Northeastern method of pickled celery leaves

In winter, because there are fewer varieties of vegetables, and most of them are off-season greenhouse vegetables, there are more pesticides in the greenhouse vegetables, so many people will pickle some pickles, and the pickled pickles are more convenient to eat. In the Northeast region, people prefer to eat pickled celery leaves. After the celery leaves are pickled, they taste very good. So what is the Northeastern method of making celery leaves?

Stir-fried celery leaves

Ingredients: 3 taels of celery leaves, half a carrot, 1 egg

Ingredients: salt, granulated sugar, vinegar, sesame oil, peanut oil, peppercorns

Preparation method:

1. Spread the eggs into egg skins, cut into strips and set aside

2. Cut the carrots into shreds, blanch them in boiling water, and rinse them in cold water for later use

3. Blanch the celery leaves in boiling water, rinse with cold water, and chop them into small pieces for later use.

4. Heat the peanut oil to 70% and fry the peppercorns until they become peppercorn oil.

5. Pour the fried pepper oil over the reserved ingredients

6. Add salt, sugar, vinegar and sesame oil in appropriate amounts and mix well.

Ingredients: 1 pound of celery, 2 ounces of peanuts, half a red radish, and a few peppercorns. 1 star anise (crushed and set aside)

Method: 1. Boil the peanuts in boiling water until just cooked, remove from the water and let cool.

2. Sauté celery in boiling water (remove the leaves and cut into sections) until it turns green, then remove from the water and let cool immediately.

3. Wash and peel the red radish and cut it into slices.

4. Pour the cooled peanuts, celery and carrot slices together, add a little salt, pepper and star anise and mix together.

5. You can also add some shredded Chinese cabbage as a side dish.

It can be eaten after about an hour. You can also add some sesame oil when eating, it tastes great.