Stir-fried shredded carrots with shredded green peppers
Overview
Carrots, when you look at the surname Hu, you will know that they are definitely not a crop of the Central Plains. They are native to southwest Asia, and their ancestors are purple carrots from Afghanistan. They have a cultivation history of more than 2,000 years. It was introduced into our country at the end of the Yuan Dynasty and is called carrot. It is also known as red root, golden bamboo shoots and clove radish. It has the reputation of small ginseng. It is on the market in autumn. Now is the best season to eat fresh carrots. Carrots contain a large amount of carotene. After entering the body, it undergoes the action of enzymes in the liver and small intestinal mucosa, 50% of which turns into vitamin A. In addition to nourishing the liver and improving eyesight, it can also treat night blindness. At the same time, carotene is a fat-soluble vitamin and must be digested, absorbed and transformed in oil; eating it raw can only play a role in laxatives and lowering cholesterol. Because carrots have a special taste, children don't like to eat them. I didn't like them before, but after I had a child, in order to let him eat more, I started to like them. I used green peppers or garlic with carrots and stir-fried them with traditional rapeseed oil. The taste is very fragrant~~~
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Ingredients
Steps
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Prepare ingredients
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Wash the carrots and cut into thin strips
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Wash the green pepper and cut into thin strips
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When the pan is hot, pour in the rapeseed oil
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Pour in shredded green pepper
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Fry over high heat until color changes
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Pour in shredded carrots
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Stir well over high heat and add some salt to taste
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Add a little light soy sauce to add color
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Finally, sprinkle some chicken powder to enhance the freshness
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Stir well, turn off the heat and remove from the pan
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A plate of crispy and spicy home-cooked food is enough
