Summer fresh vegetables to appetizer -- bean curd mixed with celery leaves

Summer fresh vegetables to appetizer -- bean curd mixed with celery leaves

Introduction:

"Many people only eat the stem and throw away the leaves when they eat celery. In fact, from the perspective of nutrition, the nutrition of celery leaf is many times higher than that of stem, and it also has the effect of inhibiting cancer. Nutritionists have tested 13 nutrients in celery stems and leaves, and found that 10 of the nutrients in celery leaves exceeded those in stems. Therefore, celery leaves are more nutritious than celery stems. The habit of only eating celery stems but not celery leaves should be changed. "

Production steps:

Step 1: cut tofu into 1cm cubes.

Step 2: blanch the bean curd in boiling water for one minute to remove the beany smell.

Step 3: wash celery leaves and blanch them in boiling water for about 10 seconds.

Step 4: rinse the boiled celery leaves and cut them into small pieces. Peel and flatten the garlic into mashed garlic.

Step 5: put bean curd, celery leaves and mashed garlic into a large cold bowl.

Step 6: add appropriate amount of salt, soy sauce, vinegar and chicken essence and mix well.

Step 7: pour in sesame oil and spicy oil and mix well.

Materials required:

Tofu: 300g

Celery leaves: 50g

Salt: right amount

Mashed garlic: right amount

Soy sauce: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Spicy oil: right amount

Note: do not like spicy can not put oil spicy. Add seasoning to your taste.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: slightly spicy