Everything in the world is subject to change, and people’s ideas and understanding are constantly adjusting and changing. When I was a child, I often envied the people in the city who lived in high-rise buildings, which were clean and spotless. The goal in my heart was to strive to live that kind of life. However, when you realize your wish and are surrounded by high-rise buildings and concrete, you start to miss the countryside in your hometown. Same life.

In the past, when information was underdeveloped, many people’s understanding of many things was based on what others said. For example, as long as someone said that a certain type of vegetables was inedible or unpalatable, everyone would stop eating it. When I was a child, the most common work at home was picking vegetables. At that time, no one ate celery leaves. In my impression, the picked celery leaves were thrown all over the floor. Even the chickens and ducklings did not eat them. In the end, they had to sweep them together and feed them. Feed the pigs.

Now, with the development of network information, you can easily find the nutritional value of certain foods, know which foods can be eaten, which foods cannot be eaten, and which foods have high nutritional value. For example, it is understood that celery leaves have higher nutritional value than celery stems.

Scientific research has confirmed that apigenin in celery has anti-tumor, anti-inflammatory, antioxidant, dilation of blood vessels, and stable blood pressure lowering effects. Moreover, the nutritional content of celery leaves is much higher than that of celery stems. Nutritionists once conducted 13 nutritional tests on celery stems and leaves and found that 10 indicators of celery leaves exceeded the stems. Among them, the carotene content in the leaves is 88 times that of the stems; the vitamin C content is 13 times that of the stems; vitamin B1 is 17 times that of the stems; the protein is 11 times that of the stems; and the calcium is 2 times that of the stems.

It can be seen that celery leaves are not only edible, but also more nutritious than celery stems. It was a pity that they were thrown away in the past. In fact, many ingredients do not look delicious, but after clever combination of ingredients and careful consideration Cooking can make delicious food.

Today I will share a caramelized vegetable roll made with celery leaves. Using eggs and fungus as a combination is not only more nutritious, but also through the pan-frying method, the outer skin is crispy and charred, accompanied by a light aroma of celery. Compared with simply eating celery leaves cold, it avoids its strong taste and astringency. The taste is also more delicious. This dish is made into vegetable rolls. It has a light aromatic taste and a crispy texture. Eating three of them in a row is not enough.

The specific production process will be shared with you who love food. I hope you will like it.

Scorched vegetable rolls

Ingredients required: 300 grams of flour, 100 grams of celery leaves, 100 grams of fungus, 2 eggs, appropriate amount of salt, appropriate amount of oil, 0.5 mg of sugar

Production process:

01. Kneading noodles also requires some skills

To make pasta with fillings, the first step is to knead the noodles. Different pasta and The methods of noodles are also different. The caramelized vegetable rolls I made today require a soft inner layer and a caramelized and crispy outer skin, so part of the flour needs to be scalded with boiling water to weaken the gluten. Finally, knead into a soft and smooth dough, cover with plastic wrap and set aside.

02. Wash vegetables. The key is not to leave pesticides behind.

Next, prepare the filling: soak the fungus in cold water in advance, and it will take about four or five hours to soak. The fungus feels like a human ear to the touch, soft and fleshy, and feels very comfortable. Wash the soaked fungus several times with water, and then break off the hard roots;

Rinse the skins of the two prepared eggs, then break them into a bowl and set aside; put the celery leaves in light Soak in alkaline water for five minutes to remove residual pesticides and insect eggs, then rinse several times with clean water, then put it in a filter basin to drain it for later use.

03. Mixing stuffing is also a technical job

Chop the fungus into fine pieces and pour it into a basin for later use;

Mix the two eggs in the bowl with chopsticks To break up, add a small amount of vegetable oil to the pot. When the oil is hot, pour in the egg liquid and quickly spread it to make the broken egg particles as small as possible. Remember that the oil temperature should not be too high when making chopped eggs, otherwise the egg liquid will set quickly as soon as it is put into the pot and will not be easy to break up. Pour the chopped eggs into a basin and set aside;

Use a knife for celery leaves Chop it into small pieces, then chop it a few times, because its texture is relatively soft, so it doesn’t need to be too chopped and it won’t affect the taste; then chop some green onions and put them into a large basin together.

After everything is processed, add vegetable oil, light soy sauce, and sugar to enhance the freshness. Because celery leaves have their own fragrance, I don’t want to cover up the taste with too many seasonings, so I only added these few. kind. Finally, add a little salt and stir evenly. Remember to add the salt last to avoid being in contact with the vegetables for too long and causing water to leak out.

04. Test your skills, the thickness should be appropriate and the filling should be sufficient

At this time, the dough has almost woken up. Move it to the board, knead it for a few times and then roll it into a thin sheet. , the thinner the better, your mouth will be full of ingredients when you eat the rolls, haha... Spread the prepared filling evenly on the rolled dough sheet, leaving some space at the edge, because the filling will be squeezed to the edge when you roll it up from one end.

05. Be careful of "exposure".

Lift the dough sheet from one side, roll it forward gently, and finally roll it into a barrel shape. Then hold one-third of the dough roll with both hands and stretch it to both sides. This will stretch it out. Make the dough thinner. If the pot is too small to fit, you can cut it in the middle.

06. Golden and crispy.

Apply a little oil to the electric pan, place the rolls in, brush a little oil on the rolls, cover the pot, and turn the heat up and down. Start heating.

When both sides are slightly browned, pour in warm water. The water should be no more than half the height of the vegetable rolls. After pouring in the warm water, the water will boil again immediately. Cover and continue heating, passing the hot steam. The inner layer of the vegetable roll will be cooked quickly and the water will gradually dry up. Fry for another minute until the skin is crispy, then turn off the heat and take it out.

07. It is said that plate presentation affects appetite and appetite

In order to facilitate eating, cut the fried vegetable rolls into small pieces, then put them on a plate and enjoy.

Eat it while it's hot. The outer layer is crispy and the middle layer is soft. It's accompanied by the faint aroma of celery. It's so delicious that you can't even get enough of eating 3 in one go.

Tips:

In order to make the inner layer of the vegetable rolls soft and the outer skin crispy, some flour should be scalded with boiling water to weaken the gluten of the noodles. Before washing celery leaves, it is best to soak them in light alkaline water for a few minutes to remove residual pesticides and insect eggs. It is best to roll the dough thinner to taste better. The caramelized vegetable rolls are best eaten while they are hot out of the pan. They are very crispy. Otherwise, if they are left for a long time, water vapor will seep into the skin and the texture will not be that good. Okay, that’s it for sharing about the delicacies of burnt vegetable rolls made with celery leaves. Thank you for reading. If you have different opinions, please leave a message in the comment area. I hope you can provide valuable opinions and let us grow together.