Cold Chrysanthemum(liang ban tong hao )

Cold Chrysanthemum

Introduction:

"The Spring Festival holiday is over. It's time for us to restrain our indulgence. During the holidays, I think we are all tired of eating high protein food like me. To tell you the truth, after a new year's festival, we are all tired of eating high protein food. At this time, we really need some fresh and refreshing dishes. In winter, green leafy vegetables should be a very popular food. Green tender leafy vegetables are refreshing to look at and eat, which should be very suitable for greasy food. Chrysanthemum is my favorite vegetable, not only because it is juicy, crisp, crisp color and its special aroma is the most attractive to me. Since it is used to scrape oil dishes, then simply a vegetarian in the end good: the chrysanthemum cold to eat

Production steps:

Step 1: wash the chrysanthemum, control the water, cut it into 5cm long pieces with a knife, and then put it into a clean container.

Step 2: slice the garlic with a knife.

Step 3: cut the garlic into small pieces.

Step 4: take a clean small bowl and pour in 2 tbsp soy sauce and 1 tbsp sugar.

Step 5: pour in some cold vinegar.

Step 6: add a little salt and mix well to make the juice.

Step 7: pour the mixed juice on the cut chrysanthemum segment and mix well.

Step 8: pour in minced garlic and sesame salt as you like.

Step 9: put the chrysanthemum into a small dish, add appropriate amount of red oil according to your preference, and mix well.

Materials required:

Artemisia stem: appropriate amount

Sugar: right amount

Refined salt: right amount

Soy sauce: moderate

Cold vinegar: right amount

Sesame salt: right amount

Red oil: right amount

Garlic: right amount

Note: 1, do cold dishes can be appropriate to use some garlic to modulation, garlic sterilization. 2. Use sugar, vinegar to make cold dishes, refreshing appetizer, increase appetite.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Liang Ban Tong Hao