Qin Ye Douer

Overview

Celery leaves are usually not thrown away in Mijia. They are blanched and used to fry eggs or make pancakes. The unique aroma of celery is delicious. Occasionally, it is blanched and served cold. Today’s celery leaf beans is one way to eat it. You can try it. It’s delicious. Dad Mi asked me after breakfast: What kind of green vegetable is this? It’s quite delicious. Haha, I didn’t eat it. Needless to say, everyone knows the nutritional value of soybeans. My family often eats soybeans as a vegetable. There are many ways to eat them, but they are mostly eaten mixed with them. It's simple to operate.

Tags

• vegetarian dishes
• home cooking
• old man
• spring recipes
• lunch
• dinner
• celery leaves
• light soy sauce
• onion ginger
• oyster sauce
• sesame oil
• sichuan pepper oil
• soybeans
• sugar
• wolfberry
• salt

Ingredients

Steps

1. 1 Material diagram. Soybeans need to be soaked in advance.

   

2. 2 Boil the soybeans. Mima usually cooks the soybeans on the bottom, and you can also heat steamed buns, steamed sausages, and steamed egg custard on the top. In short, energy must be used rationally.

   

3. 3 Take another pot, add salt and salad oil after the water boils, put in the washed celery leaves and blanch them.

   

4. 4 Boil for a while and then cool.

   

5. 5 Take a small bowl, add a spoonful of light soy sauce, half a spoonful of sesame oil, a few drops of pepper oil, an appropriate amount of salt and a little sugar, chop the green onions and mix well.

   

6. 6 Squeeze out the water from the cooled celery leaves and cut into small sections, and take out the cooked soybeans.

   

7. 7 Take a bowl and pour in the sauce.

   

8. 8 Mix evenly.

   

9. 9 Divide among plates and serve.