Select the right amount of celery, remove the celery leaves, wash and then cut the celery into long and short pieces. Add enough water and a pinch of salt to a pot and bring it to a boil. Pour in the celery and blanch for a while, then immediately put it into cold water and let it cool down completely before pulling it out and controlling the water.

Next, put the celery section on a plate, according to personal taste, sprinkle the appropriate amount of fine salt marinade 30 minutes can be eaten, add a little sesame oil before serving a mix of better taste.

The key to a tasty pickled celery section is to blanch the fire, never blanch the celery soft, otherwise it will make the celery lose its crisp texture. After blanching but also immediately fished out of cold water, which is also the key to make the celery section crisp and refreshing, remember.

Raw pickled celery leaves

Rinse the celery leaves, put them into boiling water and blanch them slightly, then put them into cold water to cool, squeeze out the water and put them on a plate, then add seasonings such as minced garlic, chili oil or salt and mix them well, and then pickle them for a few minutes before you can eat them.

Raw pickled celery root practice

Celery root is also very high in nutritional value, just the flavor and texture is not good, so few people like to eat it, but it is more delicious to pickle it into a pickle to eat.

Clean the celery root carefully, and the thicker celery root cut, slightly blanched with boiling water and then dry, according to the proportion of 20 grams of salt per 100 grams of celery root kneaded well, packed into a glass jar, sprinkled with 1 small handful of peppercorns, and then poured into the root of the celery can not be over the cool boiled water, sealing tightly, and placed in the room temperature of the pickle for 10 days or so can be eaten.