Chrysanthemum morifolium is sweet, and has the effects of harmonizing the spleen and stomach, facilitating defecation and resolving phlegm. Regular consumption can regulate spleen and stomach disharmony, habitual constipation, cough and phlegm. , mostly used for cooking, cold salad, making hot pot dishes, or making soup. So how does Chrysanthemum morifolium make a good soup?
Artemisia selengensis silver fish soup
Ingredients: 200 grams of chrysanthemum, 300 grams of whitebait, 50 grams of shrimp, 50 grams of mushrooms and a little carrot.
Seasoning: 8 cups of salt, sesame oil and chicken soup.
Exercise:
1. Wash and drain whitebait; Remove shrimps from Shaxian County, wash and drain.
2. Select the old leaves of Artemisia selengensis, wash them and cut them into sections.
3. The mushrooms are pedicled, washed and sliced; Wash carrots and shred them.
4. ignite in the pot, add chicken soup and bring to a boil. First, add the mushroom slices, cook the shredded carrots slightly, then add salt and mix well.
5. Then add whitebait, shrimp and chrysanthemum pieces and cook until they are tasty, then pour in sesame oil, and put them into a bowl after taking out the pot.
Artemisia selengensis egg soup
Ingredients: 300g of chrysanthemum and 200g of eggs.
Seasoning: salt 5g, monosodium glutamate 2g, chopped green onion 5g, soybean oil 25g.
Exercise:
1. Go to old terrier, wash and cut into sections.
2. Knock the eggs into the bowl, break them and stir them evenly with chopsticks.
3. Heat the oil in the pot, stir fry the chopped green onion, and stir fry the chrysanthemum and salt for a while.
4. Heat the water in the pot to boiling, slowly pour the eggs into the pot, stop for a while, and gently push the eggs.
5. After the Artemisia selengensis and the eggs are cooked, add monosodium glutamate to the pots and bowls.
Artemisia selengensis fish head soup
Ingredients: 250g fresh chrysanthemum, fish head 1 piece, 2 pieces of ginger.
Seasoning: salt.
Exercise:
1. Wash fresh chrysanthemums and cut them into small pieces.
2. Wash and slice ginger.
3. Wash the fish head and cut it open with a knife.
4. Heat the wok, add oil to heat it, fry the fish head until it is slightly yellow, add a proper amount of water to the earthen pot, and bring it to a boil.
5. Put the fish head and ginger slices into the casserole, continue to cook for 10 minutes on medium heat, then add the chrysanthemum, and season with salt when the dish is cooked.
Artemisia selengensis bean curd soup
Materials: chrysanthemum100g, tofu150g, Jiang Mo 5g.
Seasoning: salt 5g, monosodium glutamate 0g 1g, sesame oil 5g.
Exercise:
1. Wash chrysanthemum and cut into sections.
2. Blanch the tofu in a boiling water pot for 5 minutes, remove it, cool it with clear water, and cut it into 2 cm square pieces.
3. Heat the wok, add 750 grams of water to boil, and add tofu and chrysanthemum.
4. Adjust the flavor of Jiang Mo, salt and monosodium glutamate, pour in sesame oil when the soup boils again, stir well and put in a bowl.