1, steamed chrysanthemums
The ingredients are as follows: 250g of Chrysanthemum morifolium, appropriate amount of flour, appropriate amount of corn flour (yellow), 3g of salt, appropriate amount of soy sauce, appropriate amount of oyster sauce, 2g of sesame oil and appropriate amount of garlic paste.
The specific method is as follows: wash the Chrysanthemum morifolium, cut it into large sections, drain the water, mix the flour with the dried Chrysanthemum morifolium evenly, ensure that each section is covered with flour evenly, put a proper amount of water in the pot, boil until the water boils, put the semi-dry and wet cage cloth into a steamer, add the mixed Chrysanthemum morifolium, steam it for 5-6 minutes with strong fire, and use garlic paste and oyster sauce to light soy sauce.
Second, stir-fry chrysanthemum with garlic.
The ingredients are as follows: chrysanthemum 1 large amount, salt 1 teaspoon, and appropriate amount of garlic paste.
The specific method is as follows: first, saute garlic with hot oil, pour chrysanthemum, stir fry with fire, add salt to taste, and a delicious "garlic chrysanthemum" is ready.
Third, cold chrysanthemums
The ingredients are as follows: 450g of Chrysanthemum morifolium, 0//2 teaspoons of salt, 4 teaspoons of chicken powder, 5g of ginger, 2 teaspoons of soy sauce, 2 teaspoons of balsamic vinegar, 2 teaspoons of sesame oil, 2 teaspoons of garlic paste, 0/2 teaspoons of red pepper, a proper amount of chives and 2.5% of sugar.
The specific method is as follows: put half a pot of water in the big soup pot, and enlarge the fire on the stove to boil. Blanch Chrysanthemum morifolium in water 10 second, take out and drain, cut into sections, put a non-stick pan on the stove and turn on a small fire, add olive oil, fried chopped green onion, shredded red pepper, shredded ginger and minced garlic, turn off the fire, and then add the remaining materials (salt 1/2 teaspoons, 2.5 teaspoons of sugar, etc.) in turn.
Fourth, steam chrysanthemums
The ingredients are as follows: cut off the old stems of chicken feet. Spring is the time to eat chrysanthemums, but it is not old. Leave the leaves of the chicken feet, clean them, drain the water slightly, sprinkle some salt and rice flour, mix the chicken feet and rice flour evenly so that each leaf is evenly stained with rice flour, and spread the chicken feet on a plate or steamer.
The specific method is as follows: cut off the old stems. Spring is the season to eat Artemisia selengensis, not so old. Just leave the leaves of Artemisia selengensis, clean them, drain the water slightly, sprinkle some salt and rice flour, and mix them evenly so that each leaf is evenly stained with rice flour. Spread Artemisia selengensis on a plate or steamer, and steam on the steamer over high fire.
Fifth place: fried bacon with chrysanthemum stems
The ingredients are as follows: Chrysanthemum morifolium 1 bar, 3 small pieces of bacon, red pepper 1 piece, appropriate amount of salt, a little chicken essence, 4 cloves of garlic, appropriate amount of cooking wine and a little light soy sauce.
The specific methods are as follows: steam the bacon to remove the oil, take out the slices, slice the garlic, shred the red pepper, cut the chrysanthemum, heat the pot, fry the garlic slices in the pot, add the bacon slices, stir-fry the fragrance, put the bacon oil in the chrysanthemum section, cook in Shao wine and stir-fry quickly.
NO.6. Stir-fry Saussurea involucrata with water and black beans.
The ingredients are as follows: chrysanthemum, Laoganma Douchi, corn oil, salt, pepper and garlic.
The specific steps are as follows: slice garlic, stir-fry in oil pan, add pepper and add a little salt. Add Chrysanthemum morifolium and stir fry together. Stir-fry Chrysanthemum morifolium, add Laoganma water and lobster sauce to taste.