The method of stir frying celery with black fungus

Health benefits

Celery: clearing heat

Auricularia auricula: tonifying qi

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Ingredients

Celery in moderation

Several Auricularia auricula flowers

A scallion root

Moderate amount of ginger

Garlic cloves

A spoonful of salt

A little monosodium glutamate

A little chicken essence

Moderate amount of oil

The method of stir frying celery with black fungus

1. First, prepare celery, remove the leaves, cut off the roots, wash thoroughly, and cut into sections

2. Soak the fungus in warm water for about two hours in advance

3. Wash the soaked fungus clean of sand, cut off the bumps at the roots, cut the fungus into small pieces, and put them on a plate for later use

4. Put an appropriate amount of water into the pot and bring to a boil. Put the chopped celery into the water and blanch for one to two minutes. Remove from the pot. Rinse the blanched celery and set aside on a plate.

5. Blanch the fungus in boiling water for two to three minutes, then remove and set aside.

6. Cut the scallions, ginger, and garlic well and set aside.

7. Add an appropriate amount of oil to the pot, heat up 7 parts of the oil, and stir fry scallions, ginger, and garlic for a few times.

8. Then add blanched celery and black fungus, stir fry a few times.

9. Add a spoonful of salt (depending on the taste), an appropriate amount of MSG, and an appropriate amount of chicken essence. Then stir fry evenly to remove from the pot. The taste is crisp and refreshing!

Tips

If you don't like scallions, ginger, and garlic, you can skip them. When blanching celery, it's not easy to leave it for too long, otherwise it will affect the taste. After blanching celery, remember to rinse and set aside. The oil temperature does not need to be too strict, and when adding seasoning, the heat can be turned down, so that the dishes are not easy to stir fry.

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