Pickled celery at home, you can prepare five kilograms of fresh celery and two kilograms of salt, and then prepare the right amount of water.

Specific steps of pickling celery

1, remove the leaves and roots from the prepared celery, and then divide it into small bundles of about 500 grams for later use.

2. Put the water in the pot, heat it until it boils, then put the tied celery in the water until the celery becomes soft, take out the supercooled water, and then take it out and drain it.

3. Prepare a jar for pickling celery, then put a layer of celery in it, sprinkle a layer of salt, and then put a layer of celery. If placed alternately, finally take one kilogram of cold boiled water and pour it out from the upper layer.

4. Pour celery once the next day. After all the salt is dissolved, put the celery back in its original place, seal the container and marinate for about fifteen days. Take out some when you want to eat, wash it with water, cut it into small pieces, add sesame oil and mix well, and you can eat it.

1 Wash the onion and peel off the old skin. 2 Slice the onion and shred it. 3. Sprinkle salt on shredded onion. 4 Rub the onion hard and let the salt fully penetrate. 5, plates! Add some salt when you feel light when eating.

Matters needing attention

Onions have a pungent smell, and the darker the color, the greater the taste. Pay attention when buying and choosing onions.

Cutting onions under the faucet or directly immersing them in water can effectively prevent your eyes from being smoked to tears.

Onion 5000g brown sugar 300g soy sauce 150g salt 75g pepper, a little aniseed.

manufacturing method

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1. Remove the root and shell of onion, wash it with clear water, drain the water, change the knife and cut it into hob blocks, and put it in a basin for later use.

2. Pour in soy sauce, brown sugar, pepper, aniseed, etc. Put it in a pot, let the pot cool after the fire boils.

3. Take a clean jar, mix the clean onion with the mixed juice, put it in the jar, seal it, and you can eat it in about 3 ~ 4 days.

Product features reddish color, crisp and sweet, appetizing and food-increasing.

First, the practice of raw pickled celery segments

Select an appropriate amount of crisp celery, remove celery leaves, wash and change knives to grow short and suitable celery segments. Add enough water to the pot, add a little salt to boil, pour celery into it, blanch it, remove it immediately and put it in cold water. After the celery is completely cooled, remove it and control the water.

Next, put the celery pieces on a plate, sprinkle with appropriate amount of fine salt according to personal taste and marinate for 30 minutes. Add a little sesame oil before eating and mix well. It tastes better.

The key to delicious raw pickled celery is the degree of blanching. Never blanch celery, or it will make celery lose its crisp and tender taste. After blanching, remove it from cold water immediately, which is also the key to make celery crisp and refreshing, remember.

Two: As long as the celery root is washed with clear water, the seasonings such as soy sauce and aniseed are put into the pot to boil and cool. Like to eat hard food, cut the celery root directly and put it in a sealed container. If you like to eat soft, you can blanch the celery root with boiling water, and then pour the seasoning juice to seal it. In addition, when pickling celery roots, you can put some steamed small potatoes.

Three:

1. celery root is broken and washed;

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

3. Marinate the encrypted Chili sauce for 12 hours.