Many years ago, I tasted chrysanthemum for the first time at my brother-in-law's house in Nanjing. It was very novel. I remember they boiled the soup with chrysanthemums, boiled the water, sprinkled a handful of chrysanthemums, put oil, salt and monosodium glutamate, rolled it a little, and then the pot was served. This soup is clear in color and pleasing to the eye. At first glance, the shape of chrysanthemum is quite similar to that of chrysanthemum in Shanghai. Look carefully, its leaves are thin and barren, a bit like celery leaves, not as thick and juicy as mugwort, and the taste is completely different. I realized that they are not the same thing. This spring, a new species of Artemisia scoparia appeared in Shanghai, with unusually short leaves and stout stems, about a foot long. It is full of moisture, and when you pinch it gently with your fingertips, the juice splashes, which shows its tenderness. There is only one stall in the food market near my home. I bought it many times, stir-fried, especially tender and delicious.

Artemisia scoparia, also known as Artemisia selengensis, is a kind of herb with long leaves and pinnate division. Anyway, that's probably what Baidu wrote. Of course, Chrysanthemum morifolium is also a theater and a symbol. You can say that it is nothing more than that, or you can say that it is nothing more than that. But when you really stand in the mugwort, step on the floor that the masters have stepped on, touch and experience everything about mugwort, maybe everything is indescribable. My fate with Artemisia selengensis began with an accidental experience seven years ago. Friends say it's nice here, and it's a safe and clean place on the commercial land of Nangong. At that time, I didn't expect that one day, I would have so many intersections with this place. Recently, it's yellow plum day, hot and humid, and loss of appetite. For appetizers, mugwort is the most suitable, it is a rare good vegetable in summer. Because of its chrysanthemum-like fragrance, it does not provoke insects, and there is no danger of pesticide pollution, so it can be safely eaten. Today, uncle went down to the kitchen to teach you how to make basil mixed with dried incense. I hope you have a good time ~

Artemisiae Scopariae, dried citron, salt, sugar, chicken essence, sesame oil and edible oil.

1. Slice the blanched dried coriander and wash the mugwort leaves for later use.

2, then boil the water pot, put salt in the water, put the water in the chrysanthemum, pour out the color-changing shower, and the ingredients cooked with salt water are more colorful. Water control can be changed for standby;

3. Finally, put the oil into the pot, dry the incense into the pot, add salt to taste, refresh the sugar, stir-fry the chicken essence, turn to low heat, add the wormwood leaves and mix well, add the sesame oil to enhance the fragrance and brighten it, and then eat it out of the pot ~

The fragrant, soft and crisp chrysanthemum is ready. You can try it yourself if you like ~

Uncle tip

1, this season is the best. Recently, Lao Wang's dishes are a little simple;

2, Artemisia selengensis, with the clear gas of Artemisia selengensis, the sweetness of chrysanthemum, can remove phlegm and avoid turbidity.

?