Make a meal of celery and meat dumplings. The fragrant celery paired with the large meat-filled dumplings has a unique flavor. I don’t blanch the dumplings with any filling, mainly because I am afraid of losing the nutrients. You can adjust the flavor of the meat filling first, put the celery on top, and mix the filling with the package. Basically, there will be no soup. Also, you can spread two eggs and beat them into pieces so that some of the soup can be absorbed. Whether to blanch celery to make dumplings or not? Different people have different methods. In fact, each has its own pros and cons. In our family, we blanch celery dumplings every time. The specific method is as follows.

Shape into a long strip, cut into small pieces of uniform size, flatten, roll into a thin crust, and wrap with the prepared filling. Boil the water and cook the dumplings, and the delicious celery and meat dumplings come out of the pot. answer this question. My personal feeling. Dumplings made with celery should be blanched. For food safety reasons, when we blanch something, it is to remove its astringent taste or impurities, which will help the subsequent processing and make it mature faster. Otherwise, the cooking time will be too long and the dumpling skin will not twist.

There is no need to blanch the dumplings. The flavor of celery that has been soaked in water will be too weak. Chop the celery and add salt. After ten minutes, squeeze out the water. Be sure to add less salt to the celery dumplings. My From experience, the amount of salt in celery dumplings should be half less than that of other vegetables. Celery already contains salt, and pickling it will remove the greasy taste. Adding celery is to achieve this effect. Therefore, most of the fillings that use celery are pork.

The meat filling must be made from celery and all seasonings must be salted. I am happy to answer this question. As celery is rich in protein, carbohydrates, carotene and B family, it is the most suitable kind of small celery. Chop the small celery and marinate it with a little salt for 10 minutes. The water in the celery will be forced out by osmotic pressure, and the celery will become softer. Pour away the water from the vegetables, briefly rinse them with salt, wrap them in gauze and squeeze out the water for later use. A common vegetable that contains vitamins and other nutrients, many people cannot accept the unique "punch" taste of celery. If you blanch it in boiling water, this special taste will be much smaller.