1, cut the carrots into fine julienne, put in the sieve in the sun to dry, can not be dried, with the hand touching the soft, half-dry on the line.

2, and then with a small pot to hold, sprinkle salt, thirteen spices, a little vinegar, rub with your hands, and other seasonings soaked into the shredded carrots, set aside for a few days, you can eat.

3, eat when drizzled with small milled sesame oil, the flavor is very oily!

Method 2:

1, cut the carrots into thin julienne strips, scalded in boiling water, fished out and drained for use.

2, cut green onion, ginger, garlic, and drained carrots into the container, add the right amount of vinegar, salt, seasonings, can be a little sugar, set aside for a few days, you can eat. Eat also drizzled with sesame oil, different from the above, this method of pickled shredded carrots and more crisp crisp, delicious. But in comparison, it doesn't last as long as the first one.

How to pickle carrot pickles

Pickling pickles is a need to be very patient work, you must grasp the three processes: one is drying, only dry moisture and not Tsubaki leaves dry to maintain the color; two is loaded with a layer of cans have to be loaded with a layer of compression, layer by layer compaction, in order to fermentation; three is loaded with cans have to be carefully sealed, or else it will be rotting, moldy. Cellar or in a cool place can be. Pickles made this way can be stored for several months to a year. All mothers in the carrot pickles before you must be prepared to have enough patience oh!

1, first prepared 10 carrots, peeled, washed.

2, salt appropriate amount. The specific ratio of carrots and salt, about 100:2 (weight ratio, not volume ratio).

3, carrots cut into small pieces, sprinkle with salt.

4, the carrot pieces and salt and stir well, above the pressure of a heavy object, placed more than 2 hours, stirring once in the middle, so that the pickle more evenly.

5, more than 2 hours later, the carrot pieces become soft, out of the water, is pickled, rinse with water, and then placed for half an hour, drained.

6. While draining, find a small saucepan, add 1/2 cup water, 2 tablespoons flour, and 2 tablespoons pickled shrimp, stirring while boiling over medium heat. While boiling, be careful to stir frequently, otherwise it will be easy to paste the pan.

7. In the cooled paste, mix in 6 cloves of garlic, a thumb-sized piece of ginger, 4 tablespoons of chili powder, a handful of chopped green onions, a small handful of chopped chives, 2 tablespoons of sugar, and mix well.

8. Stir together with the carrot pieces.

9, bottle, cover tightly and put in a cool place. 2 or 3 days later you can eat.