A must-have dish for the dinner table—Assorted Cold Salads

Overview

Yesterday I counted on my fingers and found that there are only 20 days left before the Chinese New Year. It is getting closer and closer, and I miss it more and more. At this annual family banquet, big fish and meat are indispensable, and side dishes to accompany wine are even more indispensable. There are many cold dishes, and peanuts are even more common. They are braised, fried, or soaked in vinegar. They are all beautiful and long-lasting. The assorted salad I made today still contains peanuts. The difference from usual is that I added more soybeans, because soybeans are rich in soy lecithin, which can relieve hangovers. This is also the key to this side dish for drinking.

Tags

• cold dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• celery
• chili oil
• fennel
• garlic
• peanuts
• sesame oil
• sichuan pepper oil
• soybeans
• star anise
• vinegar
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak peanuts and soybeans one night in advance;

   

2. 2 Pour enough water into the pot, add the marinade, cook over high heat until the water changes color, add peanuts and soybeans, and simmer over low heat for about 1 hour;

   

3. 3 After serving, filter with cold water to quickly cool down and set aside;

   

4. 4 Peel and dice the carrots, put them into a pot of boiling water, add a small amount of salt, blanch until raw, remove, dice the celery, add 1/4 teaspoon of salt, drain and set aside;

   

5. 5 Mix diced carrots, celery, peanuts, and soybeans, add minced garlic, vinegar, light soy sauce, 1 teaspoon water, sesame oil, pepper oil, and chili oil, and mix evenly.