In The spring of March, the weather is getting warmer, and it is the season when a large number of green vegetables are on the market, such as spinach, leeks, rape, etc., which are all fresh and nutritious ingredients. Spring celery is one of the "home dishes" of spring with a fragrant taste, crisp texture, rich in protein, dietary fiber, vitamins and minerals, and other nutrients needed by the body. The traditional way to eat celery is usually to eat only celery stalks, not celery leaves, because many people think that celery leaves eat, the taste is slightly astringent, the taste is also a little bitter, so before cooking celery, directly throw away the celery leaves.
Many people do not understand, in fact, the nutritional value contained in celery leaves is not low, "Chinese Nutrition Association" has mentioned that the content of calcium, iron, folic acid and other nutrients in celery leaves is much higher than that of celery stalks, like 100 grams of celery stems and 100 grams of celery leaves, the content of carotene is 0.1 mg and 1.5 mg, the difference is so much, it can be seen that the nutrition in celery leaves is not low, if the leaves are thrown away, it is a pity.
Celery leaves are tender and fragrant, do not need complicated cooking methods, do not need to add too many seasonings, with the simplest method, back to the original taste of the ingredients, steaming or cold mixing, are excellent. It takes very little time to maximize the use of celery, which can get better nutrition and not cause waste. Share a dish of steamed celery leaves that I often make for my family, which is delicious and tempting.
<h1 class="pgc-h-arrow-right" data-track="4" > [steamed celery leaves].</h1>
Ingredients: Celery leaves to taste, half a bowl of flour.
1, celery leaves with water to rinse off the dust and impurities on its surface, put on the grate to control the water, but also do not need to dry completely, keep the celery leaves somewhat moist, later after adding flour, it is easier to dip the flour.
2: After controlling the moisture of celery, add 2 spoonfuls of cooking oil and stir well by hand so that each plate of celery leaves can be wrapped in cooking oil.
Tip: This not only makes it easier for celery leaves to be powdered, but also locks in the moisture in the celery leaves and preserves the taste of celery leaves.
3, add a small half bowl of flour, flour should be added to the basin in small quantities many times, so that you can control the amount of flour very well, while adding flour, while stirring by hand, until the celery leaves are wrapped with a thin layer of flour.
4, add an appropriate amount of water to the steamer, after boiling on high heat, the cage grate is covered with a wet cage cloth, put in the processed celery leaves, steam for 3 minutes to get out of the pot, put on the board, shake it open while hot, so as not to stick together, nutritious and healthy steamed celery leaves are ready.
<h1 class="pgc-h-arrow-right" data-track="4" >- Lao Jing said </h1>
Do not add salt when wrapping celery flour to avoid the water in the celery leaves being "killed", and stick to a ball after steaming, which affects both the taste and the appearance. After the steamed celery leaves are cooled, whether it is cold mixed with vinegar, soy sauce and garlic paste, or stir-fried with minced garlic, the taste is very good, no worse than the celery stalk, and it is also very nutritious, and I don't know how to eat it.
Limited cooking skills, more advice, eat fun, see you tomorrow.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.