How to make sweet and sour pickled carrots:

Step 1. Wash the carrots, peel and slice them;

Step 2. Find a larger one Put the cut carrots in a basin and add 20g of salt to marinate the water;

Step 3. Cut the garlic into thin slices;

Step 4. Take another basin and add 120g of sugar, 120g of white vinegar, 20g of chicken essence, 10g of mature vinegar, and 130g of mature vinegar. 140g of light soy sauce and 100g of garlic slices are stirred and melted and set aside;

Step 5. Use a vegetable squeezer to squeeze out the excess water from the pickled radish, put it into a basin, add the prepared juice, and marinate it in the refrigerator overnight before eating. Sweet and sour and crispy. If you like spicy food, you can add millet to make it spicy;

Step 6: The appetizer is ready. Sweet and sour, crispy and so delicious that you can’t stop eating it.