Entering the autumn equinox, the weather is relatively dry, we people are more likely to catch fire, coupled with the Mid-Autumn Festival big fish and meat is too greasy to digest, to the stomach and intestines to increase the burden, so after the autumn equinox reasonable diet is very important, eat more vitamin-rich, crude fiber ingredients to promote digestion. Today to recommend to you a refreshing vegetarian dish - celery fungus lily, especially suitable for this dry season, there are old people and children at home, to eat more of this vegetarian dish, refreshing and not greasy, simple stir-fry can eat.
Celery is a kind of celery, alias celery, celery, etc., its petiole is thick and tender, green crisp taste sweet, celery has many varieties, personally feel that the best celery is fresh and delicious, the taste is fragrant, the taste is crisp and tender, the content of dietary fiber is better than celery, after eating celery can promote defecation; and lily is also a variety of benefits for the human body, black fungus has the body 'scavenger' is called, rich in dietary fiber and pectin, with a good therapeutic effect. Crispy fungus, sweet lily and celery taste together is a perfect match, the three together light and less oil, eat more is not afraid of long meat, for every festive season fat 3 pounds of people is a very good food.
【Ingredients】: Celery to taste, dried fungus to taste, fresh lily to taste, garlic to taste, oyster sauce 1 tbsp, a little salt
【Method】:1, dry fungus with water to soak hair, by hand scrub some of the dirt adhered to the fungus, wood ear bubble hair, I use is very small cloud ear, the shape of the fungus can be torn into small pieces;
2: Cut into thin slices, boil a small pot of water, add a little salt and oil after the water boils, so that the celery can keep the emerald green, add celery and fungus blanch the water for 1 minute, and then fish out and set aside. Do not take too long, so as not to affect the taste;
3, fresh lilies break open a piece, clean, put into boiling water for 20 seconds, immediately fish in and out of the cold water, over the water can prevent the lilies from being fried out and black.
4: Heat the oil, sauté the minced garlic until fragrant, stir-fry the fungus and celery for 30 seconds;
5: Add lilies and stir-fry for 20 seconds, add salt and oyster sauce to taste;
6, the last step to add the pre-ticked mustard powder, continue to stir-fry for 1 minute after you can out of the pot, lilies are easy to cook and rotten, slightly transparent to cook.
After cooking out of the pot, a simple parsley fungus fried lily is ready, and the three ingredients are easy to cook, so don't worry about whether it is fried or not. The taste is light and refreshing, so give the body a big clean.
【Tips】:
1, when the vegetables are blanched, you can put some salt and a few drops of oil, so that the color of the vegetables after blanching is good.
2, the hook is to make the ingredients (especially celery) easier to hang on the seasoning.