Tranquilizing the nerves and strengthening the brain Artemisia scoparia has a fragrant smell and is rich in vitamins, carotene and various amino acids. It has the effects of nourishing the heart, calming the nerves, stabilizing the mood, lowering blood pressure, protecting the brain and preventing memory loss.
Detumescence and diuresis Artemisia argyi contains a variety of amino acids, fat, protein and a high amount of minerals such as sodium and potassium, which can regulate the metabolism of water and liquid in the body, eliminate edema and promote urination.
Clearing lung and resolving phlegm Artemisia selengensis is rich in vitamin A. Regular consumption helps to resist respiratory infection, moisten lung and eliminate phlegm. The special aromatic smell of chrysanthemum morifolium helps to relieve asthma and remove turbidity.
Prevention of constipation The rich dietary fiber in Artemisia annua is helpful to promote intestinal peristalsis, help the human body to eliminate harmful toxins in time, and achieve the purpose of dredging the intestines and preventing constipation.
Artemisia selengensis Turcz., which promotes appetite, contains a variety of volatile substances, and their special fragrance helps to increase saliva secretion, promote appetite, promote digestion and stimulate appetite.
If you want to have beautiful skin, you should eat more chrysanthemum, because it can improve the rough skin.
Artemisia selengensis Turcz. has four kinds of medicinal components for strengthening the heart, and its fragrance is the unique medicinal component of Artemisia selengensis Turcz.
Cholesterol-removing Artemisia selengensis contains fresh and dark green pigment, and chlorophyll has the effect of removing cholesterol.
2 How to eat Chrysanthemum morifolium is better? Stir-fry Chrysanthemum morifolium.
Ingredients: Chrysanthemum morifolium, vegetable oil, salt, white sugar, monosodium glutamate and sesame oil.
Practice: Wash the chrysanthemum morifolium, control the moisture, stir-fry it in a hot oil pan with high fire. After the color turns dark green, add sugar and monosodium glutamate, stir well and pour sesame oil on it.
Sauté ed eggs with chrysanthemum morifolium
Ingredients: Chrysanthemum morifolium, eggs, salt, oyster sauce, garlic cloves.
Practice: Wash the chrysanthemum and cut it into sections, blanch it with hot water, add chopped green onion to the egg liquid, stir well and fry until cooked, saute garlic in a hot oil pan, add chrysanthemum, add eggs, salt and oyster sauce after the color turns dark green, and stir well.
Saussurea involucrata
Ingredients: Chrysanthemum morifolium, sesame oil, soy sauce, vinegar, mustard oil, salt, monosodium glutamate, cumin, spiced powder, white garlic.
Practice: Wash and cut Chrysanthemum morifolium into sections, blanch with hot water, remove and drain, and finally mix well with refined salt, monosodium glutamate, fennel powder, spiced powder, mustard oil, vinegar, soy sauce, sesame oil and minced garlic.
Stewed hairtail with chrysanthemum morifolium
Ingredients: hairtail, wormwood, chopped green onion, Jiang Mo, bone soup, salt, pepper, peanut oil, cooking wine.
Practice: clean the hairtail and cut it into sections, wash the Artemisia selengensis and blanch it with hot water. After frying the hairtail in a hot oil pan until both sides turn yellow, add chopped green onion, ginger and bone soup, simmer it with low fire until the soup turns milky white, season it with Artemisia selengensis, salt and pepper, remove floating foam, and stew it for a while.