2. Wash celery, remove the thickest part of the sinews, so that the texture is more tender, cut into wide slices diagonally. Shrimp to remove the sand line wash, with cooking wine and a little salt marinade into the bottom of the mouth.
3. fried cashews. Pour a little oil in the pan, the oil is not too much. Because the fried cashew oil color will become darker, and then used to fry light-colored dishes will affect the color of the dishes, if you fry cashews left a lot of oil do not have to throw away, you can go to fry the darker color of the dishes.
4. Hot pan cool oil, cashews into. Fry them over medium-low heat.
5. Keep turning the cashews to ensure even heat. The heat should never be too high, otherwise the cashews will easily fry black. When the color of cashews than we want the color a little lighter, cease fire. Fish out the cashews and control the oil to cool and set aside.
6. Reboot the pot and blanch the celery. When the water boils, pour in the celery and turn off the heat as soon as you smell the aroma of the celery. Remove from the heat, cool, drain and set aside.
7. Pour a moderate amount of oil into the pot and heat. At this time in the marinated shrimp dipped in a layer of dry starch, a thin layer can be, not too thick. When the oil is hot, the shrimp will be stir-fried, when the shrimp rolled and then sheng out and set aside.
8. Add oil to the pan, and when the oil is hot, pour in the celery and stir fry, because the front has been blanched, so the frying time is not too long.
9. Pour in the shrimp, add salt, stir fry evenly, pour in the appropriate amount of water starch thickening.
10. Thickening evenly after turning off the fire, then pour in cashews, tossed evenly after serving.
11. The color is attractive, a look at the appetite.
12. The taste is rich: celery crisp, cashew nuts crispy, shrimp fresh and salty.
13. The flavor is light and rich in various nutrients.
14. Celery has the therapeutic effect of lowering blood pressure, sedative, stomachic, diuretic and other health vegetables.
Warm tips: 1. Do not use too much oil to fry cashews. The oil left after frying cashews is very dark, can be used to fry other dark-colored dishes, do not use to fry this dish, because this dish is bright green in color, if you use the oil left after frying cashews, it will make the product like a big discount. 2. When frying cashews, always keep the firepower not too big and cool the oil in the pot. Stop frying when the color is a little lighter than you want. So that after its spontaneous combustion process, the color is just right. Let it cool before serving, the taste is crispy. 3. The advantage of blanching celery beforehand is that it can shorten the frying time to ensure that its mouth is crisp. In addition, after blanching in hot water and cool water, the color of celery will be extra bright green. 4. Because the celery and shrimp have been cooked beforehand, the stir-fry time should not be too long. 5. thickening off the fire before pouring into the cashews, so that the cashews will remain crispy.