Health benefits
Celery: low in protein
Lily: moisturizing the lungs
Carrot: enhancing immunity, protecting eyesight, and anti-cancer Cancer prevention
Food ingredients
Celery ( 100g ) | Lily ( 80g ) |
Carrot ( 20g ) | Salt ( appropriate amount ) |
Chicken essence ( a little ) | Cornstarch ( 2 grams ) |
Water ( 20 grams ) | Ginger ( a little ) |
How to stir-fry celery and lilies
1.Wash the celery and cut into diagonal slices.
2. Wash the lilies and break them into small petals.
3. Cut the carrots into thin slices and cut the ginger into shreds.
4. Add appropriate amount of salt, chicken essence and 2 grams of cornstarch into a small bowl, then add Stir 20 grams of water and set aside.
5. Add water to the pot and bring to a boil.
6.Put in lily and blanch for 30 seconds.Remove.
7. Put the removed lily into cold water and let it cool down.
8. Add the celery and carrots to the pot and blanch them for one minute and remove.
9. Also put the removed celery and carrots into cold water and let them cool.
10. Drain the lilies and celery and set aside.
11. Add an appropriate amount of oil to the pot and heat it up.
12. Add shredded ginger and stir-fry.
13. Add celery and lily and stir-fry quickly for a while.
14.Finally, pour the pre-mixed juice into the pot.
15.Express stir-fry evenly and serve.
16.Picture of the finished product.
Tips
Since the lilies and celery have been blanched in advance, they need to be stir-fried quickly, otherwise the crispy texture will not be maintained.The juice added at the end should also be prepared in advance so that you don’t have to rush.Also, stir the juice before pouring it into the pot to prevent the cornstarch from settling.
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