1. Peel 2 carrots and cut into even round slices.
2. Put an appropriate amount of water (the water does not cover the carrots), and cook the carrot slices for about ten minutes. After the water is boiled, you can open the lid to cook, the time will be shortened, and cook until the water is dry.
3. Pour the cooked carrot slices into the baking tray lined with tin cypress paper, and place the slices in the middle of the oven (forgot to take pictures). Bake at 130°C for 75 minutes, and then continue to bake at 110°C for 15 minutes. (Remember to flip the bottom halfway after baking for 40 minutes, it will look better)
4. If there are still a few thick carrots and continue roasting for 10-15 minutes, remember to pick out the ones that have been roasted before, or they will be burnt.
5. It can be stored in a can.
