Introduction: Nutritionists have tested 13 nutritional components in celery stalks and leaves, finding that 10 of the nutritional indicators in the leaves are higher than those in the stalks. Among them, the carotene content is 88 times that of the stalks, vitamin B1 is 17 times, vitamin C is 13 times, and the calcium content is more than double that of the stalks.
Dumplings: Wash and chop the celery leaves, and mix them with meat filling in a 1:1 ratio. Add a small amount of salt, minced ginger, five-spice powder, and other seasonings. The dumplings made this way will be delicious 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 celery scrambled eggs.
Cold Salad: Wash and blanch the celery leaves, then gently squeeze out the excess water and chop them finely. Cut tofu cubes into 5-6mm pieces. 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.
Pancake: Wash and mince the celery leaves, then blanch them in boiling water. Crack 2 eggs into a bowl, mix with the minced celery, 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 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 starch, pour in beaten egg to form flakes, and add a little sesame oil before serving.