Summer fresh vegetables to appetizer -- bean curd mixed with celery leaves
Introduction:
"Many people only eat the stem and throw away the leaves when they eat celery. In fact, from the perspective of nutrition, the nutrition of celery leaf is many times higher than that of stem, and it also has the effect of inhibiting cancer. Nutritionists have tested 13 nutrients in celery stems and leaves, and found that 10 of the nutrients in celery leaves exceeded those in stems. Therefore, celery leaves are more nutritious than celery stems. The habit of only eating celery stems but not celery leaves should be changed. "
Production steps:
Step 1: cut tofu into 1cm cubes.
Step 2: blanch the bean curd in boiling water for one minute to remove the beany smell.
Step 3: wash celery leaves and blanch them in boiling water for about 10 seconds.
Step 4: rinse the boiled celery leaves and cut them into small pieces. Peel and flatten the garlic into mashed garlic.
Step 5: put bean curd, celery leaves and mashed garlic into a large cold bowl.
Step 6: add appropriate amount of salt, soy sauce, vinegar and chicken essence and mix well.
Step 7: pour in sesame oil and spicy oil and mix well.
Materials required:
Tofu: 300g
Celery leaves: 50g
Salt: right amount
Mashed garlic: right amount
Soy sauce: right amount
Vinegar: right amount
Chicken essence: appropriate amount
Sesame oil: appropriate amount
Spicy oil: right amount
Note: do not like spicy can not put oil spicy. Add seasoning to your taste.
Production difficulty: ordinary
Process: mixing
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Xia Ri Qing Shuang Xiao Cai Lai Kai Wei Qin Ye Ban Dou Fu
Summer fresh vegetables to appetizer -- bean curd mixed with celery leaves
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