Celery leaf cake
Introduction:
"When many families eat celery, they only eat stems but not leaves, which is extremely unscientific. Because the nutrients in celery leaves are much higher than celery stems, nutritionists have tested 13 nutrients in celery stems and leaves, and found that 10 indicators in celery leaves exceed celery stems. Among them, the content of carotene in leaves was 8 times that of stems; the content of vitamin C was 13 times that of stems; the content of vitamin B1 was 17 times that of stems; the content of protein was 11 times that of stems; the content of calcium was 2 times that of stems. Therefore, the nutritional value of celery leaves can not be ignored
Production steps:
Step 1: mix the flour with proper amount of water to make a batter
Step 2: add an egg and some salt and mix well
Step 3: wash and chop the fresh celery leaves
Step 4: put in the batter and mix well
Step 5: heat the oil in a hot pan and shake the pan to make the oil cover the bottom of the pan
Step 6: over low heat, pour in a spoonful of batter and spread well
Step 7: after one side is set, turn over and fry until both sides are golden
Step 8: put it on the chopping board and cut it to eat
Materials required:
Flour: 100g
Celery leaf: 50g
Egg: one
Oil: right amount
Salt: right amount
Note: celery is cold and slippery in nature, so it should be eaten with caution if the spleen and stomach are deficient and cold and the intestines are slippery and not solid
Production difficulty: Advanced
Technology: decocting
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Qin Cai Ye Bing
Celery leaf cake
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