Celery is rich in nutrients and has good therapeutic effects. In addition, I prefer the unique taste of celery, so I eat celery regularly. Celery is mostly used in vegetables, and is often eaten in vegetable stir-fry, meat stir-fry, or cold salad. Celery is also great as a filling. Celery is a meat-loving stuffing, so it tastes best when paired with pork and celery.

Today, the editor will introduce to you how to prepare the filling of pork and celery dumplings. A few tips can make your celery greener and the filling more delicious.

Ingredients required: 250 grams of pork, 500 grams of celery, 1 small piece of ginger, 1 green onion, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 egg, appropriate amounts of five-spice powder and thirteen spices , appropriate amount of chicken essence, 2 tablespoons of oil.

Preparation method:

The first step: clean and mince the small celery (the wheat celery grown in the field is best), add salt to remove some of the water, squeeze it dry, and add Mix appropriate amount of scallion oil and set aside. Chop ginger and green onions and set aside. Pork minced by hand.

Step 2: Put the pork into a basin, add ginger and green onions, crack in an egg, and beat evenly in one direction.

Step 3: Add dark soy sauce and light soy sauce, mix well, and set aside to marinate for 10-15 minutes to allow the flavor to infuse. Then add minced celery, add five-spice powder, thirteen spices, salt, oil and chicken essence and mix well.

Step 4: Heat the oil in a pan, pour the oil on the dumpling filling, and stir quickly evenly. Then, make the dumplings the way you like.

Cooking Tips: 1. The old shreds must be removed from the celery, so that it will not feel chewy and taste better; 2. When making dumplings stuffed with celery, it is best not to directly adjust the filling. , be sure to add more "pickling" step, the celery will be greener and more delicious; 3. Mix the dried celery with some scallion oil, which can lock in the moisture and improve the taste; 4: Celery, cabbage, radish, etc. are better when soaked in water. For serious ingredients, be sure not to blanch them or wrap them directly. The correct way is to marinate them with salt and squeeze out the water. This way, you can wrap them well, taste better when eating, and keep the most complete nutrition.