Bitter chrysanthemum mixed with vinegar(lao cu ban ku ju )

Bitter chrysanthemum mixed with vinegar

Introduction:

"It's skillful to mix green leafy vegetables raw. It's very simple. It can effectively avoid the occurrence of watery skin wilting, so that the green leafy vegetables can remain fresh and green even when they are on the table."

Production steps:

Step 1: wash the chrysanthemum and soak it in light salt water for 15 minutes. After washing again, remove the roots and old stems, tear them into sections and drain the water for later use;

Step 2: deep fried peanuts with kitchen paper to absorb excess oil, and fully cool to crisp;

Step 3: crush garlic;

Step 4: mix all the honey syrup or other seasonings in a small bowl;

Step 5: put the chrysanthemum into the salad bowl, pour in the sauce, separate a pair of chopsticks, hold one in one hand, and mix evenly from the bottom up;

Step 6: plate, sprinkle peanuts, decorate with a few carrots and serve immediately.

Materials required:

Chrysanthemum morifolium: 200g

Peanuts: 50g

Vinegar: 1 tablespoon

Salt: 1 / 2 teaspoon

Sesame oil: 1 teaspoon

Garlic: 3 cloves

Maple syrup: 2 teaspoons

Note: 1, conventional skills: vegetables thoroughly washed, be sure to fully drain water; seasoning must be adjusted in advance, do not add the same to the dish; add seasoning before the table; 2, seasoning skills: add a spoonful of honey, and reduce or do not put sugar - this is the unique secret ~. The viscosity of honey can not only help the seasoning hang evenly on the vegetables, but also seal the surface of the vegetables to prevent the vegetables from leaving water, which is more delicious and nutritious! Now I found a better seasoning, that is maple syrup, its heat and sweetness are much lower than sugar and honey, is a very healthy sweetener! 3. Technique: pick and mix, that is, a pair of chopsticks, one in each hand (of course, you can also use a salad spoon), pick and mix from the bottom of the vegetables, so that each leaf is sticky with seasoning - this is what a master taught me. This method can effectively avoid breaking the fiber of vegetables and prevent vegetables from water.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Lao Cu Ban Ku Ju