Pan Fried Carrot with Eggs 紅蘿蔔煎蛋餅

This is a dish I learnt from the famous National cook of Taiwan- 阿基師. I think my carrot is different from those in Asia. So the taste should be a bit different. Western carrot is called 甘筍 whereas the Asian one is called 蘿蔔. As you can see from its Chinese name, 甘=sweet, so the Western carrot is supposed to be sweeter than its Asian brother. We have no choice in such a small town. So this morning, I tried to do a western one. The taste is special. If you love eating carrot, I reckon you would like it. It really depends. I just can't say everyone will like this taste. At least, I know many people who hate carrot. The smell is actually very nice when it is done. The amazing thing of this dish is you hardly see any carrot color in it. It is just like some kind of Chinese pizza... But I reckon I can try some other thing instead of carrot next time.

Ingredients:
2 carrots
1 piece of shallot
3 eggs

Seasoning:
salt (only!!!)

Method:

1. Grate the carrots
2. Beat the eggs
3. Cut the shallots into small pieces
4. Put the shallots into the egg liquid and add some salt
5. Stir fry the grated carrots in a frying pan with plenty of oil (carrots absorbs a lot of oil)
6. Transfer the cooked carrot into the shallot and egg liquid mixture and mix them well
7. Pour the whole thing into the frying pan
8. Pan fry the mixture over medium to low heat and don't use the spatula to touch it until the bottom become brown
9. Turn it over by your spatula
10. Pan fry the other side until it is brown
11. Done
12. Cut it into smaller pieces if you like

Tips: Don't add salt to the carrot straightly as the carrot will give out water. It is difficult to handle.

P.S. This is not my self-created recipe. All the idea is from 阿基師