How to cook diced carrots

Carrot is also known as Guanghong. Because carrot is rich in trace elements, it is loved by people. Especially for children, many children like to eat carrots because of their bright color and slightly sweet taste. Parents often rack their brains over how to make carrots more delicious so that their children will eat more. In fact, there are many ways to cook diced carrots. Let’s learn about them together.

1. Stir-fried diced

   1. Dice the chicken, pepper and carrot and set aside

2. Heat the pan with cold oil, stir-fry the diced chicken, and set aside.

3. Add peppers, carrot cubes and corn kernels and stir fry

4. Add diced chicken and stir fry

5. Add appropriate amount of oil and stir fry

6. Add salt as needed

2. Stir-fried enoki mushrooms with diced radish

1. Wash the enoki mushrooms and squeeze out all the water using all your strength. Dice the other ingredients and set aside. You can cut them into smaller pieces.

2. Heat oil in a pan, pour in diced meat and fry until fragrant.

3. After the diced meat becomes fragrant, pour in the dried radish and carrots. Fry slowly over medium heat. After the dried radish becomes fragrant and the carrots produce red oil, add the enoki mushrooms that have been squeezed dry.

4. Add the enoki mushrooms and stir-fry over high heat. After a while, pour in the oyster sauce when the mushrooms are soft and cooked. Stir-fry evenly until the mushrooms are well-seasoned. The enoki mushrooms that have been wrung dry do not have much moisture when fried, so they can be served after they are cooked through and the raw smell is removed.

3. Colorful Dragon Fish

1. It is best to thaw the longli fish at room temperature. Cut it into small pieces of about 2 cm when it is not completely thawed. It is very satisfying to eat one piece at a time.

2. Marinate the longli fish with cooking wine and salt for 15 minutes. Prepare a pot of hot water for blanching the fish. While the water is boiling, cut the vegetables into cubes and thicken the sauce (with half a bowl of water).

3. Boil the water and blanch the fish until the surrounding area changes color and the center turns slightly red. Then you can take it out.

4. Heat the pan a little bit of oil and stir-fry the scallions, ginger and diced vegetables (if they are frozen, stir-fry for a few seconds and then add the fish. If the diced vegetables are freshly cut, add the carrots first, then the green beans and then the corn, which will take a little longer)

5. Add the fish and then add the thickening sauce. Cook over medium heat until the sauce thickens.