Celery can be eaten with lily

Ingredients: 250 grams of celery, 100 grams of lily, onions, ginger, garlic, carrots, salt, chicken powder, cooking wine, starch, < /p>

5 grams of sesame oil, 3 grams of MSG

How to stir-fry lily with celery

Remove the leaves of celery, pick and wash, and cut into diamond-shaped segments.

When the lilies are grown, remove impurities and wash them for later use.

Cut onions, ginger and garlic into fine pieces.

Cut the carrots into diamond-shaped slices.

Pour 300 grams of water into the pot, bring to a boil over high heat, add celery, lily, and carrots, blanch the water, pour into a colander, control the water and set aside.

Heat a pot and pour 10 grams of oil, add onion, ginger and garlic and sauté until fragrant, add cooking wine, and add blanched celery and lily.

Add salt, chicken powder, MSG, pour a little water and stir-fry over high heat.

Thicken the gravy with water starch, stir-fry over high heat for a few times, drizzle with sesame oil, take out and serve on a plate.