This is not a complaint, not to blame today's ingredients have problems. Nowadays, celery is more tender than in the past, eaten without crumbs, fried with dried spices is also very tasty, said to taste different from the past, is a matter of taste habits.

(Such earth celery is the first choice for buying vegetables)

Celery fried spices is an extremely simple home cooking. Simple enough that the main side dishes are only celery and dried parsley, seasoned with only oil and salt, chopped and stir-fried on the fire is.

But, often simple practices contain axiomatic, especially especially simple, simple to the ultimate recipe, like celery fried balsam, certainly not celery and balsam with oil and salt stir fry on things.

That's what I thought when I started making this dish. Usually see father and mother fried this dish, are very casual look, wash cut fried, not yet out of the pot is full of incense, hot lard thick incense, celery medicine incense, dried beans incense, good attract people appetite. But when it comes to me, it's not like that. Either I don't have that aroma, or I have crumbs after eating it, or it's just the smell of beans. In any case, I can't make the same kind of food that my parents served.

(The soil celery dietary fiber rich, choose vegetables do not break with the hand, must be cut with a knife.)

With more practice, I figured out the mystery of this dish, and slowly got it right. The following step-by-step explanation, this seemingly simple small dishes how to do well, where the mystery.

First, the first celery.

Celery according to botanical classification, there are many varieties, Chinese, foreign, China and different regional varieties, foreign countries also have different national varieties. Catering classification is not this complicated, just three kinds:

Earth celery.

Western celery.

Wild celery.

Celery comes in two seasons a year, one in the summer, and is available from late May to the July strike. In the fall, it is available in October through the December strike. Southern regions have earlier. Of course, this is the natural climate, nowadays almost greenhouse-based, year-round market. Products are all high-yield celery, soil celery is very little, only farmers still have a small amount of planting. Because the greenhouse planting is not profitable, will lose money.

The difference between celery and soil celery, and flavor, soil celery medicine taste strong, but pure, eat celery is rushed to this medicine taste. Celery fat big water tender, very watery and crispy but the medicinal flavor is gone.

The focus of this section, the traditional dried celery, using the earth celery, nowadays not easy to buy, if you want to eat only with celery.

Secondly, let's talk about dried parsley.

Shankiang is one of the 8 varieties of tofu. The 8 varieties of tofu are:

Water tofu, which is divided into old tofu and young tofu.

Dried tofu, also known as thousand sheets.

Two thin tofu, 3 thicker than dry tofu.

Tofu tendon, also called soybean oil, not bean curd.

Dried bean curd, also called dried scented bean curd.

Tofu roll, also called vegetarian chicken.

Stinky tofu, two thin tofu rolled into a roll fermented long hair.

Tofu dregs.

Tofu varieties of full live on these 8 kinds, provided that the handmade tofu production conditions. Today are industrialized production, only do sales of tofu, the market supply is mainly water tofu, dry tofu two kinds. Some small manufacturers also do have vegetarian chicken. Other varieties of tofu in the county and rural towns can still be bought, are handmade tofu. But most of the original handmade tofu flavor is gone, more and more tofu workshops in the use of industrial production equipment and technology, the taste of tofu is getting closer to industrial tofu.

(Nowadays it's still relatively easy to buy this kind of handmade dried bean curd)

The point of this section is that dried bean curd is still for sale, it's just that the ones that taste like traditional bean curd are decreasing, so you might not be able to buy dried bean curd that doesn't have the right flavor.

Third, how to choose ingredients.

Previously, we have already talked about how to choose materials, and then a little more detailed, selection techniques so that grasp:

Celery to pick earth celery. The difference between soil celery and western celery is that western celery are expertly grown, stable greenhouse microclimate grown, harvested and marketed at the time, there is no long old or thin phenomenon. Earth celery is not, there is no celery growing conditions, are old farmers planted under natural conditions, management is not standardized, there are old and young and fat and thin selection. Appearance can be seen, thin celery tendons more also hard, vegetable pole folded constantly, there are tendons connected.

The dried meat is also good to pick, look at the appearance of yellow uniform, touch hard, smell the tofu flavor is good dried meat.

Fourth, celery fried dried.

Step by step is the key point, according to the method to do it out to be delicious. If you have a better way to do it, please correct me.

(The most simple cooking, can be the most simple ingredients to make the most beautiful flavor)

Materials

Earth celery half a catty, dried incense three two. Lard half a taels, salt to taste.

Preparation

Earth celery leaves, wash, remove the root, cut inch sections. Cut the dried scallops into three-third-thick strips.

Steps

Heat the lard in a frying pan until it smokes lightly.

Saute the dried tofu strips until they turn brown and smell like tofu.

High heat under the celery to salt stir-fry, broken, green dark, no moisture, vegetables out of the aroma off the fire on the plate.

This practice is the simplest. Most people will not do this, there will be added on this basis. Like spicy flavor will add two thorns dry red pepper. Those who like a thicker flavor will add shredded meat, and then the seasoning increases as you go along, using soy sauce and whatnot. My experience is that the less seasoning the better, this dish is to be tofu and medicinal celery mixed flavor, coupled with the rice aroma of dried rice, that is the taste of home, the taste of home.