Celery is refreshing, crisp and juicy, and is delicious whether stir-fried or cold. It has high nutritional value and is rich in protein, carotene, phosphorus, iron, sodium and other nutrients. In dry spring, excessive liver fire and rough skin, eating celery regularly can help clear away heat and detoxify, and also has the effect of nourishing and beautifying the skin. Below, I will share with you 6 different ways to cook celery. Friends who like it can quickly save it.

1. Prepare ingredients:

Prepare a handful of parsley, remove the roots and cut into sections, wash them in clean water and set aside.

Prepare a fresh pork liver, cut off the fascia on it and cut it into slices. After cutting, wash it several times with water until the water is very clear to fully remove the blood inside, otherwise The fishy smell is too strong.

Prepare a small piece of pork belly, remove the skin and cut into slices for later use. Pork liver and celery stir-fried together are lighter and more delicious when eaten with some pork belly.

Cut some red pepper rings, minced garlic, and minced ginger and put them together for later use.

2. Start cooking:

Heat oil in a pot, add celery segments and stir-fry, add a spoonful of salt and a little MSG to taste, turn up the heat and stir-fry the celery until it is six ripe. Pour out and set aside.

Heat the oil in the pot, add the pork belly slices and stir-fry out the lard inside, so that the finished dish will be fragrant. Stir-fry the pork belly until fragrant and remove the burnt edges. Add the minced ginger and garlic and stir-fry until fragrant. , pour in an appropriate amount of light soy sauce and cooking wine, pour in the pork liver, turn to high heat and stir-fry quickly and evenly, add an appropriate amount of oyster sauce, dark soy sauce color, and pepper, and stir-fry the color evenly.

Add celery at this time, so that the celery will neither be raw nor fried, and the pork liver will not be overcooked. Add red pepper rings to bring out the spicy flavor over high heat. Add a little water starch to make the seasoning more delicious. It is well adsorbed on the surface of the pork liver, stir well and take it out of the pot. A fragrant and tender celery fried pork liver is ready.

1. Prepare ingredients:

Prepare 300 grams of bacon, cut into evenly thin slices, try to cut them as thinly as possible to facilitate the removal of salt inside.

Prepare a handful of small parsley, clean it, melt the larger ones from the middle, and cut into small sections for later use.

Prepare three green and red peppers and cut them into slices with a diagonal knife.

Cut some red pepper slices, ginger slices, and chopped green onion and set aside.

2. Blanch the bacon:

Boil water in a pot, put the bacon into the pot, pour a little cooking wine to remove the smell, and after the water boils, remove the Cook for about 3 minutes until the bacon is soft and remove the salt. Pour it out and rinse it with clean water and set aside.

Because bacon is relatively salty, it should be soaked in water for more than 1 hour after cooking to fully remove the salt inside and allow the bacon to absorb water. In this way, the fried bacon will not be dry, hard, and flavorful. Chewy.

3. Start cooking:

Heat the oil in the pot. After the oil is hot, put the bacon into the pot and stir-fry the fat inside. After the bacon is fragrant, pour it out to control the fat. .

Leave a little base oil in the pot, add celery, turn up the heat and stir-fry quickly for 30 seconds, stir-fry until cooked, add a little salt to taste, stir-fry to dissolve the salt, add a little water, stir Stir fry for a few times and it's ready to serve.

Heat the oil in the pot again. When the oil is hot, add the onion and ginger and stir-fry for a few times. Then add the green and red pepper and stir-fry until fragrant. Pour the celery and bacon into the pot and add a little Cooking wine to remove the fishy smell, add 2 grams of chicken powder, a little sugar to enhance freshness, 5 grams of steamed fish soy sauce, 3 grams of light soy sauce, turn up the heat and stir-fry quickly for 5 seconds, and it is ready to serve. A simple and delicious fried bacon and celery recipe. it is done.

1. Prepare the ingredients:

Prepare a handful of celery, pick it and break it in the middle, cut it into 3 cm long sections and put it in a basin, add 3 grams of salt and turn it over. Mix well and marinate for 10 minutes. The celery will release water when exposed to salt, making it easier to absorb the juice and flavor.

Prepare 200 grams of dried peanuts and soak them in water for 10 minutes. Soaking can remove impurities on the surface of the peanuts, and the peanuts will taste better after absorbing water.

Cut some garlic slices and millet pepper segments and set aside.

2. Boil the peanuts:

Boil water in a pot. After the water boils, pour in the peanuts. Cook the peanuts until they bulge slightly. When the surface is shiny, pour out and use clean water. Rinse, cool and control water for later use. Rinsing with clean water can maintain the crisp taste of the peanuts.

After 10 minutes, remove the celery, squeeze out the water and put it into a large basin. Pour in the peanuts, garlic slices, millet pepper, 20 grams of light soy sauce, 15 grams of mature vinegar, and 20 grams of sugar. , 20 grams of scallion oil, 10 grams of sesame oil, a little salt, stir well, and a crisp and refreshing celery mixed with peanuts is ready.

1. Prepare ingredients:

Prepare two pounds of hind leg meat, remove the skin, cut into slices and then chop into minced meat.

Prepare a small handful of celery, clean it, chop it into small pieces and then chop it into small pieces.

Prepare a piece of old tofu, crush it with the back of a knife and set aside.

Cut some chopped green onion and minced ginger, and put them together with the minced meat.

Cut some green onions and minced ginger and set aside.

2. Fill the meat:

Add 2 grams of salt, 2 grams of chicken essence, 1 gram of pepper, 1 gram of Sichuan pepper powder, 5 grams of oyster sauce, and 3 grams of dark soy sauce into the basin. For the base color, use your hands to mix the flavor of the meat filling. Beat in an egg and stir in one direction until it becomes slurry. The egg can make the filling more tender and smooth.

Pour in some chopped tofu and continue stirring. The chopped tofu can increase the fluffy texture. Stir until the tofu and meat filling are fully integrated. Add in chopped celery, mix well again, and add an appropriate amount of starch to increase the texture of the meat filling. Hold together so that the meatballs are not easily broken, and continue to mix until the filling forms a ball and set aside.

3. Start frying the meatballs:

Heat the oil in the pot. When the oil temperature is 50% hot, take a handful of meat filling and squeeze it into balls at the tiger's mouth, and dig in with a spoon. In the pot, remove the meatballs from the pot to prevent inconsistency between raw and cooked. After the oil has cooled, put the pot on the fire and continue to add the meatballs. Do not flip the meatballs back and forth when they are not set, otherwise they will break easily. After the meatballs are set and the skin is solidified, put them in. Gently break up the ones that are stuck together, use low heat throughout, fry the meatballs until golden brown, remove and control the oil.

4. Start cooking:

Heat oil in the pot, grab a few green peppercorns and dried chili peppers, turn on low heat to bring out the fragrance, pour in chopped green onion and minced garlic, Pour an appropriate amount of water along the edge of the pot, add 10 grams of light soy sauce for freshness, 2 drops of old soy sauce for color, 2 grams of salt, and 1 gram of pepper. Cook until the soup boils and reduce to low heat. Add the meatballs and cook for 5 minutes. Add flavor to the meatballs.

After 5 minutes, add a little water starch to thicken the soup, pour in a little oil to brighten the color, and take it out of the pot. Finally, sprinkle with green onions and coriander leaves, and you will have a delicious celery meat dish. The meatballs are ready.

1. Prepare the ingredients:

Prepare a handful of fresh crab mushrooms, remove the roots, put them in clean water and wash them twice to remove the impurities and dust on them. Cut the larger celery in the middle, cut into sections, wash and set aside.

Prepare half a red pepper and cut it into strips for color matching.

Cut some green onion and ginger slices and set aside.

2. Blanch the celery:

Heat the oil in the pot. When the oil temperature is 50% hot, add the celery segments and stir-fry for about 1 minute. After the celery is broken and green, add a little salt, turn to high heat and stir-fry quickly for a few times, pour it out and set aside.

3. Start cooking:

Heat oil in the pot. After the oil is hot, add onions and ginger and saute until fragrant. Pour in crab-flavored mushrooms and stir-fry to release the moisture inside. When the mushrooms become soft and slightly translucent, pour the celery into the pot, add shredded red peppers, add 5 grams of light soy sauce, 5 grams of soy sauce, and a little sugar to enhance the freshness, stir-fry evenly and add a little water starch to make the ingredients The juice is better absorbed on the surface of the ingredients. Pour in a little oil to brighten the color and serve. A light and nutritious stir-fried crab-flavored mushroom and celery is ready.

1. Prepare ingredients:

Prepare a handful of celery, clean it, cut it into sections with a diagonal knife and set aside.

Prepare an appropriate amount of shrimps, cut the backs of the shrimps, remove the shrimp lines inside, clean them and set aside.

Cut some onion slices and green onion slices and put them together. They will be used to fry the scallion oil later.

2. Marinate the shrimp:

Add an appropriate amount of salt, chicken powder, and cooking wine to the basin, mix well, then pour in a little water starch to increase the tender texture, and put Marinate for 5 minutes on one side to reduce the flavor of the shrimp.

3. Blanch the celery and shrimp in water:

Boil water in a pot, add a little salt and vegetable oil, pour in the celery segments and blanch them quickly, about 20 seconds. Immediately remove the celery after it turns green, and quickly wash it with cold water a few times to maintain a crisp taste.

Continue to boil the water and cook the shrimps. If the shrimps are relatively tender, blanch them slightly until they change color and are set. Take them out and rinse them with cold water to make the meat firmer, smoother and tenderer.

4. Fried scallion oil:

Heat some more oil in the pot, add onions and shredded green onions to the cold oil. It is easier to fry the fragrance with cold oil in the pot. Turn on low heat and slowly Fry slowly. After the onion aroma comes out, pour in a little high-quality white wine to help fully release the onion aroma. Fry until the raw materials are slightly browned. Pour out the fried onion oil, pick out the onion and shredded green onion, and set aside to cool slightly. .

Put the celery in a basin, add a little salt, chicken powder, and sugar to make it fresh, stir well, then add two tablespoons of scallion oil, continue to mix well, and serve on a plate. A fragrant and nutritious scallion dish Celery mixed with shrimps is ready.

The first food: summer editor