How to make water celery delicious and how to make water celery?

1. Soak the peanuts in advance, then add green onions, ginger, star anise and salt to cook, and take out the boiled peanuts to cool.

2. Pick and wash the celery, cut the celery into sections, grasp and marinate it with salt first, and put the celery segments and peanuts in a bowl.

3. Drop a few drops of sesame oil, then put some rice vinegar, pour in an appropriate amount of soy sauce, and then add the prepared green and red peppers and minced garlic.

4. Add some chicken essence, mix well, 1 blanched celery cut into sections, add a little salt to peanuts, and cook in water for about 5 minutes.

2Pour a little oil into the pan. 3Add the peanuts and celery. 4. Add a pinch of sugar. 5. Add a pinch of salt.

6. Pour a little soy sauce. 7. Stir-fry over high heat for 1 minute, then remove from the pan.

1 Wash the celery and cut it into small pieces, stir-fry it slightly, remove the dry water, cut the meat into shreds, and chop the green onion.

2 Put oil in the pot and wait for the oil to be hot, stir-fry the peanuts over low heat, and put out the fried peanuts.

3 In another oil pot, after the oil is hot, add shredded meat and green onions and stir-fry, put an appropriate amount of Sichuan pepper noodles, and add an appropriate amount of soy sauce.

4 Add celery, put the fried peanut kernels into the pot and stir well, add an appropriate amount of water starch to thicken.

Ingredients: 500 grams of celery. Seasoning: 30 grams of vegetable oil, 15 grams of soy sauce, 3 grams of oily skin, 1 gram of Sichuan pepper, 5 grams of green onions.

Steps: 1. Cut off the celery roots, remove the leaves and old roots, take the tender stems and put them in clean water to wash and drain, and cut them into 2 cm long segments;

2. Heat the wok over a high fire, pour in the cooking oil and burn it until it is 60% hot, put in the peppercorns and fry it slightly, then take it out and do not use it;

3. Then let the chopped green onion fry slightly, then pour in the celery and stir-fry evenly, add soy sauce and salt, and stir-fry a few times before it can be put out of the pot and put on a plate.

1 After washing the vegetables, cut them into small cubes and set aside.

2 Heat the oil in a pan, add a little garlic and sauté the red pepper until fragrant.

3 Then pour in the lotus root and stir-fry for a while.

4 Stir-fry the celery together.

5 Add seasonings, salt, monosodium glutamate.

6 Stir-fry evenly and then ready to cook.

1. Remove the leaves of celery, wash it, and cut it obliquely into sections Soak the fungus and white fungus in advance respectively, wash them, and tear them into slices Remove the shell and shrimp line of the fresh shrimp, wash it, fully absorb the water with kitchen paper, add 1 8 teaspoons of salt, grasp it well with your hands, and marinate for 10 minutes;

2. Boil water in a pot, add white fungus and fungus, blanch for two minutes, remove and drain;

3. Pour an appropriate amount of oil into the wok, boil until it is 50% hot, add the shrimp, slide and fry until it changes color and rolls up, and puts it out;

4. Continue to heat the bottom oil, put in the peppercorns and stir-fry over low heat until the pepper hemp flavor is released, the peppercorns change color, and the peppercorns are removed;

5. Add garlic slices and ginger shreds to the bottom oil, pour in celery, white fungus and fungus, stir-fry over high heat for one minute, add shrimp, fry for another half a minute, add salt, stir-fry evenly, turn off the heat, add a little monosodium glutamate, and stir evenly out of the pot.

1 .Wash and shred the beef, celery and red pepper separately.

2.Pour oil into the pot and heat it, add shredded beef and stir-fry until it changes color, add bean paste and soy sauce and stir-fry over low heat to taste.

3.When the beef is almost cooked, add shredded celery, red pepper and ginger and stir-fry evenly, add cooking wine, soy sauce, sugar, salt, chicken essence, vinegar, chili powder, and Sichuan pepper powder and stir-fry until it tastes.

Prepare the following ingredients: half a catty of water celery.

The specific methods and steps are as follows:

1. Prepare the ingredients, wash the wild water celery, blanch it in boiling water, remove it, and soak it for a while.

2. Pour oil into a hot pan, add the chopped water celery to the pan, and stir-fry over high heat.

3. Add a little water, stir-fry evenly, cover the pot and simmer for a while.

4. After about 3 minutes, lift the lid of the pot, add salt and other seasonings, and stir-fry evenly.

5. After stir-frying evenly, reduce the juice over high heat and then remove from the pot.

Water celery stalks erect or creeping at the base. basal leaves with stalks, with leaf sheaths at the base; The blade profile is triangular. compound umbel inflorescence apical; no total bracts; The spokes of the umbrella are unequal, erect and; calyx linear-lanceolate, petals white, obovate, with a long, inwardly folded small tongue; The base of the pedigree is conical, erect or separated on both sides.

The fruit is nearly quadrangular oval or cylindrical oblong, the lateral ridges are more condescending than the dorsal and middle ridges, and the wood is tuberous. The flowering period is from June to July, and the fruiting period is from August to September. It is produced in Asian countries such as China, India, Myanmar, Vietnam, Malaysia, Indonesia and the Philippines.

Prefers moist, fertile soil. It is resistant to waterlogging and cold resistance. Cress is generally propagated asexually.

It can be eaten as a vegetable, its taste is delicious, and it is also used as medicine by the folk.

1.Cress is delicious and has a knack, the chef teaches you a simple way, it is fragrant and delicious, and it is more fragrant than big fish and meatCut the cress into sections, slice the pork belly, add rapeseed oil and lard to the pot, add the meat slices, add green onions, ginger, garlic and dried chili peppers after frying, continue to stir-fry until fragrant, add cress, add chicken essence, salt, light soy sauce, sugar, water, and stir-fry until it is broken.

Cold salad with celery is delicious. Ingredients: 300g of cress, 3 slices of ginger, 4 cloves of garlic, 2 red millet peppers, 1 teaspoon of white sesame seeds, a little peanut oil, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of balsamic vinegar, an appropriate amount of Weidamei soy sauce, and a little mustard good finch oil (if you don't eat it, you can not put it).

Steps: 1. Remove the leaves from the cress, wash them, pat them twice with a knife and cut them into inch segments. Sock type.

2. Soak it in water for two hours to make it more crispy (if you can't eat raw, you can blanch it directly to cool it faster).

3. Cut the ginger and garlic into rings, and cut the red millet pepper into rings.

4. Heat the peanut oil in a pot, put the ginger and garlic foam in a bowl, add salt, sugar and white sesame seeds. Burn the oil until it smokes slightly, and then pour it into a bowl to simmer (white sesame seeds and ginger and garlic foam are instantly fried at high oil temperature, and there is a garlic fragrance without the spicy taste of garlic). Cool slightly, add balsamic vinegar, Midarmei soy sauce and mustard oil and mix well to form a bowl of juice.

5. Put the soaked watercress into the plate, pour the sauce in the bowl on top and serve, mix well before eating.

The above content reference: Encyclopedia - cold cress.

Ingredients: 1 handful of cress (350g), 1 piece of dried tofu, 1 tablespoon of soy sauce, 2 cloves of garlic.

Steps: 1. Prepare the ingredients.

2. Wash the celery, remove the old leaves and roots, and cut into sections for later use.

3. Slice the dried bean curd and mince the garlic.

4. Add a small amount of oil to the pot, stir-fry the minced garlic first, pour in the dried tofu and stir-fry for one minute.

5. Pour in the water celery and turn to high heat and stir-fry for 30 seconds.

6. Add a spoonful of soy sauce to taste, continue to stir-fry for 30 seconds, and then it will be out of the pan.

7. Finished product. <>

The preparation of water celery is as follows:Ingredients Tools: 300g of water celery, 1/2 spoon of monosodium glutamate, 1/2 spoon of chili noodles, 3 spicy millet spicy Yingxiang, 1 spoon of Sichuan pepper oil, 2 cloves of garlic, 1/2 spoon of bean paste, 1 lemon, 2 spoons of light soy sauce, bowl, pot.

1. Remove the old branches and leave the young shoots of the water celery, after cleaning, pour an appropriate amount of water into the pot and boil the water celery, put the water celery into the pot and blanch for 2 minutes.

2. Blanch the celery and cut it into small pieces with a knife.

3. Put the chopped celery in a bowl, chop the garlic and cut the millet into spicy sections and put it in the bowl.

4. Add 2 tablespoons of light soy sauce, 1 tablespoon of Sichuan pepper oil, half a tablespoon of chili noodles, half a tablespoon of bean paste, and half a tablespoon of monosodium glutamate.

5. Squeeze in the lemon juice and stir the seasoning with water celery.

Water celery is fried and dried to make water celery, and the specific method is as follows:

Ingredients Tools: 1 handful of cress, 3-5 pieces of dried fragrant meat, 150 grams of pork, half a head of garlic, 3-5 Chaotian peppers, 2-3 green peppers, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, pot, cooking oil, Zhaochi plate.

1. Slice the fragrant dried pepper, slice the green pepper and Chaotian pepper obliquely, and crush or slice the garlic.

2. Wash the celery, cut into sections, and cut the pork into thick shreds.

3. Heat oil in a pot, pour in shredded meat and stir-fry until the shredded meat turns white, add a little salt, 1 teaspoon dark soy sauce to color, and serve.

4. Heat the oil in the pot again, pour in the green and red pepper plum slices and garlic slices, fry the fragrance, pour in the dried fragrant and stir-fry well, then pour in the water celery section, and put salt according to the situation (the dried fragrant sedan itself has a salty taste).

5. Pour in the fried pork, stir-fry together, and finally add two spoons of light soy sauce, and then serve.