Steamed Celery Leaves

Name: Steamed Celery Leaves
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Celery leaves; 50g Cornmeal (yellow); 50g Flour; 1 spoon Green onion oil; 3g salt; 1 spoon Old godmother; 6 capsules garlic; 2s Shallots; 10ml Cooking oil

by Xiao Bao E Niang 131425

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Many people only eat the stems and discard the leaves when they eat celery. In fact, from a nutritional point of view, celery leaves have many times more nutrition than stems, and have the effect of inhibiting cancer.
When the weather turns hot, I don’t want to eat too greasy meat occasionally. It’s also great to make small steamed vegetables to clear the stomach. Every time I buy celery, I will eat the leaves first. It is nutritious, delicious, and not wasteful. Got. . .

Ingredients

250g Celery Leaves
50g Cornmeal (yellow)
50g Flour
1 spoon Green Onion Oil
3g Salt
1 spoon Old Godmother
6 capsules Garlic
2s Shallots
10ml Cooking Oil

Steamed Celery Leaves

1. Wash the celery leaves and control the moisture

2. Cut into small pieces, you don’t need to cut it, there are small treasures at home, so it’s easier to chew

3. Add a little chopped green onion oil to make it evenly wrap the celery leaves to avoid nutrient loss

4. Add corn flour and half of white flour

5. Stir with chopsticks and coat with flour evenly

6. Bring the steamer water to a boil, spread a cloth, and spread the celery leaves on top

7. Cover and steam for 5 minutes to take out. Do not stew again to prevent the leaves from turning yellow

8. Spread out to cool

9. Put the bottom oil in the pot and cook the shallots

10. Add the steamed celery leaves and stir fry, add salt to taste

11. Let’s enjoy it (the baby’s can be eaten as it is)

12. Adults add garlic paste, Laoganma or oily seeds, mix well before serving

Tips:
1. After steaming the celery leaves, take them out immediately to avoid yellowing
2. Use chopsticks to disperse after taking it out to avoid clumping