Chinese Food
Baked egg with carrot
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Nutritional content: vitamin b10.02-0.04 mg, vitamin b20.04-0.05 mg, vitamin C12 mg, heat 150.7 kJ, pectin, starch, inorganic salt and a variety of amino acids. The content of carotene is the highest in all kinds of varieties, and the energy content of all kinds of carrots is between 79.5 and 1339.8 kilojoules. Carrot is a kind of crisp, delicious and nutritious vegetable. It is known as little ginseng. Carrot is rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanin, calcium, iron and other nutrients.
Cooking ingredients
Cooking Steps
Step1:Wash the carrots. Peel them. Shred them.
Step2:Wash the potatoes, peel them, cut them into shreds and dice them.
Step3:Mince the garlic. Chop the onion and set aside.
Step4:Add some oil to the hot pot. Stir fry the garlic.
Step5:Continue to add diced potatoes and stir fry.
Step6:Then add the shredded carrots and stir fry.
Step7:Stir fry the shredded carrots and you will be out of the pot.
Step8:After the eggs are well stirred, add the shallots and the fried carrot shreds. Add some salt.
Step9:Mix well.
Step10:Continue to cook. Add a little oil. Pour the carrot shred egg liquid into the pot. At this time, light the fire.
Step11:When the egg is slightly solidified, cover the pan. About 34 minutes. Turn it over.
Step12:Turn it over and fry it for about 30 seconds.
Step13:Finished produc
Step14:Cut the pendulu
Step15:Finished produc
Step16:Finished produc
Step17:Finished produc
Step18:Finished produc
Cooking tips:There are skills in making delicious dishes.
