Roasted Dried Carrots

Name: Roasted Dried Carrots
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g carrot; 50g crystal sugar; 100g water

by COUSS

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

Carrots are nutritious and have a jerky, medicinal smell when eaten raw. Now they are boiled in sugar water and then roasted. They are very delicious and delicious. Baked by themselves without any additives, it is a very healthy and delicious snack.
The drying function of the oven is used, and the hot air blows at the rear for low-temperature baking, and the finished product has a beautiful color.

Ingredients

100g Carrot
50g Crystal Sugar
100g Water

Roasted Dried Carrots

1. Wash the carrots and cut them into even slices.

2. Put the carrot slices in a saucepan, add water and rock sugar, and cook on medium heat until the rock sugar melts the carrots and becomes soft.

3. The syrup is basically dried in about 15 minutes.

4. Take the carrot slices out of the pan and put them into a greased paper baking tray, oven, select the drying function, and bake for about 1 and a half hours.

5. After baking, the dried carrots are very beautiful in color, and the texture is also delicious.

Tips:
1. Don't cut carrots too thin. The finished product has a soft and waxy texture. If you like a crispy texture, cut it thinner and increase the baking time.
2. The amount of sugar can be adjusted, and there is no need to add too much water, because the carrots will boil out after heating and cooking, and the carrots will be too soft if they are cooked for too long.
3. I just made the bayberry juice. The squeezed bayberry cores are put in the oven and roasted together. After roasting, mix in a spoonful of fine sugar, which is the sweet and sour dried bayberry, which is very convenient.
4. The baking temperature and time are for reference only. The oven has a very good airtightness. When baking, insert a small fork in the oven door to leave a gap to let out air, so that the baking will be faster.