Raw materials: a handful of chrysanthemum morifolium, salt, soy sauce, balsamic vinegar, camellia seed oil (sesame oil), sugar and cooked white sesame seeds;

Production process:

1, wash the chrysanthemum with clear water, remove the roots, leaving only tender stems and leaves;

2. Boil a pot of boiling water, put the cleaned Artemisia selengensis into it and scald it for about 30 seconds, and then it can be fished out.

3. Drain the excess water after the scalded chrysanthemum is cooled, put it in a small basin, and add salt, soy sauce, balsamic vinegar, sugar and camellia seed oil. If there is no camellia seed oil, sesame oil can be used instead;

4. Mix evenly with chopsticks;

5, put it on the plate, sprinkle with cooked white sesame seeds to decorate and season, that is, you can serve it. The color is green, the taste is crisp and tender, and it is delicious.

Tips:

A variety of common seasonings, such as salt, soy sauce, balsamic vinegar, sugar, sesame oil and so on, will be used to make cold salad. The amount of these seasonings needs to be added according to your own taste, so there is generally no clear dosage in the recipe. For health reasons, we should put less salt, and also consider that soy sauce also contains salt. Soy sauce can be divided into old oil and light soy sauce. Light soy sauce can hardly improve the taste, so it is suitable for making cold salad. Generally speaking, the amount of balsamic vinegar is a little more than that of light soy sauce. Vinegar can also help digestion and achieve the purpose of slimming. The amount of white sugar is the least, just a little, just to add freshness and taste. Finally, the seasoning oil, the most common is sesame oil, and salad oil or camellia seed oil can also be used. Relatively speaking, camellia seed oil is healthier.