Shredded pork with celery(xi qin rou si )

Shredded pork with celery

Introduction:

"Celery, also known as Western Celery and American celery, is a celery variety introduced from Europe, with compact and thick plant, wide and thick petiole and solid body. The texture is crisp and tender, with fragrant smell. It can be divided into yellow species, green species and variegated species. Celery is sweet, bitter and cool in nature. It belongs to lung, stomach and liver meridians. It has the effects of calming liver, clearing heat, expelling wind and dampness. It is used for hypertension, dizziness and headache, red face and red eyes, blood drenching and carbuncle swelling. Each 100g fresh vegetable contains 3G carbohydrate, 2.2g protein, 0.3g fat, va240 international unit, vb10.03mg, vb20.03mg, vc10mg, calcium 170mg, phosphorus 34mg and iron 0.5mg. The content of VP in leaves was very high. In most areas, petioles are mainly eaten. In fact, the nutrients in leaves are much higher than those in petioles. "

Production steps:

Step 1: shred pork, add starch, salt and monosodium glutamate; cut celery into 3cm strips.

Step 2: heat the oil in a wok, add shredded meat and stir fry until it is mature. Add a little soy sauce to mix.

Step 3: stir fry the celery, add salt, chicken essence and sugar, then put it on the plate.

Materials required:

Celery: two

Lean pork: moderate

Salt: right amount

Chicken essence: appropriate amount

White granulated sugar: right amount

Old style: moderate

Note: Celery rhizome is thick, you can cut the right amount of thin point, stir fry faster~

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Xi Qin Rou Si