Exercise:
1. Heat the pan, pour the oil, add the peanuts and stir fry.
2. Peel and break.
3. Wash and drain the bitter chrysanthemum for later use.
4. Put the slices in the bowl.
5, soy sauce, vinegar, sugar, sesame oil, chicken essence, adjusted into sauce.
6. Put the peanuts in.
7. Pour in the sauce.
8. Stir well.
Exercise 2
Ingredients: Sophora alopecuroides, garlic, cooking wine, soy sauce, aged vinegar, oyster sauce, sugar, refined salt, pepper, vegetable oil and red pepper.
Exercise:
1. Wash the bitter chrysanthemum and control the water for later use.
2. Cut garlic cloves into small grains, and remove seeds and shred red peppers for later use. Pour a tablespoon of cooking wine, a little soy sauce and a little salt into a clean small bowl.
1/2 tablespoons of oil, add one tablespoon of sugar and stir well to make flavored juice.
3, from the oil pan, add pepper to stir fry after the oil is hot, and remove the pepper.
4. Pour in the prepared flavor juice, stir-fry until it is thick, turn off the fire, break the bitter chrysanthemum into small pieces and put it in a clean container.
Pour in garlic and stir-fried flavor juice, let it cool, pour it on bitter chrysanthemum and mix well.
Tips:
1, in order to highlight the taste and freshness of bitter chrysanthemum, less refined salt should be added.
2, oyster sauce, cooking wine, mature vinegar and other juices, then simmer until slightly sticky and then use it to adjust bitter chrysanthemum.
3. Those who like ginger can put a little Jiang Mo in it.
Exercise 3
Ingredients: Sophora alopecuroides 100g, 50g peanuts, soy sauce, vinegar, sesame oil.
Exercise:
1. 10 minutes later, take out the peanuts for later use.
2. Add an appropriate amount of cooking oil to the pot, pour in peanuts, stir-fry evenly on low heat, and stir-fry constantly on low heat.
3. I heard the sound of peanuts exploding from the thunderbolt, and the sound changed from more to less or even stopped the ceasefire, and poured it into the plate.
4. The peanuts poured into the plate should be spread out to dissipate heat.
5. Wash the bitter chrysanthemum with cold boiled water, drain the water, then use oil-absorbing paper to absorb the excess water and cut it into sections.
6. Put the cut bitter chrysanthemum into a container and pour in soy sauce and vinegar.
7. Pour in the right amount of sesame oil and mix well.
8. Pour in the fried and cooled peanuts, stir well and pour into the plate.
Exercise 4
Ingredients: 2 bitter chrysanthemum, colored pepper 1 piece, garlic and cooked white sesame.
Exercise:
1. Tear the bitter chrysanthemum into small pieces and wash it for later use.
2. Cut the colored pepper into strips and chop the garlic for later use.
Step 3 make juice. Take an empty bowl, then add half a spoonful of salt, half a spoonful of chicken essence and 1 spoonful of sugar in turn.
1 tablespoon soy sauce, 2 tablespoons balsamic vinegar, half a spoonful of oyster sauce, a few drops of sesame oil, and mix well.
4. Put the bitter chrysanthemum in a large bowl, sprinkle a little white sesame seeds and add the shredded colored pepper.
When eating, pour the juice in and stir well. You can also sprinkle some peanuts, which tastes better. )