Dried Celery
1.
1. Preparation of raw materials;
2.
2. Wash the celery leaves and cut them into sections of about 6cm; wash and drain the dried shreds for later use; peel the carrots and rub them into shreds for later use;
3.
3. Boil a proper amount of boiling water in a boiling pot, add the celery section, blanch it, drain and set aside;
4.
4. Take another wok, add small red peppers and green onions after the oil is hot, and sauté;
5.
5. Add carrot shreds and dried shreds in turn, stir fry and mix for a while;
6.
6. Put in the blanched celery and continue to stir fry;
7.
7. Add salt and sugar to taste, then add a little broth;
8.
8. Do not cover, stir-fry until cooked and ready to serve.
Tips:
1. How to choose celery
Look at the color of celery. Don’t use dark green ones. It’s old to eat. Choose fresh stalks that are slightly yellowish. They will be crisper when you eat them (personal experience);
2. The celery must be blanched before frying, so that the color will not only be beautiful and green, but the taste will be more tender. You only need to stir-fry for a while;
3. I chose thin dried shreds, or replaced with louvered shreds or thicker dried bean curd shreds and fry together.
