Chinese Food
Bitter chrysanthemum in cold sauce
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Chrysanthemum will open blue flowers in early summer. It is a day-long herb that blooms in the morning and closes in the evening. But it can develop continuously. The leaves have bitter taste. After softening, the bitter taste is reduced and soft. It likes cold and cool climate. In early summer, the flower stems, flowers and young leaves can be added to salad, or fried and eaten. It has antibacterial, antipyretic, antiphlogistic and eye-catching functions.
Cooking ingredients
Cooking Steps
Step1:Chrysanthemum head off. Wash. Prepare a larger bowl for mixin
Step2:Wash the chrysanthemum and scald it with warm water. Don't use boiling water. Once scalded, the leaves will wilt
Step3:Add a spoonful of sugar, a spoonful of soy sauce, a spoonful of apple vinegar and a spoonful of sesame oil. If apple vinegar is not available, it can be replaced by balsamic vinegar. Zhenjiang Guifei vinegar is also very good.
Step4:This dish is very simple and easy to make. It can be mixed with peanuts. It's also very fragrant.
Step5:This is the second dish. My daughter ate the previous one when I served the second dish
Cooking tips:There are skills in making delicious dishes.
