How to fry celery?

First, stir-fry luncheon meat with celery.

Ingredients: 400g celery, 200g lunch meat, red pepper 1, salt 1 teaspoon, beef powder 1 teaspoon, and 2 teaspoons vegetable oil.

Exercise:

1, lunch meat is sliced, celery is cut, and red pepper is shredded.

2. Heat the vegetable oil in the pot, pour in shredded celery and stir-fry shredded pepper.

3. Stir fry until celery is shredded, and the color of pepper becomes darker. Stir-fry until cooked, season with salt and beef powder.

4. Add the lunch meat and stir well, then take it out.

Second, celery and lily stir-fried shrimp balls

Ingredients: celery, fresh lily, prawn, chives, ginger and garlic.

Seasoning: salt, chicken powder, sugar, carved wine, pepper, raw flour.

Exercise:

1. Fresh lilies are usually packed in vacuum. After opening the bag, cut off the roots with a knife and spread them out in turn to make them into sheets. Soak in water after washing;

2. Slice shallots, peel and slice ginger, and cut garlic into garlic slices for later use;

3. Use a peeler to remove the old tendons of celery, cut into long sections of about 4 cm, and wash them for later use;

4. Peel off the shrimp shells of prawns, put the peeled shrimps into a slightly larger basin, add a proper amount of dried raw powder, and gently knead the shrimps so as to wash the dirt on the shrimps more thoroughly. After kneading, wash the shrimp with clear water, remove and control the water;

Let's process shrimp balls. Put the shrimps on the chopping block respectively, cut the shrimps in half from the back with a knife, and remove the shrimp line together. Shrimp's back will naturally curl into a ball after being cut and heated.

6. Wash the shrimp balls, and use kitchen paper towels or dry towels to absorb the water on the shrimp surface as much as possible to prepare for the next pickling;

7. Pour the shrimp balls into the basin, and add appropriate amount of salt, chicken powder, raw powder, sesame oil and pepper for curing. After pickling, pour a proper amount of vegetable oil and let it stand for half an hour;

8. Brush the wok clean, pour a proper amount of water and fire, put celery in boiling water, and remove cold water after 30 seconds. This can not only make the color of finished vegetables turn green, but also reduce the cooking time and the time of oil invading vegetables.

9. Heat the wok and pour in the vegetable oil. When the oil temperature is 60% hot, pour in shrimp balls and stir the oil. When the shrimp is rolled into balls, take it out and control the oil.

10, stir-fry the oil at the bottom of the pot, pour in the onion, garlic and ginger slices, saute until fragrant, then pour in the shrimp balls and celery, cook the carved wine and stir-fry a few times;

1 1, immediately put the fresh lily in and stir-fry it a few times;

12, thicken the juice mixed with salt, chicken powder, white sugar and raw flour, and add Ming oil to serve.

3. Fried diced chicken with cashew nuts and celery

Ingredients: celery 400g, cashew nuts 100g, chicken breast 150g, salt 1.5 spoon, raw flour, water, chicken essence, white pepper and salad oil 60g.

Exercise:

1. Remove the roots and leaves from celery, leave a long stem in the middle, wash it, pinch a small piece from the fine end and pull the tendons on the surface down the stem;

2. Pull it all the way to the end, and you can completely remove the crude fiber of a celery, as well as others;

3. Cut the boneless celery into diamond-shaped blocks;

4. Cashew nuts are reserved;

5. Dice the chicken breast, add 1/2 teaspoons of salt, add proper amount of raw flour and water and mix well;

6. Pour the oil in the pot and heat it on low heat. When the oil temperature is 40% hot, add cashews, stir-fry slowly until the color is brown, and take out for later use;

7. Leave the oil in the pot, turn to the fire, add the diced chicken and cook it, and also remove it for later use;

8. Finally, stir-fry celery with high fire, add a spoonful of salt and stir-fry until the color becomes dark, and the celery is out of the pot;

9. At this time, add the cooked diced chicken, add the chicken essence and white pepper, add a little water and stir well.

10, pan the dish, and finally sprinkle the roasted cashews on the disk.

Tips:

1, stir-fry cashew nuts slowly with low heat, otherwise it will be easy to paste;

2. The cashews fried to brown are very fragrant, but in order to maintain the crispy taste, don't mix vegetables too early or fry them with diced celery chicken at the same time, so the water in the vegetables will soften the cashews and affect their crispy taste, so finally sprinkle them on the plate and eat them as soon as possible after serving, otherwise steam will easily soften the cashews.