Sauté ed tofu with chrysanthemum morifolium: raw materials: 300g of chrysanthemum morifolium, 3 pieces of tofu, salt, monosodium glutamate, sugar, sesame oil and edible oil.

Method: (1) Select fresh Osmunda japonica, wash it and cut it into 4cm long sections; Cut tofu into long strips.

(2) Put the wok on the fire, add cooking oil to heat it, add oil to the wok, add chrysanthemum to fry for 3 minutes until golden brown, then add salt, a little sugar and monosodium glutamate, and pour sesame oil on it.

Features: This dish is light and not greasy. It is a home-cooked dish and suitable for porridge diet.

Efficacy: The nutrient-rich Chrysanthemum morifolium combined with tofu has the effects of invigorating qi, harmonizing middle energizer, promoting fluid production, moistening dryness, and clearing away heat and toxic materials. It is very suitable for middle-aged and elderly people to eat, which can not only supplement a lot of nutrition, but also prevent people from getting fat and causing cardiovascular and cerebrovascular diseases.