Hi, I’m nztwitter. Today, I’m going to make a pickled Celery.
I’m going to make it. I think celery would be good for a portion of western food.
Jangaji, made with Korean recipe seasoning, is a very delicious side dish for the rice. The aroma and texture that spread in your mouth, and the texture that is crunchy, keeps on eating.
It’s a little bit of a feel-good feeling, so let’s go make it. Ingredientls are as follows: I showed you how to make anchovy stock at the Janchi Guksu recipe.
If you haven’t seen it, make sure to look at the recipe. I’ll put the card on your right. Remove the anchovies poo and stir-fry them over low heat.
Be ready. Add 500ml of water at the stir-fried anchovy pot. Boil broth over high heat in cold water. When the water starts to boil, reduce the heat to medium and simmer for another 15 to 20 minutes. I’ll cut the celery for preparing while the anchovy stock is ready.
Cut off the part where the stem is not fresh and Cut the steam between 1cm to 3cm intervals. We can also eat celery leaves with pork belly or pork blade when we have a bbq.
We use it together with other vegetables.. The celery leaves were so tough that’s why people threw them away without eating them.
Put it in. The scent is thicker, and the taste is good. I’m going to boil you some Zhang Ah Chi stock, but first, I’m going to sieve the anchovy stock and pour it into the pot. Put 300ml of soy sauce in anchovy stock.
Add 100ml of sugar. Bring to a boil over the gas add after boiling a bowl of Jangajji. stock Prepare 100 ml of vinegar to add Then, put celery leaves on the floor in a glass bowl first.
Prepare celery on top of celery leaves. Put 100ml of vinegar in a boiled pickle celery stock. Stir well. on top of the celery in a glass bowl
Boil a little bit and mix the vinegar and do not cool down the pickle celery broth. Pour it in. And use a wooden spatula to press well so that the celery can be immersed in the broth Clean up the broth that I spilled while pouring the pickle celery stock I leave it outside for a day, and I keep it in the fridge for a day.
And from day three, I put it in my husband’s lunch box and eat it as a side dish. It’s started. With a wooden spatula, squeeze the celery to soak in the broth again.
Well, I’m done making pickle celery today. It’s a really good thing. You know celery’s good for our diet.
It’s not complicated so try it. If my video was useful, don’t forget the like buttons.
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