This kind of celery is the first choice for buying food.
Fried dried celery is a very simple home-cooked dish. Simple to celery dry incense as the main side dish, oil and salt as seasoning. Just cut it and fry it on the fire.
However, simple practices, especially simple and extreme recipes, often make a lot of sense, just like celery fried with dried coriander. Celery and dried coriander fried with oil and salt is definitely not the case.
That's what I thought when I first cooked this dish. It's casual to watch mom and dad stir-fry this dish at ordinary times. It's appetizing to wash, cut and stir-fry. It's full of smell before it's cooked, the smell of hot lard, the medicinal smell of celery, and the delicious smell of tofu. It's my turn That's not true. Either it is not fragrant, or it is slag, or it smells like beans. I can't do what my parents say anyway.
Celery is rich in dietary fiber. Don't break it by hand when choosing vegetables. Be sure to cut it with a knife. )
With the increase of practice, I figured out the mystery of this dish and made it slowly. Here's a step-by-step explanation of how to prepare this seemingly simple side dish and where the mystery lies.
First, let's talk about celery.
According to the botanical classification, there are many varieties of celery, including those from China, foreign countries, China, different regions and foreign countries. The classification of the catering industry is not so complicated, just three:
Earth celery.
Celery.
Wild celery.
Celery is sold twice a year and once in summer. It went public in late May and went on strike in July. In autumn, 65438+ 10 went public, and 65438+went on strike in February. The southern region is ahead of schedule. Of course, this is a natural season and climate. Now it is mainly in greenhouses, and it is listed all year round. The products are all high-yield celery, and there are few native celery. Only farmers still have a small amount of farming. Because greenhouse planting is not cost-effective, it will lose money.
The difference between celery and celery is the taste. Celery is rich in medicine, but it is pure, so eat celery. Celery is fat and tender, but the water is crisp and the medicinal taste is gone.
The point of this section is that the traditional celery is dry, and it is not easy to buy now. If you want to eat, you can only use celery.
Second, talk about dry incense.
Hunan and Jiangxi tofu is one of the eight tofu. The eight varieties of tofu are:
Water tofu can be divided into old tofu and tender tofu.
Dried bean curd, also called thousand slices.
Two thin pieces of tofu, tofu is three times thicker than dried tofu.
Tofu tendon, also called soybean oil, is not yuba.
Dried bean curd, also called dried bean curd.
Tofu roll, also called vegetarian chicken.
Stinky tofu, two thin tofu rolled into rolls to ferment long hair.
soybean residue
There are eight kinds of tofu, provided that they are made by hand. Now it is industrialized production, and only tofu with large sales volume is made. The market supply is mainly tofu and dried tofu. Some small manufacturers also make vegetarian chicken. Other varieties of tofu can also be bought in county towns and rural market towns, all of which are handmade tofu. But most of them don't have the original flavor of handmade tofu. More and more tofu shops adopt industrialized production equipment and technology, and the taste of tofu is getting closer to that of industrialized tofu.
It's easier to buy handmade citron now. )
The focus of this section is that dried fragrant incense is still on sale, but the traditional tofu flavor is decreasing, and dried fragrant incense may taste wrong.
Third, how to choose materials.
I have already talked about how to choose materials, and I will be more careful. The skills of selecting materials are as follows:
Celery should pick soil celery. The difference between celery and celery is that celery is planted at the expert level, and it grows in a stable greenhouse microclimate. When it was harvested and put on the market, there were no elders or emaciated. Earth celery is not. There is no growth condition of celery, but it is planted under the natural conditions of old farmers. If the management is not standardized, there will be the selection of the old and the young. From the appearance, it can be seen that the thin celery has many hard ribs, and the stems are constantly folded and connected with the ribs.
Just choose dry incense. It looks yellow and even, feels hard, and smells like tofu. It's good to make dry incense.
Fourth, stir-fry celery.
Steps are the key, follow the method and make it delicious. Please correct me if there is a better way.
The simplest cooking can make the simplest ingredients taste the most beautiful.
material
Half a catty of celery and three ounces of dried incense. Half a tael of lard and the right amount of salt.
Prepare materials
Remove leaves, wash, remove roots and cut into inches. Cut the dried incense into strips three minutes thick.
step
Heat lard in the pot until it smokes slightly.
Stir-fry the dried fragrant strips until they are yellow and smell like tofu.
Stir-fry celery with salt under the fire, cut it off, it is greener and has no water. Dishes come out, turn off the heat and put them on the plate.
This approach is the simplest. Most people don't do this and will supplement it on this basis. If you like spicy taste, you will add dried red pepper from Vitex negundo. If you like strong flavor, you will add shredded pork, and then with the increase of seasoning, you will use soy sauce or something. My experience is that less seasoning is better. What this dish wants is the mixed taste of tofu and celery, plus the rice fragrance of rice dry rice, which is the taste of hometown and home.