Celery Leaf Salad

Name: Celery Leaf Salad
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 300g Celery leaves; 1 tsp oil; 2g salt; 1 piece Red pepper; 1 piece garlic; 1 tablespoon Oyster sauce; 1 tablespoon Cold sauce

by Wandering stars

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

Summer cold dishes are the most popular. The celery leaves are blanched and then served cold. It is very refreshing.
Don’t throw away the leaves of celery you bought. The nutrients contained in celery leaves are much richer than celery stems.
Celery leaves are high in calcium, 152 mg per 100 grams of celery stems, while the calcium content per 100 grams of celery leaves is as high as 366 mg, and the calcium content of celery leaves is equivalent to 2.36 times that of celery stems. Another example is the magnesium content of celery leaves equivalent to 4 times the magnesium content of celery stems. Celery leaves contain vitamin B1 and vitamin B2, which are also higher than celery stems. Especially celery leaves contain vitamin E, but celery stems do not contain this substance at all.

Ingredients

300g Celery Leaves
1 tsp Oil
2g Salt
1 piece Red Pepper
1 piece Garlic
1 tablespoon Oyster Sauce
1 tablespoon Cold Sauce

Celery Leaf Salad

1. Wash and drain the celery leaves

2. Boil water in a pot, add salt and oil to boil

3. Pour the celery leaves to blanch

4. Mince garlic and red pepper

5. Prepare a bowl of juice, add a little oyster sauce and cold sauce, add appropriate amount of sesame oil, mix well and set aside

6. Heat oil in a pan, saute minced garlic and red pepper

7. Pour the juice into a bowl and boil, then pour it on the celery leaves.

Tips:
When blanching the water, add proper amount of oil and salt to the water to keep the green celery leaves. Just fry the celery leaves and blanch them. Don’t cook them for too long.