Because of its small size, carrots are not as sweet as white carrots when stewed, and they are a little astringent. When frying and stewing, it is not as delicious as white radish, and it is not as delicious as white radish when mixed. Clean the radish, cut it into filaments, marinate it with salt for a while to get astringent water, then wring it out and mix it with soy sauce, sesame oil, sugar, vinegar, coriander and pepper, which is the delicious next meal. Of course, this can't be preserved for a long time, and it is often used to make kimchi in our hometown.
Wash carrots and drain.
Put it in a pickle jar with salt water, sprinkle with salt and marinate for a day or two.
The radish is beginning to soften, and the skin is not so bright. You can take it out and cook it.
You can shred the radish and mix it with monosodium glutamate, minced garlic, pepper, coriander and sesame oil. It doesn't matter even if you soak it for a long time. Add a little more sugar when it is salty.
This dish is hot and sour and delicious. You can eat porridge and cook rice without other dishes.
If you want to cut into pieces conveniently and quickly, you can serve them directly with Chili oil and monosodium glutamate.
The soaked radish can also be cut into pieces and fried, with some garlic sprouts, which is quite suitable for dinner. It can also be cut into large pieces and stewed with ducks. It is said that it can dispel the moisture and cold in the body. If the whole body aches, you can try!
Small and lovely carrots are nutritious and delicious. Have you learned how to eat?