When many friends cook with celery, they basically use the stems and throw away the leaves.

In fact, this is a waste, because the nutritional value of celery leaves is higher than that of the stems, and celery leaves can also be used to make many delicacies. Below I will share with you 2 delicacies made with celery leaves.

The first course: Garlic paste and celery leaves. Ingredients: Appropriate amount of celery leaves? Appropriate amount of salt. 2-3 cloves of garlic. Appropriate amount of allspice powder. Appropriate amount of dry red pepper? A little bit of MSG. Appropriate amount of vinegar. Production process: 1. Blanch the washed celery leaves with water. When blanching,

Put some salt in the water. When the vegetables are blanched, the color will be green. The blanching time should not be too long. Take the vegetable leaves out when they change color. After they are soaked in cold water, squeeze out the water. You don’t need to squeeze them too dry. 2. Squeeze out the water.

Cut the celery leaves a few times with a knife without breaking them too much. Put various seasonings (minced garlic, salt, allspice, dried chili peppers, MSG) on top of the celery; 3. Heat oil in a pot, you can use rapeseed oil or peanut oil

, after the oil is hot, pour it directly on the garlic paste and other seasonings, add a little vinegar, mix well and serve.

Pair this cold dish with porridge. It is fragrant and refreshing. You will definitely want to drink an extra bowl.

Second course: Celery leaf balls Ingredients: 60g celery leaves, 90g flour, 2 eggs, 15g green onions, half a green pepper, 2 tablespoons very fresh soy sauce, 1 tablespoon oyster sauce, 1 tablespoon blended oil, appropriate amount of salt, appropriate amount of cooking oil (for frying), steps

1. Clean the celery leaves. Boil water in a pot and add a little salt. After the water boils, blanch the celery leaves, take them out, squeeze out the water, chop them into small pieces and set aside. 2. Cut the green peppers and green onions into small pieces, and cut the celery into small pieces.

Put the leaves, green peppers and green onions in a bowl, beat in 2 eggs clockwise and stir evenly, pour in oyster sauce, extremely fresh flavor, blended oil, and salt clockwise and stir evenly; 3. Pour in an appropriate amount of flour and stir until it becomes sticky.

Batter-like; 4. Pour an appropriate amount of cooking oil into the pot, heat it, and when the oil temperature comes up, insert a chopstick. If bubbles appear, the oil temperature is almost the same. Heat the spoon in the oil pot, then scoop out a spoonful of batter and put it in.

Put it into the pot and start frying. Take it out when it is slightly colored, and fry all the meatballs in sequence; 5. Continue to raise the temperature, then put the fried meatballs into the pot and fry for another minute, remove and control the excess oil.

Let cool slightly before serving.