In spring, it is suitable to eat this "emperor dish", teach you to do so, the taste is fragrant, crispy and appetizing

Today I share the practice of chrysanthemum, not fried or shabu-shabu, mixed and eaten, chrysanthemum is emerald green in color, crisp and tender in taste, fragrant and fragrant, light and delicious, more delicious than shabu and stir-fried, 100 times more delicious, the following is to share the method:

【Cold Chrysanthemum】Ingredients required: 1/2 kg of chrysanthemum, appropriate amount of oil and salt, 1/2 tablespoon of sesame oil, 3 cloves of garlic, 1 tablespoon of seafood soy sauce, a little sugar, 3-4 dried chilies,

Steps:

1. Prepare the required materials, remove the old leaves of chrysanthemum, and clean them.

2. Cut the chrysanthemum into segments, and divide the chrysanthemum stem and chrysanthemum leaves.

3. Finely chop the garlic and dried chili peppers with scissors and cut into segments.

4. Add water to the pot and boil, add a little salt, a few drops of oil, put in the chrysanthemum stem, after the chrysanthemum stem changes color, go down to the part of the chrysanthemum leaves, blanch for half a minute, take out the chrysanthemum, quickly put it in cold water to cool, so that the chrysanthemum quickly cools, drain the chrysanthemum and set aside.

5. Heat oil in a pot, pour the hot oil into the bowl with the chili segments, and fry the dried chili peppers until fragrant.

6. Put the chrysanthemum in a container, add the fried chili oil, then add sesame oil, minced garlic, salt, seafood soy sauce, and a little sugar.

7. Mix evenly with chopsticks, put it out and put it on a plate, and a plate of crispy and refreshing cold chrysanthemum is ready.

Tips: When blanching chrysanthemum, add a little salt and a few drops of oil to the water, which will make the color of chrysanthemum more green, after blanching, immediately put it in cold water to cool, so that chrysanthemum can quickly cool down, so that chrysanthemum tastes more crisp and tender, and the color will not turn yellow. The chrysanthemum is easy to cook, don't over-fry it, just change the color, otherwise, you will lose the crisp and tender flavor of chrysanthemum.