Stir-fried Lily with Cashew Nuts and Celery
1.
Wash the celery and cut it into small sections with an oblique knife. Soak the dried lily in clean water and drain the water. Salt a plate of cashews (if raw cashews are cooked in oil).
2.
Pour proper amount of oil in the wok, heat it on high heat, add celery and lily and stir fry. When the color changes a little, add a spoon and a half of salt and continue to stir fry.
3.
When the celery starts to flow out, add the cashew nuts, add a small amount of chicken essence and pepper, stir fry for a few times, and it is ready to be out of the pot.
4.
Because celery and lily are very difficult to taste, you can add a small amount of water starch to make a thin slice when you start the pot, but because Tuo Tuo doesn’t like to eat thickened dishes, Tuo Tuo’s mom didn’t add it today. Friends who like more delicious taste are at home. You can still add it when doing it.