Celery used to wrap dumplings generally do not need to blanch.

Vegetables blanching is generally to remove the oxalic acid or eliminate pesticide residues, and celery without blanching to retain the special flavor of celery, if you are worried about celery will be out of the water can be used to kill the water salt. If you are using white celery to make dumpling filling than blanching, just need to chop it, and do not need to use salt to kill water.

Blanching to remove oxalic acid and pesticide residues at the same time, but also blanch away the nutrients in the vegetables, and eat the flavor is not blanched more fresh, not blanched although there is a strong oxalic acid flavor, but blanching, but also removed a lot of fresh flavor, so that the celery taste fade a lot.

Celery varieties

Celery if according to the season to points: can be roughly divided into spring celery, autumn celery, celery, green celery and hairy celery (that is, some places are called parsley), generally each of our celery is different, the size of the celery is different, celery and green celery is the kind of larger, the pole is particularly thick and sturdy, eaten crisp, fried and eat especially crisp!

They are the bigger ones, with thicker stalks and crunchy, sautéed, and especially flavorful.

And hairy celery is not the same, the rod is small and fragrant flavor, the leaves can also be fried with the rod to eat, especially crisp and tender.