Garlic puree, celery and vegetable leaves

1. Material drawings.

2. Boil a pot of water, drip cooking oil, add salt, and blanch the washed celery leaves in water. Do not blanch them too old, they will be almost done after being soaked in water. Be sure to add oil and salt, add flavor first and maintain the color of the dish.

3. Remove the blanched vegetable leaves and let them cool down, or feel free to do so.

4. Use a stone mortar to mash garlic paste, so that the garlic paste is the purest.

5. Take a small bowl, take out minced garlic, add a little sugar, light soy sauce sesame oil, chili oil, and mix well.

6. Change the blanched dishes into a knife and mix with minced garlic.