The method of celery lily in the hotel is different, no wonder the color is bright and crisp

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When dining in a restaurant, you will often find an amazing dish - celery lily. This colorful, crisp and refreshing dish doesn't have all the same recipes. Today, I'm going to share what I know about making celery lilies. The ingredients are simple and easy to get, just prepare celery, non-spicy red pepper and lily. The following are the specific production steps:
1. Prepare ingredients: Take an appropriate amount of celery, a small piece of non-spicy red pepper, and 100 grams of peeled lilies. Soak the lilies in clean water for 10 minutes, then wash and set aside.
2. Handle celery: Break off the root of celery, and tear off the old ribs in the opposite direction to ensure that each leaf is tender and refreshing. Cut the processed celery into small diamond-shaped pieces, ready for subsequent frying.
3. Stir-frying process: first boil a pot of boiling water, add appropriate amount of salt and cooking oil, pour in the chopped celery and lily, and blanch in water for about 2 minutes. When the edges of the lilies become transparent, remove and set aside. The celery processed in this way presents an emerald green and fresh color.
4. Stir-fry red pepper: Add cooking oil to the pot, pour in the sliced red pepper, then pour in the blanched celery and lily. Then, add a small bowl of water, a spoonful of salt and a spoonful of sugar, and stir fry evenly. It should be noted that the heat should be moderate when stir-frying to avoid discoloration of the lily.
5. Thicken and finish: add an appropriate amount of water starch to thicken, so that the ingredients are covered with a thin sauce. Drizzle a spoonful of cooked oil at the end to add luster to the dish.
In this way, a crisp and refreshing celery lily is finished. The key points for making this dish are as follows:
- Processing of celery: Be sure to remove the old tendons to ensure a crisp and tender taste.
- Heat control: During the frying process, the heat should be controlled to avoid discoloration of the lily. The fire should be kept in a medium and small fire state.
- Decoration and freshness: After thickening, you can drizzle a spoonful of cooked oil to increase the luster of the dishes and enhance the taste.
Overall, the dish is simple, but the technique cannot be ignored. Only through reasonable processing and fire control can the celery lily with bright colors and crisp and refreshing taste be produced. I hope these production experience can be helpful to you, for reference only. I am Xiyang, thank you for following this channel, see you next time!
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