Celery stalks are stuffed, what to do with celery leaves, how to eat them?

1. The leaves of plants tend to be more nutritious than the stems. So why was it still thrown away in the past? This is mainly due to the fact that the leaves are prone to discoloration. People are creatures, and it is normal to judge people by their appearance.

2. The varieties of the past are not as good as the current ones. In the past, the leaves tasted a little bitter. And people don't have a lot of health knowledge.

People can't even eat enough, and their awareness of health care is naturally not strong. There must have been fewer people who ate bitter chrysanthemums in the past, otherwise they would have eaten celery leaves earlier. There are not many people who eat bitter gourd in our hometown, which shows that people have no choice but to accept bitterness.

Celery leaves are a bit bitter, so they are not welcomed.

3. Habitual thinking. For example, our family mixes a lot of habitual things in the restaurant every day without thinking about it. For example, the tip of the tender garlic sprout can be eaten just after it is picked, but in the restaurant kitchen, it may not be too fresh or not tender enough to be removed in the hotel kitchen.

This will also be reflected on celery leaves.

We generally don't eat it there, just throw it away.

Celery leaves can also be eaten, celery leaves have a blood pressure lowering effect, if the more tender leaves can be eaten cold, patients with high blood pressure can also squeeze celery leaves into juice and drink, celery is a crude fiber food, so that it can lower blood pressure can also **.

Celery stalks are stuffed, and celery leaves can be eaten with cold vegetables. For example: celery leaves mixed with fungus.

Ingredients: celery leaves, black fungus, white sesame seeds (cooked), salt, pepper oil, sesame oil.

Method. (1) Clean the celery leaves and cut them into segments for later use. (2) Remove the roots of the soaked black fungus, rinse it with water repeatedly, then blanch it in boiling water, drain it after cooling it, and cut it into thin strips.

3) Put the above ingredients together with white sesame seeds into a conditioning basin, add an appropriate amount of salt, pepper oil and sesame oil, mix well, soak for a while, and then serve on a plate.

Celery leaves, soaked directly in the sauce, delicious, you try it.

Most of the nutrients in celery leaves are higher than those in celery stems, such as dietary fiber, protein, various vitamins and trace elements, which are much higher than those in celery stems.

Celery is a vegetable with high nutritional value, rich in protein, carbohydrates, dietary fiber, vitamins, calcium, phosphorus, iron, sodium and other more than 20 kinds of nutrients. The content of protein and phosphorus is 1 times higher than that of melons, and the content of iron is 20 times higher than that of tomatoes. There are many pharmacologically active ingredients in celery, the main active ingredients include:

Flavonoids, volatile oil compounds, unsaturated fatty acids, chlorophyll, mushrooms, coumarin derivatives, etc.

If the celery leaves are yellow or rotten, they should be removed, otherwise they do not need to be removed.

Ingredients: 4 tablespoons of flour, 2 large sprigs of celery.

Seasoning: a pinch of salt, a pinch of light soy sauce, a pinch of olive oil.

Steps: 1. Flour, I have a small noodle shovel, basically I use 4 shovels of noodles every time, full shovel. In fact, you can adjust it according to your own situation, and you can freeze it with more packs.

2. Mixing noodles, my experience is to use small water, preferably water droplets or the thinnest water stream, so that the dry noodles can be stained with water, otherwise it will be too soft, if there are too many dry noodles, it will be too hard.

3. Mix the dough.

4. Buckle the basin and wake up below.

5. Blanch the celery with water in advance, and remember to squeeze the water after the celery is broken, otherwise the filling will come out of the water.

6. When the filling is ready, the noodles are almost awake, and you can cut and roll out the skin.

7. Finished product. <>

Celery leaves can be eaten like this, celery leaves egg cake prepare a handful of fresh and tender celery leaves, clean them, wash off excess impurities, control the moisture and put them in a basin, beat two eggs, and then pour in a small half bowl of flour, stir into a batter, if it is too dry, you can add less water.

Use an electric baking pan or pan, brush with a thin layer of cooking oil, scoop in the batter, and then turn it over, keep it heated over medium and low heat, turn it several times, let the cake be heated evenly and wait until the small cake is burned to golden color, you can get out of the pot, the egg cake made of celery leaves, delicious and nutritious, can be used as breakfast, and then with a glass of milk or soy milk, full of vitality all day.

Other ways to eat celery leaves:

Clean the celery leaves, heat the oil, put half a spoon of salt in the hot oil, put in the celery leaves, blanch for 30 seconds, and quickly pass through the cold water, which can not only make the celery leaves green, but also make the taste more delicious. Simply adjust a sauce, you can follow your personal taste, first put minced garlic, green onions, dried chili peppers, white sesame seeds, pour it with hot oil to stimulate the fragrance, and then put an appropriate amount of light soy sauce, balsamic vinegar, salt and sugar, stir well.

Dry the celery leaves, cut everything with a knife, pour in the juice, stir evenly, the fresh flavor is delicious, crisp and appetizing, it is a good meal, no matter how you eat it, you will not feel tired.

Celery leaves are more nutritious than stems.

Celery leaf stems contain volatile mannitol, which is aromatic, stimulates appetite, and has health benefits.

Celery is very nutritious, according to the determination, 100 grams of celery contains grams of protein, calcium milligrams, phosphorus 61 milligrams, iron milligrams, of which the protein content is 1 times higher than the general fruit and vegetables, the iron content is about 20 times that of tomatoes, celery is also rich in carotene and a variety of vitamins, etc., which are very beneficial to human health.

Eating celery regularly can prevent and treat a variety of diseases. Tender celery mash juice with a little honey can prevent and treat high blood pressure; Diabetics take celery juice and boil it, which has a hypoglycemic effect; Eating fresh milk and boiled celery often can neutralize uric acid and acidic substances in the body, which has a good effect on gout; If you cook gruel with 150 grams of celery and 250 grams of glutinous rice, and eat it every morning and evening, it is helpful for coronary heart disease, neurasthenia, insomnia and dizziness.

It is worth mentioning that many families only eat stems and not leaves when eating celery, which is extremely unscientific. Because the nutrients in celery leaves are much higher than those in celery stems, nutritionists have tested 13 nutrients on celery stems and leaves, and found that 10 indicators of celery leaves exceed stems. Among them, the carotene content in leaves was 88 times that of stems; The amount of vitamin C is 13 times higher than that of stems; Vitamin B1 is 17 times that of stems; 11 times more protein than stems; Calcium more than 2 times the stem.

It can be seen that the nutritional value of celery leaves cannot be ignored.

In the early years, I ate celery, and it is estimated that from my grandmother's mother to my mother, they all ate stalks, and I too, so did the leaves. In recent years, with the emphasis on health, it has been studied that celery leaves have much more nutrients than celery stems! I'm very receptive to this kind of information.,Originally,It's a pity to throw away the leaves of Cuishengsheng.,Just study how to eat it.。

It makes sense not to eat the leaves, because it tastes bitter, a little astringent, green and eye-catching, but it is obvious that you don't like to eat it. In order to retain the nutritional value of celery to the greatest extent, and in order to carry forward the good tradition of thrift and thrift, we must eat celery leaves well, eat them, and eat them out of the realm. I have tried many times, and I have achieved some results, and the method is as follows:

1. Wash, blanch it with boiling water, remove it when it changes color, and then rinse it with cold water. Add salt, minced fresh ginger, pepper and sesame oil, and mix well. In addition, you can also add an appropriate amount of sugar and vinegar to make it taste better.

Especially when the eater happens to make back to the pot meat or boiled meat, the mouth is very clear. It is recommended to do well without putting any form of chili pepper, including chili oil. 2. Wash it, blanch it with boiling water, remove it when it changes color, and then rinse it with cold water.

Cut into shreds, which can be irregular. Put in the boiled egg broth, yellow and green, very tempting to drink. This practice is suitable for keeping a small number of leaves at home.

3. Wash and chop, put it in a basin and add an appropriate amount of flour, eggs, minced green onions, minced ginger, salt and pepper. After that, add water and stir to form a paste. Put the pan on the fire, heat the oil, pour in the adjusted batter, turn to medium heat, fry until both sides are yellow-brown, and when the aroma is tangy, remove from the pan.

Beijing people call it paste, and Shandong people call it salty food. Dip some garlic juice while it's hot, it tastes good.

When eating celery, celery leaves can also be eaten.