The pickling method of sour and hot celery, the method of pickling celery

About the pickling method of various home-cooked hot and sour celery.

The most nutritious places of celery are concentrated in the roots, and the medicinal value of celery root is also very high, and it is a traditional Chinese medicinal material.

Pickling pickles with celery root is simple.

Method 1: 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, you can directly 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 2: 1Break 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.

Mix raw with diced sour and spicy celery.

Ingredients: celery (as long as the celery stalk, remove the shreds from the stalk).

Dried tofu (don't buy the kind that will drop the slag when you mix it).

Red millet peppers.

Green is OK, red has a good visual sense, according to your own taste, you can't eat spicy and put less, rice pepper is spicy enough, generally one or two is enough)

Seasoning: salt, light soy sauce, balsamic vinegar.

If you don't, you can put sesame oil).

Special moves. Don't blanch celery!

How to mix raw with spicy and sour diced celery.

After the celery is shredded, cut into cubes, the dried bean curd is not good to taste, don't cut too big and too thick, cut all the ingredients together in the pepper circle, marinate it with a little salt for a while, so that the celery that has not been blanched can come out of the water, so that it can be flavored, and it can also make the spicy taste of the pepper come out and then season when you are ready to eat, a little light soy sauce, an appropriate amount of balsamic vinegar, if you lack salt, you can add a little more salt, and it's done

If you want to pursue the verdant green color of celery, you should first salt it and then put seasonings when eating;

If you want to pursue taste, you can put a little salt and vinegar first, and then release light soy sauce when you eat;

I usually sprinkle some salt for an extra half an hour before I go about something else. Then I forgot about it. I didn't mix it until I remembered it, and it turned out that the longer I mixed it with salt, the better it tasted.

Pickled celery, crisp and juicy celery, in the morning with a bowl of white porridge can also be eaten particularly fragrant, during this time celery's ** is more affordable, so I bought a lot of decisions to pickle and eat, followed my mother to learn the method of pickling celery, the effect is particularly good, pickled celery is said to be a very ordinary dish, but the production requires skills, with my mother used 30 years of pickled celery recipe, the celery is sour and spicy, crispy and more flavorful, the taste is particularly good, pickled celery is made in this way, pickled for a night can be eaten, simple and more trouble-free, Therefore, it is also very recommended that you learn the method of pickling celery, and you can do it if you want to eat it in the future, so I will share the method of pickling celery with you in detail.

Method of pickling celery:

Spare ingredients: 1 handful of celery, 5 spicy millet, 1 handful of Sichuan pepper, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of white vinegar; Production process: In the first step, prepare an appropriate amount of celery, remove the leaves, take the celery stalk and use it, clean it, cut it into long sections, add water to the pot, and add a little salt after the water is boiled;

In the second step, the celery stalks are boiled according to the method of first coarse and then thin, and the lid is added until the pot is boiled again, and the celery stalks can be fished out of the water and immediately put into the cold boiled water to cool;

The third step, after taking out, control the moisture in it, put the celery into a container, prepare an appropriate amount of millet spicy, remove the root and clean it, cut the millet spicy into small dices, and then put it in the container where the celery is held;

The fourth step is to add some peppercorns at the same time, add some salt to taste, mix them with chopsticks and stir evenly, prepare a container that can be sealed, and disinfect them in advance to ensure that they are water-free and oil-free;

The fifth step is to pour the mixed celery into a container, seal it, put it in the refrigerator for one night, and then take it out the next day, add some sesame oil and white vinegar and mix it, and you can eat it.

Wash and dry the celery, pepper, ginger, garlic, sugar, salt, mix well, put it in a jar and compact, and you can eat it for a week.

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.

Pickling method of celery 1

1. Ingredients: 100 grams of celery leaves, salt, sugar, soy sauce, chili oil, and a small carrot should be prepared.

2. Blanch the celery leaves in boiling water and take them out, drain the water and set aside, wash and cut the carrots into your favorite slices for later use.

3. Put the processed celery leaves and carrot slices together, add the prepared salt, sugar, soy sauce and chili oil and other seasonings, mix well and then serve on a plate.

Pickling method of celery two

1. Ingredients: 200 grams of celery leaves, 1 red cabbage pepper, 50 grams of peanuts, 1 head of garlic, vinegar, salt, light soy sauce, monosodium glutamate, sesame oil and sugar.

2. Blanch the celery leaves in boiling water, then squeeze out the water in them by hand and then cut them into thin strips.

3. Fry the peanuts in oil, remove the skin of the garlic and make garlic paste for later use. After putting the celery leaves, red pepper and peanuts together, add the prepared seasonings, mix all these ingredients with chopsticks, and finally add sesame oil and serve.

Pickling method of celery three

Ingredient recipe: 100 kg of celery, 30 kg of salt.

How to make it: 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.

Efficacy and role of celery

Flattening the liver and lowering blood pressure. It contains acidic antihypertensive ingredients, which are clinically effective for primary, gestational and menopausal hypertension.

Calm and calm the nerves. Eating more celery is good for calming the mood and eliminating irritability.

Anti-cancer and anti-cancer. Celery is a high-fiber food, and it is digested by the intestines to produce a substance called lignin or intestinal lipids, which is an antioxidant that, in high concentrations, inhibits the production of carcinogens by bacteria in the intestines. It can also speed up the passage time of feces in the intestine and reduce the contact between carcinogens and the colon mucosa to prevent colon cancer.

Nourish blood and replenish deficiency. Celery has a high iron content, which can supplement the loss of menstrual blood in women, and can avoid being pale, dry, and unpretentious, and can make the eyes look bright and the hair black and shiny.

Clears away heat and detoxifies. In spring, the climate is dry, people often feel dry, panting, upset, and unwell. People who have too much liver fire, **rough and often have insomnia and headaches can eat more.

**。While you're chewing celery in your mouth, you're using much more heat than celery is giving you.

The process of the simplest raw pickled celery segment is as follows:

Choose an appropriate amount of celery with a crisp and tender texture, select celery leaves, wash them, and then change the knife to grow the appropriate celery segments.

Add enough water to the pot and add a little salt to boil, pour in the celery banquet cherry blossom section and blanch it immediately into cold water, and remove the water after the celery section is completely cooled.

Next, put the celery segments on a plate, sprinkle an appropriate amount of fine salt and marinate for 30 minutes according to personal taste, and then you can eat, add a little sesame oil and mix it before eating. Acres of sales.

The key to the deliciousness of the raw pickled celery section is the heat of blanching, and the celery must not be blanched, otherwise the celery will lose its crisp and tender taste. After blanching, you should immediately remove it from cold water, which is also the key to making the celery section crisp and tender, remember.

There are several precautions when making raw pickled celery:

Remove the leaves and roots of the prepared celery, leave the stems, and then wash them with clean water, and cut them into segments for later use.

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

Mix the chopped celery with garlic and ginger and red pepper, then add edible salt and marinate in a cool place, and after four or five hours, it will be able to absorb the flavor, if you can marinate overnight, and eat it again the next day, the taste will be even better.

Although the practice of pickled celery is very simple, but in the process of making, we must pay attention to not let celery or other materials stick to the oil, otherwise it will be easy to deteriorate, if you want to make the pickled celery taste better, you can take it out and eat, add an appropriate amount of sesame oil for seasoning.

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

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

3. Cut all the vegetables into your favorite.

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

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