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How to cook bitter chrysanthemum and how to cook bitter chrysanthemum dishes.

Sophora alopecuroides is a kind of edible plant in Langfang, which belongs to chrysanthemum. It is also called Sophora alopecuroides and dog tooth lettuce. It has antibacterial, antipyretic, anti-inflammatory and eyesight-improving effects on human body. Bitter in taste, it is green in color. Bitter chrysanthemum can be fried or eaten cold. It is a good food for clearing away heat and fire. Because it tastes sweet and slightly bitter, and has the effect of clearing away heat and relieving summer heat, it is deeply loved by people. Today, I'll tell you how to make bitter chrysanthemum food delicious.

Production method

1. Wash and cut the roots of Sophora alopecuroides, blanch lightly, dry and cool, put it in a larger basin, add salt rice vinegar and stir slightly;

2. Put the chopped green onion on the sowthistle, and cut the dried pepper into pieces and put it on the chopped green onion;

3. Put the vegetable oil into the wok, add the pepper when the oil is hot, take it out when the pepper turns black, and pour the hot pepper oil on the chopped green onion and pepper;

4. dish and sprinkle with cooked sesame seeds. Cooked sesame seeds are sold in the supermarket.

cold bitter chrysanthemum is a cold dish, and its main raw materials are bitter chrysanthemum, peanuts and salt. This dish is delicate, sweet and delicious, and has the functions of antibacterial, antipyretic, anti-inflammatory and eyesight-improving.

practice 1

raw materials: bitter chrysanthemum, peanuts, salt, soy sauce, vinegar, sugar, chicken essence and sesame oil.

Practice:

1. Heat the pan, pour the oil, add the peanuts and stir-fry.

2. Peel and break.

3. Wash and drain the bitter chrysanthemum for later use.

4. Break the section and put it into the bowl.

5. Mix soy sauce, vinegar, sugar, sesame oil and chicken essence into sauce.

6. put the peanuts in.

7. pour in the sauce.

8. stir well.

Method 2

Materials: Sophora alopecuroides, garlic, cooking wine, soy sauce, aged vinegar, oyster sauce, sugar, refined salt, pepper, vegetable oil and red pepper

Method:

1. Wash Sophora alopecuroides and control the water for later use.

2. Cut garlic cloves into small pieces, and remove seeds and shred red peppers for later use. Take a clean small bowl and pour in a tablespoon of cooking wine, a little soy sauce, a little refined salt, 1/2 tablespoon of oil consumption, a tablespoon of sugar and mix well to make a flavored juice.

3. Remove the oil pan, add the pepper and saute until fragrant, and take out the pepper.

4. Pour in the prepared flavor juice, stir-fry on low heat until it is thick, turn off the heat, break the chrysanthemum into small pieces and put it in a clean container, pour in garlic and the stir-fried flavor juice, let it cool, pour it on the chrysanthemum, and mix well.

Tips:

1. In order to highlight the taste and freshness of Kuju, put less salt.

2. Oil consumption, cooking wine, aged vinegar, etc.

3. Those who like ginger can put a little Jiang Mo in it.

Method 3

Materials: 1g of bitter chrysanthemum, 5g of peanuts, proper amount of soy sauce, proper amount of vinegar and proper amount of sesame oil

Method:

1. Soak the peanuts in water for 1 minutes, and then pick them up for later use

2. Add proper amount of cooking oil to the pot, pour them in, stir them evenly with low fire, and stir them constantly.

3. Hearing the sound of peanuts popping out of the thunderbolt, the sound changed from more to less or even stopped the ceasefire, and poured it into the plate.

4. The peanuts poured into the plate should be spread out to dissipate heat.

5. Wash the bitter chrysanthemum with cold boiled water, drain it, and then use oil-absorbing paper to absorb excess water and cut it into sections

6. Put the cut bitter chrysanthemum into a container and pour in soy sauce and vinegar.

7. Pour in a proper amount of sesame oil and mix well.

8. pour in the fried and cool peanuts.