Easy 200g celery Recipes – Quick Meals Everyone Will Enjoy
Discover delicious and easy-to-make recipes using 200g celery. Perfect for busy weeknights and family dinners.
Recipes with 200g celery
Rice cakes are a versatile culinary delight. In Sichuan and Chongqing, they're used in hot pot and can be added to rice wine-fried eggs for a unique flavor. Compared to Korean rice cakes, this Chinese version is my favorite; it's more to my taste. If Sichuan and Chongqing bacon aren't available, don't worry! Substituting fried eggs and ham (which works perfectly) creates a unique and delicious experience. The golden fried eggs, with their charred aroma and the salty, chewy ham, stir-fried with rice cakes and vegetables, create a rich and harmonious flavor. The fried rice cakes are imbued with the aroma of the ingredients. A bite of them is soft, chewy, and the salty, fragrant flavor spreads across your tongue. It may seem ordinary, but it's incredibly satisfying. I'll instantly fall in love with this simple yet delicious Chinese rice cake.
The freshly cooked Indian curry chicken is a feast for the eyes! The thick golden curry sauce wraps each piece of tender chicken. As soon as the aroma of spices floats into the nose, you can smell the warmth of turmeric and the spiciness of cumin swirling in the air. Gently poke it with a spoon, the chicken is stewed soft and tender, and when you take a bite, the gravy mixed with curry bursts in your mouth - the soft fragrance brought by the Indian curry masala flavor, the fresh and spicy slowly rises, leaving a slight sweet aftertaste, and the carrots and onions become extremely tasty. The thick curry sauce is poured on the hot rice, and each grain of rice is wrapped in a golden coat. When you take a bite, the layers of spices unfold on the tip of the tongue, and the warmth irons from the stomach to the heart. After eating, you can't help but smell the curry fragrance on your fingers a few more times~
Lychee and Shrimp Balls are a refreshing and layered stir-fry that combines the sweet and juicy flavor of seasonal lychees with the springy freshness of shrimp. The dish is complemented by the crispness of celery, the simple flavors of black pepper and sea salt, and finished with a sauce made from mustard, soy sauce, and cornstarch. The result is a delightful interplay of sweetness, savory flavor, and a slightly pungent kick—refreshing, not greasy, and very appetizing. The combination of seasonal lychee and fresh shrimp is incredibly delightful and sweet.
This dish, "Auspicious Purple Qi from the East," is made with purple sweet potato and yam balls. It's also often called a purple sweet potato and grape-shaped dessert, a popular creative dish for New Year's Eve dinner. It symbolizes good fortune, family reunion, abundant wealth, and a sweet and happy life.
"On the left is the non-spicy seafood sauce section: the aroma of freshness hits your nose as soon as it's served. The fish is soaked in the sweet fragrance of seafood sauce, so tender it trembles when you pick it up with chopsticks. My child immediately started gnawing on the fish belly, even chewing the lotus root slices soaked in the sauce with a satisfying crunch, exclaiming, 'Mom, this is even better than what you get at restaurants!'—the seafood sauce gives the vegetables a subtle sweetness, light yet not bland at all. My child even ate rice faster than usual. On the right is our spicy dry pot section: the aroma of the dry pot ingredients fills the kitchen as soon as the sauce is poured on. The fish skin is grilled until slightly crispy, bursting with juice with every bite when coated in spicy oil. Even the celery stalks are infused with the spicy fragrance, becoming more flavorful the longer they cook. In the end, even the last bit of sauce at the bottom of the pot..." It had to be poured over rice and polished clean. The moment this pot of fish was served, the kids on the left exclaimed, "Mmm, this is so tender!" while we on the right were shouting, "Wow, this is so spicy and delicious!" The divider clearly separated the flavors; some were tender, some were fragrant. Even the usually picky kid devoured the lotus root slices. We used a special grill pan for fish that can be heated directly. It bubbled and steamed as soon as the flame was turned on, making it incredibly satisfying to eat and cook at the same time—the kids on the left were plucking at the tender, seafood-flavored fish, while we on the right were enjoying the juicy, spicy pieces of fish, taking a sip of wine, the spicy aroma mingling with the wine's fragrance, enveloped in the warmth—it was so addictive! If you don't have this special pan, a small alcohol stove with a regular grill pan works just as well, filling the air with a smoky, hearty atmosphere. Life is just too good!
Nutritious and appetizing dish