CeleryNutritional Value:

1. The blood-pressure lowering effect of celery mainly comes from its acidic pressure-lowering components, which have been proven to show significant hypotensive effects in animal experiments when injected intravenously into rabbits and dogs.In clinical settings, it is effective for primary hypertension, pregnancy-induced hypertension, and menopausal hypertension.2. A basic component isolated from celery seeds has a calming effect on animals and can also help soothe the human mind, benefiting emotional stability and reducing irritability.3. Celery contains diuretic components that eliminate sodium retention in the body, promoting urination to reduce swelling.

Clinically, water decoction of celery can be used to treat chyluria.

4. Celery is a high-fiber food with anti-cancer and cancer-preventive effects. It produces lignins or enterolignans through gut fermentation that act as antioxidants. At high concentrations, these substances inhibit carcinogens produced by gut bacteria.They also speed up the movement of feces in the intestines, reducing contact between carcinogens and the colon mucosa to prevent colorectal cancer.

Dish: Premium Main DishPotato
Rice Bowl Salad
Ingredients:Main ingredients: 300 grams of potato,rice (50 grams),
beef (or pork) (10 grams),mung bean sprouts (5 grams),water celery (or spinach) (5 grams),fern vegetable (or asparagus) (5 grams),Chinese skullcap (5 grams),mushrooms (5 grams),green onions (2 grams),garlic (2 grams),soy sauce (3 grams),peanut oil (3 grams),sesame salt (1 gram),black pepper powder (0.1 gram),egg (1 gram)Teach you how to make potato rice bowl salad, and how to make it taste good1. Peel the potatoes, wash them, keep small ones aside, cut large ones in half and place them in water.Cut the green onions and garlic into fine pieces.2. Rinse the rice and soak it in water.3. Mix soy sauce with chopped green onions, garlic, sesame salt, and black pepper powder to make a dressing.4. Slice the beef or pork and marinate it in the dressing.Blanch the mung bean sprouts in the dressing and chop the water celery into 4-5 cm pieces, then mix with the dressing.5. Soak the fern vegetable and Chinese skullcap in boiling water to remove bitterness, cut them into 4-5 cm lengths, and chop them into fern vegetable size.Mushrooms should be washed and torn into thin strips, and nori should be toasted and crushed.5. Heat a pan with peanut oil, add the marinated beef, fern vegetables, Chinese skullcap, and mushrooms in sequence for stir-frying.
6. Add the prepared potatoes to the pan, pour water and cook them for a while.
Then add the rice and continue cooking over high heat.After the rice is cooked, let it sit for a moment before mixing well and placing it in a bowl.
Arrange the stir-fried beef, fern vegetables, mushrooms, blanched mung bean sprouts, Chinese skullcap, water celery, etc. by color on top of the bowl.
Finally, place the beaten egg and crushed nori on them.
*Served with soy sauce soup and pickled radish slices and chili paste.blanch the mung bean sprouts and put them in the seasoning sauce to mix.blanch water radish, cut it into 4-5 cm pieces, and mix with the seasoning sauce.boil fern and korean bitterweed until done, then soak them in water to remove bitterness.cut the fern into 4-5 cm pieces and tear the korean bitterweed into similar sizes.mushrooms should be washed and torn into thin strips.sear the laver over fire, then crush it.prepare beef, fern, korean bitterweed, mushrooms, and fry them in order in heated soybean oil.steam potatoes until done and add water to cook for a while.boil the rice with strong heat, then let it sit before mixing and serving in bowls.
array the cooked beef, ferns, mushrooms, blanched mung bean sprouts, korean bitterweed, and water radish by color on the plate.
serve the dish along with the kimchi, radish slices, and chili paste.Then put in the rice and cook it with strong fire.After the is cooked, let it sit for a while, then mix evenly and place it in a bowl.Arrange the stir-fried beef and fern vegetable, mushrooms, mixed bean sprouts, kudzu root, water spinach, etc., by color, then add the egg and crushed nori on top. *Serve with soy sauceradishslices of pickled vegetables and chili paste together.