芹菜这样太好吃了，天天吃都不腻，一次做4斤不够吃，比吃肉还香

Quick Overview

The video provides a tutorial for making a preserved/pickled dish using celery, carrots, and green chili peppers, which is recommended as a refreshing, appetite-stimulating side dish that keeps well for up to three months when sealed and stored properly.

Key Points: The recipe involves preparing celery, carrots, and green chili peppers by blanching them in salted water with a few drops of oil for one minute each. The celery is prepared by removing leaves, trimming the root ends, and cutting the stalks lengthwise down the middle before chopping into 3cm segments. A flavorful pickling/marinating sauce is created by boiling 300ml of supreme soy sauce (味极鲜), 60g of aged vinegar (陈醋), 50g of sugar, star anise, and Sichuan peppercorns for two minutes before cooling. The blanched vegetables (celery and carrots) are combined in a bowl, followed by the blanched chili peppers, sliced garlic, and toasted sesame seeds. The cooled sauce, along with slices of peeled ginger, is poured over the vegetables, and everything is mixed thoroughly by hand. The mixture is then transferred to a clean, dry jar, pressed down, and topped with a spoonful of high-proof white liquor (高度白酒) before sealing. The preserved dish is ready to eat the next day, and its flavor deepens over time, remaining good for three months if stored in a cool, dark place.

Context: This video is a cooking tutorial presented by '小颖美食' (Xiao Ying Cuisine) demonstrating how to prepare a preserved vegetable dish, likely a type of cold pickle or relish, using fresh ingredients like celery, carrots, green chilies, garlic, and ginger, seasoned with a complex sweet, sour, and savory sauce that includes spices and high-proof liquor for preservation.

Detailed Analysis

The tutorial details how to make a preserved vegetable dish featuring celery, carrots, and green chilies. First, the celery is cleaned, its leaves removed, root ends trimmed, and stalks cut in half lengthwise before being chopped into 3cm segments (00:02-00:37). A carrot is sliced thickly, then cut into strips (00:44-00:51). The celery and carrots are blanched separately for one minute in boiling water seasoned with salt and a few drops of oil (1:03-1:18). The green chili peppers are also blanched for one minute (1:24-1:29). Next, a complex seasoning sauce is prepared in a wok: 300ml of supreme soy sauce, 60g of aged vinegar, 50g of sugar, two star anise, and a small handful of Sichuan peppercorns are added and boiled for two minutes, then cooled (1:33-1:54). The blanched celery and carrots are placed in a bowl, followed by the blanched chilies, sliced garlic, and a handful of toasted sesame seeds (1:57-2:21). The cooled sauce and slices of peeled ginger are poured over the vegetables, and everything is mixed thoroughly by hand (2:22-2:28). Finally, the mixture is packed into a clean, dry glass jar, pressed down, and sealed after adding a spoonful of high-proof white liquor (2:31-2:46). The resulting dish is ready the next day, improves with time, and can be stored for up to three months in a cool, dark location.