The pickling method of raw celery, the practice that raw celery pickling can be kept for a long time

Crushed pickles. Ingredients: cabbage, celery, red and green peppers, carrots, a total of 10 pounds.

Ingredients: 200 grams of ginger, coriander, onion, 200 grams of garlic, 1 kg of salt and 2 taels, high wine.

Method: 1. Cut all the vegetables into your favorites.

2. Mix the main ingredient with an appropriate amount of salt and marinate at room temperature for 2-3 hours.

3. Mix the pickles and ingredients with a layer of salt, sprinkle wine in a sealed container, and continue to marinate for 15 days.

2. The pickled pickles can be mixed with some sesame oil and vinegar before eating.

3. You can make it without so many types of vegetables, but the taste is not so good, so try to collect them all before making them, especially if there is less celery, it will not be fragrant.

4. Don't put a lot of coriander and onion garlic, mainly for flavoring, so it is used as a seasoning, and too much coriander and onion will be bitter.

Pickled celery leaves. Ingredients: 1000 grams of celery leaves.

Seasoning: 15 grams of garlic (white skin), 30 grams of salt, five-spice powder.

2 grams, 30 grams of chili oil, monosodium glutamate.

2 grams. Method:

1.Wash the celery leaves and blanch them with boiling water;

2.Press on floating water, and then marinate with salt and five-spice powder for 4 6 hours;

3.When eating, take out the dry salt water, mix well with minced garlic, chili oil, and monosodium glutamate and serve.

Tip: Economical to get the most out of celery's nutrients.

This pickled celery dish is somewhat similar to kimchi, but it's much simpler.

Ingredients: 100 grams of beef, 50 grams of celery.

Steps:1Prepare the ingredients:

100 grams of beef, 50 grams of celery, 20 grams of bell pepper, 1 teaspoon of salt, appropriate amount of oil, 5 grams of Sichuan peppercorns, 1 teaspoon of cooking wine, 1 teaspoon of bean paste, 1 shallot. 2.Wash and chop the beef.

3.Wash the celery and cut into cubes. 4.

Dice the bell peppers. 5.Finely chop the shallots.

6.First of all, pour minced beef into the bowl, add salt and cooking wine, mix well and marinate for 20 minutes. 7.

Then pour the oil into the pot, the oil temperature is 6 into the heat, add the peppercorns, minced beef, and fry until fragrant. 8.Then add the bean paste and stir-fry the red oil.

9.Then add the red pepper and celery and stir-fry for 3 minutes. 10.

Finally, serve on a plate and sprinkle with chopped green onions.

The pickling method of raw celery is as follows:

Prepare the celery, remove all the leaves on it, and cut off the roots as well, because the celery is relatively long, you can cut it in the middle, cut the celery in half, and cut the carrot into long strips.

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 pepper and 3 grams of star anise into it and fry the fragrance, then pour 350 ml of light soy sauce, 200 ml of balsamic vinegar, 250 ml of flavor and 80 grams of rock sugar into it, stir it first to melt the rock sugar, 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.

Precautions for raw pickled celery:

Pickled celery must not be salted, the celery should be blanched, and then through cold water, so that the taste of celery will be extraordinarily crisp, and finally add the sauce that is boiled and cooled, simply mix, marinate for 2 hours and then start eating.

Ingredients: 500 grams of celery leaves; Miso.

The practice of pickling celery leaves.

1. Prepare fresh celery leaves and blanch them with an appropriate amount of water.

2. Scoop up the blanched celery leaves and put them in cold water.

3. Squeeze out the celery leaves that have passed the cold water and divide them into balls and wrap them with thread.

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

5. Done. <>

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.

Ingredients: 25g celery leaves. Excipients: appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of chili oil, appropriate amount of carrot.

Steps: 1. Celery leaves, pick them, wash them and set aside. Choose the tender leaves and scald them with hot water.

2. Cut a small amount of carrots, add a small amount of salt, and marinate well.

3. After marinating, add some chili oil and monosodium glutamate. Add fresh vegetables after washing and drying (be sure to dry them, preferably for a day to reduce the moisture content) and submerge them in brine.