First, blanch with boiling water for a short time to reduce the heat loss of nutrients; Celery does not last more than 7 minutes.
2. Don't cut vegetables before blanching to keep them intact;
Third, if the amount of food is large, you can blanch it in batches;
Fourth, immediately after blanching, it is cooled by cold water, so that the loss of nutrients is small and the yellowing of vegetables is avoided.
A method of making celery buns
Specific production method
Step 1: Prepare the ingredients. 400g of flour, cabbage 1 piece, 6 celery, 4 eggs, appropriate amount of shrimp skin, a little ginger and appropriate amount of shallots.
Step 2: Start mixing dough. Slowly pour the right amount of warm water into the flour and make it into a slightly harder noodle. Next, cover with plastic wrap and let stand for 1 hour. (The noodles must be left standing for a long time, so that the steamed stuffed bun skin tastes good. )
Step 3: Clean the cabbage and chop it up. Celery is washed, chopped and blanched for later use.
Step 4: We add 1 spoon of salt to the cut cabbage, mix well and marinate for 10 minutes.
Step 5: dry the water in the cabbage after pickling.
Step 6: Break the eggs. 20 ml of water can be added to the egg liquid, so that the fried eggs are more tender and smooth.
Step 7: Pour an appropriate amount of oil into the pot. When the oil is hot, pour the egg liquid into the pot, stir-fry until the eggs are solidified, then quickly break them up, and then cool them for later use.
Step 8: Put the eggs, celery, Jiang Mo, minced shallots and shrimps into the cabbage, and then add 2 tablespoons of soy sauce, 1 spoon of oyster sauce, a little salt and a little chicken essence to taste.
Step 9: Heat the pot with proper amount of oil, then add some pepper to fry the fragrance, then take out the pepper and pour the hot oil into the stuffing.
Step 10: Pour a little sesame oil into the stuffing, then mix well, and the stuffing is ready.
Step 11: After waking up, take it out of the basin and rub it on the panel until the surface is smooth.
Step 12: Rub the noodles into long strips.
Step 13: Cut into dough with uniform size.
Step 14: Crush the cut flour dough. This is convenient for rolling the skin later. )
Step 15: Roll the dough into a skin with thin edges and a little thicker in the middle.
Step 16: Take a proper amount of stuffing and put it on the bun skin.
Step 17: pinch the bag tightly.
Step 18: Pour raw water into the pot, and steam the buns in the pot.
Related knowledge:
To make this stuffing, it is best to choose tender cabbage and celery, which are heavier in your hand, the vegetables look fresh, and there are more green parts in the leaves, so the stuffing will be more delicious.