Imperial cuisine is actually chrysanthemum morifolium, which was handed down to the royal family in ancient times. It is nutritious. Because it contains a lot of crude fiber, it can accelerate gastrointestinal peristalsis, accelerate the body's absorption of nutrients, promote protein's metabolism, reduce weight and relieve constipation and indigestion, and it can also prevent coronary heart disease. Because it contains vitamin A, it can effectively improve the absorption rate of vitamin A when eaten with some meat dishes. In addition, emperor dishes can also protect eyes and prevent vision loss. Not only that, but also can increase people's appetite. If you drink water with emperor dishes, you can relieve bronchitis.

Emperor dishes have so many functions. Are there any delicious ways to make them? Cold-mixed chrysanthemum morifolium can greatly play its role.

Cold-mixed chrysanthemum morifolium, materials: chrysanthemum morifolium, sesame oil, soy sauce, vinegar, mustard oil, salt, monosodium glutamate, cumin, spiced powder, white garlic.

Practice: cut the chrysanthemum into sections, blanch with hot water, remove and drain, and then mix well with salt, monosodium glutamate, cumin powder, spiced powder, mustard oil, vinegar, soy sauce, sesame oil and minced garlic.

Or stir-fried chrysanthemum with garlic is also a good choice. Materials: Emperor's dish, garlic, salt, chicken powder and water starch.

Practice: After the emperor's dishes are cleaned, cut them into small pieces, then cut the garlic into minced garlic. After adding water to the pot and boiling, add a spoonful of oil, then put the emperor's dishes in blanching water, and then remove them and drain them. Heat the oil in the pan, stir-fry the minced garlic until fragrant, then put it into the boiled emperor's dish, add some salt and chicken essence, then pour in two spoonfuls of water starch, stir well and serve.

Scrambled eggs with chrysanthemum morifolium, ingredients: chrysanthemum morifolium, eggs.

Practice: Wash the chrysanthemum and cut it into sections, and place the stems and leaves separately. Mix the eggs with a pinch of salt. Heat the oil pan, add the eggs and fry until cooked. Then add a little oil to the pot, first add the stems of Artemisia selengensis, stir-fry for a few times, then add the leaves of Artemisia selengensis, add the eggs when it is almost cooked, and finally add some light soy sauce to taste. ?