Materials?

Celery leaves, not quantitative. Proper amount of flour. For a steamed bread, rapeseed oil is twice as much as the usual cooking oil. The right amount of salt.

How to make celery and wheat rice?

Wash celery leaves, dry and cut into small pieces, and cut into diced buns for later use.

Put a little alkali in the pot with celery leaves (figure 1), and stir well by hand, then add a proper amount of flour and continue stirring until each leaf has even flour (figure below 1), then add croutons and a little flour and stir well (figure 2 below and figure 2 above).

Cover the mixed celery leaves (figure 1 above) with a cage cloth (figure 1 below). Put the mixed celery leaves in a cage, put them in a pot with strong fire, inflate them for 15 minutes, take them out of the pot, add a proper amount of salt, put rapeseed oil in a wok, boil them on the steamed celery leaf wheat rice, wave them and stir them.

Add rapeseed oil to the wok, bring to a boil, and stir evenly on celery leaves and wheat rice.