How to marinate carrots, how to marinate carrots

How to marinate carrots

Ingredients]: 1 kg of carrots, green and red.

100 grams of chili peppers, 2 coriander, ginger cubes, 5 cloves of garlic, 2 coriander.

Seasoning]: 20 grams of salt, 50 grams of soybean soy sauce, 20 grams of aged vinegar, more than a dozen peppercorns, 1 dried chili, 20 grams of vegetable oil.

Production methods and steps——

Step 1]: Clean the carrots and dry them with water, then cut the carrots into strips the size of a small hand and put them in a large bowl, add 2 salts, mix evenly with your hands, and marinate for 20 minutes.

Step 2]: When marinating the carrots, prepare the accessories, cut the chives and coriander into inches, ginger and garlic into slices, and green and red peppers into inches, and then put them on a plate for later use.

Step 3: Pour the soy sauce and aged vinegar into the pot, boil for 1 minute, pour into a bowl and let cool for later use.

Step 4]: Reheat the pot, add half a spoon of oil, put in peppercorns and dried chili peppers at the same time, turn on low heat to fry the fragrance, then turn off the heat to take out the peppercorns and dried chili peppers, and let the oil cool for later use.

Step 5: After the carrots are marinated, take them out, drain them and put them back into a large bowl, and put the chopped chives, coriander, green and red peppers, garlic and ginger into it together.

Step 6]: Pour the cooled soy sauce into it with the aged vinegar and fried oil, then stir well with chopsticks and cover with plastic wrap.

Put it in the refrigerator and marinate for 24 hours.

Finally, marinate the carrots for 24 hours, then take them out and serve them on a plate!

There are many pickled flavors and methods of pickling carrots, such as salty, sweet, spicy, sauce, and weird flavors. However, no matter which flavor of pickled carrots, the most basic method should start with salted carrots, so the pickling method of salted carrots is introduced as follows:

Ingredients: 1 kg of carrots, kg of salt.

Method: Choose a slightly smaller carrot with a basic uniform thickness, remove the roots, wash it into the jar, put a layer of salt on a layer of carrots (sprinkle more salt on the top), then press the stone and add some salt water, to cover the carrots, so that the carrots are completely soaked in salt water. Topple the altar once after three days, and again a week later.

Marinate for 20 days.

Note] If you want to pickle other flavors of carrots, you should soak the salted carrots that have been pickled to remove excessive saltiness. At this point, it is time to marinate the other flavors.

Carrots, also known as carrots, are a very common food, carrots in our country are very large, so it is not expensive, and you can usually buy it back and eat. The nutritional value of carrots is very high, known as small ginseng, in addition to containing a large amount of carotene, it also contains vitamin B1, anthocyanins, vitamin B2, etc., especially containing a variety of mineral elements, eating carrots is very good for health, such as can promote digestion, can prevent arteriosclerosis, etc., there are many ways to eat carrots, such as can be eaten raw, can also be made into a very rich dish, today I recommend you to pickle carrots to eat, pickled carrots are as follows.

Clause. 1. How to pickle carrots is delicious.

Prepare 10 carrots, peel them and wash them.

Salt to taste. The specific ratio of carrots to salt is about 100:2 (weight ratio, not volume ratio).

Cut the carrots into small pieces and sprinkle with salt. Mix the carrot cubes with salt, press a heavy object on top, leave it for more than 2 hours, and stir it once in the middle, so that the pickle is more even.

After more than two hours, the carrot pieces become soft, and when the water comes out, they are pickled, rinse them with water, and leave them for another half an hour to drain the water.

While draining the water, find a small pot, put in half a cup of water, 2 tablespoons of flour, 2 tablespoons of marinated dried shrimp, stir while boiling over medium heat, and finally form a paste, turn off the heat and let cool. When cooking, pay attention to stirring frequently, otherwise it will be easy to paste the pot.

After cooling, mix in 6 cloves of garlic pressed garlic, thumb-sized piece of ginger minced, 4 tablespoons of chili powder, a handful of chopped shallots, a small handful of chopped leeks, 2 tablespoons of sugar, and carrot cubes.

Bottle, close the lid tightly and place in a cool place. You can eat it after two or three days.

Clause. Second, carrot pickling method two.

1. Usually carrots can also be eaten with pickling, prepare an appropriate amount of carrots and garlic when pickling, and then prepare some vinegar and sugar, as well as sesame oil and chicken essence and other seasonings.

2. Wash the carrots with water, cut off the two ends with a knife, and then pat the carrots with a knife until they diverge, but not crush.

3. Peel the garlic and make garlic paste, add vinegar, sugar and sesame oil, and finally put in the chicken essence and mix thoroughly, and pour it directly on the small carrot to marinate after getting the sauce.

Clause. 3. Carrot pickling method 3.

1. When pickling carrots, you need to prepare an appropriate amount of fresh carrots, salt, sugar and white vinegar. Prepare another clean basin.

2. Wash the carrot with water, remove the water, cut off the hairs on its surface with a knife, add edible salt and marinate for a day, and remove the pickled water after pickling.

3. Put the pickled carrots in a basin, add sugar and white vinegar, mix thoroughly, and marinate them in the refrigerator for three to five days.

Carrots can be salted into salted carrots, and in winter they can be eaten as pickles.

3. When eating, pour a small grinding sesame oil, the taste is very oily.

2. Cut shredded green onions, shredded ginger, garlic slices, and drained shredded carrots into a container, add an appropriate amount of vinegar, salt, condiments, put a little sugar, set aside for a few days, and you can eat. When eating, it is also drizzled with sesame oil, and unlike the above, the shredded carrots pickled in this method are more refreshing and crispy, which is delicious. However, in comparison, it is not as long as the first one.

After more than an hour, the carrot pieces become soft, and when the water comes out, they are pickled, rinse them with water, leave them for another half an hour, and drain the water.

9. Bottle, cover tightly, and put it in a cool place after a few days to eat.

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1. Peel the fresh carrots, slice the ginger, wash and drain the red peppers and set aside.

2. Cut the carrots into thick strips, put them in a clean bowl, add two teaspoons of salt and mix well with your hands, and let them marinate for 20 minutes.

3. Pour 500ml of water into the pot, add sugar and boil until the water boils, the sugar dissolves, pour in white vinegar and mix evenly, and let the boiled sweet and sour water cool.

4. Use a knife to cut the red pepper on the side, and there is a slit to make it easy to taste.

After a few minutes, the carrots begin to marinate out of the water, so grab the radish strips with your hands and drain the water. The purpose of this is to remove the raw and astringent taste of the radish.

6. Take two crisper boxes or other containers that can be sealed (do not use iron), and put in ginger slices, red peppers and radish strips.

7. Pour in the sweet and sour water that is cool, cover all the ingredients, cover and seal and let ferment at room temperature for 2 days, and then put it in the refrigerator on ice for half a day before eating it tastes better.

Ingredients: white radish, carrots, salt, white vinegar, dried chilies, sugar.

Method 1Cut the radish into cubes or thin slices, place in a bowl and marinate with salt for 30 minutes.

2.Pour out the water from the pickled radish, pour more white vinegar, a few spoons of sugar, and a little dried chili, mix well, and put it in the refrigerator for at least 3 hours (overnight to make it more flavorful).

Ingredients: Two carrots and a small portion of white radish.

Method 1Two carrots, a small piece of white radish, wash and peel, scald with boiling water, and slice. For the sake of beauty, I cut it into the shape of a small flower.

2.A small amount of mineral water, which happens to be available at home, can also be cooled and boiled. Put white rice vinegar, sugar, salt, a few dried red peppers. These can be increased or decreased according to your preference, if you don't like too sour, you can put less vinegar.

3.Find a clean container and put the red and white radish slices inside, then pour in the mixed vinegar sauce and put it in the refrigerator, and you can eat it after two days, and you can keep it for a week.

How to make it: Hot and sour dried radish.

Ingredients: 5000 grams of fresh radish washed and cut into strips slightly thicker than chopsticks and about two inches long, and dried into 500 grams of dried radish.

Pickled radish. Ingredients: 2000 grams of water, 800 grams of vinegar, 100 grams of salt, 250 grams of sugar, appropriate amount of thirteen spices, chili oil, a little monosodium glutamate.

Production method: Put water, vinegar, thirteen spices, and salt into a pot and boil, put in monosodium glutamate when the fire is stopped, and let it cool for later use; Put the dried radish and chili oil into the container of pickled vegetables and mix well, then sprinkle the sugar on top, and then pour the dried juice into the container; After that, stir once or twice a day (preferably with a fixed pair of chopsticks) and consume in about 7 days. The taste is sweet and sour, slightly spicy, the color is bright, blue and white translucent, and it is a good companion for breakfast and dinner.

Instant spicy pickled dried radish.

Ingredients: 5000 grams of fresh radish washed, cut into little finger thickness, dried radish for later use.

Excipients: 100 grams of oil, 50 grams of chili noodles, 25 grams of sesame pepper noodles, 50 grams of sesame seeds, 100 grams of sugar, 150 grams of salt, 250 grams of vinegar, 1 package of stewed meat, a little ginger, a little monosodium glutamate, 2000 grams of water.

Production method: Wash the dried radish with warm water, pour it into a pot after controlling the water, and put pepper noodles and sesame seeds on it for later use; Put the wok on the fire, pour in the oil, the fire is not too big, when the oil is hot, put in the chili noodles and stir, pour in the water after the slight discoloration, add the stewed meat, boil over high heat, add sugar and salt after the flavor, put in the appropriate amount of monosodium glutamate when turning off the heat, and then pour the soup on the washed dried radish while it is hot, and stir well. Ready to eat the next day.

Shredded salted radish. Ingredients: 1000 grams of fresh radish washed.

Excipients: 50 grams of oil, 5 dried chili peppers, 15 grams of Sichuan pepper, 3 star anise, 10 grams of sesame oil, 50 grams of sugar, 100 grams of salt, 150 grams of vinegar, green onions, ginger, garlic, monosodium glutamate, a little soy sauce.

Method: Rub the radish into shredded radish with a rubter with a diameter of about 3mm, mix it with salt, marinate for about 30 minutes, and drizzle the water with your hands or filter cloth. Heat the oil and then put in the pepper, pepper, star anise, green onion, ginger, garlic into the pot to fry the green onion fragrance, put the fried ingredients and hot oil into the shredded radish, then add a small amount of soy sauce, monosodium glutamate, sugar, sesame oil and vinegar, mix well.

The taste is salty, sweet and slightly spicy. It was edible at the time. It tastes better after marinating for a day.

Refrigerate in the refrigerator for a week.

01 Ingredients. Take three carrots washed, cut into slices, prepare 1 liter of pure water, a few salts, a small amount of sugar, and a clean jar.

02 Load, put the carrot slices into a clean jar, add cold boiled water until the carrots are almost submerged, add salt until slightly salty, and add a small amount of sugar.

03 Sealing. Seal the mouth of the filled can with a sealing strip or a sealed bag, or seal it with a multi-layer plastic wrap to ensure that there will be no air leakage.

04 Leave it for a while. Keep the sealed jar in a dark but not damp place for 15 days, and then open it before eating.

Pickling of radish (Tohoku method).

Ingredients: radish (carrot), large grains of salt, vinegar, pepper grinding, sugar, garlic, method: wash the radish, cut it into strips, and then marinate it with salt for more than 24 hours, and then take it out to dry, (fully air-drying, and moisture inside), dry for more than 12 hours, and then mix the seasoning, how to proportion, such as radish 40 pounds:

Salt 10 catties: vinegar 4 catties: chili pepper grinding 4 taels:

1 kg of garlic: 4 kg of sugar (remember when using it, garlic should be made into a paste with that kind of juicer, and peppers should be especially grinded,) Mix all the seasonings together and make them even.

Then sprinkle this thing evenly on the radish with a spoon, and then marinate it for a short time and you can eat it, (my family pickles these,) it is very delicious, really, the radish is covered with marinade on the outside, and the inside is crispy, not to mention more enjoyable, really, you can eat it. I have a lot of them at home!! Yes, it can be stored for a long time in the Northeast, and there is no problem in winter, well, in the south, it depends on its own climate and temperature.