Method 1, cold chrysanthemum

Ingredients

Main ingredient: bitter chrysanthemum

Accessory ingredients: 1 handful of peanuts

Seasoning: 1 tsp salt, 3 cloves garlic, 1 tsp balsamic vinegar, 1 tsp sugar, 1 tsp chicken essence, 1 tsp light soy sauce, sesame oil

Method

1. Prepare bitter chrysanthemum and peanuts; peel the garlic and cut into garlic.

2. Pick and wash the bitter chrysanthemum, cut into sections and place on a plate; crush the fried peanuts and add to the garlic.

3. Add balsamic vinegar, light soy sauce, salt, sugar, chicken essence and sesame oil and stir evenly to form a sauce; pour the prepared sauce on the bitter chrysanthemum.

Method 2, purple cabbage mixed with bitter chrysanthemum

Materials

One bitter chrysanthemum, half purple cabbage

Method

1. Wash the bitter chrysanthemum first and cut it horizontally and vertically. Cut the purple cabbage into shreds first and then wash it with water two to three times (the vegetables should be eaten raw)

2. Heat a little oil over low heat (Do not add a little), add dried chili peppers and Sichuan peppercorns, fry until fragrant, then pour the oil into the dishes

3. Add salt, chicken essence, Shanxi mature vinegar, sugar, a few drops of light soy sauce, cooked sesame seeds, Sesame oil

Recipe 3, old vinegar, peanuts mixed with bitter chrysanthemum

Materials

Oil, peanuts, balsamic vinegar, coriander, salt and sugar

Recipe

1. Wash the bitter chrysanthemum, dry it, break it open, and cut the coriander into sections

2. Make oil in the pot, be sure to cool the oil and put the peanuts in the pot

3. On medium heat, as the oil temperature rises, the peanuts will spit out many small bubbles

4. The peanuts will gradually make some crackling sounds, and the sound will become louder and louder

5 .The color of the peanut skin becomes darker, the sound becomes less dense, and the foam becomes less

6. There is almost no foam in the pot, and the color of the peanut becomes redder

7. Do not wait until the color of the peanuts becomes as red as you imagined before taking it out of the pot, otherwise the peanuts will magically become mushy after they are taken out of the pot. (Do not turn off the heat and remove the peanuts. Keep the oil temperature high to prevent too much oil in the peanuts. The peanuts that have just been taken out of the pan have become darker in color when placed on the plate)

8 .Pour the fried peanuts into Zhenjiang Balsamic Vinegar

9. Add a little salt and sugar according to personal taste

10. Add coriander and bitter chrysanthemum and mix well

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Method 4, bitter chrysanthemum ham salad

Ingredients

200g bitter chrysanthemum, some cherry tomatoes, 3 slices of ham, kuhne salad dressing, egg yolk salad dressing, sugar , appropriate amount of black peppercorns

Method

1. Wash the bitter chrysanthemum and tear it into small florets, cut the cherry tomatoes into small pieces, soak in light salt water to remove chemical residues and sterilize, filter Set aside dry water.

2. Fry the ham slices until fragrant, let cool, and cut into thin strips.

3. Put all the ingredients into a large bowl, add appropriate amount of salad dressing and salad dressing and mix well.

4. Add sugar according to taste, sprinkle with ground black peppercorns and mix well.

Method 5, bitter chrysanthemum and ham salad

Ingredients

Bitter chrysanthemum, lettuce, boiled eggs, ham slices, olive oil, freshly ground sea salt, freshly ground Black pepper

Method

1. After washing the bitter chrysanthemum and lettuce, rinse them again with cold boiled water and drain them.

2. Boil the eggs, slice and cut them into strips with an egg cutter. Cut ham into strips.

3. Put all the ingredients together, sprinkle with freshly ground sea salt, freshly ground black pepper and olive oil, mix well and enjoy.