Most of skilled hostesses know - to impact to a dish a peculiar and fragrant flavor, it is necessary to add a little celery to it. And if the nobility as it is correct to keep it, then it is possible to please itself and the relatives with fragrant summer paints at all seasons of the year.
It is required to you
Instruction
1. Fresh greens of a celery are most longer stored in vacuum containers or in simple glass jars a baking plate by a cover where it is necessary to put a half of a bulb of onions.
2. If accurately to cut off roots of a celery and leaky to inwrap stalks in wet towel wipes, and then to put in a plastic bag. In such look greens can remain in the fridge about 7 days.
3. For preservation of a celery fresh it is possible to put a greens bunch in glass with water, but in this case it is daily necessary to cut small stalks and to change water.
4. It is possible to keep a celery for a long time if to dry it. For this purpose carefully wash greens with clear water and a thin layer spread out on a tray, the laid napkin. Put a tray to the dark place for several days. Then pound a dried celery through a sieve in powder and spread out in banks or packages for long-time storage. It is possible to dry up a celery and in an oven. For this purpose put a tray in the oven warmed up to 30-40 degrees for 2-3 hours, then increase temperature to 70 degrees and you dry until ready.
5. Make home-made seasoning from a celery. For this purpose miss carefully washed up greens via the meat grinder, plentifully salt, mix, shift in a glass jar and you store in the fridge within 7-10 days. Except salt it is possible to add a little vinegar and oils to such celery.
6. For long-term storage greens of a celery can be frozen. For this purpose wash it, dry, small cut, spread out on packages or containers and place in the freezer. Besides, it is possible to freeze a celery and in molds for ice. For this purpose crush it in the food processor, mix with a small amount of olive oil and pour on molds for ice.
7. The celery is fine addition at preparation of soups, ragout, salads and other dishes.