Celery Leaf Soft Cake

Name: Celery Leaf Soft Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Celery leaves; 50g Flour; 2 pcs egg; 2 tablespoons Shrimp skin powder

by Xizi flowers in Pinellia ternata

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Many people think that celery leaves are not nutritious, so they throw them away. In fact, celery leaves are more nutritious than celery stems. The carotene content is 88 times that of the stem, the vitamin C content is 13 times that of the stem, the vitamin B1 content is 17 times that of the stem, the protein content is 11 times that of the stem, and the calcium content is 2 times that of the stem.
So don't waste such good ingredients, use it to bake small cakes, so that babies who don't like celery can eat them without realizing it. "

Ingredients

Some Celery Leaves
50g Flour
2 pcs Egg
2 tablespoons Shrimp Skin Powder

Celery Leaf Soft Cake

1. Take celery leaves and wash them.

2. Put it in boiling water and blanch for 30 seconds to remove.

3. Finely chop and set aside.

4. Beat 2 eggs into a bowl and add celery leaves.

5. Add flour and stir with chopsticks to form a thick batter. When the egg liquid and the flour are in contact with each other, gnocchi will be produced. At this time, stir evenly until the gnocchi disappears.

6. Add an appropriate amount of shrimp skin powder and stir evenly (the shrimp skin powder has a light salty taste, which can be a perfect substitute for salt. You can put a little bit for porridge, noodles, pancakes, it can supplement calcium and seasoning, and for babies over 1 year old, also You can add some salt to taste).

7. Brush the oil in a flat-bottomed non-stick pan, scoop in the batter, cover and simmer for 2-3 minutes. You can choose not to turn it over, but the heat must be low throughout, otherwise it will burn easily.