Chicory is slightly bitter, which is an acceptable bitter taste. It is this slight bitterness that makes it have the effect of clearing heat and detoxifying, and its taste is fresh and crisp, so it will be widely praised. The best way to eat chicory is also the simplest way to eat it. Just add some seasonings and stir a little, and you can add some layers to its fresh and plain taste, and hide the bitterness a little. So I think chicory is the best, and the most nutritious way is "cold salad", which is absolutely unforgettable once eaten.
"Cold chicory" can be said to be a "little star" in cold dishes, and the order quantity is quite high. It is very important to stir the cold sauce well. Let's see how to do it.
Ingredients: sonchus sonchifolius 300g, minced garlic 10g, a little shredded purple cabbage (for color matching), and a handful of prickly heat (peanuts can be used instead to enrich the taste and mouthfeel).
30g of light soy sauce, 5g of sugar, 20g of balsamic vinegar or rice vinegar, 20g of extremely fresh essence 10g, 20g of sesame oil, and 20g of chili oil 10g (the dosage can be adjusted).
Specific process
(1) Remove the root of sonchus sonchifolius, tear it off by hand, soak it in light salt water for 5 minutes, then take it out and wash it, control the moisture, cut it into small pieces with a knife, shred it little by little, and break it into small pieces.
(2) Seasoning juice: put 10g minced garlic, 5g sugar, a little monosodium glutamate, 30g soy sauce and 20g rice vinegar into a pot, mix well first, then add 15g sesame oil and 10g chilli oil, and mix all seasonings well.
(3) Put the chicory into the juice basin, stir it thoroughly and evenly, and then put it on the plate. Sprinkle the prepared prickly heat before serving, and the delicious "cold chicory" will be ready.