Shredded pork and celery
Celery is a common dish in winter, and it will become crisp and delicious only after winter. I like the sweet taste of celery and the crisp taste.Fried celery is the most familiar domestic dish for friends. It is nothing more than meat or vegetable, hot cooking or cold salad after washing. And many people only eat stems and throw away leaves when eating celery. In fact, celery leaves are many times more nutritious than stems. I used to eat celery and didn't like celery leaves. I chose to throw them away, but now I'm learning to eat celery leaves slowly. Celery is rich in fiber. If it is not cooked at the right temperature, the fried celery is not crisp and stuffed. Now let's talk about my method of frying celery. Please give me more advice on any mistakes.First of all, we should destroy the fiber of celery, that is, to make celery taste not stuffy; ① First blanch the celery, then quickly remove it and soak it in cold water. Use the method of thermal expansion and cold contraction to destroy the fiber. ② Cut the pork into thin strips, marinate it with refined salt, cooking wine or soy sauce, remove the fishy smell and freshen it. ③ When frying, the meat strips should be smooth and scattered. First put the celery stems, stir fry them, add the refined salt, turn off the fire, put the celery leaves, stir fry them quickly and evenly, and then take them out of the pot.[celery]: rich in nutrients, including protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron and other nutrients. It is cool in nature, sweet in taste and non-toxic. It has the functions of heat dissipation, removing wind and dampness, invigorating the stomach and blood, clearing the intestines and defecating, moistening the lungs and relieving cough, lowering blood pressure, strengthening the brain and calming the brain. It has an auxiliary therapeutic effect on hypertension, angiosclerosis, neurasthenia, headache and cerebral swelling, and children's chondrosis.1. Blanch the celery and quickly remove it. Soak it in cold water. Use the method of thermal expansion and cold contraction to destroy the fiber.2. Cut the pork into thin strips, marinate it with refined salt, cooking wine or soy sauce, remove the fishy smell and freshen it.3. When frying, put celery stems first, stir fry them, add refined salt, turn off the fire, put celery leaves, stir fry them quickly and evenly, and then come out of the pot.
Step 1 . Cut pork tenderloin into strips and sprinkle an appropriate amount of refined salt.
Step 2 . Pour in a tablespoon of delicious soy sauce, mix well and marinate for 20 minutes.
Step 3 . Wash the celery, remove the roots and yellow leaves, and control the water.
Step 4 . Remove the leaves of celery, cut the celery stem into 4cm long sections, shred red pepper, ginger, scallion and scallion.
Step 5 . Sit in the pot with water, add celery segments after the water boils, and blanch the water quickly.
Step 6 . Remove the boiled celery and soak it in cold water.
Step 7 . Remove the celery section and control the water for standby.
Step 8 . Pour an appropriate amount of vegetable oil into the pot. After the oil is hot, shred red pepper, shredded ginger, and chopped scallion until fragrant.
Step 9 . Pour in the marinated pork tenderloin strips, slip them and stir fry them to change color.
Step 10 . Pour in a tablespoon of delicious soy sauce.
Step 11 . Pour the celery into the water and stir fry over high heat.
Step 12 . Add refined salt according to the taste and stir fry evenly.
Step 13 . Turn off the heat, pour in celery leaves, stir well quickly, and then come out of the pot.
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