[How to eat Northeast Celery]_How to make_How to make
It is very popular in Northeast China to eat large leaf celery. This is a kind of green vegetables with very large leaves. It can be eaten directly and has a great taste.First, you can mix cold ingredients, stir-fry, or eat raw or cook.
Big leaf mixed eggplant material Long strip eggplant 3 large leaves (green perilla leaves) 5-6 slices chopped pepper 1 tablespoon garlic cloves 2 methods1.
Wash the eggplants and remove the stalks. Steam over high heat for 15 minutes until crispy.
When the eggplant has cooled, tear the eggplant into strips, squeeze some excess water, and add some salt and sugar 3.
Mince the garlic cloves, pour some oil in the pan, add the minced garlic to the pan, then pour the chopped pepper into the pan and pour it out 4 to serve.
Cut the large leaves (green perilla leaves) into thin strips, then place 3 large leaves on the plate, put the eggplant spirals in the middle, then cover the large leaf thin strips, then pour the prepared chopped pepper and garlic juice.You can mix the ingredients of celery leaves with almonds. Main ingredients: celery leaves, almond seasoning: garlic, salt, vinegar, sesame oil, dried peppers 2 measures, cooking oil method 1, wash the celery leaves with water, put some salt in the water, so that you canThe leaves are greener.
After the water is boiled, add water and boil it again.
2. Take it out and put it directly into a basin containing cold water, and then go through the cold water several times, so it will be greener, otherwise it will be yellow.
3. Take out the almonds and wash them, then simmer them with water from the celery leaves, saving money and environmental protection.
4. Squeeze the leaves a bit and squeeze the water, then cut small pieces into the pot.
5. Add the almonds, garlic, salt, sesame oil, and vinegar, and mix.
Cold celery leaf material 1 large celery leaf, 1 carrot, 6 cotyledons, 2 cloves of garlic, 1 chive, olive oil, salt, sesame oil, soy sauce, vinegar, pepper oil method 1.
Wash the celery leaves and soak them in salt water for 10 minutes. Rinse them again and put them in a dish for later use.
Cut the perilla leaf in the middle and place it in the pot, shred the green onion and add it to the pot 3.
Wash and shred the carrots, add the remaining olive oil to the pot, heat the oil at 50% and pour the carrots for 2 minutes, until the carrots are slightly soft and flourish.
Pour into celery leaf pot.
Pour the minced garlic together and add the vinegar, salt, soy sauce, sesame oil, and chili oil together.