Dried celery is a very popular traditional home-cooked dish, which is enjoyed by both north and south. Rich nutrition, suitable for all ages, and simple method. This is a very good fast food. When cooking this dish, celery and dried citron are usually blanched in water before frying. There are several reasons for adding this step.

(1) residues and impurities can be further removed by blanching.

(2) After blanching, the taste is crisp and tender, the color is greener, and it is easier to taste when frying.

(3) blanching and frying, which shortens the frying time and has the same maturity. Simple seasoning and quick frying can put vegetables in hot pot, which not only retains the taste, but also maintains the nutrition.

So how to blanch celery is very important. It must be noted that the blanching time should not be too long. Turn over in boiling water in time and blanch quickly, which can well reduce the loss of some nutrients. According to experts, there is an oxidase in celery, which has the strongest activity in hot water, especially in water at about 80 degrees. This enzyme can accelerate the oxidation of vitamin C. In addition, when blanching, adding proper amount of salt and edible oil into the water can not only ensure the taste and color of celery, but more importantly, ensure the slow loss of soluble nutrients in celery in water, so that vitamins will not be lost to a greater extent.

There are two kinds of celery that are common in our market. One is celery, also known as Ben Qin, which can be divided into cress and celery. Oenanthe javanica grows in the south and celery mainly grows in the north. This celery is rich in fragrance, usually with thin fiber stalks, plenty of water, green color and crisp texture. If we fry this celery at home, we don't need to blanch it. We should put it down gently after cutting it. There is celery, which is also common to everyone. This kind of celery has thick stem fiber and slightly hard taste, so it is best to blanch it before frying it.