Peanut with chicory(hua sheng mi ban ku ju )

Peanut with chicory

Introduction:

Production steps:

Step 1: clean the gesory and set aside.

Step 2: take a handful of washed shallots and set them aside. The number of shallots depends on your taste.

Step 3: choose Haitian white rice vinegar for standby (Note: many white vinegar have strong sour taste of vinegar essence, but the sour taste of Haitian white rice vinegar is mellow and suitable for cold dishes).

Step 4: cut the prepared chicory and shallot into small pieces (length can be arbitrary). Put it into the pot, add appropriate amount of edible salt, white granulated sugar (sugar is appropriate, mainly to adjust the sour taste, put too much will make the sweet taste highlight, affect the overall taste of the dish), Haitian white rice vinegar (white vinegar should also be appropriate, not too much or too little, just mix with white granulated sugar into sour and sweet taste is the best), sesame oil, monosodium glutamate (generally I don't put monosodium glutamate).

Step 5: stir fry the peanuts (or deep fry them), and put them into the pot in the previous step. Mix everything in a bowl.

Step 6: loading. It's done. You can eat it!

Materials required:

Chicory: 1

Peanuts: right amount

Shallot: 1 handful

White granulated sugar: right amount

Edible salt: a little

Haitian white rice vinegar: right amount

MSG: right amount

Sesame oil: a little

Note: this dish must be fried peanuts just crisp, do not fire big (paste) or fire small (Shengxin). And peanuts should not be put in too early, until all seasonings are put in before mixing well, otherwise peanuts will return to moisture due to contact with vegetables after a long time, affecting the taste.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: other

Chinese PinYin : Hua Sheng Mi Ban Ku Ju