Carrot Dragon Salad
1.
Now it’s when the carrots are on the market. I like to buy the carrots that are picked by farmers with dirt. I go home and clean them. When I scrub them, I can smell the freshness.
2.
Place a chopstick on each side of the carrot and cut it diagonally at 45 degrees. When you cut to the chopstick position, it will stop naturally. Don’t be afraid to cut too much, because the chopsticks block the knife. If you can’t cut to this position, you won’t be able to pull the dragon.
3.
Turn the carrot that has been cut at 45 degrees on one side and turn it over 180 degrees, still placing the chopsticks on both sides, this time cut it down flat and vertically, but also cut it until the chopsticks stop. This is the legendary knife method.
4.
Hang up the cut carrots and sunbathe
5.
In the sun, you will find that it becomes longer and longer, and a radish becomes two or more long. This is the origin of the name radish dragon.
6.
The sun in Guangdong is like this the next day. Isn't it ugly? Tear this ugly monster to pieces!
7.
Let it take a bath in warm water, don’t take a long time, just one or two minutes
8.
Squeeze out the water and add the seasoning your family likes. What we put in our house is: a little salt, sugar, chicken essence, chili oil, sesame oil. I tried putting vinegar once, but it didn't feel good, and the special aroma of carrots after being dried was overwhelmed. This dish, with wine, and porridge are all first-class. The taste is crispy and tough, and it is very chewy. Even people who are not interested in carrots will look at it when they are sun-dried and served cold.
Tips:
Do not soak in warm water for long after sun-dried, it will become soft and not chewy when it grows.
