Cold bitter chrysanthemum

Overview

The crispness of the vertical fruit is sandwiched in the sourness, and the cold bitter chrysanthemum with a slightly spicy taste is the best to go with the meal.

Tags

• cold dishes
• home cooking
• lunch
• dinner
• bitter chrysanthemum
• chopped cooked peanuts
• cooked black sesame seeds
• low-salt light soy sauce
• onions
• rice vinegar
• spicy oil
• sugar
• zanthoxylum bungeanum water
• garlic
• peanut butter
• red pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Clean the bitter chrysanthemum, remove the water, and cut into appropriate lengths

   

2. 2 Cut 35 grams of onion into shreds. Take an appropriate amount of roasted peanuts and crush them with a rolling pin. Mince two cloves of garlic, a little bit of chili oil, 1 tsp of black sesame seeds, and chop an appropriate amount of red pepper.

   

3. 3 Heat a spoonful of oil in a wok and fry four or five peppercorns until fragrant. Stir in the minced garlic while the oil is hot. Add 1 tablespoon of light soy sauce, 1.5 tablespoons of white vinegar, 1 tablespoon of peppercorn water, 1 teaspoon of peanut butter, 2g of sugar, and a few drops of sesame oil.

   

4. 4 Put the onions into the bitter chrysanthemum basin, pour in the mixed sauce, and stir evenly.

   

5. 5 Sprinkle with chopped peanuts when serving.