1, first remove the celery leaves and excise the celery root, because the celery leaves have an astringent taste, not suitable for stir-frying with celery stalks, the celery leaves are used to make soup or steamed vegetables are very delicious.

2, according to the size of the pot to the celery hand folded into as long as possible segment, if the break in the old tendons must be torn off, because the old tendons will seriously affect the taste of celery. The reason why to fold into the longest possible segment is to reduce the loss of nutrients when blanching celery, to avoid more nutrients in the celery lost to the water.

3, add enough hot water in the pot to boil over high heat, then add the right amount of salt and a little cooking oil. The more water, the shorter the blanching time, the less nutrient loss of celery. Adding salt and cooking oil will keep the color of the celery bright green.

4. Pour the cut celery into boiling water, keep the heat high, and blanch until the celery turns dark green in color, then immediately pull out the celery and put it into a sufficient amount of cold water to cool the celery quickly. Blanching time should be as short as possible, see the color darken can be immediately fished out, and with enough cold water to let it quickly cool down, these are the key operation to make the celery taste crisp.

5, wait until the celery section completely cooled, fish out and drain, and then according to the cooking requirements cut into small pieces can be used for stir-fry. Cut when try not to cut into diagonal segments, it has been proved that cut into diagonal segments of celery is more likely to fry too soft, not crisp.