Celery leaves with garlic(suan xiang qin cai ye )

Celery leaves with garlic

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 the nutritional components of celery stems and leaves, and found that 10 indexes of celery leaves exceeded the stems. Among them, the content of carotene, vitamin C, vitamin B1, protein and calcium in celery leaves were 88 times, 13 times, 17 times, 11 times and 2 times higher than those in stems, respectively

Production steps:

Step 1: wash the celery leaves.

Step 2: boil water in a pan, add a little salt and a few drops of oil. Add celery leaves after boiling. After blanching until the seedlings collapse, turn off the fire.

Step 3: take it out and let it cool and dry. Change the knife and cut it up for later use.

Step 4: dice the garlic. Cool the oil in a hot pan, add 2 / 3 garlic, stir fry over low heat until yellowing, turn off heat.

Step 5: put into a bowl, cool, put in the remaining one-third garlic, add salt, soy sauce, oyster sauce. Mix it well.

Step 6: then pour the mixed juice on the spare celery leaves.

Step 7: mix well and serve.

Materials required:

Celery leaf: 200g

Garlic: 20g

Oil: right amount

Salt: right amount

Oyster sauce: right amount

Soy sauce: moderate

Note: 1, this is a quick dish, should not be stored. 2. Choose Tender celery leaves.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Suan Xiang Qin Cai Ye