How to cook celery and cuttlefish

Celery is a vegetable that we often see in our daily life. Celery tastes sweet and crisp, is non-toxic, and has the effects of strengthening the stomach, promoting blood circulation, and clearing the intestines and facilitating bowel movements. Therefore, people love it very much, and celery has gradually become an indispensable dish on the dinner table, but its taste will only be brought to its fullest when it is paired with some other foods. Celery can be combined with many ingredients. Today I will tell you how to cook celery and cuttlefish.

. 1Cut the celery into small pieces, cut the pepper into strips, and cut the cuttlefish into small strips. (It is recommended to keep the celery leaves, chop them up, and make egg soup with them. It is very delicious and can lower blood lipids. It has many functions. Okay, I’m walking away). 2. Add boiling water to the celery, and serve when it changes color. Turn off the heat and use the residual heat to fry the cuttlefish. When the cuttlefish shreds are slightly bent, you can serve it. (It is better to cook it again, but I am too lazy to do it, so don't cook it for too long, or it will be unpalatable if it is overcooked. 3. Heat the pan with cold oil, sauté the ginger and scallions, and add the red pepper. Stir-fry slightly, add the squid, add light soy sauce and cooking wine, and sauté until fragrant, then add a few drops of dark soy sauce for coloring.

4 Add the celery and stir-fry for a few times. Since the ingredients have been processed before, just add some flavor. Finally, add half a spoonful of salt and a small spoonful of sugar, stir well, and serve! Cuttlefish is also called squid. It not only tastes fresh, crispy and refreshing, has a high protein content, high nutritional value, but also has rich medicinal value. Cuttlefish is rich in protein, and its shell contains calcium carbonate, shell keratin, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.; the ink in cuttlefish contains a kind of mucopolysaccharide, which has been confirmed by experiments to have a certain anti-cancer effect on mice. It is suitable for people with yin deficiency, anemia, women with blood deficiency, amenorrhea, leucorrhea, and metrorrhagia; people with spleen and stomach deficiency should eat less; patients with cardiovascular disease and liver disease such as hyperlipidemia, hypercholesterolemia, arteriosclerosis should eat it with caution; people with eczema, urticaria, gout, kidney disease, diabetes, allergies and other diseases should not eat it; squid meat is a wind-inducing food, so people with illnesses should avoid eating it as appropriate.

Preparation: 1. Cut the large cuttlefish into pieces, prepare a pot of water, and after the water boils, pour in the cuttlefish slices. After about a few tens of seconds, you can remove the cuttlefish and set aside in the water. 2. Remove the leaves of the celery and cut into sections. Chop the green onion, garlic, and fresh chili peppers and set aside . Method: 1. 1. Heat oil in a pan, sauté scallions, garlic and chili peppers first, then pour in celery and stir-fry. 2. When it is almost done, add the cooled cuttlefish slices. Add some seasoning (salt, MSG) and a little water and simmer. Buy the cuttlefish, clean it and cut it into shreds. Nowadays, vendors in the vegetable market will help you process the cuttlefish. They will remove the internal organs and inedible organs. We only need to buy it home and clean it again. When cleaning, check whether the thin layer of membrane inside the cuttlefish has been torn off. If not, you need to clean it manually. Step 2: Add a teaspoon of cooking wine to the shredded cuttlefish to remove the fishy smell and marinate for 20 minutes. Step 3: Remove the celery leaves and leave the stems, wash and cut into small pieces for later use. Step 4: Slice the garlic and shred the ginger. Step 5: Heat the pan and add oil, pour in the garlic and ginger slices, and stir-fry over low heat until fragrant. Step 6: Add celery and stir-fry over medium-high heat for a few minutes. Step 7: Add one teaspoon of light soy sauce and one teaspoon of cooking wine and continue to stir-fry for half a minute. Step 8: Pour in the cuttlefish shreds and stir-fry over high heat until the cuttlefish shreds change color and curl up. Step 9: Add salt and sugar to season and serve. Cuttlefish is easy to overcook, so the frying time cannot be too long, so I choose to fry the celery first, and then add the cuttlefish shreds when the celery is 70% to 80% cooked. Stir-fry over high heat for one minute and it is ready to serve. Friends who like strong tastes can also add shacha sauce as appropriate.

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