Celery Leaf Omelette

Name: Celery Leaf Omelette
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some egg; Some Celery Leaf; Some olive oil; Some salt; Some garlic

by Silence into a poem

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Celery is sweet, bitter, cool in nature, non-toxic, and belongs to the lungs, stomach and liver meridians. It is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, etc. The leaf stem also contains medicinal ingredients such as apigenin, bergamot lactone and volatile oil. It can calm the liver and clear away heat, expel wind and promote dampness. , Eliminate trouble and swelling, cool blood to stop bleeding, detoxify lungs, invigorate the stomach and promote blood circulation, clear intestines and relieve stools, moisturize the lungs and relieve cough, lower blood pressure, invigorate the brain and calm the effects; Indications of hypertension, dizziness, excessive heat, polydipsia, jaundice, edema , Urinary heat and astringency, women's irregular menstruation, scrofula, schizophrenia and other diseases, have auxiliary treatment effects on vascular sclerosis, neurasthenia, headache and brain swelling, and children's cartilage.

The nutritional content of celery leaves is much higher than that of celery stalks. Nutritionists have tested 13 nutritional components of celery stalks and leaves and found that 10 indicators of celery leaves exceed the stalk. Among them, the carotene content in leaves is 88 times that of stems; the content of vitamin C is 13 times that of stems; vitamin B1 is 17 times that of stems; protein is 11 times that of stems; and calcium is 2 times that of stems. It can be seen that the nutritional value of celery leaves cannot be ignored.

Therefore, celery leaves cannot be discarded. They can be used as vegetable cakes and soups. There are many ways to eat them. Let's make celery leaf egg pancakes today. It is fragrant and nutritious, simple and quick. "

Ingredients

Some Flour
Some Egg
Some Celery Leaf
Some Olive Oil
Some Salt
Some Garlic

Celery Leaf Omelette

1. Wash the celery leaves well.

2. Blanch the water to remove the astringency, chop and set aside.

3. Knock two eggs into the flour, add a little salt and appropriate amount of water.

4. Make a semi-flowing batter.

5. Add chopped celery leaves.

6. Stir well.

7. Put a little olive oil in a flat-bottomed non-stick pan and keep it on low heat (you don’t need to put oil; I’m used to putting a little oil in the first pancake and not putting it in later).

8. Use a spoon to scoop an appropriate amount of batter, and spread it out quickly with a spatula.

9. When the surface becomes transparent, it means that the batter has solidified and can be turned over with a spatula.

10. The small look after being turned over. Spread all the batter until it is cooked through.

11. Cut and serve on a plate; then take a few cloves of garlic, pound it into garlic paste, add a little water, and mix it into garlic juice. The celery leaf egg cake dipped in garlic juice is very delicious. If you don’t like the raw garlic flavor, it’s also delicious to eat the cake alone.