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
Chinese PinYin : Hai Mi Ban Ma Jia Gou Qin Cai
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