Celery, I only took the green and large rods outside, and the light and tender rods inside are not needed. I can keep them for side dishes. Millet, spicy, was originally intended to be used as accessories, but I didn't think it would be used at the back. Finally, I made a vinegar sauce.

Remove the white head of the washed celery and cut it at a 30-degree angle.

Then start beveling four pieces and cut off after the fourth piece. Cut each piece to the 2/3 and then slant the next piece. Each piece should be evenly thick, not too thin or too thick. This is the time to test the knife. If the knife is sharp enough, it will be a good piece. If the first piece is not cut well, you will find the feeling by practicing several times from the second piece. If the film is good, it is my prescription. If the film is not good, it can only blame your knife workers! This dish is a bit of a knife test.

Cut a piece and then cut the filament from the side. Figure

The way it looks when it's cut.

This is how I cut four pieces.

After cutting, soak in a large bowl of ice water and become curly after half an hour. Soak for more than an hour will be more tender, curl will be more beautiful.

My knife or bar drop😂

Finally, find a beautiful dish, which can improve its color value and set it beautifully.🤪Just like a good horse goes with a good saddle, a beautiful dish.😂Does it make you look super green and lovely in an instant? It tastes crunchy,🥜If you can't get used to raw celery, you can make it dipped in water (vinegar sauce), which is also delicious, green and refreshing.🥗Often eat celery as well as blood pressure and fat reduction effect!