Introduction: The leaves that my husband wants to throw, I take it to make a pie, and the whole family will eat it for a nutritious breakfast, saving money!
The mother-in-law's favorite green vegetable is celery, for this reason, the father-in-law specially planted two celery in the vegetable garden, and you can eat fresh celery at any time.
The celery planted some time ago has grown tall and can be picked and eaten.
The mother-in-law said that at noon, she could wrap dumplings with celery and let her husband pluck a large handful of celery. We plucked the celery root and the leaves together, and my husband wanted to throw away the garbage when he lifted it, so I hurried to stop him, and the celery leaves I kept were useful.
I put the celery leaves in the bag aside, the next morning I got up to make a pie, the whole family's nutritious breakfast will eat it, save money and delicious, and it is made of leaves that my husband wants to throw, not only my husband likes to eat, the whole family likes it, my mother-in-law also praised me for living a life, haha, my proud little heart.
Some people say that eating celery only eats stems, in fact, when making dumplings, you can also wrap the leaves together, which is more nutritious. Because my daughter does not like to eat dumplings with celery leaves, my family can only separate the stems and leaves.
The nutritional value of celery leaves is much higher than that of stems, carotene content is 88 times that of stems, vitamin C content is 13 times that of stems, vitamin B1 is 17 times that of stems, protein is 11 times that of stems, and calcium is more than 2 times that of stems.
Knowing this, don't throw away the leaves when eating celery, it is very delicious to use for cold mixing or making pasta.
This time made celery leaf egg pie the whole family likes it, the specific method to share with everyone, like to do it.
Celery leaf egg pie
Ingredients required: 300 g of flour, 200 g of celery leaves, 3 eggs, 2 g of salt, 3 g of yeast, 0.5 g of allspice powder, 40 g of peanut oil
Here's how:
The yeast is boiled with warm water, the flour is poured into a large bowl, and then slowly poured into the yeast water, stirred with chopsticks while pouring until flocculent, and then kneaded by hand into a somewhat sticky dough, covered with a lid to wake up until it was full of holes (I was reconciled the first night, fermented overnight);
Celery leaves leave only young leaves, wash and drain;
Beat the eggs in a bowl, pour some peanut oil into the pan, sauté the egg mixture until it solidifies, then put it out to cool, chop some for later;
Bring water to a boil, add a little salt and a few drops of oil, pour the celery leaves into the pan and blanch to change color, remove and let cool;
Squeeze the celery leaves dry, chop them on a board, pour them into a large bowl with egg pieces, add salt, allspice powder and peanut oil and mix well to form the filling;
Remove the dough, knead the dough on the board, divide into small pieces, and roll out into a thin, large crust;
Wrap the celery egg filling into the dough, wrap it in the way of buns, and then gently press flat, trying to press thinner with your palm;
All ready to put the pot and shoot on the wake for 10 minutes;
Pour the remaining oil into the electric cake pan, put the pie on top and fry on low heat;
Fry one side until golden brown and then turn the other side until golden brown.
Notes:
The dough should be as soft as possible, you can put more water, and the ratio of noodles to water is 5:3;
The wrapped bread does not need to be rolled with a rolling pin, and can be flattened with the palm of the hand;
Do not use the spatula to press the pan, you can turn the noodles frequently to prevent the baking paste.
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