Chinese Food
Mixed bitter chrysanthemum with vinegar and peanuts
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Kuju is an annual or biennial herb of Compositae and chicory, which is distributed in southern Europe, Nanjing and other places in China. It likes cold climate. In early summer, it can draw flower stems, tender leaves, raw food, cold mix, suitable for raw food, cooking or soup. The bitter chrysanthemum taste is a little bitter in the sweet. The color is green. It can be fried or cold mixed. It is a good food to clear away heat and heat. It also has the functions of antibacterial, antipyretic, antiphlogistic, and eyesight. Because of its heat clearing and heat relieving effect, it has been widely praised.
Cooking ingredients
Cooking Steps
Step1:Wash and drain the bitter chrysanthemum. Fry the peanut rice and pour it into the bitter chrysanthemum. Then add five spoonfuls of vinega
Step2:Three spoonfuls of suga
Step3:Two spoonfuls of laosha
Step4:Two spoonfuls are deliciou
Step5:Half scoop consumes oi
Step6:Two more drops of sesame oil. Stir it and you can eat it
Step7:Or you can put all the ingredients in a bowl and mix them well before pouring them on the dish. You can also see which is more convenient
Step8:Put it on a plate and eat i
Step9:Hee he
Cooking tips:When frying peanuts, you must use a small fire. There are skills to avoid frying peanuts to make delicious dishes.
