Celery is a dish that you can safely eat during weight loss. What are some delicious and easy-to-make delicacies? Prepare a handful of celery, clean it, make some cuts on it, and cut it into sections with a diagonal knife. This way the celery can be more flavorful. After cutting, put it in water and soak it for 10 minutes. Prepare half of the pepper and cut into thin strips, focusing on the color. Prepare three eggs in advance, break them into a bowl, mix them into egg liquid, add a small amount of salt, stir again and set aside. Begin to prepare the auxiliary materials below

Prepare a piece of green onion and cut it into segments. Next, blanch the celery. Boil the water in a pot. Add a small amount of salt to taste. Pour in a little rice vinegar and cooking oil to prevent the celery from fading and locking in the nutrients inside. After the water boils, add the celery to the pot. Water for about 30 seconds, pour out the celery after it is raw, and wash it twice with cold water to prevent the celery from steaming until it becomes soft.

Slowly cook the oil in the pot below. When the temperature is 60% hot, pour the egg liquid into the pot. After the egg liquid is heated, it will quickly set its shape and stir-fry twice. When frying eggs, the ambient temperature can be higher, which can shorten the frying time and make the eggs more tender. Put the green onion and celery into the pot, stir-fry evenly, add 2 grams of edible salt, 1 gram of chicken powder, then add a small amount of corn starch, add a little oil to enhance the flavor, stir well and then put it on the plate.

Remove the leaves from the celery, wash and cut it into sections. Add boiling water to the pot and add edible salt for 2 minutes. Remove it and quickly rinse it with cold water. Cut the green onions into slices and dry the chili peppers into two parts. Boil the oil in the pot. Add peppercorns and chili peppers and press until fragrant, pick up the celery and drain the water, place the green onions on the surface, pour boiling oil over it, add 2 tablespoons of mature vinegar, 1 tablespoon of light soy sauce, a small spoon of sesame oil, appropriate amount of salt, and mix Just mix it well

Prepare food in advance: celery, lilies, carrots (a small amount of color), ginger, onion, and garlic. Wash the celery, peel it and cut it into small diamond-shaped pieces. Wash the fresh lily and set aside. Bring a pot of cold water to a boil, add a small amount of salt and oil, pour in the celery and carrot water for 1 minute, then add the lily water, remove it when it is too cold, drain the water, and set aside. Prepare a small plate of sauce in advance: salt (a small amount), oil (1 spoon), monosodium glutamate (a small amount), sesame oil (1 spoon), water starch (1 spoon), cold water (a small amount), stir and set aside. Heat the pan with cold oil over low heat, add the ginger, onion and garlic slices and stir-fry until fragrant. Turn red, add the watered celery and lilies and stir-fry evenly. Pour in the sauce, stir-fry quickly and serve.