Pickled Carrots-cold Carrot Dragon
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 there is a chopstick brother blocking the knife, and you can't pull the dragon if you can't cut to this position.
3.
Turn the carrot that has been cut at 45 degrees on one side and turn it over 180 degrees, still put the chopsticks on both sides, this time cut it down horizontally and vertically, and cut it until the chopsticks stop.
4.
Hang up the cut and sunbathe
5.
In the sun, you will find that it gets longer and longer. This is the origin of the name Carrot Dragon
6.
The sun in Guangdong is like this the next day. Isn't it ugly? Tear this ugly monster to pieces!
7.
Put it in warm water and take a shower. Don’t wash it for 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.
9.
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 then served cold.
10.
Praise yourself
Tips:
Do not soak in warm water for long after sun-dried, it will become soft and not chewy when it grows.
