Mixed with Haimi and Majiagou celery

Mixed with Haimi and Majiagou celery

Introduction:

"Majiagou celery is used for celery. Majiagou celery is one of the famous local specialties in Shandong Province and a national geographical indication product of China. Majiagou celery has yellow leaves and stems, straight and hollow stems, big and fresh trees, crisp fragrance and rich nutrition

Production steps:

Step 1: This is Majiagou celery, a very long, yellow stem, pinch up is hollow;

Step 2: remove the leaves, throw away the old and bad ones, and keep the others;

Step 3: soak and clean with clean water;

Step 4: wash off the floating ash and soak it in warm water;

Step 5: the washed celery becomes like this, all curled up, which is its characteristic;

Step 6: cut celery section, don't cut too short;

Step 7: put water in the pot, add appropriate amount of salt, put celery into boiling water after boiling;

Step 8: cook for 2-3 minutes and remove celery;

Step 9: put the right amount of salt and a small amount of monosodium glutamate to mix well;

Step 10: pour a small amount of water into celery to soak the sea rice;

Step 11: put the soaked sea rice, pour a little sesame oil, mix well and serve.

Materials required:

Majiagou celery: one

Haimi: 50g

Salt: right amount

MSG: a little

Sesame oil: a little

Note: Majiagou celery blanching time is not too long, keep it crisp, Majiagou celery will become curly, this is its feature.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light