Generally celery does not need to be blanched, but if it is larger and older celery will need to be blanched.

Celery belongs to the vegetable category, according to the blanching method, must be washed directly into the boiling water after blanching, and must be burned with a high fire, in order to make the nutrients are not easy to lose, you can add a few drops of vegetable oil in the boiling water and a little salt, so you can maintain the nutrients, but also can make the celery color more turquoise, to see celery discoloration, immediately fish up, put into the cold water over the cool. After squeezing out the water, chopped, you can make dumpling filling.

Although both the leaves and stems of celery can be eaten, its leaves have a bitter taste, so whether you are cooking or making stuffing, you will choose to remove the celery leaves first.

Celery has a high water content and although it is a type of vegetable, it has a hard stem that is not as easy to remove as other vegetables. If you use celery as a filling for dumplings, it's better to combine it with meat for a more nutritious meat and vegetable dish.

Blanching benefits and drawbacks:

Whether it is celery or other vegetables, are the same, such as this type of green vegetables have a kind of oxalic acid flavor, more astringent, and green vegetables in the process of growth, playing pesticides, there will be pesticide residues on the blanching of water can remove the taste of oxalic acid, the food out of the astringent, and can be effective in removing pesticide residues, make eating healthier.

Blanching to remove oxalic acid and pesticide residues at the same time, but also blanch away the nutrients in the vegetables, and eat the taste is not blanched more fresh, not blanched, although there is a strong oxalic acid flavor, but blanching, but also removed a lot of fresh flavor, so that the celery taste fade a lot.