Carrots are common dishes for northerners. Carrots, commonly known as "Little Ginseng", contain a lot of β-carotene, which can be converted into vitamin A after being ingested by human digestive organs. It is the safest product to supplement vitamin A at present (simply supplementing chemically synthesized vitamin A will make people toxic in excess). It can maintain the health of eyes and skin, improve night blindness and rough skin, and help protect the body from free radicals.

Carrots generally ripen around the Mid-Autumn Festival. After being excavated, except for on-site marketing or eating, the rest should be stored for sale or eating at any time. Pit storage method is widely used in rural areas. Generally, the depth of excavation depends on the storage capacity, and the surface burial depth should be determined according to the depth of the deepest frozen soil in winter in this area, which is generally slightly larger than the frozen soil depth to prevent carrots from freezing in winter.

Some people in my hometown have a large planting area, and carrots are registered with trademarks, but they are all red. Raw food is sweet and delicious, and is deeply loved by consumers. I think that's what they did. When carrots are ripe, they don't just dig them out of the ground. After the autumn harvest, they cover them with jade stalks and dig them out when they are used. In this way, the water content of the dug carrots is not lost, and the original freshness is maintained. It's just that the workload is bigger in the later stage.

Generally speaking, no matter which storage method is adopted, the internal principle is similar, all for the preservation and antifreeze of carrots. Which way to take, according to their own specific circumstances to decide.