steam-stir chrysanthemum morifolium. First, wash the chrysanthemum and cut it into sections, and then cut the carrot into shreds. Mix sesame paste with water, then add minced garlic, monosodium glutamate and seasoning. Sprinkle some corn flour on shredded chrysanthemum morifolium and carrot, stir, steam in a steamer for about five minutes, then take it out and let it cool, add the prepared seasoning and stir well to serve.

stir-fry chrysanthemum morifolium. Remove the roots of chrysanthemum morifolium, wash and drain, and cut into sections. Heat the oil with high fire, pour in the chrysanthemum morifolium and stir-fry until the color becomes dark and the chrysanthemum morifolium becomes soft, then add the white sugar monosodium glutamate and stir-fry and serve, and then sprinkle with sesame oil.

garlic of chrysanthemum morifolium. Wash and cut off the chrysanthemum morifolium, heat the oil pan, pour it into the garlic wok and stir-fry, then add the chrysanthemum morifolium to stir-fry, and finally add seasonings such as salt and monosodium glutamate to serve.

cold chrysanthemum morifolium. Put the whole chrysanthemum in boiling water, copy it, remove it, drain the water and cut it into sections. Add chopped green onion, shredded pepper, shredded ginger and minced garlic in hot oil, stir-fry until fragrant, and turn off the heat. Add salt, sugar chicken essence, vinegar, sesame oil and other seasonings to mix well, and then add chrysanthemum morifolium to stir well and serve.

chrysanthemum omelet. After the chrysanthemum is cooked in boiling water, it is taken out, drained and diced, and then evenly mixed with eggs and flour, and then mixed with seasonings such as salt, chicken powder, sesame oil and pepper. In a hot oil pan, put the prepared mixture into the pan and spread it into a cake. It can be eaten after being fried on both sides.