The simplest method of celery salad

Winter in the north is dry, so you should eat more vegetables. Celery is a good choice. Celery is crisp in taste, rich in water and crude fiber. Eating more celery can also eliminate irritability. The key is that celery in winter is not expensive.

Today, I will share a refreshing method of mixing celery at home. Light, refreshing and not greasy, it is also good to eat with wine at home.

Take a handful of celery and tear off the thick fiber silk. Too thick fiber can't be eaten, which also affects the taste. Then put it in a basin to wash away the sediment hidden in the roots.

Put it on the pier and cut it obliquely from the root of celery, but don't cut it thoroughly, and then cut it off after about five knives.

Then cut the celery into shreds with an oblique knife. Be patient when cutting this dish. Cut all the celery slowly like this, and then put the cut celery into clear water.

Take half a piece of red pepper, cut it into thin slices, then cut it into filaments and soak it in clear water with celery.

Flatten garlic, cut it into fine powder, put it on a plate, add salt, monosodium glutamate and sugar, pour in white vinegar and sesame oil, stir it evenly with a spoon, and melt the seasoning. Then add a spoonful of ginger juice and stir again to melt.

Remove the celery from the clear water, control the water to dry, and put it into the vegetable-mixing basin.

Then pour the seasoning just prepared into the basin and stir it evenly in a pouring way. This can better mix the spices at the bottom of the basin.

Ok, this simple and delicious fresh celery is ready. Celery doesn't need blanching. It tastes crisp and tender, and can be eaten fresh simply and quickly.