Raw materials: 2000g fresh celery; Thin sweet noodle sauce, 500 grams; Soy sauce, 500 grams; Salt,100g;

Exercise:

1. Choose celery with thick and tender stems and good quality. Remove roots and leaves (tender leaves are recommended here), wash with clear water, drain water, cut into sections of about 12- 15 cm, put in a pot, pour in boiling water for a little soaking, and then control the water to dry.

2. Take a clean jar, add flour paste, soy sauce and salt, stir well (soy sauce must be boiled on the fire to cool), then add celery pieces and soak them in soy sauce soup for about 40-45 days.

Features: The color is orange, transparent, crisp and slag-free, sweet and delicious, and the fragrance is pleasant, so it is a good accompaniment.

Storage method: store in a cool place and carry it with you.

Pickled celery and radish skin pickles

Ingredients: 3 kg of celery, two or three slices of ginger, four or five slices of garlic (dried garlic and tender garlic are easy to make), five or six small peppers (you can add more if you like spicy food), salt 150g, more than a dozen peppers, five or six slices of rock sugar (you can add two or three slices if you like sweet food, but not too much), and six or seven slices of radish skin.

Container: glass bottle (other containers are also acceptable as long as they can be sealed)

In addition, you need to prepare enough cold water to cover all the materials.

Pickling method:

1, celery leaves and roots, washed and slightly dried for later use, and the surface moisture is dry.

2. Boil the water, and at the same time, put the salt in to barbecue together and let it cool.

3. Clean the glass bottle, then wipe it inside and outside with high-alcohol liquor, especially pay attention to the bottle mouth, and finally clean it with cold boiled water and dry it. (The bottle cap is the same. This part is disinfection and sterilization, which is very important. )

4. After the bottle is dry, put the celery prepared before into the pattern, then put the ginger, garlic, pepper, pepper, rock sugar and radish skin into it, and finally pour the salt water, add a bottle of white wine on it, don't stir it, just cover it and seal it. I put a plastic bag for food packaging on the bottle mouth first, and then cover it, so that the sealing effect is good.

5. Leave it at room temperature for two days and then transfer it to the refrigerator. After four or five days, you can add new dishes while eating.