In fact, I didn't like eating celery before because it was too inconspicuous and difficult to make delicious.
After frying for a long time, it will be easy to bite, change color, water will come out, and it will be ugly and unpalatable; it will be fried raw, but it will be difficult to taste.
However, since it is very healthy and can lower blood pressure and blood lipids, I eat it often.
My husband loves this dish very much, and it is the kind that has endless aftertaste, which makes me quite proud.
fermented bean curd celery
Recipe Recommendations
- celery appropriate amount
- sausage appropriate amount
- chives appropriate amount
- white SUFU appropriate amount
- hot sauce appropriate amount
- salt appropriate amount
- starch appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for fermented bean curd celery
1
Choose fresh celery.
2
Cut into pieces, or silk, or whatever.
3
Prepare white or red fermented bean curd, vegetarian chicken chili sauce or garlic chili sauce.
4
A small amount of sausage, preferably one with casings.
5
Boil a pot of water, add cooking oil, salt, and add celery. Take a minute or two, remove and place in cold water.
6
Take a frying pan, cool the pan to cool the oil, add the chopped green onion, two pieces of fermented bean curd, and a spoonful of hot sauce in turn, and stir-fry well over medium to medium heat.
7
After frying until the aroma is fragrant, add the sausage and stir up the oil as much as possible in the sausage.
8
Turn on the high heat, add the celery that has been dried, add a small amount of soy sauce and a little salt, stir fry well, and add a little thin sauce.
9
Add the remaining green onion and a little chicken essence, and remove from the pan.