Make cold celery. Wash celery, tear off old tendons and cut into small pieces; 20 ml of steamed fish black soybean oil+2 ml of almond oil+2 ml of chicken powder+10 ml of cold boiled water as dipping juice; Boil a pot of water, add a spoonful of salt, pour celery, pour 3ml almond oil, open the lid and boil; After the water in the pot is boiled again, pick up the celery section with a funnel and soak it in ice water for 5 minutes; When soaking celery, put the dipping juice in a small bowl and steam it in a pot.
Or make almond cake. Add white sugar to flour, beat it into yeast dough with warm water, wrap it in plastic wrap for half an hour, prepare donkey meat stuffing, bake almond slices and whole egg liquid in a wok, roll the dough into pancakes, take 40g of low-gluten flour from a small bowl and add 40g of salad oil to synthesize thin cakes, spread them on it, and roll the cakes as many layers as possible and divide them into small portions. After closing, roll it into an oval shape. Put it in a fresh-keeping bag or cover it with plastic wrap to relax for 10 minute, then roll it into a circle slightly, add donkey meat stuffing, put it in a baking tray, brush the whole egg liquid, put almond slices, preheat the oven to 170 degree, and put it in the middle layer to bake for 20 minutes.