Deep-Fried Carrot Floss is a chinese vegetarian recipe.The crunchy texture and sweet taste of carrots is popular among both adults and children.
Nutrition of Carrot
The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans .Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots’ antioxidant compounds help protect against cardiovascular disease and cancer also promote good vision, especially night vision.Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.
Ingredients for Deep-Fried Carrot Floss
1 lb (500 g) carrots
4 cups (1 litre) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)
6 1/2 tbsp (100 g) sugar
Steps to cook Deep-Fried Carrot Floss
1,Wash the carrots with clear water,then shred them.
2,Heat the oil in a wok to about 340oF(170 *C), or until a piece of scallion green or ginger sizzles and moves around when tossed into the oil.
3,Add the carrot shreds and deep-fry until they turn reddish-yellow. Remove and drain.
4,Sprinkle with the sugar, and serve.
Tips:Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot.
Yea,as we talk about eariler,Carrots benefits are legendary. However,massive overconsumption of carrots may cause carotenosis, a benign condition in which the skin turns orange.
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