Carrot sticks like McDonald's recipe. Carrot sticks are delicious and crispy. Spiritual carrot sticks with poppy seeds and cinnamon - cinnamon malts for children

Perhaps there is no good vegetable, no carrot. It’s easier to prepare than anywhere else, there’s a whole river on sale on the shelves, and there’s just an incredible number of recipes. Cooking carrots in a multicooker is especially satisfying. You can also cook carrots in this kitchen gadget in any mode: “Spek”, “Steam”, “Gasinnya”, “Vipichka”, “Soup”, “Pilaf” and “Porridge”. And there is nothing wonderful about it, even though carrots fit harmoniously into any herb. So let’s not waste our time and learn how to prepare amazing herbs with carrots in this essential kitchen aid!

Rules and specifics for preparing carrots in a multicooker

If you, gentlemen, know the steps of preparation, then this herb will turn out to be not only appetizing and aromatic, but also very tasty.

1. Morkvina may be fresh! A fucking vegetable can soak up all the savory din. As a rule, stale carrots do not come out as rich and smell as tasty.
2. The cooking time should lie in the size of the slivers that you used to cut the carrots. If you don’t have much time, it’s better to cut something else or grate the carrots into a large grater.
3. Carrots stewed in sour cream or tops have a special tenderness and softness.
4. If you want to prepare a delicious carrot dessert, such as Indian Halawa, for example, select the “Casting” mode and stir in more butter. And if you add more zucchini to the product, the caramel effect is guaranteed.
5. Carrots are a wonderful complement to meat. As a rule, they add pork to the chicken.
6. The cooks are willing to cook carrots and fish. Moreover, the best way to produce such herbs is to fill the fish stalk with carrot stock and cook it in spices in the “Simmering” mode.

A simple recipe: delicious homemade stewed carrots and tsibulya

This herb combines harmoniously with both vegetables and meat herbs. Seemingly true, a more ideal side dish is difficult to discern. You are welcomed by those who cook carrots at home not just easy, but even easy.

Come on, let's go! We need:

• carrots – 1 kilogram;
• cybul ripchasta - 2 pieces (medium size);
• Oliya Roslynna - 120 milliliters (preferably odorless);
• salt for relish;
• spices - for relish (bay leaf, a mixture of peppers, you can add coriander, curry or Provençal herbs for the eggplant).

1. We need to carefully wash and peel the carrots first. Then the same manipulations are carried out with cibulins. Now we turn on the multicooker and select the “Sticky” mode, the cooking hour is minimum automatic. Pour the oil into the bowl and leave it there for heating. Tim will be detailing the vegetables during the great third. You can do this with a knife if you are more comfortable.
2. Then, the already-developed oil will be combined with a detailed figure and brought to a clear state. Then we put the carrots there. Add salt (1 tsp in the middle), spices and select the “Casting” mode, where the cooking time is 60 minutes. Before speaking, before closing the lid and letting the carrots simmer, do not forget to thoroughly mix all the ingredients.
3. After the final signal, transfer the dish to a side plate. The dish can be served at the table, as already indicated, with other vegetables, porridge or meat preparations. Anyone willing to let the carrots cool and then place them on thin pans of bread. Such carrot sandwiches are an irreplaceable snack: they are tasty, they are crunchy, and they are full of calories, especially as bread of life.

Prepared in a slow cooker, this delicious and brown carrot herb will become a great color for the table! Where are you going, having learned the recipes from the photos, you will find a few details below.

How many carrot sticks are there (average price for 1 pack)?

Moscow and Moscow region.

We think a lot of people are aware of the unique brown powers of carrots. Such vegetables as carrots can be placed in your chemical warehouse to obtain a large number of essential components for the human body. It is likely that the biological classification of carrots and Daúcus belongs to the family of parasols. In the natural environment, such plants as carrots grow in the territories of New Zealand, Africa, as well as Australia and America.

Nowadays, throughout the world, this type of plant called the sow carrot, which is a type of wild carrot, is actively cultivated. In cooking, carrots are considered one of the main root vegetables since people began to live in the early stages of human civilization. Carrots are selected for both fresh and overcooked appearance.

Moreover, due to its unique chemical composition, carrots do not lose their unique savory and brown characteristics in dried or frozen form. It is interesting to prepare a seasoning from the fruits of carrots, which is actively used in the process of preparing spices and herbs, as well as liqueur-vodka production and grub production.

Professional cooks insist that carrots can be prepared from all-purpose vegetables, but they simply cannot be prepared from a culinary vegetable. Carrots are used to prepare soups, as well as salads, main herbs, appetizers and desserts. In addition, carrot juice is particularly popular. It is necessary to note that carrots are not only a savory, but also a very rich food product, which is responsible for the burden of being present in the food diet of people of all ages.

The chemical warehouse of carrots is rich in a significant amount of such a unique natural element as carotene. Instead of carotene, carrots are given up for sweet peppers. Regular consumption of carrots helps to normalize metabolic processes in the human body. At this time, residents have a unique opportunity to recharge their body at any time with a unique complex of vitamins and minerals, just like carrot sticks.

Such a food product, such as carrot strips, can be added to vegetable snacks, and can also be used as a garnish for meat or fish herbs. At home, under the snacks, there are foods that you can eat in case of hunger. Carrot sticks are a 100% natural product made from fresh carrots that have been peeled and cut into strips. Carrot sticks are packaged in special vacuum packaging, which helps to better preserve all the delicious taste and power of the snack.

Carrot sticks are served as a stand-alone vitamin-rich snack at the storehouse, called a vegetable plate, served with sauces. Carrot sticks, like fresh carrots, contain vitamins of groups A, B, K, E, H, as well as C and PP. In addition, carrot sticks are rich in calcium, iodine, magnesium, molybdenum, as well as selenium, fluorine, sodium and other important substances for humans.

Sonyachno-ore carrots are also suitable for preparing juices and soups. The savory, spicy root is indispensable in goulash, stews, casseroles and other herbs. In addition, from this vegetable come wonderful snacks, such as carrot sticks. It’s easy to finish the meal when it’s prepared, and it won’t take much time. And the sticks come out like at McDonald's. Orange carrot skeins in a crunchy golden breadcrumb look original on a Christmas table.

For the batter of carrot sticks, the kukurudzyan is used well, as it best complements the taste of the snack. I recommend preparing greased carrot sticks, or you can also bake them in batter in the oven on a lined with parchment paper. It will look even browner this way.

Number of servings: 4.

Preparation time: 30 min.

Ingredients:

• carrots – 900 g
• Boroshno kukurudzyane – 200 g
• egg – 2 pcs.
• potato starch - 4 tbsp. l.
• cold water – 100 ml
• black pepper chalk - for relish
• salt for relish
• tsukor – pinch
• Oliya sonyashnikova is refined - for deep-frying.

Recipe for carrot sticks.

1. Peel the carrots, thoroughly crush them and cut them into thin slices about 6 cm long.

2. Boil water in a saucepan, add salt, add a pinch of zucchini. Add carrots and blanch with a stretch of 2 quilins.

3. Throw the carrots onto the tray and immediately rinse with cold water. It is important to preserve the bright color of the root vegetable. Then dry the carrot slices thoroughly by crushing them on a paper towel.

Place the whites in a bowl and add a pinch of salt.

5. Beat the meatballs with a mixer.

6. In another bowl, stir the mixture until white.

7. Dilute starch in 100 ml of cold water.

8. Stir until smooth, adding in small portions.

9. Transfer the butter into a larger bowl. Vsipte kukurudzyane boroshno.

10. Carefully fold in the beaten egg whites. Add salt and pepper for flavor.

11. Stir until a homogeneous smooth mass is obtained. Rate the dough: it has the consistency of thick sour cream without breasts and milk.

12. Dip carrot sticks in dough.

13. Fry the olive oil in a cauldron, saucepan or casserole with a thick bottom. Place carrot sticks into the pan and brush until golden brown.

14. Ready to remove the sticks with a slotted spoon onto a paper towel to remove any stubborn fat.

Place carrot sticks in corn breading on a plate and serve. Excellent additions to this appetizer would be a variety of sauces: tomato, sweet and sour, hot sauce, mayonnaise sauce with chasnik and herbs, sour cream, yoghurt.

Please note gentlemen:

With this recipe, you can prepare other vegetables, such as potatoes, eggplants, cauliflower, zucchini, and zucchini.

The dormouse substitute can be used for deep-frying with corn or olive oil.