1. Prepare a large glass bottle, wash and drain the celery, and then cut it into small pieces for later use;

2. Boil water in a pot, and pour it into the basin after the water boils. Leave to cool;

3. Pour the chopped celery into the remaining boiling water in the pot;

4. Blanch the celery in the pot until it changes color. Pick up the dried celery;

5. Finally, put the dried celery into a glass bottle, pour the cooled boiling water into it, and close the lid (you can let the noodle soup dry when cooking noodles) Adding it cold will make it more delicious); the syrup can be eaten the next day.

1. The preparation method is very simple: blanch mustard seeds, radish leaves, Chinese cabbage and other vegetables in boiling water, then use the noodle soup (it should not be greasy, so the pot for cooking noodles must be cleaned) Soak in a container scalded with boiling water, cover it, and leave it in the refrigerator or room temperature for 2-3 days (it may take a week in winter). Try to change the noodle soup once a day until the soup becomes sour. This is how the pickled vegetables are made. It has a wide range of uses: it can be stir-fried with green pepper shreds and eaten in noodles, or it can be eaten cold (the best way to reduce heat and appetizer)

2. Preparation of simmered vegetables:

A wide selection of ingredients that are common and easy to obtain. Vegetables such as radish tassel, cabbage, celery, long-leaf greens (green), cabbage, etc. are commonly used. In summer, edible wild vegetables are also collected as raw materials, such as dandelion, cabbage, and alfalfa. wait. Mountain spring water has the best water quality, while other water qualities cannot achieve good results.

Preparation method:

(1) Wash the vegetables first (if you use raw materials such as cabbage, Chinese cabbage, etc., you need to cut them into large pieces first) and tear them apart by hand. , just put it into the boiling water and fly it.

(2) Add water to the pot and bring to a boil. Start making the pulp. Hold a long chopstick (or a frying spoon without oil) in one hand and sprinkle flour into the pot with the other hand. Stir while spreading and stir evenly. After opening, pick up the chopsticks. When the dripping slurry becomes thready, turn off the heat and let it cool, then pour it into the jar.

(3) Put the raw materials that have flowed through the water into the slurry water. Stir evenly with a clean long wooden stick while putting it in, then cover it and leave it for 7 days, a little longer in winter.