Parsley leaf(a xiang po qin ye )

Parsley leaf

Introduction:

"Because the practice is really simple, so let's talk about her nutrition: 1. It is cool in nature, sweet in taste, and non-toxic. It has the functions of heat dissipation, dispelling wind and dampness, strengthening stomach and blood, clearing intestines and defecation, moistening lung and relieving cough, reducing blood pressure, strengthening brain and calming down. It also has the auxiliary therapeutic effect on hypertension, arteriosclerosis, neurasthenia, headache and brain swelling, and pediatric chondropathy. 2. Recent studies also show that eating more celery can enhance the disease resistance of human body. Foreign scientists have found that celery is the best food to lose weight because it is rich in water and fiber, and contains a chemical substance that can accelerate the decomposition and disappearance of fat. 3. In terms of nutrition, celery leaves are many times more nutritious than stems, and have the effect of inhibiting cancer

Production steps:

Step 1: wash celery leaves and soak them in cold water to keep them fresh.

Step 2: put a little salt and a drop of oil into the pot, bring to a boil, add celery leaves, and then soak them in ice water.

Step 3: after draining, add a Xiangpo sauce and mix well. (cover with plastic wrap and put it in the refrigerator. Take it out before eating to improve the taste.)

Materials required:

Celery leaves: moderate

Spicy sauce: right amount

Note: This is very simple, but the premise is as follows: 1. You and your family like the taste of celery, because the leaves taste stronger; (because I know some people don't like it) 2. When buying celery, try to choose some fresh and tender ones, especially the leaves are tender green.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: Original

Chinese PinYin : A Xiang Po Qin Ye