Lily with parsley(bai he ban xiang qin )

Lily with parsley

Introduction:

"I like the taste of parsley very much. It's crispy and refreshing. Therefore, my family's dining table is often without its shadow. Celery with high iron content is a good vegetable for patients with iron deficiency anemia, and is also the preferred vegetable for patients with hypertension. Lily contains colchicine, often eat has the effect of Runfei Qingxin Tiaozhong, help to strengthen the physique, inhibit the growth of tumor cells, as well as the treatment of stagnant heat type of stomach pain. This "lily mixed with celery" has a fresh taste and simple method. It can not only clear the mind and calm the nerves, moisten the lungs and relieve cough, but also reduce weight. It is most suitable for summer consumption

Production steps:

Step 1: wash parsley and cut into sections, and wash Lily in pieces

Step 2: first pour the lily into boiling water, boil for one minute and remove

Step 3: blanch the parsley in boiling water, and pour a few drops of cooking oil and a little salt into the boiling water

Step 4: pour the blanched celery into the cold boiled water, and remove it after cooling

Step 5: put the boiled parsley and Lily into a bowl

Step 6: add seasoning: salt, sugar, sesame oil and pepper oil (monosodium glutamate)

Step 7: mix well

Step 8: add some red pepper

Materials required:

Lily: one

Celery: 150g

Oil: a little

Salt: right amount

Sugar: a little

Sesame oil: right amount

Pepper oil: a little

Note: it's best to buy tender celery. If it's a little old, you can remove some tendons. When blanching, drop a few drops of oil and cool water to make the celery more green

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: light

Chinese PinYin : Bai He Ban Xiang Qin