Manufacturing materials: main ingredients: celery 150g, lily (dry) 200g, seasoning: salt 2g, pepper 1g, monosodium glutamate 6g, salad oil 30g and starch (pea) 5g.

Production process: celery is washed and cut into diamond blocks with a square of 3 cm; Wash lily and break it into small petals; Put celery and lily into a boiling water soup pot, blanch until they are just cooked, and pick them up; Put the wok on the fire, heat the oil to 50% oil temperature, add celery, lily and cooking materials, stir fry quickly until uniform, add monosodium glutamate to thicken the juice, and then take out.

Exercise 2

Ingredients: main ingredients: 4 Lanzhou lilies, 200g celery, 200g lean meat, and auxiliary materials: appropriate amount of soy sauce and appropriate amount of raw flour.

Production steps: Slice lean meat with raw flour, mix well with soy sauce, cut celery into small pieces, and wash lily; Stir-fry the seasoned lean meat in a hot oil pan (cover the pot and stew until cooked); Stir-fry lily and celery together; Stir-fry for about a minute and sprinkle with soy sauce to taste; Lily is sweet and crisp, and the sliced meat is very fragrant.

Exercise 3

Ingredients: celery 200g, fresh lily140g (dried lily is also acceptable), medlar10g, proper amount of salt, a small amount of chicken essence, and 2 tablespoons of oil (about 30 ml).

Practice: fresh lily is peeled and pedicled, disassembled and washed, celery is peeled and washed, sliced obliquely, and medlar is soaked in water and drained for later use; Blanch celery with boiling water, take it out, quickly put it in ice water, and drain it for later use; Heat the wok, add oil, heat to 50%, add celery and stir fry quickly; Add lily and stir-fry quickly until lily is slightly transparent; Add Lycium barbarum, stir fry, season with salt and chicken essence.