I don't remember when I heard an expert say that "celery leaves are more nutritious than celery stalks", and since then I've been putting celery leaves in my ingredients on the principle of nutrition and frugality. In fact, the cleaned celery leaves do have a stronger flavor, which I like. This time to make the celery leaf egg cake is bright color, tender and delicious, nutritious, all to try!

Materials

Main ingredient: 100g celery leaves, 1 egg, 120g wheat flour;

Accessories: moderate oil, moderate water, 2g salt

Celery leaves and egg pancakes

1

Cut the celery leaves into fine pieces.

2

Put flour, egg, and chopped celery in a container.

3

Add salt, moderate amount of water and make a batter.

4

Heat the pan, put in the right amount of oil, pour the batter, with a spoon as much as possible to form a round, evenly spread in the pan.

5

Fry one side well, then turn over and fry the second side.

6

Cut into triangles and serve on a plate.

Tips

When making the batter, take care to add water slowly and stir it slowly into the batter.