Celery With Bean Curd Cheese


Celery With Bean Curd Cheese

In temperate countries celery is also grown for its seeds. Actually very small fruit, these “seeds” yield a valuable volatile oil used in the perfume and pharmaceutical industries.

They also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning.

Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.

Ingredients for Celery With Bean Curd Cheese:
500 grams (1.1 lb) celery
30 grams (1 oz) bean curd cheese
10 grams (2 tsp) sugar
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) salad oil

Directions to cook Celery With Bean Curd Cheese:
1. Cut the celery on a slant into shreds. Quick-boil these along with bean curd cheese which should also be cut into shreds of preferable thickness. When the water boils, take out, drain off the water and place in a bowl.
2. Heat the oil in a wok to 200-220ºC (390-430ºF) and pour on the celery and bean curd cheese. Add the salt, sugar, MSG, and salad oil. Mix well and serve.

Features: Brightly colored.



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