It's all celery
Most people think that the celery we eat is a "stem", but the stem of celery is actually very short, usually shrinking at the base of the plant; The small leaves above belong to pinnately compound leaves. Because they are bitter and astringent, they are generally picked and not eaten, so what we eat is actually a developed "petiole". The fat petiole is really like the stems of other plants!
How to cut celery?
1, you need a celery, a sharp knife and a peeler.
2. Peel off the stems of celery.
3. Wash each stem with cold water and remove the dirt from it. Then cut off the white part of the stem head and take it for regeneration or throw it away.
4. The skin of celery is sometimes difficult to swallow, especially when it is cut to a large size, and the fiber on the skin will kill you. It's best to remove it with a peeler.
5, cut into large pieces: large pieces of celery in western food, generally used for stew or sauce, and finally filtered out. So just cut it into sections about 2.5-3 cm long with a knife.
6. When cutting, stop at the place where the celery begins to branch, and this piece can be reserved for planting.
7. Slice: When dry frying or salad is needed, it can be cut into half-moon slices with a thickness of about 0.3-0.5 cm.
8. Slice: Cutting the stem at a certain angle can make the slice look bigger. Inclined blade is suitable for cooking.
9. Cut into pieces: cut the stem longitudinally with the tip of a knife, from head to leaf. For beginners, it is easier to cut this long stem into two or three sections and then cut it longitudinally.
10, continue to split. Cut vertically several times. The number of cuts determines the size of the final dice. Medium-sized dice are enough to cut; Fine can be divided into four parts; Smaller, the stem can be divided into about 0.2-0.3 cm in width.
1 1, turn the chopped stems of celery, pinch them tightly, and cut them into fine dices horizontally.
12, cut into pieces: celery pieces are often used in salads or soups. First of all, you can cut the celery into four sections vertically as you want to dice it, and then cut it into 4-5 cm lengths horizontally.
13, this is the celery we cut: cut, diced, diced and sliced.
What is a celery tube?
Also known as celery or celery, it is rare in the market. It is a limited food in late winter and early spring, and it needs a specially developed "stalk"! Celery tube tastes crisp and juicy, which is better than ordinary celery for many gourmets. All kinds of stir-fry are universal, but they are also expensive.
How to eat celery?
Celery, also known as American celery, is very popular in Europe and America. Its appearance is characterized by thick and hard petiole, which is quite easy to identify. Its smell is very light. If you don't like the pungent smell of celery, use celery instead!
Sweet celery can be eaten directly raw, and it is often used to mix salads in European, American and Japanese cuisine, or to make fruit and vegetable juice for drinking. In cooked food, the vegetable soup and celery are stewed and put into the pot together with onion and carrot skin to make a sweet and delicious soup base; Many western-style thick soups also have celery. Boil the thick and tender petiole until it is soft, and the sweetness will be completely integrated into the soup. Children who are picky about vegetables will also love to eat! In addition, stir-frying is also a good cooking method. Stir-frying over high fire can keep the celery crisp and tender, and the refreshing taste is very appetizing.
Celery tastes better this way.
1. Defibration: There are many crude fibers on the petiole surface of celery, which is not good in taste and easy to digest. It is recommended to treat them before cooking. Cut off the pedicle at the bottom first, and the petiole will break into pieces; After washing, cut a knife on it with a knife, don't cut it off, or fold it at will and pull it to the tail, which will easily tear off most of the fibers.
People who like tender taste can scrape the surface directly with a plane like peeling.
2. Cut into pieces: celery is recommended to be cut horizontally or obliquely, so that the knife is perpendicular to the grain or 45 degrees, so that the seasoning can penetrate into the fiber. Celery to be fried can be cut into large pieces obliquely, and soup can be cut into small pieces horizontally.
3. perm: I don't like the astringency of celery. You can blanch it before it is cold. It would be better to add a little salt to the hot water. But celery is easy to change color after scalding. In order to keep fresh green and crisp, it must be refrigerated again.
4. chilled: for raw, cold or scalded celery, it is recommended to put it in ice water for about 5 minutes, drain the water before eating, so that the crispness is improved and the color is quite beautiful.
Celery is a common ingredient in Korean and Japanese cold dishes.