Celery Leaf Egg Pancake

Overview

Celery is sweet, bitter, cool in nature, non-toxic, and belongs to the lung, stomach and liver meridians. It is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, etc. The leaves and stems also contain the medicinal ingredients apigenin, bergamot lactone and volatile oil, which have the functions of calming the liver and clearing heat, dispelling wind and dampness, removing irritability and swelling, cooling blood and stopping bleeding, detoxifying the lungs, strengthening the stomach and promoting blood circulation, and clearing the intestines to facilitate bowel movements. It has the functions of moistening the lungs and relieving cough, lowering blood pressure, strengthening the brain and sedating the brain; it is mainly used to treat high blood pressure, dizziness, violent fever and polydipsia, jaundice, edema, hot and astringent urine, irregular menstruation in women, scrofula, gills and other diseases. It has an auxiliary therapeutic effect on arteriosclerosis, neurasthenia, headache and brain swelling, and rickets in children. The nutritional content of celery leaves is much higher than that of celery stems. Nutritionists once conducted 13 nutritional tests on celery stems and leaves and found that 10 indicators of celery leaves exceeded those of stems. Among them, the carotene content in the leaves is 88 times that of the stems; the vitamin C content is 13 times that of the stems; vitamin B1 is 17 times that of the stems; the protein is 11 times that of the stems; and the calcium is 2 times that of the stems. It can be seen that the nutritional value of celery leaves cannot be ignored. Therefore, celery leaves should not be discarded. They can be used to make vegetable cakes and soups. There are many ways to eat them. Let’s make celery leaf egg pancakes today. It’s fragrant and nutritious, simple and quick.

Tags

• staple food
• home cooking
• children
• cake
• spring recipes
• fast food
• lunch
• celery leaves
• egg
• flour
• garlic
• olive oil
• salt

Ingredients

Steps

1. 1 Wash the celery leaves carefully.

   

2. 2 Blanch to remove astringency, chop into pieces and set aside.

   

3. 3 Crack two eggs into the flour, add a little salt and appropriate amount of water.

   

4. 4 Make a semi-liquid batter.

   

5. 5 Add chopped celery leaves.

   

6. 6 Stir well.

   

7. 7 Grease a flat-bottomed non-stick pan with a little olive oil and set it over low heat (you don’t need to add oil; I’m used to putting a little oil in when making the first pancake and not in subsequent ones).

   

8. 8 Use a spoon to scoop in an appropriate amount of batter and quickly spread it evenly with a spatula.

   

9. 9 When the surface changes color and becomes transparent, it means the batter has solidified and you can turn it over with the help of a spatula.

   

10. 10 The small appearance after turning over. Fry until cooked, then spread out all the batter.

    

11. 11 Cut it and put it on a plate; take a few cloves of garlic, mash it into garlic paste, add a little water, and mix it into garlic juice. The celery leaf egg cake is very delicious when dipped in the garlic juice. If you don’t like the taste of raw garlic, the cake alone is also delicious.