The weather is getting cold, and my appetite has increased greatly. I always want to eat something spicy. Today, there is another spicy dish to go with rice, shredded carrot with fish flavor.
Carrots are crispy, delicious and nutritious home-cooked vegetables. They are known as the "little ginseng". Carrots are rich in carbohydrates, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients.
Shredded carrot with fish flavor
Recipe Recommendations
- carrots appropriate amount
- pickled pepper appropriate amount
- starch appropriate amount
- qingshui appropriate amount
- Douban spicy sauce appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- fish-flavored
- fried
- ten minutes
- ordinary
Steps for Shredded carrot with fish flavor
1
Prepare the ingredients.
2
Wash the carrots and cut them into thin threads.
3
Chop the onions, ginger and garlic.
4
Take a bowl and add soy sauce sweet and sour chicken essence starch and water to blend into a sauce.
5
Put the oil in the pan and saute the pepper until fragrant.
6
Add shredded carrots and stir-fry, add salt and stir-fry until the carrots are withered, and set aside.
7
Leave the base oil in the pan, add in the bean paste and pickled peppers and stir-fry to produce red oil.
8
Add chopped green onions, ginger and garlic.
9
Pour in the juice and bring to a boil.
10
After concentrating the juice, add the stir-fried shredded carrots and stir well.Shredded carrot with fish flavor Make Tips
Carrots contain a large amount of carotene. Carotene is a fat-soluble substance, similar to the lycopene in tomatoes; only by adding an appropriate amount of oil during cooking can the absorption rate of carotene be significantly increased. Therefore, when stir-frying, I first sauté the shredded carrots in oil to release the carotene.