1. After the fragrant dried slices, cut into strips, wash the celery, remove the leaves and cut into sections; chop the millet spicy and smash the garlic.
2. Boil water in a pot. After the water is boiled, pour the celery into blanching water for 30 seconds. Add appropriate amount of salt and oil to maintain the emerald green color of celery.
3. Put oil in the pan, pour the fragrant dry and stir fry.
4. Stir-fry until the fragrant dry skin blisters and serve.
5. Put an appropriate amount of oil in the pot, pour the spicy millet and garlic and saute until fragrant.
6. Add celery and fragrant dried, stir fry, add light soy sauce, salt and sugar, stir fry for a good taste, add a thin layer of glutinous rice, and finally sprinkle some water, stir fry a few times to get out of the pot.
7. Celery is crispy and tender, wrapped in fragrant dried beans, especially for rice.
Tips:Remove the leaves of celery, and the leaves can be used for cold dressing or pancakes; celery should be blanched for 30 seconds. Don’t blanch for too long. The celery is crispy and tender. Sprinkle water before serving to prevent the celery from drying out, and the taste and color are very good. .
