Northern winter is relatively dry, to eat more vegetables, celery is a good choice, celery taste crisp moisture, rich in crude fiber, eat more celery and eliminate the role of boredom, the key is the price of winter celery is not expensive.

Today we share a refreshing mix of celery home practices, light and refreshing clear greasy, under the restaurant often eat good.

A handful of celery, tear off the skin of the thicker fibers, too thick fiber can not eat, but also affect the taste. Then put in a pot, wash off the root hidden sediment.

Placed on the vegetable pier, from the celery root diagonal cut down the knife, but not cut through, about diagonal cut five cuts when then cut off.

Then cut the celery section of the cut diagonal knife into julienne, cut this dish should have patience, slowly all the celery are cut like this, and then put the cut celery in the water.

Take half a slice of red pepper, slice the red pepper slice into thin slices, and then cut into thin julienne, and celery soaked in water together.

Pat the garlic flat, cut it into fine pieces, put it in a plate, add salt, monosodium glutamate, sugar, pour white vinegar, sesame oil, mix it well with a spoon and melt the seasoning. Then add a spoonful of ginger juice and stir again to dissolve.

Fish out the celery from the water, control the water and put it into the mixing bowl.

Then take the seasoning you just prepared and pour it into the pot, mixing it well in an upturned fashion. This will mix the seasoning in the bottom of the pot better.

Well, this simple and delicious crisp mixed celery is done, celery does not need to blanch, simple and fast to eat up the taste of crisp, tender, but also eat a fresh.