It's called "the emperor's cuisine", and I'm afraid if I can't sleep. Simple but exquisite, it only works if it is right. This dish is chrysanthemum, which is chrysanthemum. Artemisia selengensis has a fragrant smell and is rich in vitamins, carotene and various amino acids. Has the effects of nourishing the heart, calming the nerves, calming the mood, calming the nerves and strengthening the brain. Even if you don't have insomnia, eating more at ordinary times is good for your health. Let's take a look at the specific method of vegetarian fried Artemisia selengensis.
Sauté ed chrysanthemum with vegetables
Author Mozi Mozi
Composition:
Chrysanthemum brain 300g, salt, vegetable oil and lard.
Cooking steps:
1. Remove the old and dead leaves of chrysanthemum.
2. Put a lot of water in the pool, pour chrysanthemum, and then swing more, which has helped the sediment to fall. Be sure to wash it several times, because chrysanthemums are short and have many stems and leaves, which are easy to hide soil. If there is enough time, it is best to rinse the chrysanthemums first, and then rinse them one by one.
3. Add a lot of water to the washed chrysanthemum and soak it in half a spoonful of salt for about half an hour.
4. Pick up the drained water again.
5. Turn on the fire, pour in a small amount of vegetable oil, heat it, and pour in chrysanthemum and stir fry.
6. Chrysanthemum is so tender that the juice overflows after a few times of frying. At this time, add some salt and fry until it melts.
7. Add half a spoonful of lard and stir fry. Without lard, this step can be omitted, but chrysanthemums with lard are really tender and soft.
8. When the pot is loaded, one person can eat a full plate.
Cooking skills:
Tips:
1, variety selection
Chrysanthemums in vegetable markets usually have pointed leaves and round leaves. Chrysanthemum morifolium, also known as chrysanthemum or chrysanthemum morifolium, has small leaves, many notches, delicious taste, but strong fragrance; Chrysanthemum, also known as Chrysanthemum morifolium or Chrysanthemum morifolium, has wide leaves, shallow notches and soft and waxy mouth.
2. Look at this color
The color of chrysanthemum is bright green. Chrysanthemum should not be chosen, the leaves of chrysanthemum turn yellow, and the tip of chrysanthemum begins to wither or even shrink black. Browning of the stem or incision also indicates that it has been placed for too long.
3. Look at this stem
Choose a short stem with a moderate thickness. Usually, the shorter the stem, the more tender it is, while the thick-stemmed hollow chrysanthemums are mostly covered with thick and hard leaves.
This is the recipe shared today. Have you learned?
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