flat. Flip three times. For the third time, the fire will be shut off, a little cooler, and then you will be able to mix it evenly with your own taste. Let's eat

12

The water evaporates for two minutes, and the lids are flat. Flip three times. For the third time, the fire will be shut off, a little cooler, and then you will be able to mix it evenly with your own taste. Let's eat

13

I'll be a close friend in a small position, and I'll update my food production every day

14

I'll be a close friend in a small position, and I'll update my food production every day

15

When you eat, you can eat garlic vinegar or something

16

When you eat, you can eat garlic vinegar or something

1. Make sure to squeeze out the liquid from the marinated carrots thoroughly; otherwise, they will clump together when coated with dry flour. 2. Since salt was added during marinating, I did not add any later. If you prefer a salty taste, sprinkle some extra salt before steaming. 3. Do not steam for too long, as it will affect the texture. 4. Be sure to toss every two minutes to ensure the flour heats up and absorbs moisture evenly. Steaming for five or six minutes is sufficient; it cooks very quickly, and if steamed too long, it will become mushy. 5. You can substitute with other vegetables, but choose ones that do not release water easily.