Soak carrots to soak crisp method

(1) the selection of materials to be good, the radish should be fresh, one to carry up to be very heavy to buy, that is sufficient water and not afraid of the hollow, go back to wash it into two halves, two halves and then divided into a few small portions, placed on the balcony in the sun;

(2) we have to pick the right weather, do not Pickle salted radish in cloudy days. Because there needs to be enough sunshine to dry the radish to 80% or 90% before it is suitable for pickling.

(3) When pickling, we should add appropriate amount of white vinegar and rice wine, the function is to make the salted radish taste more crisp.

(4) For a crispier texture, do not peel them.

A way to pickle carrots

Carrots, salt, white vinegar, pickled wild peppercorns, millet chili, garlic, rock sugar

First, wash the carrots with water, fish them out, and cut into diced carrots into a pot. Put two hundred grams of salt to pickle under, pickle out the radish water, so that the radish eat more crisp texture.

Pickle pepper cut into small pieces, garlic sliced, millet spicy peeled and cut into pieces. All the ingredients can not touch the raw water, raw water is easy to rot. Put 800 grams of cold water, 150 grams of white vinegar and 100 grams of rock sugar in a pot and bring to a boil, then cool and set aside.

After the radish is pickled, drain it and put it into a jar without water or oil, then put in the chopped ingredients, add the boiled and cooled sauce, and the sauce should spread over the ingredients. Stir well again, then cover and marinate in the refrigerator for 24 hours before serving.

Carrots contain protein, fat, sugar, carotene, vitamin B

1, vitamin B

2, vitamin C, sugar, starch, pectin, inorganic salts, a variety of amino acids and other nutrients. Carrots are rich in active enzymes that can promote purine metabolism and have anti-gout effects. Carrots also contain a large amount of potassium, phosphorus, calcium, iron, vitamin K and vitamin C and other substances, which can effectively improve the quality of blood, alkalize the blood, have diuretic, stone dissolving effect, suitable for gout patients. Carrot also has glycerin, amylase, saccharase, etc., which can neutralize gastric acid and promote gastrointestinal peristalsis, and has the effect of enhancing appetite and promoting digestion. Radish also has the effect of relieving cough, transforming phlegm and calming asthma.