Steamed Carrots
1.
Chop the onion and garlic, and chop the dried red pepper with kitchen scissors.
2.
Cut the carrots into thin strips, sprinkle a little salt and marinate for 20 minutes.
3.
At this time, we will pickle some water, find a gauze to wrap the carrots, and squeeze out the water forcefully.
4.
Carrots squeezed out of moisture.
5.
Sprinkle some dry flour and stir evenly until each carrot is covered with dry flour.
6.
Boil hot water in the pot. After the water is boiled, place a plate on the lid, put a piece of dry gauze on the plate, and then put carrots.
7.
Steam the carrots on high heat for 5 minutes, pick out the carrots, top with chopped green onions and garlic, and chopped dried chilies.
8.
Heat the wok, add vegetable oil, saute the peppercorns, and then pick out the peppercorns.
9.
9. Pour hot oil on the shallots, garlic and dried chillies.
10.
Finished picture
11.
Finished picture
12.
Finished picture
Tips:
1. The moisture in the pickled carrots must be squeezed out vigorously, or they will stick together when they are dipped in dry flour.
2. Because salt was sprinkled during marinating, I didn't put any more salt in the back. If the mouth is heavy, sprinkle some more salt before steaming.
3. The steaming time should not be too long, too long will affect the taste.
