Introduction to this issue: There is a kind of wild vegetable "Artemisia selengensis" in the countryside of Northeast China, which has a pleasant fragrance and is very popular in summer. The wild vegetable resources in Northeast China are very rich and varied. Wild vegetables grow in the forests of Shan Ye, so there is no chemical fertilizer pollution. It is rich in nutrition and unique in flavor. In the northeast countryside, there is a kind of wild vegetable "Artemisia scoparia", which generally grows under rivers, swamps and bushes. It is a unique herb in Northeast China. Generally, its tender stems and leaves are picked in spring and summer to eat, and the taste is slightly bitter. It tastes delicious and refreshing in your mouth. Artemisia capillaris is a kind of edible and medicinal potherb. It has the effect of clearing fire, and it is just right to eat in summer. It can also reduce blood fat, nourish the liver and strengthen the stomach. It is said that Daur people living in Nenjiang River valley accidentally discovered edible Artemisia bud in times of crisis and relied on it to survive smoothly. Liu Hao Bader is a China name, which is called "Kumule" in Daur language. Therefore, today, Daur families still have the habit of eating "Kumule", which has since become a delicacy in Daur life. Wild chrysanthemum buds are pollution-free green food, and healthy diet is advocated in modern life. Whether in rural areas or cities, people prefer this green food. Buy some and taste the countryside. There are many ways to make Artemisia capillaris flower buds. In order to get rid of its bitter taste, the favorite way to eat it is to dip it in sauce directly, cold or use it for cooking, stuffing and soup. , no taste. Today, I will share with you a cold salad of Artemisia selengensis, which is delicious, refreshing and appetizing, and the method is simple. Let's share: Is the Artemisia selengensis bought in the morning market fresh and clean? Pick out the weeds, rinse them, add water to the pot, boil them, and add a little salt, so that the blanched Artemisia selengensis will be greener. Put Artemisia selengensis into boiling water, and the water will boil. Take out the chrysanthemum buds and put them in cold water for cooling, so that the color will not turn yellow and the fresh and tender taste will not change. Take out and wring out the water for use. After blanching the chrysanthemum morifolium buds, some bitter taste can be removed and the taste is better. Prepare seasoning, chop garlic and cut dried pepper in half. If you don't like spicy food, you don't need to put dried peppers. This step is omitted. According to personal taste, put 2-3 tablespoons of oil in the pot, add pepper and stir-fry pepper oil, and stir-fry slowly. This will fully stir-fry the aroma of pepper, stir-fry the pepper to a slight coke, and remove the pepper. Pour Chili oil into a bowl with dried Chili. Pay attention to the oil temperature, and don't fry dried peppers, which is bitter. Put the blanched chrysanthemum buds in a container and pour in the fried seasoning oil. Add minced garlic, salt and light soy sauce, stir well with chopsticks, and serve. A plate of delicious mixed Artemisia buds is ready. Appetizing? Tip: Generally, picking Artemisia buds from May to June is also the most tender time. I also want to make a dish of Artemisia buds, which are often fresh and can't be eaten after the season. It's a pity not to eat Artemisia buds. People with chronic enteritis should not eat it, which will cause severe diarrhea. If you like this dish, don't forget to like it, collect and forward it. You are also welcome to express your views or share your practices in the comments section. Welcome to pay attention: in the snowy night from winter to Sunday, the original home cooking methods will be released every day. Disclaimer: The above content comes from the Internet, and the copyright belongs to the original author. If there is any infringement of your original copyright, please let us know and we will delete the relevant content as soon as possible.