The cold peanut radish
By VicentaLakin
This peanut is my mother-in-law's own, and the radish is her own. The most common of us in Guangdong are white carrots and carrots and, of course, green carrots, which are used to make soup; not like in the North, but there are hearted carrots and red carrots! It's hot, but they're still alive. Grandma brought me these foods from Shandong, and she brought me some delicious food
Recipe Recommendations
- dried radish appropriate amount
- peanut appropriate amount
- coriander appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for The cold peanut radish
1
(b) Make peanuts and radish dry one night in advance and can be dealt with the next morning
2
Put the peanuts, eight horns into a proper water-cleaning pan and saline, cooking them for about 8-15 minutes until the peanuts are cooked; then the asphalt will be cooled; if you like the peanuts, you can cut the time for cooking, you can cook more if you like
3
When we cook peanuts, we pick up the carrots, they're too clean, they're dry, they're cut
4
and purified it with ginger, and added to it a little salt, raw, fragrance, chicken powder and sesame
5
I'm going to have to get a fragrance and pepper
6
(b) Pack peanuts and radish drys into a large basin; then pour in the 4th medium of ginger juice, evenly mixed, and put around 15 minutes to taste
7
Before you eat, you can mix it with peppers