Garlic celery leaves
Overview
When many people eat celery, they only eat the stems and throw away the leaves. In fact, nutritionally speaking, celery leaves are many times more nutritious than the stems, and they also have the effect of inhibiting cancer. Nutritionists have tested the nutritional content of celery stems and leaves and found that 10 of the nutritional components of celery leaves exceed those of the stems. Among them, the carotene content in celery leaves is 88 times that of the stems, the vitamin C content is 13 times that of the stems, the vitamin B1 content is 17 times that of the stems, the protein content is 11 times that of the stems, and the calcium content is 2 times more than that of the stems.
Tags
Ingredients
Steps
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Wash the celery leaves.
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Boil water in a pot, add a little salt and a few drops of oil. After the water boils, add the celery leaves. After blanching until the rice seedlings collapse, turn off the heat.
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Take it out, let it cool, and squeeze out the water. Cut it into pieces with a knife and set aside.
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Finely dice the garlic. Heat the oil in the pan, add two-thirds of the garlic, and stir-fry over low heat until it turns slightly yellow, then turn off the heat.
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Put it into a bowl. After cooling, add the remaining one-third of the garlic, salt, light soy sauce, and oyster sauce. Stir it thoroughly and mix well.
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Then pour the mixed sauce over the reserved celery leaves.
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Mix well and serve.
