Celery is a very good source of cleaning our intestine as well as provide valuable nutrients such as several kinds of
vitamins and minerals.Moreover it helps to lower blood pressure and its seeds use as a spice. Celery is cut into mirepoix or paysanne including carrots,onions and is a staple in vegetable stock because of its unique flavour.The texture of fresh is crispy and juicy.And perilla seeds contain polyunsaturated fat which is rich in ALA Omega-3 fatty acid,with that being said,it is a excellent item of our healthy diet. Garlic and onion are good seasoning for aroma, taste, and provide nutrition which can be prevent disease such as cancer. When my parents visited in Canada, I used variety kinds of vegetables such as paprika,egg plant,bok choy, Arugula,swiss chard,etc to serve them.
Among them, my mother chose celery and applied different seasoning that I have used by using perilla seeds flour. Once cooked it is not easy to make because I usually eat a fresh with a dip such as sweet and sour sauce or blue cheese. At this point,it is important to identify the condition of doneness well. When blanching a celery, the texture gives more flavour and affects to the taste so it needs to cook more time. Also peeling is really important to avoid toughness. People know the celery has a lots of nutrients out of layer part , it is better to use the tool like peeler when peeling.
In this diet,the perilla seeds flour plays a role as a thickness, gourmet flavour among ingredients and giving more nutrition sources. This food can be eaten warm or cold condition with a meal as well as a snack. At the last minute, do not over cook when adding perils seeds flour, this can cause bitter taste. Easy to cook and is worth it ! I sometimes make this for my family. My parents are old enough now, whenever I cook celery it reminds me of spending time with my mother in Canada.
Total time : 30 Minutes
Ingredients
1 buch of celery
3 heads of garlic
1 Medium size of onion
10ml vegetable oil
30 ml soy sauce
100 ml water
50g Perilla seeds flour
Direction
Warning
easy to turn sour by perilla seeds flour
keep the fridge right away after cooling.
Reference
http://en.wikipedia.org/wiki/Perilla_oil
www.whfoods.com
http://en.wikipedia.org/wiki/Celery
vitamins and minerals.Moreover it helps to lower blood pressure and its seeds use as a spice. Celery is cut into mirepoix or paysanne including carrots,onions and is a staple in vegetable stock because of its unique flavour.The texture of fresh is crispy and juicy.And perilla seeds contain polyunsaturated fat which is rich in ALA Omega-3 fatty acid,with that being said,it is a excellent item of our healthy diet. Garlic and onion are good seasoning for aroma, taste, and provide nutrition which can be prevent disease such as cancer. When my parents visited in Canada, I used variety kinds of vegetables such as paprika,egg plant,bok choy, Arugula,swiss chard,etc to serve them.
Among them, my mother chose celery and applied different seasoning that I have used by using perilla seeds flour. Once cooked it is not easy to make because I usually eat a fresh with a dip such as sweet and sour sauce or blue cheese. At this point,it is important to identify the condition of doneness well. When blanching a celery, the texture gives more flavour and affects to the taste so it needs to cook more time. Also peeling is really important to avoid toughness. People know the celery has a lots of nutrients out of layer part , it is better to use the tool like peeler when peeling.
In this diet,the perilla seeds flour plays a role as a thickness, gourmet flavour among ingredients and giving more nutrition sources. This food can be eaten warm or cold condition with a meal as well as a snack. At the last minute, do not over cook when adding perils seeds flour, this can cause bitter taste. Easy to cook and is worth it ! I sometimes make this for my family. My parents are old enough now, whenever I cook celery it reminds me of spending time with my mother in Canada.
Total time : 30 Minutes
Ingredients
1 buch of celery
3 heads of garlic
1 Medium size of onion
10ml vegetable oil
30 ml soy sauce
100 ml water
50g Perilla seeds flour
Direction
- peel celery and cut 1/2" width and 2.5 " length
- blanch for 5 minutes in a boiling salted water--adjustable time depends of personal texture.
- slice onion
- mince or slice 3 heads of garlic
- glaze oinon, garlic and celery respectively in a pan with a little bit of vegetable oil for 5 minutes
- when combine ingredients well add water 1/4 level of pan.not brown.
- start boiling add perilla seeds flour, salt to taste.
- simmer for 1 or 2 minutes
- cool down and keep the fridge.
Warning
easy to turn sour by perilla seeds flour
keep the fridge right away after cooling.
Reference
http://en.wikipedia.org/wiki/Perilla_oil
www.whfoods.com
http://en.wikipedia.org/wiki/Celery