Celery leaves are rich in nutrients, such as calcium, phosphorus, iron, vitamins A, C, P and niacin. In particular, the carotene and vitamin C in celery leaves are much more than those in celery stems, which is an excellent nutritional and health-care dish. Has the functions of invigorating stomach, promoting diuresis, purifying blood, regulating menstruation, lowering blood pressure, and calming the nerves. Because of its high iron content, it can also be used as a health vegetable for iron deficiency anemia. However, there are ways to solve this bitter taste. After washing, blanch with boiling water and let it cool, and the taste will be much better. The ingredients of this cold salad are smoked and dried, and the other is chickpeas. Chickpea contains high protein, high unsaturated fatty acids and other nutrients beneficial to human body. Can be directly eaten as food, and has therapeutic effects on diabetes, cardiovascular diseases, and blood and calcium supplementation in medicine. Chickpea is a particularly good food for diabetic patients, because chickpea contains trace element chromium, which plays an important role in human sugar metabolism and fat metabolism, and can control blood sugar, prevent and slow down diabetes.

Technology: mixing

Taste: salty and delicious

Time:

Heat: Lower heat.

Composition:

Cooking steps:

1. This small cold dish, buy a catty of coriander, the leaves are about 2-3 Liang, which is basically enough.

2. Prepare the required ingredients: chop garlic, smoke and cut into pieces, take a handful of peppers, an octagonal and four dried peppers and fry the base oil.

3. If the chickpeas want to be crispy, there is a processing trick: soak the bought chickpeas in water for more than 3 hours, and it will be fine overnight. Then drain water and put it in the refrigerator for half an hour.

4. Then spread it on a baking tray and bake it in the oven 160 degrees for 20 minutes. In this way, the chickpeas saturated with water are frozen first and then baked, so that the water evaporates quickly and the taste is particularly crisp and fragrant.

5. Make a proper amount of boiled water, blanch the diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced dice

6. Dry and chop the blanched celery leaves.

7. Put the three ingredients together, and now start to make base oil.

8. Celery leaves have a slightly bitter taste. Stir-fry with a proper amount of base oil and pepper, star anise and dried pepper, and pour it on the ingredients while it is hot and spicy, and the spicy taste will float out instantly.

9. Pour the hot oil into the ingredients, add minced garlic, appropriate amount of sugar, a little balsamic vinegar and 1 tsp salt, and stir well.