What is the preparation of saut ed lilies with celery? How to make it taste better?

Celery lily is a nutritious and delicious vegetarian stir-fry, which is fried with celery and lily together, with a little carrot added, and the color is green and red.

Celery is rich in protein, carotene, carbohydrates, fats, B vitamins, vitamin C, sugars, amino acids and minerals and dietary fiber, among which phosphorus and calcium are high.

Lily is a common food in our daily life, it is also a good medicine to calm the nerves, moisturize the lungs, and is a kind of flower that is used both medicine and food. Lily can moisten the lungs and relieve cough, clear the heart and calm the nerves, replenish the middle and invigorate the qi, clear heat and diuretic, clear heat and detoxify, cool the blood and stop bleeding, strengthen the spleen and stomach, etc.

This dish is quite simple, the flavor is fragrant, and it is particularly light and delicious.

Celery is rich in protein, minerals, vitamins, celery oil, has the effect of lowering blood pressure, sedation, stomach diuresis, etc., is a good health care vegetable, lily is rich in nutrition, has the effect of moistening the lungs, clearing fire and calming the nerves, and is also a good tonic for both medicine and food.

Celery fried lily, the advantages of the use of the two complement each other, a very nutritious dish. After the finished product, the celery is fresh and green, the lily is as white as jade, it is already delicious just by looking at it, it is crisp and tender, refreshing, fresh, fragrant, and it is liked by many people. Fresh lilies are only on the market after June, sweet and juicy with a slightly bitter taste, you need to soak in water in advance or remove the outer layer of the scaly membrane skin or blanch water treatment before you can fry it, now this season is dried lily, you need to soak in advance to use.

1) 300 grams of celery, the thick stem is washed away with a knife, and then cut into 3 cm long diamond-shaped pieces with an oblique knife for later use, 30 grams of dried lily are soaked in water in advance, and washed and set aside after 1 hour, and 5 grams of wolf-kai are soaked in water for 1 hour.

<>2) Boil water in a pot, boil the water, put in a little salt, cooking oil, blanch the celery and lily, turn it a few times, and when the water wants to boil again, take it out and put it into the cold water to control the water for later use.

3) Add a small half stir-fry spoon of water to the pot, open the water into 5 grams of salt, 2 grams of sugar, 3 grams of monosodium glutamate, a small half of water starch, 10 grams of oil, stir evenly to thicken, and then put in celery, lily and soaked wolfberry, stir-fry evenly out of the pot and put it on the plate, the delicious celery lily is ready, very fresh and delicious, I hope you like it.

Step 1: Cut the head and tail of the lily with a knife, and then break the lily into pieces; Then soak the lily in clean water thoroughly, grab and wash it several times, wash it thoroughly, remove it and drain it for later use.

Home-cooked dish stir-fried lilies with celery, remember 1 point, the celery is crisp and green, refreshing, and the lilies are delicious and not bitter.

Step 2: Wash a handful of celery and cut off the roots, remove the leaves (if you like to eat the leaves, you can keep them); Then break the celery and tear off the stems (you can also use a paring knife to peel off a thin layer of skin); Finally, cut the celery oblique knife into thin spatula blades.

Home-cooked dish stir-fried lilies with celery, remember 1 point, the celery is crisp and green, refreshing, and the lilies are delicious and not bitter.

Step 3: Cut a small piece of carrot into diamond-shaped slices; Add water to the pot, add a small piece of rock sugar, then add a little salad oil and salt; Then put the prepared celery, lilies, and carrots into the pot and blanch for about 40 seconds, and finally take them out to control the moisture and set aside.

Home-cooked dish stir-fried lilies with celery, remember 1 point, the celery is crisp and green, refreshing, and the lilies are delicious and not bitter.

Step 4: Heat the pot fully and add a little cooking oil, then add the ginger slices and stir-fry to bring out the fragrance, then put the blanched celery, carrots and lilies into the pot, and season a little sugar, salt, chicken essence, stir-fry evenly over high heat and pour in a little water starch to thicken; Finally, pour a little sesame oil into the pot and put it on a plate.

Remove the root of celery, remove the coarse fiber of the skin, remove impurities after washing the fresh lily, remove the black spots, leave the white part, remove the seeds of the red pepper, red pepper, green onion, ginger, celery cut into diamond shapes, add water, salt and oil to the pot, add celery, lily, red pepper after boiling, blanch and pour out the cool, pour oil into the pan, leave the bottom oil, fry the green onion and ginger until fragrant, add the celery, stir-fry the lily, add salt, monosodium glutamate, add water starch and stir-fry well, pour in the oil, and put it on the plate.

Ingredients: 250 grams of celery, 100 grams of lily, salt, chicken essence, a few wolfberries, stock, appropriate amount of oil.

Pick the leaves of the celery, cut it into sections, wash the fresh lily and break it into petals. A small pinch of wolfberry washed, celery and lily respectively blanched in hot water, the time is not too long, put oil in the pot to heat and then put in garlic slices to stir-fry, put in celery and stir-fry quickly, put in lily, wolfberry stir-fry well, add stock, salt and a little chicken essence and stir-fry evenly.

The ingredients that need to be prepared in advance include: 1 handful of celery, half a head of fresh lily, 15 ml of corn oil, 2 tablespoons of salt, half a pot of water, and 2 slices of ginger.

1. Break the fresh lilies, pack them into pieces, remove the old skin, clean them and set aside.

2. Celery, remove the leaves, remove the old roots at the bottom, leave the stem part, break all into sections, and clean them.

3. Put half a pot of water in the pot, pour in the celery, turn on high heat for blanching, blanch the celery, remove and drain the water for later use.

4. Pour an appropriate amount of corn oil into the pot, heat the oil over high heat, add ginger slices, and stir-fry for a few seconds.

5. Pour in the lily and stir-fry for 1 minute.

6. Pour in the celery and salt and continue to stir-fry.

7. Stir-fry well and serve, done.

Ingredients: celery, lily, cashews.

Condiments: minced ginger, oil, salt, chicken essence, sesame oil.

Method: 1. Slice celery, slice carrots, and two lilies.

2. Put a little salt and oil in the water, blanch the celery and carrots, and set aside in cold water 3. Put the cashew nut oil in the pot and slowly fry it until golden brown.

4. Leave oil in the pot and add minced ginger to stir up the fragrance.

5. Pour in the celery and carrot slices and stir-fry.

6. Pour in the lily and continue to stir-fry, and add a little salt.

7. Finally, put in the fried cashew nuts, add chicken essence, hook thin thickener, pour in a few drops of sesame oil 8, and put it out of the pot.

--Raw materials: millet, pumpkin, red dates, water.

Preparation: 1. Cut the pumpkin, steam it in the pot and press it into a puree 2. Wash the millet, the ratio of water to rice is about 9:1

3. Bring to a boil over high heat first, put in the rinsed red dates, change to low heat and boil 4. When boiling until viscous, pour in pumpkin puree, stir well, and cook for about 5 minutes before drinking. This porridge has a good effect on warming the stomach and nourishing the stomach.

Xiaomi's health care features:

and in the middle, it is beneficial to the kidneys, deheated, and detoxified. Nourish the spleen and stomach, stop vomiting and diarrhea, benefit kidney qi, nourish yin and nourish blood, remove irritability, and facilitate urination; Sleep, brain, anti-aging, detoxification, whitening. Treatment of spleen and stomach deficiency and heat, nausea and vomiting; spleen deficiency and diarrhea; heat and thirst, dry mouth, mouth sores; Hot bladder, poor urination; insomnia, etc.

--Therefore, millet porridge is a good health food, which will not hurt the kidneys and can be eaten boldly.

Ingredients: celery, peanuts, carrots, lilies.

Method: Wash the above ingredients and cut them into the shape of horse ears. Roast the peanuts and peel them.

Shred the ginger, mince the garlic, **, and put oil in the pan. When the oil is hot, add the shredded ginger and minced garlic to the pan and stir-fry until fragrant. Pour the ingredients into the pan and stir-fry.

Put a pinch of salt. A pinch of chicken bouillon. Pour the peanuts into a pan and stir-fry and drizzle with oil.

Remove from pan and serve.

Ingredients: 150 grams of celery, 200 grams of lily (dry), seasoning: 2 grams of salt, 1 gram of pepper, 6 grams of monosodium glutamate, 30 grams of salad oil, 5 grams of pea starch.

Method 1Wash the celery and cut into diamond-shaped pieces 3 cm square;

2.Wash the lily and break it into small petals;

3.Put the celery and lily into the pot of boiling water, and blanch them until they are just ripe;

4.Put the wok on the fire, heat the oil to 50% oil temperature, add celery, lily, cooking seasoning, quickly stir-fry until even, add monosodium glutamate to thicken the juice and then put it on a plate.

Ingredients: 3 celery and 2 lilies.

Seasoning: 1 2 teaspoons (3 grams) of salt 1 2 teaspoons (about 3 grams) of sugar 1 tablespoon (15 ml) of very diluted water starch

Method: 1) Remove the leaves of the celery, wash it and gently scrape off the old skin on the surface with a spatula knife, and cut it diagonally into 4cm segments.

2) Cut off the head and tail of the lily, break it open by hand to form a petal, and then clean it.

3) Mix salt, sugar, water and starch into a seasoning sauce for later use.

4) Put a small amount of oil in the pot, heat over high heat, add the celery when the oil temperature is 5 hot, fry over medium heat until the celery collapses slightly (about 1 minute), then pour in the lily.

Stir-fry 2 or 3 times, then immediately pour in the sauce, stir-fry evenly and then remove from the pan.

Because the old skin on the surface of the celery is relatively hard, it is necessary to gently scrape off the old skin with a peeler, so that the fried celery tastes very tender. Ordinary celery, or celery that is already very slender in its own right, does not need to be scraped.

If you don't fry it right away, you need to soak the cut lily in water to prevent it from oxidizing and turning black.

The lily will not be crispy after a long time of frying, and the color will also become darker, so you should put it in when it comes out of the pot, pour in the seasoned juice immediately after stir-frying a few times, and stir-fry it immediately out of the pot. Do not prolong the heating time, otherwise the lily will turn black, which will affect the appearance and taste.

If you want to do a family dinner, it is recommended that this dish be made last. After the lily has been fried for a long time, it will appear rusty.

That's all right. Just pay attention to the time of frying, and do not add soy sauce and other seasonings that are easy to color the dish. Also, this dish must be mixed with juice, and you can boil the dish with simmer or oil before frying, but it can only be boiled until 6-7 mature.

After stir-frying, the dish must be celery, and the lily is white. The taste should highlight a crisp, and the taste belongs to the salty type.

Ingredients: 50g fresh lily, 150g celery

Excipients: appropriate amount of oil, appropriate amount of salt, 10 wolfberries, 3g of chicken essence, appropriate amount of starch.

1. Clean the celery, gently remove the old tendons on the stem edge with a peeler, and cut it obliquely into oblique slices similar to the size of the lily for later use.

<>3. If there is still a period of time before cooking, the decomposed lily slices should be immersed in clean water to prevent the lily from being exposed to the air and the surface of the lily from blackening.

4. Soak the wolfberries in water, drain the water and set aside.

5. Use chicken essence and starch to make a thin sauce.

6. Prepare a large bowl of ice water. You can soak the ice particles in the ice cube compartment in the freezer compartment of the refrigerator in clean water and wait for a while.

7. Boil water in a pot, add a spoonful of salt to the water, boil until boiling, put the celery into the water and simmer for 1 minute, then pick it up.

8. Then quickly put the celery into ice water to soak, when the celery drops to room temperature, then drain the water for later use.

9. Heat a wok over medium heat, pour in an appropriate amount of peanut oil, and when the oil temperature is 5 6 hot, quickly stir-fry the celery for a while.

10. Then put the drained lily into the pot and fry it together, fry until the edge of the lily slice is slightly transparent, add the wolfberry and an appropriate amount of salt to taste, continue to stir-fry, and then splash the sauce in step 5 along the edge of the pot, hook the thin thickener, and even the hungry ingredients, and then you can get out of the pot.

11. Remove from the pot and tidy up a little.