The carrot slicing method is as follows:

1. First, put the carrot flat on the chopping board, cut the carrot obliquely with a knife, then turn the carrot section upwards, and then cut it obliquely at half of the carrot section. Then turn the last section of the carrot up, and then turn everything over again and again, and you can cut the carrot into pieces.

2. Place carrots horizontally on the chopping block, and then cut them in half. Cut four more V-grooves on the carrot and divide them evenly. Put the carrot horizontally on the cutting board, and then cut it into thin slices, so that the carrot flower slices are ready.

Introduction of Carrots

Carrots, also known as carrots or Ganxun, are varieties of wild carrots. The difference between this variety and the original variety is that the roots are fleshy, oblong and conical, thick and fat, and red or yellow. Carrot: a biennial herb of Umbelliferae, with a height of 15-12 cm. The stems are solitary, and all of them have white coarse bristles.

basal leaves are thin and oblong; Petiole 3-12 cm long; Cauline leaves subsessile with leaf sheaths. Compound umbel, peduncle 1-55 cm long, hirsute; The involucre has many bracts, which are leaflike and pinnately divided.

There are many spokes, and as a result, the spokes at the outer edge bend inward; Involucral bracts 5-7, linear; Flowers are usually white and sometimes reddish; Petals are unequal in length, 3-1 mm long. The fruit is ovoid, 3-4 mm long and 2 mm wide, with white bristles on the edges. Flowering period may-July. Roots are eaten as vegetables. It also contains a variety of vitamins A, B, C and carotene.