Is it better to blanch celery with water first or stir-fry it raw?

You can also fry celery directly, but it's best to blanch it before frying it. Blanching water can not only remove the pesticide residue of celery, but also remove the astringency of celery itself, so that the fried celery tastes better and healthier. You should also master the correct methods and skills of blanching celery.

1. First, pick the celery leaves and cut off the celery roots. Because celery leaves are astringent, they are not suitable for cooking with celery stalks. Picked celery leaves are delicious when used to make soup or steamed vegetables.

2. Fold the celery into as long segments as possible according to the size of the pot. If there are old ribs at the fracture, they must be torn off, because the old ribs will seriously affect the taste of celery. The reason why the celery should be folded into as long segments as possible is to reduce the nutritional loss of celery during blanching and avoid more nutritional components in celery from losing into water.

3. Add enough hot water to the pot, boil it, and then add some salt and a little cooking oil. The more moisture, the shorter blanching time and the less nutritional loss of celery. Adding salt and cooking oil can keep celery green.

4. Pour the cut celery into boiling water, keep the fire, blanch until the celery turns dark green, immediately remove the celery, put it in enough cold water, and let the celery cool quickly. The blanching time should be as short as possible. When the color becomes darker, you can take it out and cool it quickly with enough cold water. These are the key operations to make celery crisp and tender.

5. After the celery is completely cooled, take it out and drain it, and then cut it into small pieces according to the cooking requirements, which can be used for cooking. Try not to cut into oblique planes when cutting. Facts have proved that celery cut into oblique sections is more likely to be fried too soft and not brittle.