Delicious mixed vegetables

Overview

Spring is a good season for eating wild vegetables. Bitter chrysanthemum, also known as bitter vegetable, has a slightly bitter taste, clears heat and relieves internal heat. It is fresh and refreshing when eaten with other vegetables. It is the first choice for family banquets.

Tags

• cold dishes
• home cooking
• spring recipes
• bitter chrysanthemum
• colorful pepper
• cucumber
• dried red chili pepper
• fried peanuts
• garlic
• lettuce
• light soy sauce
• mustard oil
• onions
• rice vinegar
• white sugar
• zanthoxylum bungeanum
• ginger
• purple cabbage
• salt
• sesame oil
• small tomatoes
• vegetable oil

Ingredients

Steps

1. 1 Remove the roots and old leaves of bitter chrysanthemum, pick them and wash them thoroughly. Wash all the ingredients and soak them in light salt water for about 10 minutes, then rinse them with cold boiled water and drain them.

   

2. 2 Pour oil into the pot, add peppercorns and dried red pepper and stir-fry over low heat until fragrant, remove and remove.

   

3. 3 Add onion, ginger and garlic slices and continue to stir-fry over low heat until fragrant, remove and set aside.

   

4. 4 Pour 2 tablespoons of processed five-spice oil, rice vinegar, sugar, salt, light soy sauce, and sesame oil into a bowl and stir until the salt and sugar are completely dissolved.

   

5. 5 Cut the bitter chrysanthemum and lettuce into sections, slice the cucumber, shred the bell pepper and purple cabbage, and cut the small tomatoes in half.

   

6. 6 Put the processed ingredients into a large bowl, pour in the prepared sauce, and stir evenly.

   

7. 7 Sprinkle in fried peanuts, add a few drops of mustard oil and mix well.

   

8. 8 Finished product