Celery and lily

Ingredients: celery (200g) lily (150g)

Seasoning: wolfberry (a little) olive oil (appropriate amount)

The seasonings required for thin gravy (as follows:) salt (1 teaspoon) sugar (1 teaspoon) chicken essence (1 teaspoon) starch (half tablespoon)

Method

1. Ingredients preparation: remove the heads and stems of fresh lilies, wash them and soak them in water for later use. If they are dried lilies, they need to be soaked and blanched in advance;

2. Plan off the outer layer of celery stem shreds;

3. Split the celery into two pieces as shown;

4. Cut diagonally into diamond-shaped pieces or long pieces;

5. After the water boils, put it into the pot and blanch it; 6. Drain and take it out in 10-15 seconds. The color at this time is much greener than before putting it in the pot; 7. After taking out the celery, you can put a few wolfberries in the warm water that has been turned off. , soak for a while and set aside;

8. Add all the seasonings to a little cold water to make a thin gravy;

9. Add an appropriate amount of olive oil to the hot pot;

10. Add celery and lily and stir-fry quickly;

11. Add thin gravy and stir-fry until raw. The whole process from putting into the pot to taking out of the pot should not exceed 1 Minutes;

12. Finally, add a few soaked wolfberries to make the dish more beautiful.

Tips:

How to fry crispy and tender celery. As long as you follow the following three points, you can easily replicate hotel-level celery at home. .

Point 1: To shred and cut into pieces, use a plane to remove the old outer stems of celery, and then cut it diagonally into diamond shapes. This is the key to making celery tender and tender;

Point 2: Add a little salt to the water and blanch it for 15 seconds after the water boils. This will make the celery look greener;

Point 3: Make the gravy thin and the celery Stir-frying with lily is very short, so you need to prepare a thin sauce mixed with seasonings in advance.