Celery for stuffing is not blanched.

The celery in celery pork stuffing does not need to be blanched, just sprinkle a small amount of cooking salt in the celery and finally drain the water and it is ready to use. Blanched celery is indeed can remove a certain flavor, but therefore easy to water, so the correct method should not be blanched, directly washed and chopped into the filling can be, but also pay attention to, celery is best in the filling ready to wrap when cut, so you can reduce the amount of water.

Celery in the case of not blanching, you can soak in salt water before eating, rinse a few times can be, love the problem of water is also a good solution, I do celery stuffing, will be cleaned celery chopped, sprinkled with a little salt, marinated for ten minutes, and then use gauze in the celery in the water squeezed clean, there is no gauze, hand squeezed, as well as more of their own, it's easy to squeeze out the water, and then stuffing! The water will not come out.

Celery pork filling how to adjust delicious

Celery cleaned and put aside to drain, ginger and green onion washed and chopped into mince to be used (you can use the supermarket to stir good pork filling, if you buy direct pork, you need to wash their own chopped into mincemeat), will be poured into a pot of pork filling, beat an egg in the meat filling, and stirred evenly in one direction.

Then pour the old soy sauce and soy sauce continue to mix well, and cut the ginger and green onion minced into the filling continue to mix well (a direction of mixing), then put the filling aside to taste, go to cut celery, celery minced into minced, and then the celery minced into the basin and mix well, and put the right amount of five-spice powder, thirteen spices, salt, oyster sauce and chicken essence continue to mix well, and finally the pot of hot oil, the hot oil will be burned well Pour on the meat mixture, quickly stir evenly can be.