Main ingredients: cabbage, celery, red and green peppers, carrots*** 10 pounds

Applications: 200 grams of ginger, cilantro, onion, 200 grams of garlic, salt 1 catty 2 taels, a high degree of wine

Method:

1, cut all the vegetables into their preferred look.

2, mix the main ingredients with the right amount of salt and marinate at room temperature for 2-3 hours to kill the water.

3, kill the water of the pickles and ingredients mix a layer of vegetables a layer of salt, placed in a sealed container sprinkled with wine, continue to pickle for 15 days can be.

Tips:

1, eat with clean chopsticks, to avoid the pickles quickly rot.

2, pickled pickles can be mixed with a bit of sesame oil, vinegar mixed before eating.

3, the types of vegetables are not so much can also be done, but the flavor is not so good, so try to collect all together and then do, especially less celery is not fragrant.

4, cilantro and onions and garlic do not put a lot of, mainly to increase the flavor with, so it is when the seasoning to put, cilantro and onions put too much will be bitter.

Pickled celery leaves

Main ingredients: celery leaves 1000 grams

Seasoning: garlic (white skin) 15 grams, 30 grams of salt, five spice powder 2 grams, 30 grams of chili oil, monosodium glutamate (MSG) 2 grams

Practice:

1. celery leaves cleaned, scalded in boiling water;

2. pressed to the float, and then salted, five spice powder marinated in salt, 4-6 hours;

2. celery leaves, salt, five spice powder. 3. When eating, take out the celery leaves, control the salt water, and mix with garlic, chili oil, and monosodium glutamate.

Tips: Economical, can make full use of the nutrients of celery.