Cold Celery and Peanut Salad

Method

1. 01

   Step 1

   Rinse the dried peanuts twice, then soak them in water for about 2 hours.

   

2. 02

   Step 2

   Remove the leaves from the celery and wash it thoroughly.

   

3. 03

   Step 3

   Wash the carrots thoroughly and then peel them.

   

4. 04

   Step 4

   Cut the thicker celery stalks in half lengthwise, then dice them into small cubes about one centimeter in size.

   

5. 05

   Step 5

   Cut the carrots into small cubes about one centimeter in size.

   

6. 06

   Step 6

   Prepare dried chili peppers, Sichuan peppercorns, and fennel seeds; prepare to boil peanuts.

   

7. 07

   Step 7

   Pour an appropriate amount of water into a pot, then add 1.5 tablespoons of salt and 1 tablespoon of chicken bouillon. Next, add Sichuan peppercorns, fennel seeds, and dried chili peppers to the pot.

   

8. 08

   Step 8

   Then pour the peanuts into the pot, heat over high heat, and after the water boils, reduce to medium-low heat and cook for 20 minutes.

   

9. 09

   Step 9

   After boiling 20 minutes, turn off the heat and then soak the peanuts for 30 minutes to allow them to absorb the flavor.

   

10. 10

    Step 10

    In a separate pot, add an appropriate amount of water and bring it to a boil over high heat. Then add diced celery and diced carrots and blanch them.

    

11. 11

    Step 11

    Boil for one minute and then remove.

    

12. 12

    Step 12

    After removing the celery and diced carrots from the water, rinse them twice with cold water.

    

13. 13

    Step 13

    Then remove the peanuts from the water.

    

14. 14

    Step 14

    Add an appropriate amount of celery and carrots to the plate (put the remaining portion in a separate airtight container and put it in the refrigerator).

    

15. 15

    Step 15

    Then add an appropriate amount of peanuts (put the remaining peanuts in a separate airtight container and put them in the refrigerator), then add 1 spoonful of chicken bouillon, 0.5 spoonful of salt, 1 spoonful of light soy sauce, and 1 spoonful of sesame oil.

    

16. 16

    Step 16

    Then add 2 tablespoons of chili oil, and it's ready to eat.

    

17. 17

    Step 17

    Finished product