Practice: Select and wash Bitter Chrysanthemum, blanch lightly, dry and cool, cut ginger and garlic into powder, add a little salt, chicken essence, sesame oil, white sugar, rice vinegar and Chili oil, stir well and serve.

The taste is sweet, salty, bitter, sour and spicy, fresh and refreshing, appetizing and invigorating the spleen.

Fresh mushrooms mixed with bitter chrysanthemum rice sauce

Ingredients: Sophora alopecuroides and mushrooms

Accessories: ginger and garlic

Seasoning: salt, chicken essence, sugar, white vinegar, sesame, rice sauce and sesame oil.

Practice:

1. Tear mushrooms into filaments, blanch, dry and air-cool, cut ginger and garlic into powder respectively, add salt, chicken essence and sesame oil to bitter chrysanthemum, stir well and put them on a plate;

2. Add Jiang Mo, minced garlic, salt, white sugar, sesame, white vinegar and rice sauce to the mushrooms, mix well and put them on the bitter chrysanthemum.

Bitter chrysanthemum with vinegar

Ingredients: Bitter chrysanthemum, peeled and fried peanuts.

Seasoning: salt, monosodium glutamate, old vinegar, sugar, sesame oil and garlic paste.

Practice:

1. Wash the bitter chrysanthemum and change the knife: crush the peanuts.

2. Mix the salt, monosodium glutamate, old vinegar, sugar, sesame oil and garlic evenly, then add the bitter chrysanthemum and mix well, put it in a plate and sprinkle with peanuts.