1. Pluck off the leaves of fresh celery, wash them well and set aside.
2. Cut the celery sticks from front to back and tear off the fine tendons.
3. The processed celery stalks are cut into 8 mm dices with a top knife. If the roots are too wide, you can cut them in half along the length.
4. Boil the cut dices in a pot of boiling water for one minute.
5. Take out the cool and dry water and put it in a basin.
6. Top with minced garlic, dry chili noodles, and sprinkle with white sesame seeds.
7. Ignite the wok into the oil and heat it up.
8. Spread the hot oil quickly and evenly on the minced garlic and dried chili.
9. Add salt, monosodium glutamate, light soy sauce and aged vinegar and stir well.
10. Just install it.
Tips:Cut the diced celery as much as possible, so that the blanching water is easy to cook and taste.
The blanching time can be adjusted. If you like crispy, blanch less for a while; if you like softer, blanch more for a while.
The taste can be adjusted according to personal preference.
