Ingredients for making boiled celery: celery, salt, chicken essence, sugar, Lee Kum Kee Steamed Fish with Soy Sauce Method (1) Wash and remove the tendons (that is, break it into small pieces with your hands, and remove all the old tendons at the break), chopped green onion and garlic

Mince, ginger rice, dried chili shreds and set aside.

(2) Boil water and blanch the celery.

(3) Remove the blanched celery to a plate, place chopped green onion and other ingredients on the celery, add salt, chicken essence, sugar and Lee Kum Kee steamed fish soy sauce, and finally heat some hot oil and pour it on the chopped green onion.

Tips for purchasing celery: Look at the color of the celery roots: The roots of fresh celery are mostly emerald green and very full in color.

When selecting, the roots should be clean, green in color, and free of spots.

If the roots of the celery appear a little yellow, then the celery has been stored for a little longer.

Look at the celery leaves: You can also tell whether the celery is fresh or not by looking at the leaves.

Normal leaves should be the same color as the celery stem, the same green color.

If the leaves appear yellow, or the leaves are wilted or uneven, then the celery will need to be stored for a longer time.

Most friends throw away the leaves when cooking celery.

In fact, the leaves are very nutritious. It is recommended that you make some side dishes, such as pickles, celery leaf cakes, etc., which are both delicious and nutritious foods.

Look at the thickness of the celery: Some celery stems are thicker, while others are thinner.

Most friends buy celery to eat its stems, so just choose ones with more even stems and thicker flesh.

When selecting celery, you can slightly pick off the leaves. Those that are easy to break are fresh and can be selected.