Peanuts mixed with chicory
The peanuts in this dish must be fried just crispy. Don't use too much heat (paste) or too little heat (fresh heart). Moreover, peanuts should not be put in too early. Put them in before putting all seasonings and mixing them well. Otherwise, peanuts will return to moisture due to contact with vegetables for a long time, which will affect the taste.
Step 1 . Pick and wash the chicory, and set it aside.
Step 2 . Take 1 small handful of washed shallots for standby. The amount of shallots depends on your taste.
Step 3 . Select Haitian white rice vinegar as standby (note: many white vinegar have a strong sour taste of vinegar essence, but Haitian white rice vinegar has a mellow sour taste, which is suitable for cold dishes).
Step 4 . Cut the prepared chicory and shallot into small pieces (the length can be arbitrary). Put it in the basin, add proper amount of edible salt, white granulated sugar (just a proper amount of sugar, mainly to adjust the sour taste, too much will highlight the sweet taste, affecting the overall taste of the dish), Haitian white rice vinegar (also a proper amount of white vinegar, not too much or too little, just mixed with white granulated sugar and sweet and sour taste is the best), sesame oil, MSG (I generally do not put MSG).
Step 5 . Stir fry the peanuts (or fry them) and put them into the basin in the previous step. Mix everything in a bowl.
Step 6 . Install the tray. You're done. You can eat!
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