Four Types of Braised Carrots

Mapo Braised Carrots
Ingredients:
1200g white carrot chunks
400g ground pork
20g ginger, minced
20g garlic, minced
500mL water
Seasonings:
A. 100g spicy bean paste
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp sugar
B. 1 tsp Sichuan peppercorn powder
Instructions:
Heat a wok with a little oil and stir-fry the minced ginger and garlic. Add the ground pork and stir-fry until the meat turns white.
Add all seasoning A and stir-fry evenly.
Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 20 minutes.
Open the lid, sprinkle with Sichuan peppercorn powder, and mix well. Before serving, sprinkle with chopped green onions. (Tip: Mix in the Sichuan peppercorn powder before cooking for a more fragrant dish)
Shiitake Oyster Sauce Braised Carrots
Ingredients:
1200g white carrot chunks
400g soaked shiitake mushroom slices
20g ginger shreds
450mL water
Seasonings:
100g oyster sauce
1 tbsp rice wine
50mL soaked shiitake mushroom water
1 tbsp sugar
Instructions:
Heat a wok with a little oil and stir-fry the ginger shreds and soaked shiitake mushroom slices.
Add all seasonings and stir-fry evenly.
Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 30 minutes.
Before serving, garnish with a little shredded chili pepper.
Soy Sauce Braised Carrots
Ingredients:
1200g white carrot chunks
30g chopped red shallots
500mL water
Seasonings:
80g soy sauce
1 tbsp rice wine
2 tsp sugar
2 tbsp salad oil
Instructions:
Heat a wok with 2 tbsp of oil and stir-fry the chopped red shallots until fragrant. Add the sugar and stir-fry until caramelized.
Add all seasonings and stir-fry evenly.
Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 30 minutes.
Before serving, garnish with a little chopped cilantro.
Miso Braised Carrots
Ingredients:
1200g white carrot chunks
20g ginger paste
Some chopped green onions
500mL water
Seasonings:
100g coarse miso
30g mirin
20g soy sauce
30g rice wine
2 tsp sugar
15g sugar
30mL water
Instructions:
Mix all seasonings in a pot.
Pour in water and stir well.
Add white carrot chunks and bring to a boil over high heat. Cover the lid and continue to cook over medium-low heat for 40 minutes.
Open the lid, sprinkle with chopped green onions, and serve.

[@abbychenxx]

簡單、沒有廢話👍

[@zhuuzi]

戒味噌多年了，改用街市雜貨店的散裝麪豉。 昨晚用的是耙齒蘿蔔，跟片中的順序煮，且免去味醂（米酒代替）、醬油（麪豉味夠豐富）和糖（蘿蔔已自帶甜味），味道很好！家人給讚～～

[@user-uy5np7vq7s]

謝謝分享呢！看起來好吃又方便

[@user-zf4ii4by4v]

1. 紅蔥頭 2. 醬油 3.糖、米酒 4. 白蘿蔔 5.再加入水中小火燉30分鐘

[@none4729]

剛好有 雙色 蘿蔔 只有雞胸肉 就燉雞胸肉 好了^&* 晚上 配飯 吃 再炒個菜 感恩 正好 不知 吃什麼 給了我靈感……@@

[@user-sg5eq8ev4m]

讚！做法借用。

[@user-ob7ij7xy5q]

皮是最營養滴喔

[@davidchung709]

有履歷或有機才能吃皮。

[@laikiugarland1082]

fast yet no step missing !and tasty !!!and health !!!

[@invisiblelan1457]

厲害，把別人兩三集的內容，不到兩分鐘教完😂

[@JT-rt3um]

用料量影太快了。

[@louiseliu7162]

它會破人參效用

[@ngng7850]

味噌羅白還可，其他太重口味壞了羅白的清甜

[@Crystal-se2tf]

請問什麼是粗味噌？

[@Meijicooper]

黃豆顆粒沒被破壞的叫粒味噌，有被攪碎的叫粗味噌，粗味噌熟成2～3周後，再用擂味噌機磨細的則叫細味噌。

[@FangXu-dt7cj]

要焯水或腌渍啦 不然会苦

[@zhuuzi]

我用瘦身的耙齒蘿蔔，跟以上其中一種做法煮，不苦。

[@mkho0505]

It's too fast

[@baba9261]

👌

[@shelleyshelley2745]

影片太快，字目很小又在左上角，都來不及看

[@user-ug7mh5qk2b]

你的做法都太失敗了，這樣會吃進去很多的油，因為蘿蔔本身很吸油。

[@cloudli9294]

廢話，唔食油变柴過肉乾，你咪自己做柴人就得咯。。

[@user-vr4vm6mr6s]

不好