How to pickle celery is sour and crispy, how to pickle celery is delicious and crispy

Celery is a more common vegetable in our daily diet, the taste of celery is very light and regular consumption of celery is very good for the body, can also play a role in preventing disease on the body, and pickled celery is also a relatively common practice, the process of pickling is also relatively simple, first need to prepare the washed celery cut well, put in seasoning and salt, and marinate for an hour.

Method 1. Ingredients for pickling celery.

Celery pickling time should not be too long, it is best to eat with pickling, usually at home can take a kilogram of celery, a small piece of ginger, a head of garlic, a red pepper, an appropriate amount of edible salt, a clean container.

Steps to make pickled celery.

1. Remove the leaves and roots of the prepared celery, leave its leaf stalks, and then wash them with water, and cut them into segments for later use.

2. Remove the skin of the garlic, cut it into garlic slices, wash the ginger and cut it into shredded ginger, and wash the red pepper and cut it into cubes.

3. Put the cut celery and garlic and ginger and red pepper together and mix thoroughly, then add edible salt and mix well and put it in a cool place to pickle, four or five hours later can be flavored, if you can marinate overnight, and eat it again the next day, the taste will be even better.

4. Although the practice of pickled celery is very simple, in the process of making, we must pay attention to the fact that the celery or other materials can not be stuck with oil, otherwise it will be easy to deteriorate, and if you want to make the pickled celery taste better, you can add an appropriate amount of sesame oil to season when you take it out and eat.

Practice 2. Material.

200 grams of fresh celery, 100 grams of cooked soybeans, 100 grams of carrots, 100 grams of refined salt, and grams of Sichuan pepper.

Method. 1. Remove the roots and leaves of the celery, wash them, control the moisture, and cut them into centimeter-long pieces; Wash the carrots and cut them into 1 cm cubes.

2. Put the celery segments, diced carrots, cooked soybeans, Sichuan peppercorns, and refined salt in a pot, stir well, and put them in the jar for pickling, about 15 days, and then they can be eaten.

Seasoning is for use, and can be eaten alone or in combination with rice, flour products, etc.

Method three. As long as the celery root is soaked in water and cleaned, the soy sauce, spices and other seasonings are boiled in a pot to cool, and if you like to eat hard points, you can cut the celery root into sections and put it in a sealed container. Also, while pickling celery root, you can put some steamed small potatoes.

Method 4. 1. Break the celery root and wash it;

2. Add hot sauce and minced garlic and mix well;

3. Marinate in the spicy sauce for 12 hours.

The roots should be large and green, the stem length is more than 30 cm, and the solid is the best. Beat the leaves with a bamboo board first, then cut off the roots, and then cut them into appropriate length segments. Tie about kilograms, put it in the pot with boiling water (boil one, it is better to use celery not to prick your hands).

Then take it into the cold water bucket, after it is completely cooled, arrange it in the tank, layer the usufruct, and pour the tank the next day, 3 times in a row, that is, the finished product. Quality Standard The color is green, tender and has the crisp umami flavor of celery itself.

2000 grams of fresh celery.

Seasoning: 500 grams of sweet paste, 500 grams of soy sauce, 100 grams of refined salt.

Steps: Choose large-stemmed celery with thick and tender stems and good quality. Cut off the roots, remove the leaves, wash them with water, drain the water, cut them into segments about 12-15 cm long, put them in a basin, pour boiling water and soak them slightly, then control the water and dry.

Take a clean jar, add the noodle sauce, soy sauce and salt and stir well (the soy sauce must be boiled on the fire to cool), then put in the celery section, soak in the miso soup, about 40-45 days later.

Features: The color is orange and transparent, crisp and tender, no residue, delicious and sweet, fragrant and pleasant, and it is a good product for meals.

500 grams of celery, sugar, vinegar, red pepper, salt, and monosodium glutamate.

The production process. First, pick and wash the Xun cabbage, cut it into sections, blanch it with boiling water, control the moisture and put it on a plate, and then add sugar, vinegar, red pepper shreds, salt, and monosodium glutamate and mix well.

Celery is not fried, not cold, the pickling method is taught to you, sweet and sour, slightly spicy and crunchy, ten catties are not enough to eat.

Celery is a relatively common ingredient in our lives, crisp and tender, cheap, and has a high nutritional value, celery is rich in vitamins and crude fiber, which can play a good role in moistening the intestines and laxative, so many friends who are losing fat like to eat celery.

A few days ago, I went back to my hometown in the countryside, just met the big set, celery was particularly cheap, I spent 5 yuan to buy almost ten catties, and after I went home, my grandmother made "pickled celery", the taste was crunchy, sweet and sour, slightly spicy, it was the taste of eating when I was a child, ten catties of celery castrated in a large vat, and it was wiped out in two days, it was really delicious, so I also asked my grandmother about the practice of pickled celery.

Most of the celery is fried or cold, pickled celery is estimated that many friends have not eaten, this method can retain the nutrients in celery, and do not lose its crisp taste, I think it is much better than fried or cold salad. Without further ado, let's share with you the pickled celery recipe that grandma has used all her life.

【Pickled celery】--

Ingredients: 800 grams of celery, 200 grams of carrots, appropriate amount of salt, appropriate amount of sugar, 150 grams of aged vinegar, 150 grams of light soy sauce, appropriate amount of purified water, 30 grams of garlic, 20 grams of millet spicy.

Steps: 1. First of all, clean the celery, remove the leaves and roots of the celery, and cut it into small pieces; Peel the carrots and cut them into small cubes; Put the chopped celery and carrots in a pot, add a teaspoon of salt and a teaspoon of sugar and mix evenly, marinate for about 1 hour, kill the water in the celery, and stir several times during the killing period to let the salt fully penetrate into the celery. The nutritional value of celery leaves is also relatively high, and it can be blanched and served cold, so as not to waste it.

2. After killing the water in the celery, control the excess water. If you want celery to be delicious and crispy, killing water is a very important link.

3. Next, peel the garlic and cut it into garlic slices, wash the millet spicy and cut it into small pieces for later use.

4. Add 150 grams of aged vinegar, 150 grams of light soy sauce, 75 grams of sugar and 75 grams of purified water to the bowl and stir well to completely dissolve the sugar. The ratio of this sauce must be mastered, and the ratio between light soy sauce, aged vinegar, sugar and purified water is 2:2

1:1, because the soy sauce itself is relatively salty, so there is no need to add more salt here.

5. Pour the seasoned sauce into the basin with garlic slices and millet spicy segments, and mix well with celery.

6. Finally, pour the celery and juice into a crisper or sealed jar, put it in the refrigerator for refrigeration, and marinate for 12 hours before eating.

Tips: 1. Choose fresh and crisp celery, if it is hollow celery, the taste will be much worse.

2. When killing water, celery should be stirred more, fully kill water, and fully control the water.

3. The ratio of 2:2:1:1 should be mastered.

Pickled celery leaves.

The food I ate when I was a child is unforgettable, and I still like to eat it today.

Ingredients: 500 grams of celery leaves.

The practice of pickling celery leaves in large sauce.

Blanch the celery leaves with water.

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For cool water, please click to enter **Description.

Squeeze out the water and divide it into balls and wrap them with thread.

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Add an appropriate amount of miso to cover it completely, marinate for about two days and enjoy.

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It's finished, delicious and delicious.

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Celery can clear away heat and detoxify, dispel diseases and strengthen the body, diuresis and swelling, and can alleviate the symptoms of excessive liver fire, rough dryness, insomnia and headache; Celery also contains acidic components that can lower blood pressure, which can be used for the treatment of primary, gestational and menopausal hypertension**; The iron content of celery is also very high, which can play a role in replenishing blood and alleviate symptoms such as pale and dull complexion; Celery is also rich in fiber, which can promote the peristalsis of the gastrointestinal tract, and can also produce an antioxidant that can inhibit the bacteria in the intestines, which can clear the intestines and detoxify and reduce carcinogens; In addition, celery also contains an alkaline ingredient that calms the mood, eliminates irritability, and improves sleep.

Celery is a vegetable that we often eat, and its health care effects are quite numerous, mainly including:

First, it is the effect of flattening the liver and lowering blood pressure, many people know that celery has the effect of lowering blood pressure, mainly in celery, some of the ingredients it contains have the effect of lowering blood pressure, and it has a certain effect on this primary, pregnant, or menopausal hypertension.

Second, it has a calming effect, can calm the mood, eliminate this irritability, and also has a certain effect on people with insomnia.

Third, the effect of diuresis and swelling can reduce the water in the body through diuresis and the retention of water and sodium in the body, and it can also ** chyluria.

Fourth, it has the effect of preventing cancer and anti-cancer, celery is a high-fiber food, which is digested by the intestines to produce a kind of lignin, which can clean up these garbage in the intestines, including lipids, and some carcinogens produced by intestinal bacteria, so that the intestines are kept clean to reduce the occurrence of tumors, especially the tumors of the gastrointestinal tract.

Fifth, it has the effect of nourishing blood and nourishing blood, nourishing blood and replenishing deficiency, green vegetables contain a certain amount of iron, iron is an important substance for the synthesis of hemoglobin, which can supplement this anemia, especially in women, caused by excessive menstrual blood.

As a food lover, I have a lot of say in this kind of food problem

When pickling celery, don't add salt to pickle, keep in mind 1 skill, crisp and greasy, especially delicious, don't say much, go on the steps.

Prepare 6 catties of celery, remove all the leaves on it, and cut off the roots, because celery is relatively long, you can cut it from the middle and divide the celery in two. Cut the carrots into long strips (if you have a nice knife at home, you can cut the edges of the carrots into a nice shape). Boil water in a pot, add some salt, put the celery in and blanch it, about 1 minute of blanching, then take it out and put it in the cool white boil to cool it quickly, and then put the carrots in it and blanch it for 1 minute, when the time is up, take it out, put it in the cool white boil to cool, and finally drain the water on the celery and carrots.

Start another pot, don't pour water and oil into the pot, put 3 grams of Sichuan pepper and 3 grams of star anise into it and fry it to make it fragrant, then pour 350 ml of light soy sauce, 200 ml of balsamic vinegar, 250 ml of flavor, and 80 grams of rock sugar, stir it first, let the rock sugar melt, boil over high heat, cook for another 4-5 minutes, and then take it out of the pot to cool. Cut the celery with dry moisture into sections, 50 grams of garlic into slices, 60 grams of ginger into slices, 30 grams of millet spicy into sections, all put them in celery pots, and then put carrots and appropriate amount of white sesame seeds into it, pour the juice into it when it cools, stir it evenly with chopsticks first, put it in a clean jar, marinate it for 2 hours and eat it, you can't eat it all at once, and it will not be bad for 2 months of storage.

Things to look out for:

First: Blanch the celery in the pot first, and then take it out and put it in a cool boil, which can make the celery cool quickly, and the taste will be more crisp, radish and celery are the same.

Second: When boiling the sauce, do not add a drop of water to it, otherwise the pickled celery will become rotten and tasteless.

Third: Celery pickled for 2 hours can be eaten, and it will not be bad if you can't finish it once and store it for 2 months.

This is the practice of pickled celery, the method is not quite simple, celery is done, the taste is very crisp, and it is very greasy, add some carrots to the celery, which can play a role in decoration, and it looks good and delicious on the table.

If it helps, don't forget to give it a thumbs up

It is best to cut the celery into five-centimeter square pieces, blanch them in boiling water, remove them and then marinate them with salt, so that the pickled ones are crispy and fragrant.

Here's how to pickle celery to be delicious and crispy:Ingredients: 3-4 celery, 200 grams of millet pepper, 10 grams of white vinegar, 3 slices of carrots.

Steps: 1. Wash the raw celery and dry it.

2. Slice the celery with an oblique knife and put it in a bowl without water and oil.

3. Pour in the prepared millet pepper (including the water in the bag), if you can't eat spicy, you can add a few millet peppers, then add 10 grams of white vinegar, and make the water overflow the celery to facilitate the taste.

4. In order to dress up the color, you can cut some shredded carrots, put them at room temperature for one night in winter, and put them in the refrigerator for one night in summer, and you can eat them.

I like to eat pickled celery and celery, and I am not very interested in stir-frying.

I haven't found the recipe for pickled celery for a long time, so I will share the two pickled products that I have kept in the record, and the steps are detailed**I will make up for them one by one next time.

Ingredients: Two large roots of celery.

3 chili peppers.

Carrot 1 stalk.

Millet spicy several.

Sichuan pepper A small handful.

Ingredients: 2 pieces.

Light soy sauce 1/2 bottle.

Ginger 10 slices. 2 bay leaves.

3 tablespoons vinegar. Preparation of pickled celery.

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Pour a little oil into the pot, put peppercorns and star anise leaves on low heat and fry until fragrant. Pour half a bottle of light soy sauce and vinegar to taste (according to your preference). Pour a capful of liquor to bring to a boil and let cool. ）

Soak overnight and eat the next day.

For the finished product, please click to enter a description.

Tip: The more you bubble, the more flavorful it gets.

The effect of celery has the effect of lowering blood pressure and protecting blood vessels, and it has a good sedative effect, because the antihypertensive ingredients of celery are mainly apigenin and celery B, both of which have the effect of dilating blood vessels and dilating blood vessels, so for patients with high blood pressure, it has this role in lowering blood pressure, of course, it also has this sedative effect, which is also very important for patients with high blood pressure, and it is also beneficial to protect blood vessels. Therefore, celery, patients with high blood pressure, eat more celery appropriately, which has a protective effect on blood vessels and blood pressure.