Pickled pepper finger carrots
Overview
Finger carrots are pocket-sized mini carrots, 3-4 times smaller than ordinary carrots. The skin is smooth and the skin, meat and core are bright red. And the core is very thin, the meat is tender, the taste is fragrant and tender, and the taste is crisp, tender and sweet. Can be consumed as raw food. At the end of summer, I used the simplest and lazy method to pickle peppers and pickle them for two days and then took them out. They were sour and spicy. Very appetizing. However, the original flavor of carrots will be suppressed a lot. It is a good choice for people who don’t like the original flavor of carrots. For those who just like the original flavor of carrots, it is recommended not to use such spicy pickles and just soak them in ordinary kimchi water.
Tags
Ingredients
Steps
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The finger carrots in the supermarket today look more attractive. As a person who doesn’t usually like to eat carrots, I want to buy some and take them home to give them a try
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A bag of Yunnan millet spicy pickled peppers. This taste is very strong. If you can't tolerate spicy food, I suggest you just soak it in ordinary kimchi water.
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Prepare spices: star anise, peppercorns, bay leaves
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Although it is fine enough, you still need to scrape and clean it
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Pour the spicy millet together with the pickled pepper water inside, and add the spices. Try the pickled pepper water according to your own taste to see if you need to add salt. We did not add any more
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Let it sit for two to three days, depending on the local temperature. Two days will be enough in a hot place
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Remove and cut into small pieces. Then add chicken essence and sesame oil. It is very sour and refreshing, but it is true that the flavor of carrots is greatly suppressed by pickled peppers. We don’t like the original flavor of carrots, but we think it is a good thing.
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Mix the chicken essence and drizzle with sesame oil. Picture of the finished product
