Bitter chrysanthemum is very delicious when used in cold salad, and it can keep its original flavor. However, the practice is not so uniform. You can add different seasonings according to your own taste and make them into dishes with different flavors. The practice is not only simple, but also very affordable.

Since I have been a chef for so many years, almost every hotel has this dish of cold bitter chrysanthemum, and the sales volume is very high. The taste of the hotel is delicious because some sauces can be quantified in advance, so that the taste can be fixed and it is easier to copy. Now it's my sharing time, and I'll introduce three methods of cold-mixed bitter chrysanthemum that I've tried. < P > Method 1: ~ Vegetarian mixed bitter chrysanthemum ~

Introduction of dishes: Bitter chrysanthemum is mixed with homemade vegetable juice and oil.

taste: delicious and slightly spicy.

raw materials and seasonings: 3g of bitter chrysanthemum, homemade vegetable juice, spicy oil paste, purple cabbage, fried peanuts and minced garlic.

Start cooking:

Step 1: Make your own proportion of vegetable juice. 25g of white vinegar, 1g of salt, 1g of extremely fresh flavor, 3g of light soy sauce, 2g of white sugar and 3g of spicy oil, and mix well above.

Step 2: Make spicy oil paste. Add 3g of dried chili and 3g of salad oil into the bowl, heat it to 5%, and pour it into the bowl.

Step 3: Make a formal production. Wash and drain 3 grams of bitter chrysanthemum, add 5 grams of shredded purple cabbage and 1 grams of minced garlic, pour in the mixed vegetable juice and mix well. Finally, add 2 grams of fried peanuts and mix well again to serve.

Making tips:

1. Peanuts can be fried by ordinary dry frying, and the red skin does not need to be removed, which just matches the color, but it can be added at the end to increase the taste. You can also change it to fried dumplings.

2. The temperature of frying spicy oil should not be too high, and the oil temperature should be just 4% to 5% to avoid the bitterness of spicy oil.

3. This vegetable juice can also be made: cold celery seedlings, oily wheat vegetables, etc.

Method 2: ~ Bitter Chrysanthemum Masha ~

Introduction: Based on the evolution of dried cabbage, Bitter Chrysanthemum is mixed with spices such as sesame sauce and sugar.

taste: the aroma of hemp is strong, slightly fragrant with flowers and peppers.

raw materials and seasonings: bitter chrysanthemum, homemade sesame sauce, sugar, etc.

Start cooking:

Step 1: Mix sesame sauce 6g, aged vinegar 5g, fresh pepper oil 5g, salt 1g and chicken powder 1g, and mix well.

Step 2: Pretreatment of Sophora alopecuroides. Cut off the roots of Sophora alopecuroides, remove the rotten leaves and yellow leaves inside, soak them in clear water, soak them in the refrigerator for half an hour, and drain the water.

Step 3: Make it formally. Add 3 grams of Kuju, which is controlled by water purification, to the prepared juice and gently grab it evenly. Finally, add 3 grams of white sugar and grab it evenly again before serving.

making tips:

1. sugar must be white granulated sugar, so it has a rustling taste.

2. The white sugar must be put last, mixed well before serving, and must not be mixed in the juice.

3. This sesame sauce can also be served with lettuce balls, oily wheat dishes, baby dishes and so on. Twenty grams of honey can be added to the sauce when mixing baby dishes, which has the function of hanging.

Method 3: ~ Mix bitter chrysanthemum with salad dressing ~

Introduction: This kind of bitter chrysanthemum is made by mixing bitter chrysanthemum with salad juice.

taste: western style, with strong milk flavor.

raw materials and seasonings: laurel salad dressing, extremely delicious, swastika sauce, sugar, apple vinegar.

Start making:

Step 1: Prepare the sauce. Mix 1g of Guiguan salad dressing, 2g of delicious sauce, 25g of swastika sauce, 25g of sugar and 1g of apple vinegar.

Step 2: Pretreatment of Bitter Chrysanthemum. Cut off the roots of Bitter Chrysanthemum, remove the rotten leaves and yellow leaves inside, wash them with clear water, put them in the refrigerator for half an hour, and drain them.

Step 3: Make it formally. Put 3 grams of bitter chrysanthemum with water purification control on a plate, add 1 grams of mashed garlic and 5 grams of olive oil to the sauce, mix well and pour it on bitter chrysanthemum, and then serve.

Tips for making:

1. This kind of cold bitter chrysanthemum is different from the above two kinds. It is directly poured with juice and does not need to be mixed, because the salad juice is not very sticky, which makes it look better.

2. When pouring the sauce, pour it round and round, and don't pour it all at once, which will affect the appearance.

3. This sauce can also be used to make salads, iced grass, salads, seasonal vegetables, and so on.