Learn to cook

Chapter 66 Stir-Fried Cashews with Celery and Lily

raw material:
50 grams of lilies, 100 grams of celery, 50 grams of carrots, 50 grams of cashew nuts, 4 grams of salt, and 2 grams of sugar.

Production process:

1. Cut off the head and tail of the lily, separate several petals, dice the celery, and cut the carrot into small slices.

2. Put oil in the pot, put the cashew nuts in the cold oil and fry until crispy, remove and let cool.

3. Pour out half of the oil in the pot, heat the remaining oil, add sliced ​​carrots and diced celery, and stir-fry for about 1 minute on high heat.

4. Add lily, add salt and sugar, stir-fry on high heat for about 1 minute, then serve. Sprinkle with cooled cashew nuts.

Nutritional effect:

Lily contains nutrients such as starch, calcium, phosphorus, iron, vitamin B1, vitamin B2, and vitamin C.Lily is often used in dishes as a beauty and nourishing product. It is rich in mucilage, has the effect of moistening dryness and clearing away heat, and is also beneficial to the metabolism of skin cells.

Tips

When frying cashew nuts, the oil must be cold and the fire should be low, and one side should be turned over to avoid burning.It will be crispy after frying.

(End of this chapter)