Crispy celery leaves Ingredients: Main ingredients: 200 grams of celery leaves, 100 grams of mushrooms, 20 grams of flour. Seasoning: 3 grams of refined salt, 2 grams of sugar, 500 grams of salad oil (consumed about 40 grams). Preparation: 1, celery leaves washed, drained. Mushroom handle, cut into 1 cm thick strips, drain, add flour and mix well. 2, frying pan on medium heat, add salad oil to 60% hot, add celery leaves and fry until dark green, crispy, and then add the mushroom strips and fry until crispy. Pour the oil into the frying pan, put the celery leaves and mushroom strips into the pan, add salt, sugar and monosodium glutamate and mix well, then serve. Cook celery leaves, celery leaves mixed with dried bamboo shoots celery leaves after washing into the pot of boiling water blanching mature, fish out after casting cool, control the water and then changed into minced. Salted dried bamboo shoots washed and soaked in warm water soft, torn into thin strips after the boiling water blanching, after the pot after the fishing cast cool, control the water into small dices. The minced and small diced plate, add salt, sugar, red oil, monosodium glutamate and a small amount of sesame oil, mix well, you can install a small bowl buckle plate. This dish is light and refreshing, the taste of fresh salty and spicy slightly sweet, and has the unique fragrance of celery, for the wine delicacy. Note: If there is no salty dried bamboo shoots, canned bamboo shoots, dried tofu or coarse vermicelli. Second, emerald fish soup celery leaves after washing into the pot of boiling water to play blanch mature, fish out after casting cool, dry water control and loaded into the plant crusher, crushed into mush. Small yellowtail scaled, gill, gutted, washed with green onion knots, ginger, salt, cooking wine and pepper marinade for about 20 minutes, control the remaining water on the drawer to steam, cooked after picking out the green onion knots, ginger, and all the fish bones, the fish meat into a garlic clove shape. Stir frying pan with oil, add celery puree stir-fry, add fresh soup, seasonings, fish and fish soup sauce, boil and find a good mouth, dripping with water starch, until the gravy has a certain consistency can be mounted on the plate, sprinkle a small amount of chopped ham on the table, point on the sesame oil. This dish color green, taste delicious, smooth and fragrant, for the next meal. Note: If there is no small yellowtail, you can also use small pomfret, small sole or a variety of river fish. Third, salt and pepper crispy leaves celery leaves after washing into the boiling water pot blanch mature, fish out after casting cool, dry water with refined salt, cooking wine, monosodium glutamate and pepper marinade. Add flour, cornstarch and a small amount of beer to the whole egg, and stir to form a whole egg batter. Drain the pickled celery leaves and pour them into the egg mixture, stirring to coat the celery leaves with the egg mixture. Frying pan with a wide range of oil, burned to four or five percent hot, the celery leaves and egg powder paste, a willow a willow under the pot boil and fry, to be full of egg powder paste was golden brown, the appearance of crispy when you can fish out the plate, bring salt on the table, or fish out the bottom of the frying pan with oil, add chopped green onions, minced ginger, minced garlic, green and red bell pepper minced, pour the main ingredients, sprinkle with pepper and stir-fry evenly, you can plate. This dish has a crispy texture, salty flavor, light and refreshing, and is a good dish for wine.