300 grams of celery, the thick part of the stem is cut with a knife, and then cut into 3 cm long diamond pieces with an oblique knife for use. Soak 30 grams of dried lily in water in advance, 1 hour, then take it out and wash it for later use, and soak 5 grams of medlar in water 1 hour, then take it out and wash it for later use. Because the fiber of celery is relatively thick, it is necessary to change the knife into a 45-degree inclined plane and cut an inclined plane of about 1 cm.

Add water, Jamlom salt and a few drops of oil to the pot. Cook celery and blanch for one minute. Drain the water after cooling. Soaked lilies also need to be blanched, cooled and drained. Lily belongs to fast food and should be put last. Remember not to fry for too long after adding, so as not to lose the freshness of the original lily. Heat the pan, pour the oil, and wait until the oil temperature reaches 70%. Add celery and lily. Stir-fry for a few times, then add salt, then add chicken essence and sugar, stir well after a few times, and serve. A plate of crisp and colorful celery and lily is ready.

Oil-lubricate the shrimps, add a proper amount of cooking oil into the cooling pot, add the shrimps for oil lubrication when the oil temperature reaches 40%, and pour out the shrimps to control the oil content after the oil temperature reaches 60%. Red, white and green, nice and delicious. But don't fry for too long, crispy taste is better! Eating more can promote appetite, lower blood pressure and promote blood circulation.

Pour a proper amount of vegetable oil into the pot, heat it with high fire, add Jiang Mo and stir-fry until fragrant, pour the two ingredients into the pot, add a little water and a little sugar and salt and stir-fry until it is broken, and then take out the pot. Add a little oil when frying, and add a little water when it is dry. It won't be greasy and tastes better. It's very helpful to lose weight. Add water to the spoon, add a little salt and oil after boiling, put celery, carrot and well-developed lily into the pot, blanch (take it out after boiling 1 min), and put it in cold water to dry. Spoon a little oil, add garlic slices to the wok, then add celery, carrot and lily, and stir fry quickly together. During the processing, celery can be soaked in clear water for a short time, and fresh lily should be heated for a short time not exceeding 1 min to maintain its color and taste.