Celery loaf
By VicentaLakin
A LOT OF PEOPLE DON'T THINK CELERY LEAVES ARE NUTRITIOUS, SO THEY THROW IT AWAY. IN FACT, CELERY LEAVES ARE MUCH MORE NUTRITIOUS THAN CELERY RUNNERS. CARROTIN CONTENT IS 88 TIMES THAT OF A TRUNCHEON, VITAMIN C IS 13 TIMES THAT OF A TRUNCHEON, VITAMIN B1 IS 17 TIMES THAT OF A TRUNCHEON, PROTEIN IS 11 TIMES THAT OF A TRUNCHEON AND CALCIUM IS MORE THAN TWICE THAT OF A TRUNCHEON. SO LET'S NOT WASTE THIS GOOD FOOD, MAKE LITTLE PIES OR SOMETHING, AND LET A BABY WHO DOESN'T LIKE CELERY EAT IT UNDETECTED。
Recipe Recommendations
- celery leaves appropriate amount
- flour 50g
- eggs of 2
- Shrimp skin powder 2 tablespoons
- salty and fresh
- fried
- ten minutes
- simple
Steps for Celery loaf
1
Celery for leaves, wash。
2
Put it in boiling water, and squirt it out for 30 seconds。
3
Cut, stand by。
4
Two eggs into the bowl, with celery leaves。
5
Add flour and mix it with chopsticks into thick paste. When the egg fluids and flour are in contact, they produce the creeps, which are then even and disappear。
6
Add an appropriate amount of shrimp leather powder, evenly mixed (shrimp skin powder tastes dimly salt, which is the perfect substitute for salt. Porridge, noodles, pancakes, both calcium and condiments, and an appropriate amount of salt for a baby over one year of age)。
7
It's easy to brand it if you don't stick it in the bottom, you don't brush it in the face, you can cap it for two to three minutes, you can choose not to turn it over, but you must have a little fire all the way。
8
You can eat it when you're cold。