According to the “Compendium of Materia Medica”, carrot, sweet, pungent and non-toxic, can “lower the gas and tonic, and the chest, diaphragm and stomach, and security of the five organs, people healthy food, beneficial without damage”. It is understood that each 100 grams of fresh carrot contains 1.67-12.1 mg of carotene, which is 5-7 times higher than that of tomatoes; its anti-cancer effect lies in the fact that after consumption, it is decomposed into vitamin A by gastrointestinal digestion, and clinical trials have shown that vitamin A acid substances have the effect of delaying or stopping precancerous lesions and preventing chemical carcinogens, especially for epithelial tissue tumors, which have been clinically effective as adjuvant therapeutic agents. Beta-carotene is an effective antioxidant for capturing reactive oxygen species, which is important for preventing lipid peroxidation, cardiovascular diseases, tumors, respiratory diseases and aging. Steamed shredded carrot: one carrot, salt, cooking oil, flour, onion, garlic, dried chili pepper, pepper a little. Directions: 1. Wash and shred the carrot and soak it in salt water for about 10 minutes. 2, use gauze to wring the carrot shreds soaked in salt water (try to wring to the driest). 3.Pour in cooking oil and mix well. 4: Pour the flour into the shredded carrots with the oil and rub with both hands until each shredded carrot is wrapped in flour. 5: Pour water into the pot and put the shredded carrots into a dry drawer after the water boils. Steam for about 3 minutes after it gets air. 6.After steaming, put minced onion, garlic, dried chili (or chili powder), and pepper in the oil, heat it up and pour it on, mix well and serve.