Nutritionists have conducted tests on 13 nutritional components of celery stems and leaves, finding that 10 of the nutritional indicators in celery leaves exceed those of the stems: among them, the carotene content is 88 times that of the stems, vitamin B1 is 17 times, vitamin C is 13 times, and the calcium content is more than double that of the stems.
Dumplings
Wash and chop the celery leaves, mix them with the meat filling in a 1:1 ratio, and stir evenly. Add a small amount of salt, minced ginger, five-spice powder, and other seasonings. The dumplings made this way will be savory and fragrant.
Scrambled Eggs
Wash and chop the celery leaves. Crack 2-3 eggs into a bowl, add the chopped celery leaves and mix well. Then pour the mixture into a hot pan and stir-fry to make scrambled eggs with celery.
Minced Garlic Celery Leaves
Cold Salad
Wash the celery leaves, blanch them in boiling water, then drain and gently squeeze out the excess water. Chop the leaves finely. Cut the dried tofu into 5-6mm small cubes. Place the tofu and celery leaves in a basin, add an appropriate amount of salt, soy sauce, sesame oil, MSG, and sugar, and mix well. This dish has a vibrant green color and a refreshing taste.
Flatbread
Wash and finely chop the celery leaves, then blanch them in boiling water. Crack 2 eggs into a bowl, mix with the chopped celery leaves, then add an appropriate amount of flour to form a batter. Pour a little oil into a flat-bottomed pan and cook until done. The egg pancake has a fresh aroma from the celery leaves and is soft and delicious.
Soup
Wash the celery leaves. Pour water into a pot, add dried shrimp and fine salt, and bring to a boil. Add the celery leaves, thicken the soup with a starch slurry, add beaten egg flakes, and finish with a few drops of sesame oil.
Garlic pickles