Shredded meat and celery(rou si qin cai )

Shredded meat and celery

Introduction:

"Celery is a common dish in winter, and it will taste crisp and delicious only after winter. I like the sweet taste of celery and its crisp taste. Fried celery friends are the most familiar home dishes, nothing more than wash clean or meat or vegetables, or hot cooking or cold. And when many people eat celery, they only eat stems and throw away leaves. In fact, the nutrition of celery leaves is many times higher than that of stems. I used to eat celery, but I didn't like celery leaves, so I chose to throw them away, but now I'm learning to eat celery leaves. Celery is rich in fiber, if the cooking time is not enough, improper method, fried celery is not crisp and teeth. Let's talk about my method of frying celery. Please give me more advice. First of all, the fiber of celery should be destroyed, that is, celery should not be stuffed; first, the celery should be blanched, then quickly removed, soaked in cold water, and the fiber should be destroyed by means of thermal expansion and cold contraction. ② Cut pork into thin strips and marinate with refined salt, cooking wine or soy sauce to remove fishiness and freshness. 3. When stir frying, the strips should be slipped and scattered. The celery stems should be placed first. Stir fry and stir in the salt. After the fire is put, the celery leaves will be placed. Stir fry quickly and cook evenly.

Production steps:

Step 1: slice pork loin and sprinkle with salt.

Step 2: pour in 1 tbsp delicious soy sauce, mix well and marinate for 20 minutes.

Step 3: wash celery, remove roots and yellow leaves, control water.

Step 4: remove the leaves of celery, cut the celery stem into 4cm long segments, shred the red pepper and ginger, and cut the scallion into green onion.

Step 5: take water in the pot, boil the water, pour in the celery section and blanch quickly.

Step 6: take out the boiled celery section and soak it in cold water.

Step 7: take out the celery section and control the water.

Step 8: pour proper amount of vegetable oil into the pot, heat the oil, cut red pepper, shredded ginger, and saute onion until fragrant.

Step 9: pour in the marinated pork loin and fry until discolored.

Step 10: pour in a tablespoon of delicious soy sauce.

Step 11: pour in the celery section with clean water and stir fry over high heat.

Step 12: add refined salt according to the taste and stir fry evenly.

Step 13: turn off the heat, pour in the celery leaves, quickly stir well, then out of the pot.

Materials required:

Celery: moderate

Pork tenderloin: moderate

Red pepper: right amount

Refined salt: right amount

Vegetable oil: right amount

Delicious soy sauce: right amount

Ginger: moderate

Scallion: right amount

Zanthoxylum bungeanum: right amount

Note: [celery]: it is rich in nutrients, including protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron and other nutrients. It is cool in nature, sweet in taste and non-toxic. It has the functions of heat dissipation, dispelling wind and dampness, invigorating stomach and blood, clearing intestines and defecation, moistening lung and relieving cough, reducing blood pressure, invigorating brain and calming down. It also has the auxiliary therapeutic effects on hypertension, arteriosclerosis, neurasthenia, headache and brain swelling, and children's chondropathy. 1. Blanch the celery, then quickly take it out and soak it in cold water to destroy the fiber. 2. Cut pork into thin strips and marinate with refined salt, cooking wine or soy sauce to remove fishiness and freshness. 3. Stir fry the celery stalks, stir fry them, stir in the salt, turn the fire into celery leaves, stir quickly and stir evenly.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Rou Si Qin Cai