The practice of frying small celery seedlings, how to make celery seedlings delicious

Sauté celery. Ingredients: 150 grams of beef, 200 grams of celery, 30 grams of peanut oil, salt, a pinch of pepper, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little sugar, 1 tablespoon of starch, 1 tablespoon of red oil, a little chili powder.

Production process: Wash the beef, cut thick slices into thick slices with reverse texture, change the knife and cut into strips, wash the celery to control the moisture and cut it into raw sections, and cut the ginger into shreds for later use.

Next is the corned beef, which is stir-fried after the marinated beef is smooth and tender. Add a pinch of salt, cooking wine, light soy sauce, pepper, starch and an appropriate amount of oil to the beef, grasp it with your hands for a while, then let it stand for a while, and marinate for 10 minutes.

Heat the pan with cold oil, heat the oil and turn the pan, let every place on the side of the pot be soaked in oil, then add the ginger shreds and stir-fry until fragrant, add beef, peppercorns, and dried chili peppers and fry until they change color, immediately put in celery and stir-fry over high heat for 2 3 minutes, add a little salt to taste the celery, and finally pour in a spoonful of red oil and stir-fry evenly. For those who like to add chicken essence or monosodium glutamate, remember to put a little before cooking.

Nutritional value of beef:

Beef is higher in sarcosine than any other food, making it especially effective for building muscle and strength. In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer. Beef contains vitamin B6:

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

1.Remove the leaves of the celery, wash it, blanch it with boiling water, take out a piece of cold water, drain the water and cut it into fine pieces, and squeeze out the water in the celery.

2.Finely chop the green onion, garlic and ginger and set aside.

3.Chop the pork into a puree, add sesame oil, minced garlic, dark soy sauce and salt and whip well in one direction.

4.Then put the minced green onion and celery into the meat filling, continue to stir until even, and the pork and celery dumpling filling is ready.

5.Take a dumpling wrapper and put it in your hand and add the appropriate amount of filling.

6.Fold the dumpling wrappers in half, pinch them tightly in the middle, and then gradually pinch them from the right end to the middle, and in the same way, pinch them tightly from the left end to the middle to form a crescent moon.

7.According to the above method, wrap all the pork and celery dumpling fillings.

8.Add enough water to the pot, bring to a boil and stir with a spoon before adding the dumplings. Then push the bottom of the pot with a spoon, cover the pot, and wait until the water boils again and the dumplings float to the surface.

1. Finely chop the green onions.

2. Slice the ginger and add a little water to break it with a food processor, filter off the ginger residue and set aside; Or cut directly into minced ginger.

3. After picking and cleaning the celery, blanch it in boiling water until soft.

4. Remove and cool and cut into granules.

5. Squeeze off the water by hand (don't squeeze it too dry, it will affect the taste).

Here's how. 1. Add an egg to the minced meat.

2. Add an appropriate amount of ginger juice (or minced ginger) and stir until the egg mixture and ginger juice are completely absorbed into the meat.

3. Add an appropriate amount of dark soy sauce, light soy sauce, cooking wine, salt and sugar.

4. Add the chopped green onion and stir until the minced meat has a certain elasticity.

5. Add celery cubes, add an appropriate amount of shallot oil, and continue to stir well.

6. If you have time, you can put the adjusted filling in the refrigerator for more than 30 minutes to make it more flavorful.

7. Add an appropriate amount of water to the flour and knead it into a smooth dough (the amount of water is about 50%-60% of the flour), and relax for 31 minutes.

8. Take an appropriate amount of dough and knead it into uniform strips and cut it into small pieces.

9. Roll out the small agent into a dumpling wrapper.

10. Take an appropriate amount of filling and put it into the dumpling skin**.

11. Pinch the middle part first, and then use the thumb and index finger of the left and right hands to press the edge of the skin and squeeze it a little harder, and the dumpling skin can be completely pinched. (If you are a novice, you can prepare a bowl of water and dip your fingers in the semicircle of the dumpling skin to make it easier to pinch).

12. Arrange them one by one on a floured plate.

First boil the water, add an appropriate amount of cold water after the water boils, add the wrapped dumplings, and wait for it to boil again, and the dumplings can be taken out after all the dumplings float (you can repeat it once, add cold water 2 times).

Celery is indeed a delicious and nutritious vegetable, many people like to eat it, and eating more celery can regulate high blood pressure and promote the body's calcium absorption, so there are many benefits of eating more celery, and now there are many growers who grow celery, so celery has become a frequent guest on people's tables.

Ingredients: 1 2 handfuls of celery leaves, 1 2 eggs, appropriate amount of soy sauce.

Steps: 1. Remove the roots of celery, remove the old leaves, old stems, take 2 handfuls of fresh and tender celery leaves, wash them with water and set aside. Because celery has its own unique fragrance, it does not need seasonings such as ginger and garlic.

2. After the pot is hot, put the oil, when the oil starts to smoke, put in a bowl of cold water, cover the pot and boil.

3. After the water is boiling, put the washed celery leaves into the pot.

4. Crack the eggs into a small bowl, add an appropriate amount of salt, and beat the egg mixture.

5. After the soup boils again, pour in the beaten egg mixture, and clean up the bowl with chopsticks of celery leaves.

6. Wait for the egg liquid to be heated and solidified, sprinkle some salt to taste the saltiness of the soup, and the delicious celery egg soup can be turned off the heat and removed from the pot.

1.Wash the soybean sprouts, carrots, spinach, celery, and pea sprouts; Soybean sprouts are removed from the tip of the tail, carrots are peeled, small spinach is removed from yellow leaves to retain the whole shape, celery is removed from stems and leaves, and pea seedlings are removed from old stems. 2.

Soak the fungus and shiitake mushrooms in warm water; At the same time, wash the dried incense and bean skin for later use. 3.Cut the soaked fungus, dried shiitake mushrooms, dried mushrooms, dried bean skin, carrots, and celery into segments of the same length (my cabbage is cut and pickled, if you buy an adult cabbage, cut into cubes) 4

Heat the oil in a wok, pour in the shredded fungus, stir-fry quickly, add an appropriate amount of salt, and pour it into a large basin prepared in advance after frying. 5.Heat the oil in a wok, pour in the shredded mushrooms, stir-fry quickly, add an appropriate amount of salt, stir-fry and pour into a large basin with fungus.

6.Stir-fry the dried fragrant beans, bean skin, soybean sprouts, carrots, celery, baby spinach, pea sprouts, and snow ferns in turn, and pour them into a large pot. Add some sugar when stir-frying celery, and don't add salt when stir-frying snow mushrooms, just add some sugar.

7.Add chicken essence and sesame oil to a large basin and mix all the ingredients and seasonings evenly.

Ingredients: 1 handful of celery, 3 chili peppers, 2 slices of ginger, 3 cloves of garlic, 10 grams of light soy sauce, 5 grams of balsamic vinegar, 10 grams of sesame oil.

1. Wash a handful of celery.

2. Wash the pepper, garlic and ginger.

3. Finely chop the ginger, garlic and chili.

4. Add a spoonful of balsamic vinegar and two spoons of light soy sauce to marinate slightly to remove the spicy taste of chili pepper and garlic.

5. Marinate the seasoning.

6. Pick and wash the celery, cut the stem into one-centimeter segments, and keep the leaves, the nutritional value of celery leaves is higher.

7. Bring water to a boil in a pot and pour in the stems of celery.

After a few seconds, pour in the celery leaves, stir well and turn off the heat immediately.

9. Drizzle with sesame oil.

10. Pour the sauce over and mix well.

Making celery leaf frangipani porridge is delicious, and the method is as follows:

Preparation materials: 50g of celery leaves, 100g of rice, 1 egg, appropriate amount of salt, 1g of chicken essence Steps: 1. Wash the celery leaves and set aside.

2. Wash the rice, put it in the rice cooker, add water, press the cook button, and start to boil the porridge.

3. When the porridge is thick, you can put celery leaves.

4. Add celery leaves, appropriate amount of salt, and stir well.

5. Knock the eggs into a bowl and beat them apart.

6. Pour the beaten egg liquid onto the boiled celery leaf porridge, use chopsticks to scatter, then unplug the power cord, sprinkle in a little chicken essence, and serve in a bowl. (You can also leave the essence of chicken unfilled, the eggs themselves are fresh).

Ingredients.

200g of celery

Carrots 150g

2 cloves of garlic. Salt to taste, sugar to taste.

Chili oil to taste.

Appropriate amount of sesame seeds. Light soy sauce to taste.

Preparation of cold salad with refreshing celery.

1.Celery shredded.

2.Boil water in a pot, after the water boils, add shredded celery, boil for 30 seconds, remove the cold water and set aside.

3.Shred the carrots.

4.Mash the garlic into a puree.

5.Add sugar, salt, light soy sauce and other seasonings to the garlic bowl and mix well.

6.Drizzle evenly over the celery and carrot shreds and mix well.

7.Serve.

Cold celery enoki mushrooms.

Recipe: Wash and drain enoki mushrooms, remove the leaves and cut off the celery and wash them, and cut the carrots into shreds. Put water in a pot and boil, add a little salt and vegetable oil (so that the blanched dish is more colorful), put in enoki mushrooms, celery, and carrots respectively to blanch (enoki mushrooms are blanched separately, celery and carrots can be blanched together), blanch and then put in cold water to rinse.

Place the blanched enoki mushrooms, celery and carrots in a pot. Add minced garlic, light soy sauce, vinegar, sesame oil, and chili oil and mix well.

Stir-fry celery. Recipe: Cut the celery into strips and slice the garlic.

Boil three tablespoons of oil in a pot, put Sichuan peppercorns to fry the fragrant residue paste, and then put the garlic slices and chili peppers to quickly flip the fragrant (be fast, try not to paste the chili peppers). Pour in celery, add salt and stir-fry (the heat should be high, do not get out of the water), fry until cooked, and dripping soy sauce to taste and stir-fry well before coming out of the pot.

Stir-fried shrimp with celery and cashew nuts.

Recipe: Remove the shrimp intestines, wash them with water, add a little salt and pepper, marinate for 10 minutes, put them in boiling water and cook, drain the water, and set aside. Wash the celery and cut it into small pieces (if you're coaxing a child, be sure to cut it into large pieces).

Heat the oil in the pan over medium heat, put the cashew nuts in when the oil is 40% hot, fry them slowly over low heat until golden brown, remove and drain the oil, and put them on the blotting paper; (You can take it out after the color changes slightly, and the color will gradually deepen after cooling). When the oil in the pot is re-heated to 50% hot, stir-fry the garlic and minced ginger, add the celery and stir-fry evenly, add the cooked shrimp and stir-fry evenly, add cooking wine, salt, chicken powder to taste, and then stir-fry well, add oyster sauce, stir-fry evenly, and finally add cashew nuts, pour in sesame oil, and you can serve on the plate.

We can find that for celery, if we can use these cooking methods introduced above, then it can help us play a very strong tonic effect, especially it can help us lower blood pressure, which is something we can't miss.

Ingredients for celery seedlings mixed with steamed dumplings.

Celery seedlings Appropriate amount Steamed dumplings Appropriate amount.

Appropriate amount of sesame oil and a little salt.

A little rice vinegar.

The practice of mixing celery seedlings with steamed dumplings.

Step 1: Remove the roots of the celery seedlings, clean them, and cut them into two knives. Add a pinch of salt and vinegar and an appropriate amount of sesame oil. Mix well.

Step 2: Crush the dumplings and pour them in. Mix well.

Step 3 is that simple!

1. Pick and wash the celery seedlings, soak them in salted water for a few minutes, drain them and put them in a large bowl; Mustard in small pieces, cut into small pieces; Cut the red and green peppers into small circles.

2. Heat the wok, pour in sesame oil, put in the pepper when the oil is not hot, wait for the oil temperature to rise, and when the fragrance of the pepper floats out, take out the blackened pepper and discard.

3. Put in the chili rings and mustard grains in turn and stir-fry a few times, add the light soy sauce after the break, the fragrance of the chili pepper is immediately stimulated, stir-fry twice and pour the sesame oil chili pepper on the celery seedlings while it is hot, mix well and eat.

There are still relatively few ways to eat celery seedlings, and under normal circumstances, celery seedlings can be used to stir-fry vegetables.

Then it can be used to make dumplings, but the celery seedlings must be blanched, because the celery has a strong flavor.

Celery sprouts are very tender vegetables, and the best way to use them is to fry them directly in oil, without adding any condiments, to ensure the original taste of the food.

When you fry the prawns, you can put them in it, or you can make it into syrup, which is also delicious, but if you fry the prawns, it should only be eaten by people from the northwest.

1. Stir-fry celery.

The most common way to eat celery is to fry it, because it is very convenient to eat it fried, and the taste is more authentic, and many people are willing to choose to eat it fried. The method of stir-frying celery is also very simple, as long as half a catty of fresh celery is prepared, the celery is cleaned first and then drained of the water, and then put some vegetable oil in the pot, after the pot is heated, the washed and drained celery is put into it and stir-fried, the stir-fry should be even, the fire should be controlled, when the stir-fry is fragrant, put the ingredients in, as long as you put a little edible salt and vinegar, other seasonings are not recommended to be put in, because it will affect its original taste.

2. Mix celery.

Celery mixed with eating is also very distinctive, very flavorful, and then its practice is also very simple, mixing celery is not raw for cold dressing, but to go through some treatment, first of all, the celery should be washed, then cut well, blanched in boiling water, the time is mastered in about 5 minutes, the celery is best cooked and fished out, and then put it in the bowl to add some seasonings, such as vinegar, sugar, salt, stir evenly, you can eat, you can also according to the taste needs, Add some other spices to make it taste even more delicious.

3. Pay attention to celery practice.

No matter what kind of dish celery is made, you should pay attention to the process of making it, and the choice of celery is important. If it is stale celery, then the taste is very poor, and the nutritional value is not guaranteed, so we must carefully select when buying celery, and we must control the heat during the production process, so that the celery dishes will be delicious.