When salad celery, do you blanch celery directly? What does the right thing to do?

When you are making cold celery, you only need to pick the leaves of fresh celery, then clean and cut them into uniform size segments, wash them again, put them in a bowl, add moderate water to the bowl to carry out soaking, in the process of soaking, prepare green onions, ginger and millet peppers, and then mix a bowl of sauce. Add white sugar, oil, rice vinegar, salt, light soy sauce to the bowl and stir well, then pour in ginger, millet spicy shreds and garlic paste, stir evenly and reserve, at this time the celery leaves are almost soaked.

Crisp and thick mound-shaped celery, about 330 grams. Remove the celery leaves, clean them and cut them into small diamond-shaped slices with an oblique knife. This kind of knife skill solves the problem of breaking off the crude dietary cellulose in the celery column, which is not easy to plug between the teeth, and the taste is crispy, which is a very important knife solution.

Don't throw away the celery leaves you choose, boiling soup, scrambled eggs, and cold vegetables are all good choices. Prepare a large pot of cool boiled water, blanch the celery too cold and use it too cold. Pour a certain amount of water into the pot and bring to a boil.

In order to ensure that the blanched vegetables maintain the emerald green and turquoise color, 5 grams of edible oil and 3 grams of salt are added to the water, so that the blanched fruits and vegetables are especially emerald green and bright.

Celery itself is something that can be eaten raw, so it is not recommended to blanch for too long, around 30 seconds is the most appropriate, put some vegetable oil when blanching can ensure that the celery does not darken in tone, in addition to eating celery raw directly There are some benefits. Celery is a high-fiber food with related ingredients that are conducive to urination, which can eliminate water retention in the body, diuresis and reduce swelling. Eating celery regularly is good for clearing heat and removing fire.

People who have too much liver fire, ** are not smooth, have poor sleep quality, and have headaches can eat more moderately. However, if you eat celery raw, you need to pay attention to the strong aroma of celery, and it is best to make it into cold dishes or cook vegetables, so how long you must blanch it depends on your needs.

We prepare half a slice of the pepper, cut the pepper slice into thin slices, then cut it into thin strips and put it in the water with the celery! Then we flatten the garlic, then cut it into powder, put it in the dish, add a little salt, chicken essence, white sugar, pour white rice vinegar, sesame oil, and then we use a spoon to stir it evenly to make it melt the condiment, and finally we add a spoonful of ginger juice, mix and melt again! Next, we scoop up the celery from the water, drain it and put it in the washing basin.

If you want to make cold celery, then you don't need to blanch it directly. After washing the celery, remove the roots, then remove the leaves, boil water in the pot, add a spoonful of refined salt to the pot after the water boils, and then put the cut celery segments into the pot and blanch for 30 seconds, and immediately remove the water to take a shower. Crush and mince the garlic, put it together, then add 3 grams of oyster sauce, 3 grams of light soy sauce, 3 grams of sugar, 1 gram of refined salt, a little chicken essence, a little monosodium glutamate, and a little chili oil to taste.

Then stir it evenly and it will be served out of the pan and served as a dish.

When cold celery, you can cut the celery into pieces and blanch it directly, and then add a drop of cooking oil and an appropriate amount of salt when blanching, which can make the taste better.

When cold celery, the celery needs to be blanched, so that the celery tastes crisp and delicious. First of all, wash the celery, put it in boiling water and blanch it for about 40 seconds.

Stir-fried celery needs to be blanched, celery has been basically broken after blanching, it is easy to cook in the pot, and after celery blanching, you can also remove pesticides, peculiar smells, astringency and oxalic acid. When blanching, boiling water should be used to blanch more water and blanch for a short time, which can reduce the heat loss of nutrients in celery.

Before stir-frying celery, the celery leaves should be removed and the celery root should be cut first, because the taste of celery leaves is astringent, and it is not suitable for stir-frying with celery stalks, and the picked celery leaves are delicious for soup or steaming.

According to the size of the pot, fold the celery into as long as possible by hand, if there is old tendon at the fracture, it must be torn off, because the old tendon will seriously affect the taste of celery, and the reason why it is folded into segments is to reduce the loss of nutrients when celery is blanched.

Blanch the celery for as short a time as possible, remove it immediately when you see the color darken, and use enough cold water to cool it down quickly, which will make the celery more crispy and tender.

Avoid bitterness. Blanching water can make water celery.

Removing the bitterness and avoiding the aging of celery can also remove pesticide residues in water celery and take away the astringency. Water celery leaves are bitter and have a strong bitter and astringent taste, so be sure to remove the celery leaves before frying, and the celery leaves can be kept as a garnish for other soup dishes. The roots of water celery, like the leaves of water celery, are very bitter, and removing the areas close to the roots when stir-frying water celery can reduce the bitter taste when breaking some of the shredded celery.

Blanching water celery can reduce the bitter taste of wild celery. In fact, if you don't blanch the water, stir-fry the oil with fatty meat, and then add some red pepper to fry together, and the taste is also very good.

Because the water celery, there is a slight bitter taste. Copy it with water, it tastes better.

Stir-fried celery should be blanched first, mainly to make the celery basically cut off after blanching. If you fry it again, it will be easy to cook. Then there is the ability to remove pesticides.

It is best to blanch celery before cooking, because it does not taste good if it is not blanched, and generally after blanching, celery can better remove residual pesticides, peculiar smells or astringent tastes.

Questions. Thank you!

You're welcome

Questions. Can celery leaves be eaten.

The leaves of celery can be eaten, and the leaves can be picked when they are eaten and the leaves are relatively tender and easy to handle, the celery leaves are rich in dietary fiber, and the trace elements in it are also relatively rich. For example, the potassium in the leaves is very rich, which can improve edema and help the cardiovascular system. Celery is generally eaten by its stem, and it is a bit of a waste to remove the celery leaves, so picking celery can be cold or used to cook soup, and cooking can also be eaten.

Blanch it, because if you don't blanch it, the celery will be hard to chew, and there will be something in it that tastes like silk threads, and you can't swallow it at all.

Be sure to blanch the celery when stir-frying, so that the color of the fried celery will be more bright green, and the taste will be more crisp, no longer the feeling of firewood. In the process of copying, it will also be more ripe and more flavorful.

There is no need to blanch, because the texture of celery itself is relatively crisp, and after blanching, it gives people a more creamy feeling, and then it also loses its nutrients.

It is recommended to blanch, if you don't blanch, put some water to boil it when frying to be soft, but the color is not so good-looking.

Want. Celery is best blanched before cooking, although it can be eaten without blanching, but the taste is not as good as after blanching, generally after blanching, celery can better remove residual pesticides, peculiar smell or astringent taste. In particular, it is recommended to blanch cold dishes with celery, if it is cooking, it can not be blanched, and the astringency of celery will be well removed due to high temperature during the cooking process, as well as the decomposition of some residues.

Stir-frying celery does not need to be blanched, and the common method is as follows:

Ingredients: 500 grams of celery, 150 grams of meat, a little chopped green onion, a spoonful of oil, a little light soy sauce, a little chicken essence, a little salt.

1. First of all, wash the celery and cut it into sections;

2. Then cut the pork into shreds;

3. Then put oil in the pot and heat it, add the green onion and stir-fry until fragrant, then add the shredded meat and stir-fry;

4. Then add some water and simmer for a while;

5. Add celery again;

6. Then add light soy sauce and stir-fry with oil;

7. Add salt and chicken essence and continue to stir-fry;

8. Put it on a plate and serve.

Want. Celery is best blanched before cooking, although it can be eaten without blanching, but the taste is not as good as after blanching, generally after blanching, celery can better remove residual pesticides, peculiar smell or astringent taste. In particular, it is recommended to blanch cold dishes with celery, if it is cooking, it can not be blanched, and the astringency of celery will be well removed due to high temperature during the cooking process, as well as the decomposition of some residues.

Celery is a kind of most affordable, rich vegetable, very in line with the taste of the public, crisp and refreshing celery, can withstand a variety of cooking, stir-frying, soup, or cold salad, are very good choices.

Celery is also a very suitable ingredient for cooking with meat, celery fried pork, celery beef stuffed dumplings and so on are very classic practices, but we often encounter such a problem when stir-frying celery, should you blanch celery? The steps are done correctly, and the new dish is tender and delicious.

Why do you blanch fried celery first? The main purpose is to make the celery basically cut off after blanching. If you fry it again, it will be easy to cook.

Then there is the ability to remove pesticides. In some cases, some vegetables must be blanched before cooking in order to preserve their colour or to remove off-flavors, astringencies and oxalic acid. However, from the perspective of nutrition, blanching can increase the loss of water-soluble nutrients, and the loss rate of vitamin C is as high as 65 when the cabbage is blanched in 100 water for two minutes; Blanching for more than 10 minutes, vitamin C is almost lost.

Therefore, blanching should be done in an appropriate way to minimize the loss of nutrients.

Celery does not need to be blanched, as long as the celery filling is put a little salt to slam the celery to earn the water.

I think celery can be blanched, and it will taste better after blanching.

When salad celery, there is no need to blanch.

First of all, prepare all the ingredients, and be sure to choose fresh celery, garlic, green peppers, and millet peppers when you buy.

Sugar, oyster sauce, balsamic vinegar.

Wait, we first clean the celery we bought, and then use a knife to remove the roots of the celery, in fact, you can choose, if you don't like the leaves, you can remove them, and then we cut the celery into small pieces on the board, and then soak them in warm water for an hour, during which we can make the prepared garlic into minced garlic, green peppers.

Wash and cut into segments, cut the millet pepper in the middle and serve in a small, clean bowl.

Add an appropriate amount of sugar, balsamic vinegar and oyster sauce to it, then stir well, pour an appropriate amount of light soy sauce into it, then add garlic, green pepper and millet pepper and stir well; Finally, take out the celery prepared before and drain the water, pour it into the cold sauce, stir well with chopsticks, cover the lid and marinate for about ten minutes, put it in the refrigerator for refrigeration, and wait until the time is about the same, then pour the juice into the basin, stir evenly and then eat.

Celery is a common vegetable. Generally, celery is used as a side dish. Celery can be added to stir-fry beef or fish to help remove the fishy smell and make the dish more fragrant and tasty.

In addition to stir-frying with other meats, there is another way to make celery, and that is cold salad. Many people don't always think the cold dishes are delicious when they mix celery salad. In fact, it is very simple to mix delicious celery, just add one more simple step, and the mixed celery will definitely have a crispy texture.

Celery is also a very common ingredient that often appears on the table of many families, and there are many ways to make celery. Whether it is eaten as a side dish or directly stir-fried, it is very delicious. However, in the hot summer, many people will have symptoms of loss of appetite and just want to drink frozen drinks or fruits, so celery can be made into a cold salad for them to eat, which can not only help the body to remove heat, but also provide enough nutrients for the body, and it tastes good.

Next, Bian Xiao will tell you about the specific method of celery.

Ingredients needed: celery leaves, minced garlic, chili powder, white sesame seeds, light soy sauce, sugar, vinegar, sesame oil, oil.

Steps: <>

1. Blanch the celery with salt and turn it dark green, then remove it, drain and set aside.

2. Sauce: Put minced garlic, white sesame seeds, and chili flakes in a bowl, then pour hot oil on top.

3. Add salt, sugar, oil, light soy sauce, white vinegar, coriander, and mix well.

4. Stir the juice into the celery leaves.

When making cold celery dishes, the most important thing is to mix the sauce, if the sauce is well blended, it will make the dish more delicious, take out a clean bowl, add minced garlic, green chili, millet chili pepper in the bowl, and then add oyster sauce, sugar, balsamic vinegar, mix and stir well with chopsticks, add an appropriate amount of light soy sauce into it, mix and stir evenly and put it aside for later use. In the future, we will sort out the specific steps for you to make cold celery, and you can refer to and learn from it.

You also need to put the celery in cold water on a plate for later use, then cut the onions, garlic and millet spicy into minced pieces, put these condiments on top of the celery, put salt, chicken essence, oyster sauce, light soy sauce and other items, and then heat the oil, after the oil is hot, it will be quickly poured on these seasonings to stimulate the fragrance.

You also need to add celery to cool water for later use, prepare green onions, ginger and garlic, millet spicy, etc. and chop them into minced pieces and put them on top of the celery, then heat the oil, and quickly pour them on top of these seasonings after the oil is hot. Add salt, monosodium glutamate, chicken essence, oyster sauce, light soy sauce, sugar, vinegar and stir quickly.