A refreshing cold dish, the lantern pepper in my hometown is the ornament of taste buds. Sour and thick, pickled for months, just for the delicious taste when opening the altar. Food doesn't care about the leading role or supporting role.

Materials?

Spinach 1

Two lanterns and peppers.

Appropriate amount of soy sauce and vinegar

A little salt

How to be green, fat and thin?

Wash spinach, blanch it with boiling water and chop it. Pickled persimmon peppers are small and thick, slightly sour and refreshing. Chop and add, then add some soy sauce, vinegar and salt and mix well. It is a good product in cold salad.

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