The best thing to do is not to blanch before frying dried incense, blanched dried incense absorbed a lot of water, in the process of frying very easy to fry and then sticky pan, eat up the taste is not good, you can soak in salt water for 5 minutes instead of blanching, which not only removes the original flavor of dried incense, but also makes it more flavorful.

Before frying the dried incense to blanch it

Dried incense is a kind of dried tofu, the main raw material is soybean, its nutritional value is very high, which contains a large number of calcium elements, with celery fried dried incense is a more common dish. Although this dish is very homemade, but still need skills, master skills to make the dish taste and flavor better.

In the production of celery fried parsley when the best choice of water celery, only take the stem, the taste will be more crisp; parsley over the water after washing and cut into thin slices, put into the water and salt marinade for about 5 minutes and then drain the water standby; pan after the pot is hot, add the right amount of oil and garlic, poured the parsley into the pan and stir-fried, and then add the celery and chili pepper stir-fried to the snapping; poured into the right amount of water to cook a little, after the water boiled and then turn seasoned well! can be.

We fry dried first wash and soak in salt water, which can remove the original smell of dried, but also in advance of the flavor. If you blanch before frying, the water-absorbing dried spices have been softened, and it is easy to fry when frying, so the taste will be worse.