Carrots Cooked in Vinegar
1.
Two carrots peeled
2.
Shred or shred, marinate in salt for 10 minutes
3.
After pickling, the carrots will come out of the soup. Wrap the carrot shreds with gauze and squeeze out the excess soup.
4.
The carrot shreds squeezed out of the soup have softened
5.
Cut coriander, minced ginger, white ripe sesame seeds ready
6.
Fry the pepper under the base oil to get the fragrance, remove the pepper to get the pepper oil
7.
Stir fry with minced ginger
8.
Add the carrot shreds wrung out and stir fry
9.
Add salt, chicken essence, sugar, white pepper to taste
10.
Add rice vinegar and cook until fragrant
11.
Add cilantro and stir fry
12.
Finally, sprinkle a handful of white ripe sesame seeds and cook
13.
This dish is for kids who don’t like carrots
14.
It's simple and delicious. When I was a kid, I didn't like carrots so much, but I only used my chopsticks on this dish.