Cold Tempeh and Bitter Chrysanthemum

Name: Cold Tempeh and Bitter Chrysanthemum
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 180g Bitter chrysanthemum; 50g Peanuts; 10g Soy sauce; 20g Vinegar; 10g Sugar; 10g Tempeh; 1 piece Dried chili; 1g salt; 15g sesame oil

by Cloud Food Room

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Simple and refreshing cold dishes, very refreshing, very suitable for spring and summer

Ingredients

180g Bitter Chrysanthemum
50g Peanuts
10g Soy Sauce
20g Vinegar
10g Sugar
10g Tempeh
1 piece Dried Chili
1g Salt
15g Sesame Oil

Cold Tempeh and Bitter Chrysanthemum

1. The bitter chrysanthemum is cleaned, and the moisture is controlled dry

Cold Tempeh and Bitter Chrysanthemum recipe

2. Deep-fried peanuts

3. Bitter chrysanthemum

4. After the peanuts are allowed to cool, they are slightly crushed with a rolling pin

5. Put all the seasonings except tempeh and sesame oil into a bowl

6. Pour sesame oil into the pot and deep fry the tempeh

7. Pour the sesame oil into the seasoning bowl while it is hot

8. Pour the seasoning into the bitter chrysanthemum and mix well

9. Pour in crushed peanuts and mix well

10. Finished product

Tips:
The tempeh is salty, so you can leave it with no salt or add a little bit of it. You can fry more peanuts at a time and keep them for mixing