Cold Chrysanthemum
Cold Chrysanthemum
Introduction:
"This kind of long and thin chrysanthemum is different from big leaf chrysanthemum. It is also called emperor's dish, and is especially suitable for making cold dishes. Don't throw away the chrysanthemum stem when it's cold, because it tastes better. "
Production steps:
Materials required:
Chrysanthemum: right amount
Olive oil: right amount
Rattan pepper oil: right amount
Garlic: right amount
Vinegar: right amount
matters needing attention:
Production difficulty: simple
Process: mixing
Production time: 10 minutes
Taste: sour and salty
Cold Chrysanthemum
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