Cold celery

Cold celery

Introduction:

"This cold celery is the most tender one in the whole celery. Although there is not as much crude fiber as the outside, personally, I prefer the tender taste. The finished dish also has some oyster sauce, so it doesn't look as green as others do. But it doesn't affect eating. "

Production steps:

Step 1: material drawing

Step 2: wash celery, slice it obliquely, and chop garlic

Step 3: Boil the water in the pan, add a little salt and two drops of oil, put the celery in and blanch for 1 minute

Step 4: put the celery leaves in and turn off the heat

Step 5: remove the drain

Step 6: put celery on the plate, add minced garlic, a little salt, sugar, oyster sauce and sesame oil, mix well

Materials required:

Celery: moderate

Garlic: right amount

Salt: right amount

Sugar: right amount

Oyster sauce: right amount

Sesame oil: appropriate amount

Edible oil: right amount

Note: 1 add salt to the boiling water to taste the bottom, and add oil to keep the color of vegetables. This time I use the tender celery. If it's older, the tendons can be removed. Celery leaf is also a good thing. Don't lose it. When the celery is blanched, put it in and scald it to turn off the fire.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light