Celery leaf pickles practice is as follows:

1, the celery leaves from the celery, wash with water, and then into the pot with boiling water blanching, blanching after removing the cold water to cool down, cool down after removing the water squeezed dry by hand.

2, put the cilantro with water to wash, take off its roots on the side, and then cilantro cut into small pieces spare. Put the blanched celery leaves and parsley segments together and blend well.

3, add salt, soy sauce and monosodium glutamate, mix well, and then take down the cilantro root arranged in the top of the leaves, placed in the refrigerator refrigerated marinade, a day later can be pickled, want to eat when taken out of the small bowl, add sesame oil to enhance the flavor can be eaten.

4, pickled celery leaves, the parsley root placed on top, will let the celery leaves of the original bitter taste fade, will let the pickled celery leaves have a light and parsley flavor, eat up the taste will be more attractive.

Note:

Don't make too much at one time, put it in the refrigerator can only be eaten for two or three days, and then a little longer will not be very tasty, but also easy to deteriorate.

The celery leaves needed must be fresh, and generally when pickling celery leaves at home, you need to prepare a number of celery leaves, a handful of cilantro, soy sauce and cooking salt and monosodium glutamate in moderation. The celery leaves with petioles removed, yellowed throw away, as long as the fresh in the pot.