Emerald peanut(cui yu hua sheng )

Emerald peanut

Introduction:

"Moss -- green, crisp, delicious and refreshing, is a very tough green vegetable strip. Also known as Taigan, Xiangcai, Shanzha, lettuce. It is fresh green in color, refreshing in texture, and tastes like jellyfish. It is a kind of pure natural green high-grade dehydrated vegetable. Since the reign of Emperor Qianlong of the Qing Dynasty, it has been paid tribute to the imperial court every year, so it is called "tribute dish". In the 1960s, Premier Zhou Enlai vividly called it "Xiangcai" or "Shanzha Cai" because of its sound and crisp taste. It is rich in protein, pectin, various amino acids, vitamins, calcium, iron, zinc, carotene, potassium, sodium, phosphorus and other trace elements and carbohydrates, especially vitamin E. it has the reputation of "natural health care products, plant nutrients" and can be called the best product for beauty and anti-cancer. It's easy to eat. It can be mixed with meat or vegetable. It can cook vegetables, stew soup and prepare a variety of vegetable dishes to make them into a north-south flavor. It tastes like jellyfish and has unique characteristics. It has become a dish advocated by many large and medium-sized city residents. "

Production steps:

Step 1: get the materials ready.

Step 2: prepare the seasoning.

Step 3: peel ginger, wash and cut into fine grains; wash red pepper and cut into fine grains for later use.

Step 4: put the chopped ginger and red pepper into a bowl; add white vinegar to make juice.

Step 5: soak the moss in cold water 1 hour in advance.

Step 6: wash and cut into small pieces.

Step 7: blanch in boiling water for a while.

Step 8: take it up and let it cool; knead it with salt and sugar, wash and drain the water.

Step 9: put the peanuts in the microwave for 3 minutes.

Step 10: remove the red clothes.

Step 11: put the seaweed and peanuts into the sauce.

Step 12: add soy sauce, sesame oil and chili oil; mix well and adjust the taste.

Materials required:

Dried seaweed: 50g

Peanuts: 100g

Salt: 1 teaspoon

Sugar: 1 teaspoon

Ginger: small pieces

Red pepper: a little

Sesame oil: 2 teaspoons

Soy sauce: 2 teaspoons

Chili oil: a little

White vinegar: 2 teaspoons

Note: 1, dry moss with cold water bubble hair, a longer time, but taste more crisp and tender. 2. After blanching in boiling water for a while, the moss tastes crisp and tender, but its color is more green. 3. I don't like cold dishes. It's good to stir fry. It tastes as refreshing as before.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cui Yu Hua Sheng