1. Prepare the main ingredients.
2. Cut the celery stalks into 6cm long sections.
3. Then cut into filaments about 3mm square.
4. Soak for 10 minutes in a basin filled with enough cold water (take all the shredded celery as the standard). Haha, the time to witness the magic has arrived, and the celery shreds are rolled.
5. Cut the garlic and red pepper into small fine pieces.
6. Put it in a small bowl and stir together with white sugar, salt, white vinegar and sesame sesame oil to form a sauce.
7. The cashews are slowly roasted in a dry wok over a low heat until they become slightly yellow.
8. After being chopped, continue to bake until it turns golden brown and let out to cool. Remove the shredded celery that has been soaked in a rolled shape, drain the water thoroughly, and then drizzle with the sauce and sprinkle with chopped cashew nuts.
Tips:1. Celery does not need to remove its tendons to meet the intake of crude fiber in the dishes and the shape change of coleslaw in cold water.
2. Cashews can also be replaced with nuts such as American almonds, pistachios, hazelnuts or pine nuts.
