The lily in celery and cashew lily is fresh lily, so that the taste of the dish is better, and if you use dried lily, even if it is brewed, it can not achieve the taste of fresh lily. So although it is possible to put dried lily, but it is recommended to fresh lily is appropriate.
Celery lily fried cashews ingredients
Main ingredients: 50 grams of lily, 100 grams of celery, cashews 60 grams
Substantial ingredients: 5 grams of salt, 3 grams of chicken powder, 2 tablespoons of vegetable oil
Celery lily fried cashews practice steps:
1, the main ingredients are ready; the lily to remove the head and tail, break into flaps, celery cut into small slices;
2, Blanch the celery and lily quickly fished out, soaked in cold water standby; pot put the right amount of oil, burn until warm and then put cashews.
3, with a small fire frying until the cashews golden and crispy, then pull out, let cool and spare, leave the oil in the pot; the celery and lilies fished out to control the dryness, into the frying pan over high heat and stir-fry for about 30 seconds.
4. Add the cooled cashews; season with salt and chicken powder and remove from the pan.
Cooking tips
1, celery and lily blanching must be quickly fished out, or blanched too old, the taste is not good, fried to the time should not be too long, tossing a few seconds on it;
2, cashews are very easy to paste, so the oil temperature a little hot to put it in, with a small fire while flipping while deep-frying;
3, cashews must be thoroughly cooled to be crisp.
3, cashews must be thoroughly cooled to be crisp.