Shredded carrot with fish flavor
By AvisRowe
Another dish to go with rice. Carrots are vegetables with roots and skins. Eating vegetables with root skins often can strengthen your body and withstand the cold. Carrots are rich in folic acid, which is a B vitamin and also has anti-cancer effects; the lignin in carrots also has the function of improving the body's anti-cancer immunity and indirectly killing cancer cells. For long-term smokers, drinking half a cup of carrot juice a day will also protect the lungs.
Recipe Recommendations
- carrots 300 grams
- green pepper 50 grams
- pickled pepper 1 scoop
- sugar 5 grams
- vinegar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- fish-flavored
- fried
- ten minutes
- simple
Steps for Shredded carrot with fish flavor
1
Shred the carrot.
2
Cut the green peppers into shredded silk.
3
Take a bowl, add sweet and sour soy sauce, onion, ginger, garlic starch and appropriate amount of water, stir well to form a sauce.
4
Put the oil in the pan, add the shredded carrots and stir-fry.
5
Add salt and stir-fry until the red oil is fried.
6
Add pickled peppers and stir-fry until fragrant.
7
Pour in the sauce and stir-fry until the soup is thick.
8
Add the stir-fried shredded carrots and stir well.
9
Add shredded green peppers and stir fry well.Shredded carrot with fish flavor Make Tips
Because carotene is a fat-soluble substance, it can only be well absorbed in oils. Therefore, when eating carrots, it is best to cook them with oil and eat them, or simmer them with meat to ensure that the active ingredients are absorbed and utilized by the human body.