Cold Bitter Chrysanthemum Preserved Egg and Peanuts

Name: Cold Bitter Chrysanthemum Preserved Egg and Peanuts
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Bitter chrysanthemum; 2 pcs preserved egg; 50g Fried peanuts; 2 tablespoons Rice vinegar; 3 tablespoons Original soy sauce; 2 tablespoons Caster sugar; 3 cloves garlic; A few drops sesame oil; a little sea salt

by Water pity

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Bitter chrysanthemum is a kind of chrysanthemum, also known as bitter vegetable and dog-tooth lettuce. It has antibacterial, antipyretic, anti-inflammatory, and eye-improving effects. The bitter chrysanthemum tastes sweet and slightly bitter, the color is green, and it can be fried or served cold. It is a good delicacy for clearing heat and removing fire. It also has antibacterial, antipyretic, anti-inflammatory, and eyesight effects. It has been widely praised for its effects of clearing away heat and relieving summer heat. This time I used bitter chrysanthemum with preserved eggs and peanuts. It was simple to mix and very delicious.

Ingredients

1 piece Bitter Chrysanthemum
2 pcs Preserved Egg
50g Fried Peanuts
2 tablespoons Rice Vinegar
3 tablespoons Original Soy Sauce
2 tablespoons Caster Sugar
3 cloves Garlic
A few drops Sesame Oil
a little Sea Salt

Cold Bitter Chrysanthemum Preserved Egg and Peanuts

1. Prepare the ingredients and ingredients, peel off the preserved eggs and rinse them. The peanuts are best fried.

Cold Bitter Chrysanthemum Preserved Egg and Peanuts recipe

2. Rinse the bitter chrysanthemum, remove the stem and cut it in half.

3. Cut the preserved egg into small pieces, chop the garlic directly, and then put the cut preserved egg and bitter chrysanthemum into a small bowl with vegetables.

4. Then prepare some fried peanuts and pour them into a small pot.

5. Then pour in 2 tablespoons of WeiDamei fragrant rice vinegar, 3 tablespoons of Xinhe original soy sauce, 2 tablespoons of fine sugar, a little sea salt, and a few drops of sesame oil.

6. Gently grasp and mix evenly with a tongs, then you can put it on a plate and serve.

Tips:
1. It is best to steam the preserved eggs after you buy them, otherwise, sometimes the yolks of some individual eggs are not strong and look bad when they are cut.

2. The Xinhe original soy sauce is 0-added, low in salt and light in color, which is very suitable for cold dishes. If you use other soy sauce, it can be reduced appropriately.

3. Kuju is a little different from other vegetables. Its stems and leaves are relatively tender, so you should use lighter force when grabbing and mixing. It is especially easy to wilt.

4. If you don't like rice vinegar, you can also replace it with aged vinegar, and it tastes very good.