Chicory and seaweed salad

Overview

How to cook Chicory and seaweed salad at home

Tags

• cold dishes
• balsamic vinegar
• chicory
• chili oil
• light soy sauce
• msg
• peanuts
• refined salt
• seaweed
• white sugar
• coriander leaves
• minced garlic
• sesame oil

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Put the seaweed into a large bowl, add water and soak for 20 minutes.

   

3. 3 Pick off the old leaves of chicory, break off the leaves with your hands, rinse them under tap water to control the moisture and set aside for later use.

   

4. 4 Put the peanuts in a pot and cook slowly over low heat, remove from the pot, let cool, peel, crush and put into a small plate. Chop the garlic cloves into fine pieces on the cutting board and put them into a small plate for later use.

   

5. 5 Pinch the water-controlled chicory into two ends and put it into a container. Sprinkle with 2 grams of refined salt and mix well. Marinate for a while and set aside.

   

6. 6 Wash the soaked seaweed, put it into a pot of boiling water, scald it slightly, take it out and let it cool, squeeze out the water and set aside.

   

7. 7 Remove the water from the pickled chicory in a basin, add seaweed, add red oil, sesame oil, light soy sauce, balsamic vinegar, white sugar, refined salt, monosodium glutamate, minced garlic, coriander leaves, and crushed peanuts and mix well.

   

8. 8 Plate and serve!