Mixing bitter chrysanthemum with cold dishes seems simple, but in fact, many people can't do it well. Many people also put bitter chrysanthemum in water and then mix cold dishes, and some people immediately mix them. Which is the right way to do it? When I cook at home, why is there so much water and it doesn't taste good? Today Xiaojian handles all the problems for you in one stop. Let's have a look!
Bitter chrysanthemum is an annual or biennial woody plant, which likes refreshing weather and has the effect of clearing away heat and fire! Having said that, I just want to tell you that when cooking bitter chrysanthemum mixed with cold dishes, you must not use too much water. After scalding, you will have a feeling of four unlike, and you will lose the crisp taste and the nutrients will be affected! In fact, many people have made mistakes. When you do it, you must pay attention to …
Today, Jane teaches you a new behavior. The prepared bitter chrysanthemum is light and delicious, which is very good for both appetizers and meals. In our family, you can eat two stocks for a meal, which is more fragrant and delicious than braised pork ribs and braised pig's head! Let's take a look at the detailed methods ...
The first step is fresh bitter chrysanthemum, peanuts, garlic, oil consumption, soy sauce, rice vinegar, white sugar and pepper oil. First, take off the yellow leaves of the bought bitter chrysanthemum, then cut into development sections and soak them in cold water for 30min.
The second step is to prepare peanuts in advance, put them in a pot with cold oil, fry them crisp, and of course, after they are thoroughly cooled, break them with a knife and pick out the bright red skin of the peanuts. Mix a garlic juice, mash the garlic, then add oil consumption, rice vinegar, soy sauce, white sugar and pepper oil and mix well.
The third step is to scoop up the bitter chrysanthemum, control the moisture, put in peanuts, pour in the minced garlic, gently grab it and weigh it evenly, and then serve. Summary of technical points: In order to keep the crisp taste of Kuju, the cut Kuju should be soaked in clear water for a while, preferably with cold water, with the best effect.
If you don't like peanuts, you can change them into shrimp skin, which tastes quite good. Wash the skin of shrimp several times to remove the salty taste and residue inside. The garlic juice should be slightly thicker as far as possible, so that no garlic juice will be discharged from the bitter chrysanthemum after mixing, or a very small part will be discharged, which is the best effect.
Dishes such as Bitter Chrysanthemum have serious drainage, so you must eat and cook them now. When mixing, just turn them over as gently as possible. Don't struggle to mix them, otherwise it will produce a lot of water!