Pepperfinger carrots
By VicentaLakin
The finger carrot is a pockety mini carrot, three to four times smaller than a normal carrot. The skin is smooth and the skin, meat, cores are red. And it's very thin, it's fine, it's sweet, it's sweet. It can be used as raw food. At the end of the summer, I used the simplest way to pick up peppers two days later, sour and spicy. Very appetizing. But the carrot tastes so much that it's a good choice for people who don't like carrots, and for people who like carrots they don't want to use the spicy ones。
Recipe Recommendations
- Finger carrot 250 grams
- octagonal of 2
- pepper 10 grams
- Yunnan millet spicy 1 bag
- geranyl 2 tablets
- hot and sour
- pickled
- several days
- simple
Steps for Pepperfinger carrots
1
Today's carrots look more tempting. Try
2
Yunnan little rice pepper bag. This tastes so bad that if you can't eat too hot, you can use the usual pickles。
3
For spices: Eight horns, peppers, fragrance leaves
4
It's fine enough, but I'm going to clean my skin
5
The rice spicy was poured in with the pepper water in it and put in the spices. Let's try the paprika on our home tastes and see if we need salt
6
Two or three days, and we'll see where the temperature is
7
Take it out into small particles. Add chicken, sesame oil. It's sour, but it's true that the carrot tastes a lot of pepper, and we don't like the carrot tastes well, but the appetizers are good, and if you like it, you don't have to use it, you keep it much more。
8
Make sure you're good with chickenPepperfinger carrots Make Tips
Remove and cut into small pieces. Then add chicken powder and sesame oil, and it is ready to serve. It is quite tart and refreshing, though the carrot's natural flavor is indeed significantly masked by the pickled peppers. Those of us who aren't fond of the carrot's original taste actually find this to be a good thing; as long as it's appetizing, that's fine. However, if you prefer the natural flavor, definitely do not use this pickled pepper brine; soak it in regular pickle brine instead, as this will preserve more of the original taste.