Cold bitter chrysanthemum
(1) Cut the fresh chrysanthemum into pieces and put them in a basin for later use. Prepare a handful of fried peanuts (raw peanuts are fried in a cold pot, cooled and put in a sealed container, which can be kept for about a week without moisture regain, and can be taken as needed), or fried snacks jiaozi (which should be everywhere, and mixed noodles should be torn into thin strips and rolled up for frying, crisp and crisp) and broken into small pieces for later use.
(2) Prepare the juice: put a small amount of salt, a spoonful of sugar, two spoonfuls of rice vinegar, and two spoonfuls are extremely delicious. Add a few pieces of dried red pepper or a small amount of red oil (made of fine Chili powder and heated oil) for later use. Don't eat spicy food. Boil oil in the pot, fry a few pepper and take it out. Pour hot oil on the juice.
(3) Pour the juice into a pot filled with bitter chrysanthemum, add peanuts or prickly heat, and stir evenly to serve. The delicious cold bitter chrysanthemum is ready. I hope you like it.
Fried coriander bean curd skin
(1) A small amount of onion is minced for use, and some parsley is cut into sections for use. It is also good to cut the bean curd skin into filaments and blanch it (removing the beany smell and part of the salty taste is beneficial to seasoning, and the blanched bean curd skin tastes better after frying, and it is dry, soft and tough), or soak it in cold water for ten minutes after cutting, and then fry it.
(2) Boil the oil. If you eat spicy food, you can dry the red pepper segments. After the chopped green onion is fragrant, add a small amount of soy sauce, which is very fresh (because the bean curd skin is salty, you should add a proper amount of soy sauce to grasp it yourself), then add a small amount of water, then add the bean curd skin, stew for a while, and the taste will be better (not dry, tasty, soft and tough), and finally add coriander segments.