steamed celery leaves
By GildaWelch
Ingredients: chicken essence
Recipe Recommendations
- celery leaves appropriate amount
- flour appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- chili oil appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- vinegar appropriate amount
- oyster sauce appropriate amount
- white sesame appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for steamed celery leaves
1
Remove the celery leaves for later use.
2
After washing, control the moisture, add 3 tablespoons of salad oil and mix well.
3
Add half a bowl of flour and mix well. (Cover each celery leaf with a little flour.)
4
Put in a steamer, boil the pan, steam for 10 minutes over high heat.
5
Pour a little oil into a frying pan, add minced garlic over low heat and saute until fragrant.
6
Add the steamed celery leaves, stir fry over high heat for one minute and turn off the heat.
7
Start preparing the seasoning sauce: 1 spoonful of salt, 1 spoonful of chicken essence, half a spoonful of white sugar, 1 spoonful of light soy sauce, a few drops of cooking wine, 1 spoonful of chili oil, 1 spoonful of vinegar, 1 spoonful of sesame seeds, and 1 spoonful of oil consumption.
8
Pour the seasoning juice into a wok and mix well.
9
Done!steamed celery leaves Make Tips
1. There are generally three types of celery in supermarkets: celery: celery has a light flavor, basically no leaves, and the body is wider; celery: there are more leaves, the celery flavor is average, and the body is about one finger thick; celery: there are more leaves, the celery flavor is very heavy, and the body is very thin. Personally, I recommend using celery. The taste is not very strong and it is more delicious when cooked. 2. Be sure to control the moisture after washing, otherwise it will be very sticky when steamed. 3. Add minced garlic and saute until fragrant. It will taste very good when finally taken out of the pan.