Traditional Culture Encyclopedia - Hotel franchise - What is the recipe for steaming shredded carrots in the restaurant?

What is the recipe for steaming shredded carrots in the restaurant?

food

1.3 carrots are washed and peeled for later use.

2. Prepare starch and white vinegar.

3. Cut carrots into filaments for later use.

4. shred carrots, mix a little olive oil, or use other oils.

5. Take the starch and put it on the panel.

6. Spread starch evenly on shredded carrots.

7. Prepare a few cabbage leaves on the steamer to prevent sticking.

8. Put the shredded carrots mixed with starch on a steamer and steam for 5 minutes.

9. Mash garlic into mud for later use.

10. Put the steamed shredded carrot into a seasoning bowl, add garlic paste, white vinegar, sesame oil and salt and mix well to serve.

Tip 1. Mix a thin layer of oil on shredded carrots to prevent steamed vegetables from sticking together. 2. Using vegetable leaves as cage cloth can kill two birds with one stone. 3. When steaming vegetables, put water on the steamer, 5 minutes is the time to steam vegetables, and the time before the water is boiled is not counted.

The steamed shredded carrot in the hotel should be made in 28 yuan, and the cost of making it yourself should not exceed that of 6 yuan at most. The method is super simple. As long as you master the formula and tips, you can easily make hotel-class delicious food. Carrots are the carrots we usually eat. Carrots are nutritious and deeply loved by people. At present, there are about three kinds of carrots on the market. The first one is small and red. The second one is very small and the color is purple. The third one is larger, lighter in color and orange. No matter what kind of carrots are equally nutritious, I'll share with you a restaurant that sells a dish of shredded boiled carrots from 28 yuan. At home, you can make nutritious delicious food by spending at most 8 yuan. It is not difficult to do this, as long as you master a few tips, you can do it easily and quickly. It's really simple. You can do it at a glance.

Cooking method of steamed shredded carrots: Ingredients: 2 carrots (1 larger carrots can be made into a plate).

Ingredients: 6 cloves of garlic, 3 onions and corn starch.

Seasoning: edible salt, chicken essence, edible oil and sesame oil.

Preparatory work:

1. Peel carrots, slice them, and then cut them into filaments. The finer the better, it is easy and beautiful to wipe them with a silk wiper. Cut carrots into shreds, soak them in clear water, and then control the water with a colander.

2. After peeling garlic, pat it with a knife and cut it into minced garlic. The finer, the better. If possible, mash garlic.

3. Wash the shallots and cut them into chopped green onions for use.

Cooking method:

1. Put shredded carrots into a large plate, add a small amount of cooking oil, and stir evenly, so that shredded carrots are wrapped in cooking oil, so that the moisture of shredded carrots will not be lost. Then add a small amount of corn starch and stir well. Be sure to stir more so that each shredded carrot can be thinly coated with corn starch.

2. Boil water in a steamer. After boiling, put it on the colander and spread it on the steamer cloth. Put the shredded carrot with mixed powder on the steamer cloth and spread it flat. Be careful not to spread it too thick, or the maturity will be inconsistent. After laying, cover it, continue to steam on high heat for one minute, and then it will be out of the pot in one minute. Shake it off with chopsticks in time, or it will stick together easily.

3. Shake well, sprinkle a small amount of corn starch while it is hot, stir well, then put it into the steamer again after the steamer is started, cover the lid, take it out after steaming for 3 minutes, shake off the shredded carrots while it is hot, and put it into a bowl.

4. Put minced garlic and chopped green onion on the steamed shredded carrot, add appropriate amount of salt, a little chicken essence (you don't need to add it if you don't like it), and finally pour in a little sesame oil and stir well. Dish

A fresh and refreshing steamed shredded carrot is ready. It can be said that it is very simple, but it still needs a little skill. Please continue reading. All the tips and questions you want to ask, we understand at once.

Technical questions, you ask me and answer: Q: What is the composition?

Answer: Flour is also called wheat starch, flour or canned flour. The ingredient of flour milling is wheat. After processing, gluten is separated from other substances. The final product is flour milling, that is, gluten-free flour, which is mainly used to make shrimp dumplings, crystal jiaozi, rice rolls and other snacks.

The biggest reason why many people can't steam shredded carrots at home is to replace plain flour with ordinary flour or other starch.

Q: What role can shredded carrots play when soaked in water?

Answer: Whether it is the carotene cut with a knife or the carotene wiped out with a silk scarf, we can soak it in water for 5 minutes before proceeding to the next operation. Soaking the shredded carrot in water can make the shredded carrot crisp and juicy, and it won't dry when eaten. Soaking the shredded carrot in water can also effectively prevent the shredded radish from turning black and softening.

Q: Why do you have to mix the powder twice and steam the shredded carrots twice?

Answer: Steamed carrots are mixed with flour twice and steamed twice, which can make the effect of shredded carrots better and more uniform. The first shredded carrot can have a preliminary shape, and the second wrapped and steamed carrot can make it more uniform, full and thorough, so that the taste can be tougher and better.

Q: Why can't shredded carrots be piled too thick and thinned?

Answer: When steaming shredded carrots, we must not pile them too thick, because we steam them for a short time. If the pile is too thick, the shredded carrots will not be cooked easily in the middle. In this case, the heating will be uneven, the maturity will be inconsistent, the taste will be bad, and it is easy to cause the shredded carrots to stick together.

Q: Why does it take a big fire to steam shredded carrots?

Answer: If you turn on a small fire when steaming shredded carrots, a lot of water vapor will be generated during steaming. When the water vapor drips on shredded carrots, it will fall on the shredded carrots and stick together, which is not refreshing and tastes sticky. The whole process of using fire is completely different. The fire can shorten the steaming time and the dishes are of good quality.

Q: Why do you want to mix the flour while it is hot for the second time?

Answer: When the shredded carrot is steamed for the first time, it should be shaken in time to avoid sticking together, which is also to prepare for the second powder mixing. Then why mix the powder while it's hot? This is because only when the temperature is hot can orange powder and shredded carrot be pulverized more easily and wrapped more evenly.

Q: What else should I pay attention to when cooking shredded carrots?

A: Steamed shredded carrots should also pay attention to the following points.

1, don't mix too much powder. Generally, it is best to add 50-100g powder to 500g shredded carrot. This amount of powder can be evenly wrapped on the shredded carrot, and the shredded carrot wrapped with powder is easy to shake.

2. Shake well as soon as possible after steaming out of the pot, so that the water vapor can evaporate quickly, so that the shredded carrots will not stick together.

When steaming shredded carrots and mixing seasonings, don't add water, just add oil. If you add water, it is easy to make carrots sticky and stick together, and the taste will become very soft and not delicious.

Conclusion: In the same way, potatoes can also be used to make steamed shredded potatoes, with different tastes, different tastes and different enjoyment!

Please refer to the following formula details:

1, 500g carrots are shredded and rubbed by hand, 7g onion, ginger and minced garlic, 8g salt, 20g pepper oil, 30g mixed sesame oil, 20g peanut oil and 300g common flour or corn flour.

2. Except oil, put all the above raw materials together and stir well. Put the three oils in a frying pan, smoke them, pour them on shredded carrots, mix them well, put them on a steaming sheet covered with oil paper, and steam them on medium heat for 10 minute. You can put it on a plate.

3, a plate of steamed carrots, with a plate of garlic red oil, dipped in seasoning.

What is the recipe for steaming shredded carrots in the restaurant?

According to textual research, the history of "steaming" can be traced back to the Yanhuang era. Before our ancestors invented the pot, there was "boiling", followed by "steaming" Compared with other cooking, steaming can keep the nutrition and original flavor of food, and it is the most suitable healthy diet in summer. Different places have different interpretations of steaming, and there are many ways of single steaming.

What is the recipe for steaming shredded carrots in Guide Hotel? Steamed shredded carrot is my favorite home cooking. The well-defined shredded carrots are covered with a thin layer of flour and seasoned with minced garlic, dried peppers and hot oil. Eating in your mouth has a feeling of eating steamed pork with flour, which is thick and delicious, satisfying your appetite and increasing your nutrition and health.

Steamed shredded carrots is not a big dish, but "steaming" is a common way in cooking. Because of the difference in life between the north and the south, mixing powder is different, and in the north and south restaurants, cooking steamed vegetables, mixing oil and wrapping powder all have their own proportional formulas. And some steaming tips. As long as you master these, the steamed shredded carrots are loose and not sticky, and they are delicious. Let's take a look at the approximate proportion of ingredients used in steaming shredded carrots in restaurants and some tips for steaming shredded carrots to make them loose, delicious and non-sticky.

First, remove the water from the shredded carrots!

As we all know, carrots are a kind of food with high water content, which will become sticky when they come out easily during steaming. So how can we remove the water from carrots?

After the carrot is shredded, add a proper amount of salt, stir well, marinate for 20 minutes to kill water, then squeeze out the water in the carrot by hand or put it into gauze, and finally suck up the water on the carrot with a clean towel.

Second, the mixed oil ratio formula!

Dried shredded carrots should be mixed with oil immediately. What is the purpose of mixing oil? And the proportion of fat in it.

The purpose of oil adjustment is to lock the moisture in shredded carrots so that the remaining moisture in shredded carrots will not be lost. It is best to use edible oil and lard as the oil we mix in shredded carrots, and their ratio is generally 3: 1. The advantage of adding lard is that it solidifies after cooling, which not only makes shredded carrots more loosely wrapped in flour, but also tastes more fragrant after steaming. The approximate formula is 500 grams of carrot mixed with 20 grams of oil, and shredded radish can be evenly coated with a layer of oil. No lard, cooking oil or butter will do. )

Third, the powder mixing ratio formula!

It is also important to mix flour to make steamed vegetables. When selecting powder, the steamed finished dishes are loose, not caked, soft and sticky. So what kind of powder is used to mix shredded carrots, and what is the ratio of shredded carrots to mixed powder?

Due to the difference in life between the north and the south, southerners take rice as their staple food and like to mix rice flour when cooking steamed vegetables, while northerners like pasta, so they mostly mix flour. Chefs in North and South restaurants will add some wheat starch and corn flour while mixing rice flour and flour to improve the taste and looseness of steamed vegetables.

Most chefs in northern hotels use flour and corn flour, and their formula is 3: 1. Some southern chefs will use whole rice flour, and some will use rice flour and wheat starch, and their ratio is also 3: 1. It's about 500g carrot mix150g powder.

When adding flour to oiled shredded carrots, it is not allowed to add flour at one time. It depends. After mixing evenly, if you see that the flour is not evenly wrapped, add some more to ensure that each shredded carrot is evenly wrapped.

Fourth, steam on a pot of fire once to make a dish!

Remember not to steam in the pot with cold water, because the flour will stick during heating. After steaming, the shredded carrots will stick together and not shake easily, so be sure to boil the water and steam it in the pot.

Spread the shredded carrot mixed with flour evenly on the steamer, not too thick, and then put the steamer on the steamer after the water boils, so that the shredded carrot can be directly shaped at high temperature, steamed for 8 minutes and braised for 2 minutes. Steamed shredded carrots are quickly broken up with chopsticks. Add minced garlic, salt and hot oil and stir well. Serve. Remember not to steam for too long, 8 minutes is enough, stew for 2 minutes, and shake the steamed shredded carrots quickly, otherwise the hot air inside will make the steamed vegetables stick together. )

Final summary

Steamed shredded carrot is a very delicious home-cooked dish. When cooked, they are delicious. If they are not cooked well, they are soft and sticky. As long as we follow the above formula and some production tips, we will be able to steam delicious shredded carrots.

Families in eastern Henan Province often eat steamed vegetables. Pay attention to several aspects when steaming shredded carrots, so as to steam fluffy and non-sticky steamed vegetables. Here is to share with you the specific formula and method of steaming shredded carrots.

Raw materials: carrots, flour;

Seasoning: salad oil, salt and garlic.

Operating steps:

1. Cut carrots into filaments or cut them into filaments with a planer, add a spoonful of oil and mix well. Refueling can prevent the radish from sticking. If you want to steam loose steamed vegetables, don't forget this step!

2. Add a little salt and flour to the shredded radish mixed with oil and mix well. You must add more flour to ensure that every shredded radish can be covered with flour.

Add a little more water to the pot and bring it to a boil. Spread a clean steamer cloth on the steamer, evenly spread the mixed shredded carrots on the steamer cloth, and steam for about 20 minutes on high fire.

4. Peel garlic and mash it with garlic paste, add a little cold water, salt and sesame oil and mix well for later use. Heat another spoonful of oil in the wok and cool it to room temperature.

5. After the shredded radish is steamed, pour it into a larger basin. The freshly steamed shredded radish may stick into a big lump. Don't worry at this time. Use two pairs of chopsticks to break up the large pieces, scoop in the cool oil and continue to break up with chopsticks. When the temperature of the steamed shredded radish drops, it will naturally disperse. Add garlic paste, stir well and enjoy the food!

Precautions:

A. pay attention to refueling twice. One is to add cold oil to shredded radish before steaming, and the other is to add cooked oil after steaming.

B. The garlic paste should be poured when the temperature of the steamed vegetables is close to room temperature, otherwise the steamed vegetables will smell of garlic.

Steamed carrots are easy to make, soft in taste and rich in nutrition, and are deeply loved by adults and children. Here's how to steam shredded carrots.

First, materials: radish, flour, soy sauce, onion, ginger and garlic, sesame oil, chicken powder.

Second, put salt on the radish and squeeze out the water. Stir well with oil. Pour in the flour and stir until the shredded radish sticks to the flour evenly.

Third, steam the shredded radish for ten minutes and stir it out of the pot.

Fourth, pour the juice made of garlic and ginger foam, chopped green onion, soy sauce, white salt, chicken powder and vinegar evenly on the shredded radish.

Production skills:

1, pickled shredded radish when steaming, radish is not soft.

2, the radish can be mixed with oil to lock the water.

The method of steaming shredded carrot was introduced. Welcome to comment.

1. Scrape carrots, leave them for 1 hour, then add corn starch and stir well. 2. Add water to the steamer to boil, add the mixed shredded carrots, steam over high fire for 3 minutes, and take out. The shredded carrot is a little sticky at this time. While picking with chopsticks, add orange powder and mix well, steam for 3 minutes, take it out, repeat the previous actions, and steam for 3 minutes. This time, the shredded carrot is completely non-sticky and translucent. 3. Add salt and garlic to the steamed shredded carrots. 4. add oil to the pot, add pepper and dried pepper, heat it and pour it on the shredded carrots.

Even if the shredded carrots are steamed, there is no formula for the hotel's practice, and some are just the experience summed up in many actual combat.

Steaming shredded carrots in restaurants generally adopts powder steaming, which is a method to subdivide cooking techniques, and it is a cooking method to season and pulverize raw materials and then heat them with strong fire to make them mature.

This kind of steamed rice noodles, exactly speaking, should belong to Chongqing-style steamed rice noodles, which is very different from the traditional Hubei-style steamed rice noodles. The typical dish of steamed rice noodles with Hubei flavor that we are familiar with is "steamed pork with rice noodles". When rice flour is used to absorb the soup, the raw materials are soft and rotten, and at the same time, the mellow flavor of the raw materials is formed. Generally speaking, there are only vegetarian dishes, such as shredded red radish, shredded potato and chrysanthemum. They are all steamed with Yu-style flour. Wheat flour is often used as the main raw material for flour beating. After seasoning, it is mixed with flour and steamed strongly, so that a protective film is formed on the surface of the ingredients, and the finished product tastes smooth. Generally speaking, it is like steamed vegetables with flour in the bathroom, which is mainly used to make hot and cold dishes. Let's share the production skills of steamed shredded carrots with powder.

1. Vegetarian dishes steamed with Shu-style flour are mainly cooked noodles: cooked noodles are also wheat starch, and the texture of cooked noodles is smooth, so the finished products steamed with it will be bright and smooth. If there is no finished flour, you can also use ordinary medium-gluten flour at home.

Just steam it twice: my experience is that you can't steam it too many times. If you steam it too much, shredded carrots will soften and taste less hard. The effect of steaming twice can make the powder more uniform.

3. Don't put the shredded carrot too thick when steaming: try to spread it loosely, and a thin layer can effectively make it evenly heated and avoid adhesion.

4. Mix the powder while it is hot for the second time: After steaming for the first time, the shredded carrot must be mixed evenly while it is hot, so as to ensure that the powder and the ingredients are more compatible.

5. When steaming, the fire should be strong and full of gas: when the water boils, add the carrots mixed with powder, so that the time of fire and gas will be shortened and the steamed carrots will not stick easily. If it is steamed on a small fire, there is too much water vapor in the process, and the sticky taste of the dishes is not refreshing enough.

6. Steamed shredded carrots should be shaken quickly: this operation is conducive to the rapid evaporation of water vapor in shredded carrots to prevent adhesion.

7. Steamed shredded carrots should be mixed with oil, not water: shredded carrots contain too much water, and there will be a lot of powder, so the finished product tastes too soft.

8. Appropriate amount of flour: We usually dip 65,438+00% ~ 20% shredded carrots with flour. For example, 500g of shredded carrot requires 50 ~ 65,438+000 g of clear noodles, which can not only be evenly wrapped, but also make shredded carrot easily shake.

Share the specific operation process, raw materials and seasonings of steamed shredded carrots with powder;

Carrots, scallion oil, dried noodles, garlic juice, salt, monosodium glutamate, pepper, etc.

Start making:

1. Wash and peel carrots, rub them into 8 long filaments with silk scarves, wash them twice with clear water, and control the moisture.

2. Put 600g of dried shredded carrot into a pot, add10g of salt, 5g of monosodium glutamate, 50g of scallion oil and 5g of pepper for seasoning and stir quickly and evenly, then add100g of clear noodles, stir evenly and lay flat in a steamer.

3. Boil the steamer with water in advance, put it into the steamer and cover it tightly. Steam for three minutes on high fire, take out shredded red carrots, add 50g flour, shake and spread evenly, and steam in a steamer for another two minutes. When the time is up, let it cool down and shake it a little, and then you can load the plate. You can take a plate of garlic juice with you when you take food.

Tips for making shredded carrot with steamed powder 1. To make shredded carrots with steamed vermilion or shredded potatoes, it is best to use a shredding machine to make them into shreds, which will make them more uniform, but be careful not to rub them too finely.

2. The shredded carrot must be dried before mixing the powder, and the powder can only be mixed if there is no obvious moisture on the surface.

3. The steamed shredded carrot made in this way can not only be dipped in food, but also be cold or stir-fried.

I steamed this, but it doesn't always work. I don't know if you have noticed that the shredded carrots in restaurants are very long. Therefore, carrots are not shredded, but should be wiped together with vegetables and vertically. After kneading, mix in proper amount of flour. Stir and rub vigorously to get the water out of the radish. Then put the noodles in the steamer, be sure to put them in the middle to prevent water vapor from dripping on them. Steam on high fire, steam for five or six minutes, pour out, and open while it is hot to prevent adhesion. After cooling, cut chopped green onion, hot oil, salt and monosodium glutamate and stir. Carrots should be red, not yellow. I even have this "deep feeling" here, isn't it super poetic?

What is the recipe for steaming shredded carrots in the restaurant? First, wash and shred carrots, add salt, wring them out, and stir them with oil and flour. Finally, steam in a steamer, sprinkle with chopped green onion, add minced garlic, salt and sesame oil and stir. The steamed carrots made in this way are full of energy and delicious.

Carrots are carrots that we often eat. We also call them carrots here. Carrots are rich in nutrients, vitamins and trace elements. Eating carrots is also good for our health. Whether it is cold food or fried, steamed food is very delicious and nutritious. Like here, my family will grow a lot of carrots, and my mother will steam them, which is especially delicious. Let's share the practice below.

First, choose ingredients to make steamed shredded carrots. The choice of carrots is also very important. It is best to use fresh orange, which not only looks good in color, but also tastes good. When buying carrots, choose carrots with smooth appearance and no cracks and scars. We should choose carrots with moderate size, orange color and heavy hand feeling, and choose carrots with thin top.

Step 1. Ingredients: carrot, salt, garlic, onion, sesame oil and flour.

2. Remove both ends of the carrot, wash it, wipe it with a silk scarf, put the carrot in a small pot, add salt, stir it evenly, marinate for two minutes, wash the onion, chop the chopped green onion, peel and wash the garlic, and chop the garlic for later use.

3. Prepare a clean thin cloth, put the pickled shredded carrots on it, wrap them and wring out the water. After wringing out the water, put them into a basin, add a little sesame oil and stir evenly, then add a proper amount of flour, and stir while stirring, so that each shredded carrot is evenly stained with flour.

4. Add appropriate amount of water to the steamer and spread the cage cloth on the grate. After the fire boils, pour the stirred shredded carrots on the cage cloth, steam for about 5 minutes, pour the steamed shredded carrots into the basin and pick them up with chopsticks.

5. Put chopped green onion and minced garlic into the steamed shredded carrot, then add sesame oil and salt and mix well to serve. You can also add seasoning according to your own taste.

Small technique

1. Wipe the shredded carrots and marinate them with salt. This step is very important because shredded carrots contain a lot of water. Pickling them with salt can well marinate the water inside, so that the steamed shredded carrots taste better.

2. When mixing shredded carrots, first add a little sesame oil and stir evenly, then add flour and stir, so that the moisture of shredded carrots can be locked, water will not come out, and adhesion of shredded carrots can be prevented.

Summary: Through the above analysis, we know what the formula of steamed shredded carrots is. First, we should choose fresh orange carrots. After the carrot is rubbed, it should be salted, then wrapped in a thin cloth to wring out the water, added with sesame oil and stirred evenly, then put into flour and steamed in a steamer for about five minutes. After steaming, add your favorite seasoning and stir well to eat.