Braised celery with cuttlefish(mo yu shao qin cai )

Braised celery with cuttlefish

Introduction:

"Cuttlefish is not only fresh and crisp, but also has high protein content, high nutritional value and medicinal value. Cuttlefish tastes sweet, salty and flat. It is rich in protein, sugar, vitamins, calcium, phosphorus, iron and other minerals. It has the effects of strengthening yang and fitness, nourishing liver and Qi, nourishing blood and Yin, tonifying blood and kidney, strengthening stomach and regulating qi, hemostasis and reducing blood fat. Celery is very rich in nutrition. Its protein content is twice as high as that of ordinary fruits and vegetables, and its iron content is about 20 times as high as that of tomato. Celery is also rich in carotene and vitamins, which are very beneficial to human health. "

Production steps:

Step 1: cut cuttlefish into sections after cleaning

Step 2: wash celery leaves and cut into sections

Step 3: heat the oil in the pan and add garlic seeds and ginger slices to saute until fragrant

Step 4: pour in cuttlefish, add salt, sugar and cooking wine

Step 5: add celery, stir fry, add water

Step 6: take out the pot and put it on the plate

Materials required:

Cuttlefish: 300g

Celery: 150g

Ginger: right amount

Garlic seed: right amount

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Note: stir fry garlic seeds and ginger slices in hot oil

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mo Yu Shao Qin Cai