Can you eat celery leaves? How to make it delicious?

Celery is a home-cooked vegetable that we often eat, celery can be stir-fried, raw food, can also be used as a seasoning vegetable, and coriander is one of the most commonly used flavor condiments, celery is rich in nutrition, contains protein, various vitamins, minerals and indispensable dietary fiber for the human body, helps to lower blood pressure, strengthen the stomach, increase appetite, etc., is a good vegetable.

After many people buy celery, they will pick off the celery leaves and throw them away, celery leaves and celery stems are cooked together, after cooking, it is like eating grass, with astringency and difficult to swallow, and the taste is particularly strong, so the celery leaves will be discarded, in fact, both the leaves and stems of celery can be eaten, and they have very high nutritional value, and the leaves of celery contain more carotene and vitamins than the petioles we eat.

How can you make celery leaves delicious and avoid waste? Today I will teach you to make a small dish with celery leaves, since I learned the practice of this celery leaves, my celery leaves have never been thrown, mix the celery leaves to eat, appetize and eat, with porridge, with rice and noodles are good, no astringency, tender and delicious, better than the pickles sold in the supermarket, so that you like to eat celery leaves. You can also make it for your family, and share the following method:

Ingredients required for mixing celery leaves: celery leaves, salt, garlic, sesame oil, chili oil, soy sauce

Steps: <>

1.Remove the older yellow leaves from the celery leaves and wash the celery leaves.

2.Crack the garlic first, then chop the garlic.

3.Add water to the pot and boil, add a little salt, blanch the celery leaves, after the water boils, blanch the celery leaves until the color becomes dark green, take out the celery leaves, and when blanching, do not cover the pot, so that the bad taste of celery can be released. Cover the pot and blanch the water, the color of the celery leaves is easy to turn yellow.

4.Quickly put the celery leaves in cold water to cool, remove them, and rinse them with water. After blanching the celery leaves, put them in cold water to cool, which can maintain the fresh and tender taste of the celery leaves, and the color will not turn yellow.

5.Put the celery leaves in a container and add minced garlic, chili oil, sesame oil, and soy sauce.

6.Mix well with chopsticks, serve on a plate.

Tips: When blanching celery leaves, add salt to make the celery leaves more green, and do not cover the pot, which can bring out the bad taste of celery. Cover the pot and blanch the water, the color of the celery leaves is easy to turn yellow.

After blanching the celery leaves, put them in cold water to cool, which can maintain the fresh and tender taste of the celery leaves, and the color will not turn yellow.

You can eat it. The leaves themselves are rich in vitamins. It can be mixed cold, blanched in a pot and cooked, mixed with chili oil, sesame oil, salt, salt, monosodium glutamate, stirred evenly, and the taste is light and greasy.

It can also be used as a side dish to stir-fry meat, the pork belly is fried in a pot, salty salt and light soy sauce are added to taste, and celery leaves are added, the taste is fragrant and the color is bright.

Celery leaves are edible, and I personally think that it is the best to mix it cold after cooking, and it is very delicious and unforgettable.

Celery leaves can be eaten. You can stir-fry the vegetables and eat it, stir-fry the meat with celery leaves, the taste is very good, and the aroma of celery leaves is very strong.

Celery leaves are also very delicious, and I think it will be very delicious as long as you stir-fry it in the same simple steps as stir-frying.

Most of us only eat celery stalks, not celery leaves, in fact, celery leaves are also very delicious, and the following is an introduction to how to make celery leaves.

1. This is a Shandong way of eating, called steamed celery leaves.

1. Wash the celery leaves and prepare the green onions, ginger and garlic. Finely chop the green onions, ginger and garlic into powder.

2. Put the vegetable leaves in a large basin, prepare the flour, pour the flour into the basin where the vegetable leaves are placed, do not pour too much.

3. Then turn the flour and vegetable leaves together to make him even.

4. Then add salt, monosodium glutamate and chicken essence.

5. Prepare the pot, add water to the pot, add the steamer, put the adjusted leaves on the steamer, and steam for 20 minutes.

6. We cut the prepared green onions, ginger and garlic into powder, heat a dry pot, and put more oil than usual when stir-frying.

Put onions, ginger and garlic, put some dried chili peppers if you like to eat spicy, stir-fry, turn evenly, and set aside.

7. At this time, the vegetable leaves are steamed, put the steamed vegetable leaves in the fried oil and stir-fry, and the dish is ready.

2. Celery leaves mixed with fungus

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

Method. 1. Wash the celery leaves, blanch them lightly in boiling water with salt, remove the water and make it into small pieces;

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 the conditioning basin, add an appropriate amount of salt, pepper oil and sesame oil, mix evenly, stain for a while, and then serve on a plate.

3. Celery leaves, carrots, and meat stuffed buns

Ingredients: 300 grams of flour, 180 ml of milk, 5 grams of salt, 10 grams of sugar, 4 grams of dry yeast, 250 grams of ground pork, 150 grams of celery leaves, 1 carrot, green onion, a pinch of ginger, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil.

Method. 1. Put the flour, milk, salt, sugar and dry yeast into the bread machine and stir until it is twice the size;

2. To make the filling, add the pork filling to light soy sauce, oyster sauce and sesame oil and stir well, chop the green onion and ginger and add the meat filling, then chop the celery leaves and carrots, add all the meat filling, add the remaining salt and stir well;

3. Exhaust and relax the fermented noodles for 10 minutes, divide them into 10 small agents, roll them into rounds, roll them into round dough sheets, and wrap them in bun filling;

4. Put the wrapped buns in the cage drawer and let them rise for 15 minutes, then steam them over high heat for 20 minutes, and simmer for 3 minutes after steaming.

Many people are used to throwing it away, some people may not know, celery leaves are also very nutritious, it's a pity to throw them away, celery leaves can also be used to make a lot of food, such as making breakfast cakes, steaming to eat, making home cooking, each method tastes very good, what I share today is to use celery leaves to make a home cooking, delicious but not greasy, the method is also very simple, let's see how to do it.

1. This is the leaves selected when pickling celery in the previous recipe, wash the leaves first and put them in a pot of boiling water, add a spoonful of salt, a spoonful of oil, blanch for about 40 seconds, then remove and drain the water, and put it in a cool boil to ice it.

2. Remove the chilled celery leaves and dry them, then put them on the cutting board and cut them (after the celery leaves have been frozen, the taste will be more crisp).

3. Put the cut celery leaves in a large pot, prepare a handful of dried fungus, soak it in warm water and wash it, blanch it in the pot for about 3 minutes, then take it out and filter it in a cool white boil, drain the water, and put it together with the celery leaves (the fungus has a big one and tears it in half).

4. A handful of millet spicy, after washing, cut it with scissors and put it in a basin, a head of garlic, peel it and pat it into minced garlic, also put it in a basin, pour it on it with hot pepper oil, stimulate the fragrance of the two ingredients, and then add a little salt, a little sugar, a spoonful of oyster sauce, a spoonful of spicy fresh, a spoonful of sesame oil, and stir all the ingredients with chopsticks.

5. After plating, sprinkle with an appropriate amount of cooked sesame seeds, so that the taste will be more delicious, and a plate of delicious but not greasy home-cooked dishes will be ready.

Ingredient list: a pot of celery leaves, a handful of fungus, an appropriate amount of salt, an appropriate amount of oil, 10 spicy millet, a head of garlic, a handful of Sichuan pepper seeds, a spoonful of spicy fresh, a little sugar, a spoonful of sesame oil, an appropriate amount of cooked sesame seeds).

Cooking Tips:

1. The blanching time of celery leaves should not be too long, and it should be controlled within one minute, about 40 seconds is the most appropriate.

2. The production method of Sichuan pepper oil is: put a handful of Sichuan pepper in the oil pot, use medium heat to produce the fragrance, wait until the pepper seeds change color and remove it, then turn to high heat to heat the oil, pour on the top of the minced garlic and millet spicy, and the home-cooked food will taste very fragrant.

Celery leaves can be eaten, and if you eat celery leaves, it can also play a role in lowering blood pressure and blood lipids, and at the same time, you can also wash and chop celery leaves, and then eat them cold, which tastes particularly good.

Celery leaves can be eaten, celery leaves cold salad is the most delicious, we can first wash the celery leaves, then boil the water, put the celery leaves into the pot and boil them, then take them out, pass them with cold water, and finally mix them with other ingredients.

Celery leaves can be eaten, my favorite way to eat them is cold salad, blanch the leaves and remove them, put them in a bowl and add minced garlic, light soy sauce, chicken essence, sesame oil and other seasonings, and stir them up.

You can eat it, first prepare the corresponding ingredients and some auxiliary materials, and then clean up the ingredients, put them in the pot and then match them with some auxiliary materials, and fry them for 10 to 15 minutes to eat, so that the food is very delicious and very nutritious.

Celery leaves can be eaten. Celery leaves are richer in nutrients than celery stalks for the following reasons:

1. Celery leaves are high in calcium, and the calcium content of celery leaves is equivalent to twice that of celery stems.

2. The magnesium content of celery leaves is equivalent to 4 times the magnesium content of celery stems.

3. The vitamin B1 and vitamin B2 contained in celery leaves are also higher than those in celery stems.

4. Celery leaves contain vitamin E that celery stems do not have.

The preparation of sautéing celery leaves is as follows:

1. Wash the picked celery leaves for later use.

2. Heat oil in a pot, add peppercorns, and chopped green onions.

3. Add the washed celery leaves and stir-fry.

4. After the leaves change color, add garlic and salt and stir-fry.

5. Put it on a plate.

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.

I come to this question: celery is one of the most common vegetables in our daily life, celery is also a vegetable with high nutritional value, celery is rich in protein, carbohydrates and dietary fiber. We use celery stalks to make dishes every day, and celery leaves are to be discarded.

The main reason is that celery leaves are not very ideal in terms of nutritional value and the taste of the dishes used to make them, and celery is a prolific low-end vegetable, so people basically give up eating celery leaves.

However, just because people rarely eat celery leaves doesn't mean they can't be eaten; Celery leaves are edible just like celery stalks. Every time I process celery leaves, I don't throw them away, I mix them with celery leaves to make side dishes and eat them, which is very fragrant and easy to make.

【Celery, carrot, shiitake mushrooms】 Dumpling filling.

Celery leaves are old and tender, the kind of celery leaves that are so old that they are prickly to touch, we don't want them, just throw them away as kitchen waste, pick off the other celery leaves, and separate them from the celery stalks, and the thicker celery stalks can be broken with a knife first, so that the overall thickness is uniform Add a little more water to the pot, after boiling, put the celery leaves in it first, blanch them for two or three seconds; Then put the celery stalk in and remove it when the stalk is soft. After blanching, the celery leaves and poles are immediately put under the faucet to pour water to cool down, wring out the water, chop them together, put them in a basin, sprinkle them with salt and marinate, and after forcing out the water, use your hands to dry the water again Chopped celery, steamed carrots, and boiled shiitake mushrooms, and then add your favorite seasonings, and mix well, and the verdant and green celery dumpling filling is ready, start wrapping.

The color of the dumpling filling with celery leaves is even better, the celery leaves are dark green, and the celery stalks are light emerald green. Whenever you buy celery, there is always a little bit of old, prickly leaves in it. The celery leaves that are too old, the fiber is too coarse, the nutritional value is not great, and the taste is inferior, so it is good to pick it and throw it away.

Celery, regardless of the leaves or stems, should be blanched before cooking, one is to remove oxalic acid, and soften the fiber, so that it is not easy to puncture the dumpling skin when making dumplings.