Celery has its own natural aroma, which tastes crisp, and celery and diligence are homophonic. Therefore, my family often packs celery for jiaozi, so celery dumplings can be said to be a kind of stuffing I am particularly familiar with. It is the most suitable kind of small celery. Chop the celery and marinate it with a little salt 10 minute. The water in celery will be forced out by osmotic pressure, and celery will be softer. Pour out the vegetable water, wash the salt briefly, wrap it in gauze and squeeze out the water for later use.

Now celery seems to be almost tasteless. I seriously doubt whether it can be tasted again after blanching. I can't swim anyway. Celery has the functions of lowering blood pressure, lowering blood lipid and preventing arteriosclerosis. Eating more celery can calm the mood and eliminate irritability. Has anticancer, nourishing blood, tonifying deficiency, clearing away heat and toxic materials, and reducing weight. The freshness of celery is different from other vegetables. The medicine is strong and fresh. Adding celery can achieve this effect. So generally speaking, most of the fillings with celery are pork, which is to use this characteristic of celery to solve the greasy pork.

We eat jiaozi stuffed with celery, mainly because of the fragrance of celery. If the celery is blanched, it will lose its original fragrance, and if the blanching time is not good, the celery will be boiled yellow and have no fragrance of celery. In order not to lose too much nutrition, put a proper amount of cooking oil on the premise of putting salt when blanching; Do not cut the ingredients too small; Then, drowning time should not be too long.

Moreover, fat and tender mutton and fragrant and juicy celery are also a perfect combination. So our jiaozi often stuffed celery. Answer this question about celery stuffing this time. I'll share the specific delicious method later. Some people like the special fragrance of celery, but they don't like blanching. Some people don't like the rich fragrance of celery, but they like to blanch it. If I use celery in jiaozi, it depends on the variety of celery. Some celery does not need to be blanched, and some celery can be blanched.