Steamed Celery Leaves

Name: Steamed Celery Leaves
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some celery; Some corn starch; Some Balsamic vinegar; Some salt; Some garlic

by Tian Luo girl

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

My mother has always been more helpless with me who has a peculiar mind, because I always make some good things with some ingredients that others don't use, such as this-celery leaves! Our family likes to eat celery very much, and also like to eat the thin stalks of hairy celery. This kind of celery also has a lot of leaves. It is a pity every time I see my mother remove a lot of leaves, but it is fried into the vegetables. It is bitter and astringent, which ruined the deliciousness of a dish, so I once steamed it in when I was making steamed dishes. Mix it with garlic juice and it was so delicious! The bitterness is removed and the rest is the kind of natural fragrance!
Later, I saw the "Is it Real" show on Central TV Station 2 to refute rumors that the nutrient content of celery leaves is much higher than that of celery stalks, so this dish has become a resident dish in our family!
Found on the Internet: Among the nutrients of celery leaves, 10 indicators exceed those of the stem. Among them, the content of carotene, vitamin C, vitamin B1, protein, and calcium in celery leaves exceeds the content of stems. "

Ingredients

Some Celery
Some Corn Starch
Some Balsamic Vinegar
Some Salt
Some Garlic

Steamed Celery Leaves

1. Rinse the celery leaves in running water, and then put them in a cool place to dry until they are almost completely dry

2. Sprinkle with 200g cornstarch, mix well, put it on the steamer and steam for 3 minutes

3. Then add 150g cornstarch, shake well, and steam again for 2 minutes

4. Finally, shake up 100g of cornstarch and steam it on the pot for 1 minute. It looks like this at this time, and it is completely non-sticky. It is super delicious when you pound some garlic and balsamic vinegar! ! !

Tips:
The most feared thing about steamed vegetables is that they become a big tuo when they get dipped together. I asked the restaurant chef to find the experience. It should be steamed several times, and the fixed amount of corn starch should not be used up all at once, every time it is compared to the previous one. Put a little less, and the time for each steaming is a little shorter. There will be adhesions in the middle several times, and the color is transparent, and the last time it will become non-adhesive and slightly white. You must be patient when sticking. Break it all by hand and sprinkle with cornstarch! Remember that the whole process is full of flames!