What is the main ingredient of Qing Dynasty Stir Fried Lily?

Generally speaking from the point of view of color matching the main ingredients of stir-fried lilies are fresh lilies, asparagus, celery or colored peppers, corn kernels, green beans.

With asparagus practice:

1. Wok hot, put a little oil, oil hot into the cleaned lily stir fry, salt, pepper seasoning, lily color can be removed.

2. Put a little more oil in the pan, when the oil is hot, put in the asparagus cut into sections and stir fry, salt, pepper to taste, asparagus after the color change, add the lily and mix two can be removed from the pot.

With celery is celery lily.

1. celery washed and broken, tear off the outside layer of old tendons, cut into thin slices diagonally, carrots washed and cut into thin julienne, carrots are a side dish, just a little bit can be.

2.

The lily directly into the pan fried vegetables, the color will become very ugly, so the lily first into the boiling water blanched and then fried in the pan, blanched lily pan fried will not change color. After blanching the lilies and then sheng out into the plate.

3. Put some oil in the pan, add onion and ginger and sauté, then add celery and carrots and stir-fry.

The celery slightly fried soft, put the lily stir fry, put the right amount of salt, pepper, sugar, stir fry evenly, and finally into the chicken seasoning, do not like to put the chicken can not be put, the original flavor, refreshing and delicious.

Tips:

1. It is best to blanch the lily before frying in the pan, so that the fried lily will not change color, the color is white and nice.

2. Celery, lily of the valley both have high medicinal value, with blood pressure, moist and clear the role of heat, suitable for summer eating.