Chrysanthemum greens salad

Method

1. 01

   Step 1

   After washing the garland chrysanthemum, cut it into long sections. I cut it into three smaller sections with two cuts.

   

2. 02

   Step 2

   Finely chop the scallions and garlic. Cut the dried red chilies into diagonal slices using kitchen shears, discarding the chili seeds.

   

3. 03

   Step 3

   Bring a pot of water to a boil, add a teaspoon of cooking oil, then blanch the chrysanthemum greens for 1 minutes 2 Remove and rinse with cold water.

   

4. 04

   Step 4

   Squeeze out the excess water from the garland chrysanthemum and place it in a container. Add light soy sauce, aged vinegar, sugar, sesame oil, a pinch of salt, and chicken bouillon. Stir gently with chopsticks.

   

5. 05

   Step 5

   Next, place the chopped scallions, minced garlic, and dried red chilies on top, then heat some cooking oil in a pan.

   

6. 06

   Step 6

   Once the oil is heated to about 80% of its maximum temperature, pour the hot oil directly over the chopped scallions, minced garlic, and dried red chilies to release their aroma.

   

7. 07

   Step 7

   Finally, mix all the ingredients well with chopsticks, then plate and serve.

   

8. 08

   Step 8

   A refreshing and nutritious cold chrysanthemum greens salad is ready! It's perfect for those who've eaten too much greasy food during the Spring Festival and are looking for something appetizing. You can't go wrong with this!