Celery leaf cake

Celery leaf cake

Introduction:

"When many families eat celery, they only eat stems but not leaves, which is extremely unscientific. Because the nutrients in celery leaves are much higher than celery stems, nutritionists have tested 13 nutrients in celery stems and leaves, and found that 10 indicators in celery leaves exceed celery stems. Among them, the content of carotene in leaves was 8 times that of stems; the content of vitamin C was 13 times that of stems; the content of vitamin B1 was 17 times that of stems; the content of protein was 11 times that of stems; the content of calcium was 2 times that of stems. Therefore, the nutritional value of celery leaves can not be ignored

Production steps:

Step 1: mix the flour with proper amount of water to make a batter

Step 2: add an egg and some salt and mix well

Step 3: wash and chop the fresh celery leaves

Step 4: put in the batter and mix well

Step 5: heat the oil in a hot pan and shake the pan to make the oil cover the bottom of the pan

Step 6: over low heat, pour in a spoonful of batter and spread well

Step 7: after one side is set, turn over and fry until both sides are golden

Step 8: put it on the chopping board and cut it to eat

Materials required:

Flour: 100g

Celery leaf: 50g

Egg: one

Oil: right amount

Salt: right amount

Note: celery is cold and slippery in nature, so it should be eaten with caution if the spleen and stomach are deficient and cold and the intestines are slippery and not solid

Production difficulty: Advanced

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh