Chinese Food
Kwai Sau -- spicy stir fried carrot and celery (good lunch)
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More than half of the Chinese I know don't like celery and carrots. In addition, American celery is very bitter. Generally, there are not too many ways to make soup as a minor ingredient. But these two kinds of vegetables are very nutritious. This spicy stir fry is the only way I can deal with Meidi bitter celery. It's done in less than ten minutes. It's crispy and nutritious. The taste of celery and carrots is not so annoying. I'll bring food to work tomorrow
Cooking ingredients
Cooking Steps
Step1:Cut celery and carrot into strips / shreds. Chop garlic. Carrots are not easy to fry. Microwave for 1 minute firs
Step2:Heat a small amount of oil in the pot. Medium high heat. Stir fry 1 tablespoon of bean paste to make it fragran
Step3:Then add garlic and stir fry it to make it fragran
Step4:Stir fry celery for about 2 minutes. Color evenly. It's easy to dry in the pot because there is less oil. At this time, you can add a little water (you can also add oil.) . because the fire is big. Don't worry about adding water to fry it. Soon the water will be gon
Step5:Finally, add carrots. Sprinkle a little sugar to make it fresh. Stir fry for about 2 minutes. You can get out of the pot
Step6:[~ ~ I'm a family with rice ~ ~
Cooking tips:1. The bean paste is very salty. There is no need to add salt or soy sauce to this dish. 2. Sugar is used to freshen and neutralize the salty taste. 3. Because there is less oil in the first place. When cooking, the pot is very easy to dry. In order to prevent the paste from being fried, a small amount of water can be added. Because the fire is relatively large, there is no need to worry about the crispness when the water is added and fried. Soon the water will not have the skills to make dishes delicious.
