What dressing does bitter chrysanthemum salad have? What is the detailed method?

This cold bitter chrysanthemum often appears in the first three dishes of family banquets and banquets. The tender leaves of Sophora alopecuroides can be eaten directly without special processing, which is rich in nutrition and can promote gastrointestinal peristalsis. A friend asked me, what should I do if bitter chrysanthemum gets cold? Why did I soften it? What should be the detailed seasoning method?

Bitter chrysanthemum, cold salad, is different from other varieties of vegetables. It is not advisable to put too much seasoning, and it is best to eat it with a touch of bitterness. Try not to put garlic and pepper oil, because it will cover up your own fragrance and not reflect the sweet and sour taste of bitter chrysanthemum. Its leaves are light green and clean, so it doesn't need to be blanched. There are few bugs in this vegetable, and vegetable farmers will not spray pesticides, so it is green and pollution-free.

Let's talk again, why do the cold leaves of bitter chrysanthemum at home collapse? Bitter chrysanthemum leaves are slender and should not be wrapped with too much seasoning. I'll teach you a correct way to stimulate the appetite and strengthen the spleen. It's fresh and refreshing, and the taste is not lost in restaurants.

Ingredients: Sophora alopecuroides, peanuts, onions and dried peppers.

Seasoning: salt, soy sauce, sugar, balsamic vinegar and sesame oil.

1. Bitter chrysanthemum does not need to be blanched. Prepare a pot, add half a spoonful of salt, cut off the roots of bitter chrysanthemum, and soak in salt water for half an hour to completely kill the bacteria in bitter chrysanthemum.

2. Soak the peanuts for 10 minute in advance, control the water to dry, add a little oil, stir-fry the peanuts with low fire, turn off the fire source after hearing the crackling sound, and stir-fry them with the remaining temperature.

3. Prepare a section of green onion, cut it into diced green onion and a dried pepper, cut it into small pieces, pour in hot oil to stimulate the fragrance, then add salt, sugar, balsamic vinegar, soy sauce and sesame oil, and stir well.

4. All the ingredients are ready, pour them into a large basin, stir them evenly, let the seasoning and chrysanthemum fully blend, and finally pour in the fried peanuts, or mash the peanuts for later use.

5, a simple and refreshing cold bitter chrysanthemum is ready, the color is green, sweet and sour, and if you want to taste better, you can put it in the refrigerator.

Peanuts should be soaked in water in advance 10 minute. Drain the excess water before frying in the pan, and try not to put garlic and pepper oil, which will cover up the original flavor of the ingredients.