Chinese Food
Bitter chrysanthemum in cold sauce
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The first time I ate kuju was in the shuangheyuan restaurant in Qingdao. I thought it was as bitter as bitter as bitter melon. I wanted to live up to the letter. In fact, the bitterness is very low. I can accept the bitterness. And I fell in love with the taste from now on. However, there are few restaurants in Shanghai that sell chrysanthemum. Today, I found that the one I often go to sells chrysanthemum. I bought it decisively. Cold sauce. According to the data, traditional Chinese medicine believes that chrysanthemum is cold, bitter, non-toxic, has the effect of anti-inflammatory and detoxification, and has high iron content. It can prevent anemia and promote the growth and development of children. It can help to promote the synthesis of antibodies in human body. Long term consumption can enhance the body's immunity, prevent diseases and promote brain function.
Cooking ingredients
Cooking Steps
Step1:A whole chrysanthemum. It's very clean. Shake it in the water to remove impurities. Then wash it in cold boiled water. After all, the tap water is not very clean.
Step2:Tear it into pieces and put it on a plate. It's usually OK to tear it in half. There are children at home who can tear it even more.
Step3:Seasonings include soy sauce, vinegar, peanut, sugar and mustard. Peanuts are cooked. Crush them in a fresh-keeping bag.
Step4:Finished product.
Step5:Kuju in Qingdao Shuanghe garden. Miss i
Step6:Finished drawings.
Cooking tips:Pick fresh chrysanthemum. Touch it with your hands. Some dry and soft ones are not needed. There are skills in making delicious dishes.
