Fresh lily 50g celery 100g carrot 50g cashew 50g seasoning salt 1/4 tsp sugar 1/2 tsp (sugar is essential) making method 1. Cut the lily in the middle and western hills, divide it into several petals, dice celery and slice carrots. 2. Put 2 tablespoons of oil in the pot, add the cashew nuts with cold oil and fry them until crisp, remove them and let them cool. 3. Pour out half of the oil, heat the remaining oil, add carrots and diced celery, and stir-fry for about 1 minute. 4. Add lily, salt and sugar, stir-fry for about 1 min, and serve. Sprinkle with cold cashews. Cooking skills 1, when frying cashews, be sure to cool the oil and turn it over with low fire to avoid burning. After frying, let it cool thoroughly until crisp. 2, stir fry quickly with a big fire when cooking, don't stir fry for too long. 3, don't put too much oil when cooking, so as not to be greasy.