Stir fried celery and Lily(su chao qin cai bai he )

Stir fried celery and Lily

Introduction:

"Celery can stimulate gastrointestinal peristalsis. Lily is not only a vegetable with high nutritional value, but also a Chinese medicine with high medicinal value. Zhang Zhongjing, an ancient pharmacist, described the medicinal value of Lily in the chapter of Lily diseases in the synopsis of the Golden Chamber: clearing away heat and toxin, moistening the lung and so on. (Baidu) today, I take out the tendons of celery, which is crisp but not stuffed. I've done this a long time ago. You can try this when you come across older celery. However, the general method is to cut blanching water, and then cold water brewing. "At will"

Production steps:

Step 1: wash the dried lily and soak it in water for about two hours

Step 2: onion, ginger and garlic

Step 3: dice green onion, garlic, red pepper and ginger

Step 4: mix the starch with water

Step 5: wash celery

Step 6: remove the tendons from the celery

Step 7: lots of tendons

Step 8: add oil and stir fry celery

Step 9: add onion, ginger, garlic, pepper, salt, pepper and Lily. Quick-fry

Step 10: finally starch thicken, put sesame oil, pepper, etc.

Step 11: take out the pot and put it on the plate

Materials required:

Celery: 200g

Dried lily: 15g

Salt: right amount

Oil: right amount

Onion: 1 Section

Ginger: 1 tablet

Garlic: 3 cloves

Red pepper: 2

Starch: right amount

Zanthoxylum bungeanum: right amount

Sesame oil: appropriate amount

Pepper: right amount

Note: I do not put soy sauce in this dish

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Su Chao Qin Cai Bai He