Summer side dishes
Asparagus 1 tael | Peanuts 2 taels |
Carrot Half root | Chili A little |
Oil 1 tael | Garlic 2 flaps |
Step 1
2 taels of peanutsStep 2
1 tael of asparagusStep 3
Asparagus soaked in waterStep 4
If the peanuts are shorter, boil them in a pot, and if they are longer, soak them in water.Step 5
Cook for a while and cook over low heatStep 6
Dice carrotsStep 7
Once cooked, let the peanuts cool.Step 8
Peel peanutsStep 9
Put the peanuts into a large bowlStep 10
Blanch the carrots with water. Do not cook them for too long, otherwise the carrots will become soft and lose their crispiness.Step 11
Put the peanuts and carrots together.Step 12
Prepare two halves of garlic.Step 13
Oil in the potStep 14
Put pepper, chili pepperStep 15
Mix the minced garlic in it.Step 16
Simmer over low heat until the chili peppers are fragrant.Step 17
A little saltStep 18
Burn a little sugarStep 19
Pour fried chili oil into cold dishesStep 20
Use chopsticksMix well.Step 21
Place the soaked asparagusStep 22
Just garnish the dish with chopped green onionsStep 23
Add green onions to vegetablesStep 24
Use chopsticks to mix.Step 25
That's an exquisite little cold dish, it's ready. Summer cold dish cooking tips1. Not peeling the peanut skin will affect the taste.
2. If you don’t like chili oil, you can omit or add less chili oil.