Cranberry Celery Lily

Overview

Because there are babies at home, chili has almost disappeared from the dinner table. I wanted to add some color to embellish it, but I ran out of wolfberry berries. I didn’t use the small dish of dried cranberries that was originally used to make the cake. I put it next to the stove and took it for a while. It tasted surprisingly good. It was originally a very sweet dish, but with the addition of sweet and sour dried cranberries, I tasted this sweet and sour taste inadvertently and had a long aftertaste.

Tags

• hot dishes
• common dishes
• children
• old man
• huaiyang cuisine
• autumn recipes
• children's day
• dinner
• celery
• dried cranberries
• olive oil
• starch
• sugar
• fresh lily
• salt

Ingredients

Steps

1. 1 Wash fresh lilies;

   

2. 2 Wash the celery and scrape off the outer layer of old tendons;

   

3. 3 Cut a clove of celery in half and cut into diamond shapes;

   

4. 4 Add a small amount of water and salt to the wok and bring to a boil, add celery and blanch for 20 seconds;

   

5. 5 When the celery is served, the color is very green;

   

6. 6 Blanch fresh lilies in boiling water for 10 seconds;

   

7. 7 Dish out the lilies and put them in cold water;

   

8. 8 Take a small bowl, add starch, salt, sugar, add a small spoonful of water and mix well;

   

9. 9 Heat the pan, add a spoonful of olive oil, add the celery and stir-fry quickly for up to one minute, then add the lily and stir-fry;

   

10. 10 Add the seasoned starch water;

    

11. 11 Stir-fry quickly for a while, add dry cranberries and stir-fry for 10 seconds, then turn off the heat;

    

12. 12 Take it out and put it on a plate. It is not only delicious but also nutritious.