Celery 300g, cooked peanuts 100g (boiled in salt water), a little peanut oil, a little sesame oil and a little salt.

Cold dish practice:

1. Pick the celery leaves and wash them;

2. Put water in the pot, bring to a boil, and add peanut oil and celery. It won't take long to cook for three or four minutes.

3. Take out the celery, soak it in cold water for a while, then take out the celery, peel off the old skin and cut it into sections, and sprinkle a little salt on the plate and mix well. Finally, add peanuts and sesame oil and mix well. [Dining area]

Cold dish features:

This cold celery peanut is not only green and pleasant, but also crisp and refreshing. This is a good appetizer.

The practice of cold peanut II

Cold dish raw materials:

Dried bean curd, onion, peanut, cucumber, soy sauce, vinegar, monosodium glutamate, salt, sesame sauce, sugar, cooked pepper and pepper powder.

Cold dish practice:

1. Soak the dried bean curd in boiling water (it can remove the beany smell and make it taste better), and then dice it. Stir-fry peanuts in oil, dice onions and cucumbers.

2. Mix seasonings in a small bowl: soy sauce, vinegar, monosodium glutamate, salt, sesame paste, sugar, cooked pepper and pepper powder according to your own taste;

3. Pour the evenly stirred seasoning on the main material and serve.

The practice of cold peanut 3

Cold dish raw materials:

300g celery, raw peanut150g, 20g linseed oil, 5g sesame oil, 4g salt, 2g monosodium glutamate and 50g soybean oil.

Cold dish practice:

1. Fry peanuts in a 40% hot soybean oil pan, take them out, rub off the red color (not necessarily), remove the leaves from tender celery, cut them into 2 cm long sections, blanch them in boiling water, take them out, let them cool, and drain the water;

2. Spread celery on the plate, pile peanuts in the middle of celery, mix pepper oil, sesame oil, refined salt and monosodium glutamate and pour them on celery. Mix well when eating.

Cold dish features:

Crisp and tender, salty and delicious.