Celery Pickles
1.
Fresh celery, need the tender stalks in the middle, fresh celery leaves, pick clean and set aside
2.
Bring water to a boil in a pot, heat the celery stalks and celery leaves in the water slightly to darken the green. Because they are all tender, don't scald them for too long, and you don't need to pluck the fresh leaves. Stay on the stem
3.
Cut the celery into small pieces, and pick up the excess water a little, don't grab it too dry. Put 3 tablespoons of salt in a bowl (add the salty taste according to your own taste, not too salty, just a little bit saltier than usual) 2 tablespoons of sugar, chopped garlic, 1 tablespoon of chicken essence, 2 tablespoons of Haitian soy sauce, 2 tablespoons of chili oil (add chili oil according to your own taste), 1 tablespoon of cooked sesame seeds. Mix all the ingredients well, cover and store in a cool and ventilated place, or in the refrigerator
4.
You can make it at night, put it in the refrigerator, and eat it in the morning. You can also make it at noon, put it in a well-ventilated place, and eat at night.
This small pickle: light and fragrant. The color is emerald green, the taste is crisp, the fragrance is delicate, slightly spicy, and the temptation is unstoppable. The more you eat, the more you want to eat!
Tips:
In the morning, a bowl of porridge, a dish of pickles, and an egg are nutritious and clean. The celery is selected from the middle tender and the upper part with leaf stalks. The lower half of the stem is reserved for stir-fried vegetables.
Sugar is to increase the taste, don't forget to add it! Sesame is to increase the taste and fragrance, if you don't have it at home, you don't need to add it. Don't add too much chili oil, it's too spicy and you won't be able to taste the fragrance of celery! What you eat outside is too spicy, because the ingredients are not fresh, and the staleness of the ingredients is covered with spicy, so you need to add a moderate amount of spicy when you make your own food!
