Celery with lobster sauce(dou chi ban shui qin cai )

Celery with lobster sauce

Introduction:

"Water celery is a kind of wild vegetable often found beside the river. Its tender stems and petioles are fresh, fragrant and refreshing. It can be mixed or fried raw. It has the functions of clearing away heat and toxin, nourishing essence and Qi, cleaning blood, reducing blood pressure, dispersing lung and dampness, etc. it can also treat the symptoms such as urine drenching pain, stool bleeding, wind fire toothache, mumps and so on. Since I was a child, my mother used to make water celery raw mixed, but my son was afraid of insect eggs and didn't dare to eat it raw mixed, so I blanched it in the water, and I thought it was better raw mixed. "

Production steps:

Step 1: remove the old leaves and impurities of water celery and wash them in water.

Step 2: put the washed water celery in boiling water quickly for a while, then put it in cold water for a shower, and control the moisture.

Step 3: cut the water celery into 3 cm long pieces and put them in a large bowl.

Step 4: prepare the right amount of Douchi.

Step 5: peel and mash the garlic.

Step 6: put the mashed garlic into the water Douchi, add a little salt and soy sauce, put in the right amount of paste chili powder, and stir well into the sauce.

Step 7: pour the sauce into the celery bowl and mix well.

Materials required:

Water celery: 300g

Douchi: right amount

Garlic: right amount

Soy sauce: right amount

Paste chili powder: appropriate amount

Precautions: 1. I use Laoganma Douchi, which contains monosodium glutamate, so I don't put monosodium glutamate. If I use other Douchi, I can put some monosodium glutamate. 2. Generally, Douchi is salty and spicy. The amount of salt and paste chili powder should be added according to personal taste.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Dou Chi Ban Shui Qin Cai