Cold-Cut Chinese Spinach

"This long-stem chamomile is different from the broad-leaved chamomile, also known as emperor vegetable, and is particularly suitable for making cold dishes.Cold-Braised Vegetables When making cold stir-fried chamomile, don't throw away the stems; they have a crisper texture. Mian ingredients: chrysanthemum leaves;”Olive oil (appropriate amount);Sichuan pepper oil (appropriate amount); Garlic (appropriate amount);Vinegar (appropriate amount);(Appropriate) Other Kitchen Utensils

1 Soak the chamomile leaves in water for a while, then remove the leaves;cut the stems into segments.

2 Mix minced garlic, salt, olive oil,sesame oil, soy sauce,vinegar, and wasabi with some chilled boiled water, mix well, and pour over the chamomile leaves and stems. 3 Eating one leaf of chamomile with its stem makes it more delicious and crispier.

3 Cilantro leaves paired with the stems are more delicious and crisp.