(1) Ingredients: 5 kg of carrots. ⑵ Seasoning: 480g of salt, 50g of pepper, 35g of fennel, 0/00g of ginger/kloc and 0/50g of pepper/kloc. (3) Method: Wash, dry and shred carrots. Boil salt, pepper, fennel, ginger and pepper in a boiling water pot for half an hour, remove residues, cool, seal with shredded radish and leave for 7 days. Add a little soy sauce and vinegar when eating.

2. Hot and sour carrots

Ingredients: carrot, salt, vinegar, pepper, sugar, garlic paste.

Practice: Wash the radish, cut it into strips, marinate it with salt for 24 hours, then take it out and dry it 12 hours.

Mix seasoning: the ratio is 40 kg radish: 10 kg salt: 4 kg vinegar: 4 kg pepper: 1 kg garlic: 4 kg sugar.

Be sure to mix well.

Sprinkle the seasoning evenly on the carrots and marinate for a while.

3. Fresh shredded carrots

Wash, peel and shred carrots. Add a little soy sauce, vinegar, chicken essence and salt, and add seasonings such as onion, ginger and garlic according to your own taste.

Mix well and you can eat it. It's quick and convenient.