Practice:
1, heat the pan, pour the oil, add peanuts and fry until cooked.
2. Peel and break.
3. Wash and drain the bitter chrysanthemum for later use.
4. Break the section and put it into the bowl.
5, soy sauce, vinegar, sugar, sesame oil, chicken essence, into a sauce.
6. Put the peanuts into it.
7. Pour in the sauce.
8. Stir well.
Practice 2
Ingredients: Sophora alopecuroides, garlic, cooking wine, soy sauce, aged vinegar, oyster sauce, sugar, refined salt, pepper, vegetable oil and red pepper.
Practice:
1, wash the bitter chrysanthemum and control the water for later use.
2. Cut the garlic cloves into small grains, and remove the seeds and shred the red pepper for later use. Pour a tablespoon of cooking wine, a little soy sauce and a little refined salt into a clean small bowl.
1/2 tablespoons oil consumption, add one tablespoon sugar and mix well to make a flavored juice.
3, from the oil pan, add pepper to saute after the oil is hot, and remove the pepper.
4. Pour in the prepared flavor juice, stir-fry on low heat until it is sticky, 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 Kuju, put less refined salt.
2, oyster sauce, cooking wine, old vinegar and other juices, and then simmered slightly sticky and then used to adjust bitter chrysanthemum.
3. Those who like ginger can put a little Jiang Mo in it.
Practice 3
Ingredients: Sophora alopecuroides100g, peanut 50g, light soy sauce, vinegar and sesame oil.
Practice:
1. Soak peanuts in water 10 minutes, and pick them up 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 bursting out of the thunderbolt, and the sound turned 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 Bitter Chrysanthemum with cold boiled water, drain it, and then use oil-absorbing paper to absorb 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 cool peanuts, stir well and pour into the plate.
Practice 4
Ingredients: 2 bitter chrysanthemum, colored pepper 1 piece, appropriate amount of garlic, and appropriate amount of cooked white sesame.
Practice:
1, tear the bitter chrysanthemum into small pieces and clean it for use.
2. Cut the colored pepper into strips and mince the garlic for later use.
3. Make juice. Take an empty bowl, then add half a spoonful of salt, half a spoonful of chicken essence, 1 spoonful of sugar in turn.
1 teaspoon of soy sauce, 2 teaspoons of balsamic vinegar, half a teaspoon of oyster sauce and a few drops of sesame oil, and mix well.
4. Put the bitter chrysanthemum into a large bowl, then sprinkle a little white sesame seeds and put the shredded colored pepper.
When eating, pour the juice into it and mix well. (You can also sprinkle some peanuts to make it taste better.)