How to make preserved carrots

Carrot preserves are also a common food, which is very popular among some children. At the same time, their nutritional value is relatively high. We usually buy them in supermarkets. In fact, you can also make carrot preserves by yourself. The method is relatively simple. The only ingredients needed are carrots and an appropriate amount of rock sugar. Eating some of them regularly will also have good health effects.

How to make candied carrots

Ingredients: 4 carrots

1. The ingredients for this preparation are very simple. Take 4 carrots, peel them, remove the head and tail, wash them, cut them into round slices, and put them in the pot.

2. Add 256g of rock sugar on the carrot slices, turn on the heat to 50W, and cook for about 30 minutes. At this time, the rock sugar has melted completely. Open the lid and stir with a small wooden spatula.

3. Turn the heat to 30W and continue to stir the carrots with a small wooden spatula until the water evaporates and the surface becomes shiny.

4. Tilt the pot 45 degrees and use a small wooden spatula to push the carrots upwards to separate the solid carrots from the liquid. Use a small cup to scoop out the soup made from the carrot rock sugar in the pot.

5. Turn the heat to 50W, use two chopsticks to stir the carrot slices continuously. After 10 minutes, turn the heat down.

6. This stirring process is relatively long. It is necessary to wait until there is almost no moisture on the surface of the carrots in the pot and a thin layer of icing sugar is roughly formed on the surface. The next step is to cool it. After cooling, the icing sugar has solidified. At this time, it can be put into a container and taken out as a snack whenever you want to eat it.

Method 2

Production process

1 Making the dough: Select fresh carrots with neat roots, tender red cores and small cores. Wash them with water, scrape off the thin skin of the carrots with a stainless steel knife, rinse them with clean water, and cut them into 2 cm or 5 cm long cylinders.

2. Pre-cooking: Pour the cut dough into the pot and boil it for 15 minutes. When it is soft (translucent), remove it from the pot and rinse it in clean water.

3. Remove the core: Use a corer (a 25-30 cm long tinplate cylindrical object with one end larger than the other and about the thickness of a carrot core) to remove the core of the pre-cooked carrot pieces (2 cm long carrot pieces); or use a stainless steel knife to cut 5 cm long carrots, remove the core and cut into 1 cm wide carrot strips.

4. Sugar pickling: Put the cored carrots into a non-iron container (preferably ceramic or enamel), add 40% sugar solution and soak for 48 hours. Then put the carrots and the sugar solution into a pot and boil for 20 minutes, then continue to sugar pickle for 48 hours.

5. Concentration: After 2 days of candied sugar, put the dough together with the sugar solution into the pot, boil and concentrate for 30 minutes. When the temperature of the sugar solution reaches 108℃, remove from the pot and candied for 12 to 24 hours to obtain the semi-finished product. Put the semi-finished product together with the sugar liquid into the pot, boil for 30 to 35 minutes, remove from the pot when the temperature reaches 112℃, and coat it with white sugar powder (1 to 2 kg for 100 kg) when it cools to 60℃. Finally, sift out the excess powdered sugar and seal it in a non-toxic plastic bag.