The practice of stir fried lilies with celery, the home cooked practice of stir fried lilies with ce

<> the main ingredient. 200g celery

Accessories. 100 suitable amounts.

Seasoning. A pinch of salt.

A pinch of sugar. A pinch of MSG.

A little water starch.

A pinch of scallion oil. Steps to make fried lilies with celery.

1.Wash the lilies.

2.Cut off the spotted areas.

3.Bring water to a boil in a pan, add a pinch of oil and salt and add the celery.

4.Blanch for 30 seconds and then put in 100 blanching.

5.Blanch for another 30 seconds, drain and set aside.

6.Heat oil in a wok and heat it.

7.Add the celery and lily and stir-fry for a while.

8.Put a pinch of salt and sugar.

9.Stir-fry well.

10.Put a little MSG.

11.Drizzle with a little water starch.

12.Stir-fry evenly and drizzle with a little scallion oil.

Celery lily. Ingredients: 1 yuan for celery, 2 yuan for dried lily, 2 eggs, a little sugar, a little salt, half a bowl of water starch, a little salad oil;

How to do it]:

1. Select the washed celery stalks, put them directly into boiling water, boil them again over high heat, cook for 1 more minute, then take out the cold water and drain the water;

2. Cut the blanched celery into small pieces with an oblique knife on the cutting board, and put it on a plate for later use;

3. Soak the lily in warm water for 40 minutes, blanch it in boiling water, cook it on high heat for about 1 minute, then remove the cold water, drain the water, and put it on a plate for later use;

4. Separate the egg whites and yolks of 2 eggs, stir the egg yolks well, and fry them into egg skins in a pan;

5. Put the fried egg skin on the cutting board, cut it into small pieces with a knife, and then put it on a plate for later use;

6. After all the preparations are done, let's start to fry in the pot, put a little salad oil in the pot, heat it slightly, and fry the ginger shreds until fragrant;

7. Add the blanched celery and lily, stir-fry more after putting it into the pot, fry the water on the surface, add a spoonful of white sugar and a small half spoon of salt to taste;

8. After the seasoning in the pot is stir-fried evenly, put in the water starch we have prepared, due to the high temperature heating, the water starch will quickly become viscous, and you need to stir more;

9. Finally, put in the fried egg skin, stir-fry evenly after putting it into the pot, and a plate of delicious celery and lily scrambled egg skin is ready;

Tips:1Blanching the celery in advance and then rinsing it in cold water can make the celery greener in color and crispy in taste.

2.You can use a knife to cut off both ends of the whole lily. One is for neatness; The second is to do this, just to remove the black and roots at both ends.

3.The lily is fried for thousands of years, and it is not delicious if it is too noodle. Moreover, the lily will turn black when it is overheated, so stir-fry it for a while in the pan, and when you see the edge of the lily becoming transparent, you should remove it from the pan immediately.

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.

Method 1 Ingredients: 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 starch (peas).

Procedure: Wash the celery and cut it into diamond-shaped pieces 3 cm square; Wash the lily and break it into small petals; Put the celery and lily into the pot of boiling water, and blanch them until they are just ripe; Put the wok on the fire, heat the oil to 50% oil temperature, add celery, lily, cooking seasonings, quickly stir-fry until even, add monosodium glutamate to thicken the juice and then put it on the plate.

Method 2 Ingredient Details: Ingredients: 4 Lanzhou lilies, 200g celery, 200g lean meat, auxiliary ingredients: appropriate amount of light soy sauce, appropriate amount of cornstarch.

Production steps: cut the lean meat into thin slices with cornstarch, light soy sauce and mix well, cut the celery into small pieces, and wash the lily; Stir-fry the seasoned lean meat in a hot oil pan (you can cover the pot and simmer); Put the lily and celery and fry together; Stir-fry quickly for about a minute, drizzle some light soy sauce to taste; The lilies are sweet and crisp, and the meat slices are very fragrant.

Method 3 ingredients: 200 grams of celery, 140 grams of fresh lily (dried lily is also OK), 10 wolfberries, appropriate amount of salt, a small amount of chicken essence, 2 tablespoons of oil (about 30 ml).

Method: Remove the old skin and pedicle of fresh lily, disassemble and wash, remove the old tendons from celery, wash, cut obliquely into slices, soak the wolfberry in water, drain and set aside; Blanch the celery in boiling water, remove it and quickly put it in ice water, drain and set aside; Heat the wok, add the oil, boil until 5 hot, add the celery and stir-fry quickly; Add the lily and stir-fry quickly until the lily is slightly transparent; Add wolfberries and stir-fry, add salt and chicken essence to taste.

The preparation of fried lilies with celery is as follows:Ingredients: 200g celery, 1 lily, 15 cashew nuts, 1 red pepper.

Steps: 1. Prepare the ingredients: celery, lily, red pepper, cashew nuts. This is shown in the figure below.

2. Cut the lily into several cloves at the head and tail, cut the celery obliquely, and cut the pepper into small pieces. This is shown in the figure below.

3. Put 2 tablespoons of oil in the pot, put in the cashew nuts in cold oil and fry over low heat until crispy, remove and let cool. This is shown in the figure below.

4. Pour out half of the oil, heat the remaining oil, add celery and red pepper, and stir-fry over high heat for about 1 minute. This is shown in the figure below.

5. Add the lily and stir-fry quickly. This is shown in the figure below.

6. Add salt and sugar and stir-fry over high heat for about 1 minute. This is shown in the figure below.

7. Sprinkle with cooled cashew nuts. This is shown in the figure below.

8. Mix well and then remove from the pot. This is shown in the figure below.

9. Finished products. This is shown in the figure below.

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 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 ingredients, and then you can get out of the pot.

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

Stir-fried celery with lily, celery has a high iron content, which is a good vegetable for patients with iron deficiency anemia, and also has a hypoglycemic effect; Lilies have good. The function of nutrition and nourishment, especially for post-illness frailty, neurasthenia and other symptoms is very beneficial. Here's how to stir-fry celery with lilies, let's take a look!

<> the main ingredient.

200g of celery, a fresh lily, 5g of green onion, 3g of ginger, 5g of salt, appropriate amount of water starch, 20ml of peanut oil.

Method:

1. Remove the leaves of the celery, wash and cut into sections.

2. Break the lily into small petals, wash and set aside.

3. Boil water in a pot, put lilies and celery into the pot and blanch them with boiling water, and remove them.

4. Heat the oil in the pan and put a little green onion and ginger in the pot.

5. Add celery and lily and stir-fry, then stir-fry for one minute.

6. Wait for the celery to turn color, add salt, and pour in an appropriate amount of water starch to thicken.

7. Stir-fry evenly and remove from the pan.

Tips:

1. Don't add monosodium glutamate, just rely on green onion and ginger to enhance the flavor.

2. Celery and lily are easy to cook, so you can fry them for a while.

Lily fried celery, celery is rich in protein, carbohydrates, minerals and a variety of vitamins and other nutrients, but also contains celery oil, with blood pressure, sedation, stomach, diuretic and other effects, is a good health care vegetable, lily slightly cold, with the effect of clearing fire, moistening the lungs, calming the nerves, the two combined with edible complementary advantages!

Stir-fried lilies with celery.

Celery contains a large amount of colloidal calcium carbonate, which is easily absorbed by the body, and celery is good for the heart and has abundant potassium. Clear away heat, calm the liver, improve water, strengthen the stomach, lower blood pressure and blood lipids. Studies in recent years have also shown that eating more celery can also enhance the body's ability to resist disease.

Foreign scientists have found that celery is the best food because it is rich in water and fiber, and contains a chemical that can accelerate the decomposition and disappearance of fat.

Lily Lily In addition to starch, protein, fat and calcium, phosphorus, iron, vitamin B1, B2, C, pantothenic acid, carotene and other nutrients, lily also contains some special nutrients, such as colchicine and other alkaloids. These ingredients act on the human body in combination, not only have good nutritional tonic function, but also have a certain prevention and treatment effect on a variety of seasonal diseases caused by the dry climate in autumn. Lily, sweet and slightly bitter, flat in nature, into the heart and lung meridians, in medicinal use has the effect of moistening the lungs and relieving cough, nourishing yin and eliminating heat, clearing the heart and calming the nerves.

Moisturize the lungs and relieve cough, calm the heart and calm the nerves, and beautify the skin. Lily contains many active alkaloids, and consuming lily helps to strengthen the body, inhibit the growth of tumor cells, and alleviate the response to radiotherapy.

Ingredients and ingredients].

Ingredients: celery, fresh lily, wolfberry.

Ingredients: cooking oil, salt, sugar, chicken essence.

Practices and Steps].

After washing the celery, cut it diagonally into sections, peel the lily into slices, and soak the wolfberries in water for later use.

Add water to the pot and boil, add a little salt and oil, put in the celery segments, turn off the heat and remove the celery, and blanch the fresh lilies in boiling water with a little sugar for 10 seconds.

Soak the blanched celery and lily in cold water for two minutes, then drain and set aside.

Heat the oil and stir-fry the celery in the pan for one minute.

Add 100 contracts and fry for another minute.

Add the soaked wolfberries and stir-fry well, add a little salt and chicken essence to taste, and a delicious and nourishing celery lily is ready.

Material. 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:1.Wash 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.

Stir-fried lilies with celery, simple home-style stir-fry, both are the most common ingredients in summer, but they are the best choice for people with high blood pressure, both of which are rich in protein and have the effect of lowering blood pressure. Here's how he did it.

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 a layer of old skin on the surface with a scaler, and cut it obliquely into 4cm segments.

2) Cut off the head and tail of the lily, break it into petals by hand, 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, put in the celery when the oil temperature is 5 hot, fry over medium heat until the celery collapses slightly (about 1 minute), pour in the lily and stir-fry 2 or 3 times, then immediately pour in the sauce, stir-fry evenly and then get out of the pot.

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 very delicate in its own right, does not need to be scraped, and if you do not fry it right away, you need to soak the cut lily in water to prevent oxidation and blackening. 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.