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Home-style recipe for stir-fried shredded eel with Chinese celery, fresh, fragrant, crisp and tender, and great with rice
Method: 1. Slaughter the eel, wash it and cut it into shreds. Add salt and cooking wine to the shredded eel to season it and remove the fishy smell. 2. Remove the strings from the Chinese celery and cut it into shreds; cut the cilantro into sections. 3. Put peanut oil in the wok; when the oil is hot, add the shredded eel and stir-fry until half cooked, then add the shredded Chinese celery, shredded onion and lily bulbs, stir well and pour out. 4. Heat the wok and add oil; when the oil is hot, add the above ingredients, splash with cooking wine, add white sugar, ground pepper and salt to season, thicken with starch, then add the cilantro sections and stir well.
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Introduction to the Batai Red Fragrant Rice Variety and Its Characteristics
Batai Red Fragrant Rice was developed by the Zengcheng City Agricultural Science Research Institute in 1993 through mutation selection of the internationally renowned high-quality rice Basmati using concentrated solar radiation treatment in 1987. Production performance and grain quality characteristics: trial planting yielded 300-350 kg per mu. The grain surface is reddish-brown, and it is a fragrant soft-type rice. The slender grains contain a variety of trace elements, amino acids, vitamins and plant sterols needed by the human body, as well as flavonoid compounds; it is a medicinal rice variety (yet to be developed and utilized). Characteristics and traits: this variety's plant
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