Cold Bitter Chrysanthemum

Name: Cold Bitter Chrysanthemum
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Bitter chrysanthemum; Some garlic; Some Sugar; Some Red pepper; Some Refined salt; Some Vegetable oil; Some Cooking Wine; Some Soy sauce; Some Vinegar; Some Fuel consumption; Some pepper

by Dance of wolf

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Bitter chrysanthemum is generally a common vegetable in summer. It is a very popular vegetable in summer because of its sweet taste and slightly bitter taste, and it has the effect of clearing away heat and relieving heat. But in this precipitous early spring, the green bitter chrysanthemum is also popular. After the New Year, make a green and refreshing bitter chrysanthemum to eat, which can be greasy and clear the stomach.

I really like the slightly bitter taste of bitter chrysanthemum. The taste is like lettuce and lettuce leaves. It has a refreshing but elegant touch of bitterness. The common way to eat bitter chrysanthemum is to dip it in sweet sauce. After the big fish and big meat, put on a plate of bitter chrysanthemum dipping sauce: fold the tender green bitter chrysanthemum leaf from the middle, and gently dip it in the sauce plate. The mouth is light, sweet, slightly bitter and refreshing. So this is a very pleasing side dish.

The bitter chrysanthemum made today is cold, and the process is a bit more cumbersome than the dipping sauce, but the taste is also very refreshing and sweet. "

Cold Bitter Chrysanthemum

1. Wash the bitter chrysanthemum and control water for later use.

2. Cut garlic cloves into small pieces and set aside.

3. Remove the seeds and shred the red pepper.

4. Take a clean bowl and pour one tablespoon of cooking wine, a little soy sauce, a little salt, and 1/2 tablespoon of oil.

5. Add a tablespoon of sugar and mix thoroughly to form a flavored juice.

6. Pick up the oil pan, add the peppercorns to fragrant when the oil is hot, and remove the peppercorns.

7. Pour in the adjusted sauce, stir-fry on low heat until thick, turn off the heat.

8. Break the bitter chrysanthemum into small pieces and put them in a clean container, and pour the garlic granules.

9. Stir-fried sauce, let cool, pour it on the bitter chrysanthemum, and mix well.

Tips:
1. In order to highlight the taste and refreshing of bitter chrysanthemum, use less refined salt.

2. Adjust the juice of oil consumption, cooking wine, vinegar, etc. to make it slightly viscous and then use it to adjust bitter chrysanthemum.

3. Those who like ginger can put a little ginger in it.