My mother has used the cold salad bitter chrysanthemum for more than 50 years, and the cold salad is fragrant and sweet, and the more I eat it, the more I love it

Bitter chrysanthemum mixed with peanuts

Bitter chrysanthemum mixed with peanuts

A portion of bitter chrysanthemum washed, dry and dry, a small handful of peanuts. Peanuts should be soaked in water and washed in advance, the first is to remove the dust on it, and the second is to wet the peanuts, the frying process will not be burned, the washing time is not long, and the moisture needs to be controlled in three minutes.

Wash the soaked peanuts, find one, and break it in half, this is our secret weapon, the magic weapon of fried peanuts.

Put cold oil into the pot, a small handful of peanuts doesn't use much oil, don't pour too much and waste it. It's super easy to heat up the oil slowly over low heat.

The oil temperature slowly rises, the peanuts slowly change, and many friends say that either they are not soft enough to be crispy after frying, or they are too scorched after frying.

Then I will also share two tricks to ensure that you can make a particularly suitable peanut for frying.

The first trick is to listen to the sound with your ears. In the process of increasing the oil temperature, the peanuts should be stirred constantly to heat the peanuts evenly, and then you will hear a crackling sound, a bit like the sound of a small explosion, and the sound rhythm is relatively tight, which means that the peanuts are about to be cooked.

The second trick is to find a secret weapon. Remember the peanut rice we started to break, and select it to take a look, because you can see the white peanut meat, not the red coat, so it is more intuitive, as long as you see the white of the peanut rice turning yellow, you can take out the oil control.

The peanuts that are fished out will continue to ripen because of their residual temperature, and the color of the red clothes will become darker, and the process of cooling is also the process of ripening.

In fact, many friends don't know how to fry peanuts, they are all fried until now, and when they are slowly cooled, they are overcooked, and they become burnt and pasty.

In order to show you the changes in the secret weapon more intuitively, I put these three pictures together, and you can see it more clearly. From pure white to pale yellow to earthy yellow, it is the different degrees of ripening of peanuts.

Cut the chrysanthemum into sections and mix well with the cool peanuts. One is sugar mixing, the other is salt mixing, depending on your own taste, no matter which way you mix it, it is very simple and delicious.

If you like to eat salty, season the sauce first, use light soy sauce, balsamic vinegar, oyster sauce, salt, chili oil, add some minced garlic and chopped green onions, it is a salty and fragrant taste.

I used a more trouble-free method, plus the sugar chrysanthemum has become sweet, the fragrance of the bitter chrysanthemum, the crispy peanut, the sweetness of the sugar, in the mouth keeps mixing, the mouth is full of fragrant and sweet, I fell in love with it after eating, the more I eat, the more I love to eat.