Peanuts mixed with carrots and fungus

Overview

Eating too much nutritious food in winter can easily lead to internal heat. At this time of year, my father always likes to eat cold dishes with celery, peanuts, cauliflower, black fungus, lotus root slices, yuba, and carrots. Especially during the Chinese New Year, no one likes to eat the big fish and meat at home, so my father’s small cold dishes are particularly popular. Now that I have a family, I really miss the taste of my father's cooking. The food I eat recently is a bit greasy, so I made a simple side dish using the ingredients I have at home. It tastes refreshing and relieves greasiness.

Tags

• cold dishes
• home cooking
• children
• old man
• banquet dishes
• lunch
• aniseed
• cauliflower
• chili pepper segments
• fungus
• oyster sauce
• peanuts
• white sugar
• zanthoxylum bungeanum
• carrot
• salt
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 Break the cauliflower into small florets and wash

   

2. 2 Soak a small pack of compressed fungus in warm water for 2 hours

   

3. 3 Peel and dice carrots

   

4. 4 Soak the peanuts in warm water and pepper and aniseed for half a day. After soaking, pour the water into a pot, add an appropriate amount of salt and cook for about 20 minutes

   

5. 5 Blanch the black fungus, cauliflower and carrot separately and mix them together

   

6. 6 Heat the pan-fried Sichuan peppercorns and chili oil, pour it into a basin, add an appropriate amount of salt, sugar, oil and sesame oil, and stir evenly.