Celery is not the most carcinogenic vegetable.

Celery is an aromatic vegetable, both leaves and stems contain sesquiterpenes, and contain volatile celery oil, which has a flavor that can promote appetite for those who like it.

In addition, celery stalks are relatively high in sodium and have a natural mildly salty flavor. Every 100 grams of celery stalks contains about 0.4 grams of sodium. So you should use less salt when cooking celery to avoid consuming too much sodium. Celery leaves, on the other hand, are more nutritious than celery stalks and contain more carotenoids.

This variety is a strong grower, late drawer and less branched. Petiole solid, good quality, disease resistance, wide adaptability. The average single plant weight of 0.5Kg, the average mu yield of 6000 ~ 10000Kg, suitable for spring and fall cultivation in the open field and protection facilities across the country.

Celery fried meat:

1, pick celery stalks, pinch off one end with leaves, and then cut off the celery end of the root, and then cut into small sections, lean meat is cut into small slices, the red pepper is seeded and cut into small slices.

2, put more oil in the pot, when the oil boils, the garlic and ginger stir fry, under the celery section and red pepper flakes, add salt and monosodium glutamate, stir fry and plate.

3, and then put a little oil, under the lean meat, put a small spoon of soy sauce, add a small amount of water to prevent sticking to the pan, stir fry a little, and then fried celery and chili pepper re-poured into the pan and lean meat and stir fry. This meat slices cooked immediately rise to the pan, plate.