Cold Chrysanthemum

Cold Chrysanthemum

Introduction:

"Chrysanthemum morifolium is a common vegetable in summer. It is very popular in summer because of its sweet taste, slightly bitter taste and the effect of clearing heat and relieving summer heat. But in the early spring, the green chrysanthemum is also popular. After the new year's festival, make a green and refreshing cold chrysanthemum to eat, which can make it greasy and clear the stomach. I like the slightly bitter taste of chrysanthemum very much. It tastes like lettuce leaves and lettuce. It's a fresh but elegant taste. The common way to eat kuju is to dip it in sweet sauce. Later on, a plate of kuju dip in sauce is put on the big fish and big meat. Fold the green leaves of kuju from the middle and gently dip them in the saucer. It is light, sweet and slightly bitter in the mouth. So it's a lovely little dish. Today's chrysanthemum is cold, and the process is slightly more complicated than that of dipping sauce, but the taste is also very refreshing and sweet. "

Production steps:

Step 1: wash the chrysanthemum and control the water.

Step 2: cut garlic into small pieces and set aside.

Step 3: remove the seeds of red pepper and cut into shreds.

Step 4: take a clean small bowl, pour in 1 tbsp cooking wine, a little soy sauce, a little salt, 1 / 2 tbsp oil consumption.

Step 5: add 1 tbsp sugar and mix well to make the sauce.

Step 6: from the oil pan, oil heat, add pepper saute incense, remove pepper.

Step 7: pour in the sauce, stir fry over low heat until thick, turn off the heat.

Step 8: break the chrysanthemum into small pieces and put it into a clean container. Pour in the garlic.

Step 9: stir fry the sauce, cool it in the air, pour it on the chrysanthemum and mix well.

Materials required:

Kuju: moderate amount

Garlic: right amount

Sugar: right amount

Red pepper: right amount

Refined salt: right amount

Vegetable oil: right amount

Cooking wine: moderate

Soy sauce: right amount

Vinegar: right amount

Fuel consumption: moderate

Zanthoxylum bungeanum: right amount

Note: 1, in order to highlight the taste and refreshing chrysanthemum, salt to put less. 2. Oil consumption, cooking wine, vinegar, etc. after the sauce, boil slightly viscous, and then used to adjust chrysanthemum. 3. Like ginger can be appropriate to put a little ginger in it.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: light