How to make cold bitter chrysanthemum?

Bitter chrysanthemum should be a familiar green vegetable. The common practice is cold salad and hot dishes are also used to rinse hot pot, but I think it is a bit wasteful to rinse hot pot. When the hot soup is scalded, all the nutrients are lost.

Bitter chrysanthemum used in cold salad is delicious and can keep its original flavor. However, practice is not so unified. You can add different seasonings according to your own taste and make dishes with different flavors. The practice is not only simple, but also very affordable.

After cooking for so many years, almost every hotel has the dish of cool bitter chrysanthemum, which has a high sales volume. The taste of the hotel is delicious because some sauces can be quantified in advance, so that the taste is fixed and it is easier to copy. Now is my time to share, and introduce three methods of cold bitter chrysanthemum that I have experimented with. I hope the topic can be used for reference.

Practice 1: ~ mix bitter chrysanthemum ~

Introduction: Bitter chrysanthemum with homemade vegetable juice and oil.

Taste: fresh and spicy.

Raw materials and seasonings: 300g of bitter chrysanthemum, homemade mixed vegetable juice, spicy ointment, purple cabbage, fried peanuts and minced garlic.

Start cooking:

Step 1: The proportion of self-made vegetable juice: white vinegar 25g, salt 1g, extremely fresh essence 10g, soy sauce 30g, sugar 20g and spicy oil 30g, and mix well.

Step 2: Make spicy oil paste. Add 3 grams of dried pepper and 30 grams of salad oil to the bowl, heat it to 50%, and pour it into the bowl.

Step 3: Formal production. Wash and drain 300 grams of bitter chrysanthemum, add 50 grams of shredded purple cabbage and minced garlic 10 grams, and pour in mixed vegetable juice and mix well. Finally, add 20 grams of fried peanuts and mix well again to serve.

Production skills:

1. Peanuts can be fried with ordinary dried peanuts, and the red skin does not need to be removed, which just matches the color, but it can be added at the end to improve the taste. You can also change it into fried dumplings.

2. The temperature of fried spicy oil should not be too high, and the oil temperature should be 40% to 50% to avoid the bitterness of spicy oil.

3. This vegetable juice can also be made: cold celery seedlings, oil wheat vegetables and so on.

Exercise 2: ~ Misa Cool House ~

Introduction: According to the evolution of dried Chinese cabbage, bitter chrysanthemum is mixed with sesame sauce, sugar and other spices.

Palate: Strong aroma of hemp, slightly floral and pepper.

Raw materials and seasonings: bitter chrysanthemum, homemade sesame paste, sugar, etc.

Start cooking:

Step 1: 60g of sesame paste, 50g of aged vinegar, 5g of fresh pepper oil, salt 1g and chicken powder 1g are mixed.

Step 2: Pretreatment of Kuju. Cut off the roots of Sophora alopecuroides, remove the rotten leaves and yellow leaves inside, soak them in clear water, put them in the refrigerator for half an hour, and drain the water.

Step 3: Formal production. Add 300 grams of bitter chrysanthemum to the prepared juice with clear water and gently grab it evenly. Finally, add 30 grams of sugar and grab it again.

Production skills:

1. Sugar must be white sugar, so it has a rustling taste.

2. The sugar must be put at the end, and it can be served after being stirred evenly. It must not be mixed in the juice.

3. This sesame paste can also be served with lettuce balls, oily wheat dishes, baby dishes and so on. Twenty grams of honey can be added to the sauce when mixing baby dishes, which has the effect of hanging.

Practice 3: ~ salad dressing mixed with bitter chrysanthemum ~

Introduction: This bitter chrysanthemum was born out of seasonal vegetable salad, and it was made by soaking bitter chrysanthemum in salad juice.

Taste: western-style taste, rich in milk fragrance.

Ingredients and seasonings: laurel salad dressing, extremely delicious, swastika sauce, sugar, apple vinegar.

Start making:

Step 1: Prepare the sauce. Mix 100g laurel salad dressing, 20g delicious, 25g wanzi sauce, 25g white sugar and 10g apple vinegar.

Step 2: Pretreatment of Kuju. Cut off the roots of Bitter Chrysanthemum, remove the rotten leaves and yellow leaves inside, wash them with clear water, put them in the refrigerator for half an hour, and drain the water.

Step 3: Formal production. Put 300 grams of water-purified bitter chrysanthemum on a plate, add 10 grams of garlic paste and 5 grams of olive oil to the prepared sauce, mix well and pour it on the bitter chrysanthemum to serve.

Production skills:

1. This cold bitter chrysanthemum is different from the above two. Pour the juice directly without stirring, because the salad juice is not very sticky, so it looks better.

2. pour the sauce in circles, not all at once, which will affect the appearance.

This sauce can also be used to make salad wheat straw, vegetable salad and so on.