Does cold celery need vinegar? Many people like to eat cold dishes in summer, because cold dishes are refreshing. Celery is the favorite of many people to eat cold dishes, but you need to know the methods and steps of making cold dishes. Do I need vinegar to share the cold celery?
Do you need vinegar for cold celery? 1 cold celery can stimulate appetite because vinegar contains weak acid. Adding vinegar to cold celery will not destroy the nutrients of celery, but also make the taste of celery more refreshing, so adding vinegar to cold celery will be more delicious, but whether it is necessary to add vinegar to cold celery depends on everyone's own taste.
Method of cold-mixed celery: firstly, remove the leaves from celery, clean and cut into sections, then soak in clear water 10-20 minutes, then remove the moisture on the dried surface for later use, and then peel garlic and cut it into minced garlic, green pepper and millet for later use. Finally, take a bowl, add a small amount of salt, oyster sauce, sugar, vinegar and soy sauce to the bowl, stir well, and then add chopped garlic and soy sauce.
What about celery with vinegar?
Adding some vinegar to cold celery can make celery more crisp and refreshing, but it is not suitable to use vinegar when frying celery, because vinegar will react with the substances in celery when the temperature rises, the nutrients and chlorophyll of celery will be destroyed under the action of acetic acid, and iron ions and vinegar in celery will generate organic salts harmful to human body, so frying celery with vinegar will damage teeth, and it is not suitable to put vinegar in the frying process.
Celery is not suitable for eating with vinegar, nor with the following foods:
Celery+cucumber: Vitamin C contained in celery will be destroyed by vitamin C decomposing enzymes in cucumber, thus reducing the nutritional value;
Celery+shrimp, clam, clam: celery will completely destroy vitamin B1in shrimp, clam and clam;
Celery+crab: it will affect the absorption of protein by crabs;
Celery+turtle: celery and turtle will be poisoned when eaten together.
Does cold celery need vinegar? How to make cold celery?
(1) Peanut cold celery
Ingredients: celery, peanuts, carrots, shredded ginger, salt, monosodium glutamate and sesame oil.
Production: celery is washed, defoliated, sliced and cut into arbitrary shapes, peanuts are soaked in water for one day, the red skin is removed, and ginger is shredded; Put cold water in the pot and a little salt after boiling, which will make the color of the dish green and attractive. Then blanch with boiling water, and the peanuts should be boiled for a while; Put the blanched celery in a colander to control the moisture, and then add the seasoning.
(2) Sweet and sour celery
Ingredients: celery, fungus, soy sauce for cold dishes, sugar and acid.
Production: the production process is the same as above, but the seasoning is different; Auricularia auricula is best torn by hand, which will taste better. Cold fungus should be mixed with sugar and acid juice first. It is important that the ratio of sugar to acid is 2: 1. Don't put salt in soy sauce. After the juice is mixed, pour it evenly on celery and fungus.
How to choose celery
Look at the appearance: when purchasing celery, the stem should not be too long, 20 cm ~ 30 cm, short and stout, and the leaves should be green and not yellow.
Look at the leaves: fresh celery leaves are straight, while celery stored for a long time will appear tip tilt, leaves soft, and even yellow and rusty. In addition, don't buy celery with thick green leaves, because it is rich in crude fiber and tastes old.
Pinch celery: when choosing celery, you can pinch the stem of celery. Tender celery is easy to break, but old celery is not easy to break.
Type: There are four kinds of celery in the market, namely green celery, yellow celery, white celery and American celery. Generally, green celery has a strong fragrance. Huang Xinqin is strong and tender; White celery is light and not crisp; Celery is light and crisp, so you can choose it according to your needs.