How to pickle carrots

Ingredients: 1 pound of carrots, 100 grams of green and red peppers, 2 coriander stalks, ginger cubes, 5 cloves of garlic, and 2 coriander stalks

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Preparation of seasoning: 20 grams of salt, 50 grams of soy sauce, 20 grams of mature vinegar, a dozen peppercorns, 1 dried chili, 20 grams of vegetable oil

——Preparation method and steps——

Step 1: Wash the carrots and dry them, then cut the carrots into strips the size of your hands and put them into a large bowl. Add 2 salt, mix well with your hands, and marinate for 20 minutes. .

Step 2: When pickling carrots, prepare the auxiliary ingredients. Cut the chives and coriander into inches, cut the ginger and garlic into slices, and cut the green and red peppers into inches. Then put them on a plate and set aside.

Step 3: Pour soy sauce and vinegar into the pot, boil for 1 minute, pour into a bowl and let cool.

Step 4: Heat the pot again, add half a spoonful of oil, and add Sichuan peppercorns and dried chili peppers at the same time. Turn on low heat and stir-fry out the aroma, then turn off the heat and take out the Sichuan peppercorns and dried chili peppers. Let the oil cool and set aside.

Step 5: After the carrots are pickled, take them out, drain them and put them back into a large bowl. Add the chopped onions, coriander, green and red peppers, garlic and ginger. inside.

Step 6: Pour the cooled soy sauce, vinegar and fried oil into it, then stir evenly with chopsticks, cover with plastic wrap and marinate in the refrigerator for 24 hours.

Finally, just marinate the carrots for 24 hours, then take them out and serve on a plate!