First, stir-fry three dice. Dice carrots, mix with corn kernels (sweet corn) and green beans for later use, stir-fry minced garlic with peanut oil, stir-fry diced carrots, corn kernels and green beans in an iron pan, add appropriate amount of salt, sugar and water, stir-fry for 10 minute, and serve. Crispy and delicious.
Second, stir-fry three silk. Shredding carrots and white radishes, soaking vermicelli in warm water and cutting into soft segments, frying minced garlic with peanut oil, putting shredded carrots and white radishes in an iron pan, adding appropriate amount of water, soy sauce, salt and white sugar, covering the pan and cooking for 5 minutes, adding soaked vermicelli, stirring evenly for 2 minutes, stirring the raw flour with cold water, adding the iron pan, and then closing the pan to serve.
Third, fried noodles with shredded carrots. Boil the egg noodles in boiling water until they are 90% cooked, drain them with cold water, shred carrots, stir-fry minced garlic with peanut oil, add shredded carrots and stir-fry for one minute, add appropriate amount of salt, soy sauce, sugar and water, cover the pot for five minutes, add the drained egg noodles and stir-fry for two minutes, sprinkle with chopped green onion and sesame oil, stir-fry evenly, and turn off the fire. Serve. Q-bomb is refreshing and tastes excellent.
Fourth, carrot diced pancakes. Dice onion, diced carrot and diced shallot, add a small amount of white sugar into cold water and stir to melt, stir flour into thin paste with sugar water, put diced carrot and diced shallot into batter and stir evenly for later use, add peanut oil into the pot, put it into onion rings when the oil temperature is 50%, put the diced carrot batter into onion rings with a spoon and fry until both sides are golden and fragrant.