Carrot Egg Pancake
I didn't have time to buy groceries yesterday, so I rummaged through the refrigerator today and found only one pumpkin, three green peppers, one red pepper, and one carrot. Fortunately, both meat and dry goods are available, so it's easy to mix them together. I fried a sliced green pepper and shiitake mushroom, stir-fried shredded pumpkin, cooked mung bean white porridge, fried a few egg pancakes with shredded carrots, and mixed with a plate of sesame oil mustard. It was a simple meal, but it was very comfortable to eat. Carrot is a crispy, delicious and nutritious home-cooked vegetable, known as the little ginseng. Carrots are rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. Research by American scientists has confirmed that eating two carrots a day can reduce blood cholesterol by 10%-20%; eating three carrots a day can help prevent heart disease and tumors. Carrots can prevent arteriosclerosis, enhance immune function, benefit the liver and improve eyesight, laxative, fight allergies and prevent colds. In addition to shredded carrots, this carrot and egg pancake also contains chopped fungus, lard residue and shrimp skin fried in lard. The fried outside is burnt and the inside is soft, very fragrant and delicious
Staple food
Home cooking
