Sautéed Celery, Lily and Carrots
Ingredients
- Celery 1 tree
- Carrot (according to size) 1/3 or 1/4 root
- Fresh Lily 40g
- Salt 1 tsp
- Water 1/4 small bowl
Steps
1. Ingredients.
2. If you want celery to taste good and taste crisper and tender, you must tear off the old tendons.
3. Wash and cut into small pieces (celery leaves, do not use the oldest ones on the outside, keep the tender ones on the inside. You must know that the nutrition of celery leaves is better than the stems.)
4. Cut the carrots into thin slices.
5. Rinse the fresh lilies and drain them.
6. Heat the oil pan, first add the carrots and stir-fry.
7. Then add the celery and stir-fry for a while.
8. Finally pour in fresh lily.
9. Add salt and stir-fry evenly.
10. Then add 1/4 of a small bowl of water, cover the pot and cook for about 2 or 30 seconds, then turn off the heat (don’t take too long, as the celery will lose its taste if it becomes soft). )
11. Beautiful.
12. Remove from pot and plate.
13. Complete.
14. Complete.
15. Complete.
