1, artemisia poles washed, dried water, cut into small sections, standby. Garlic peeled and chopped spare.

2, hot pan and cool oil, low heat into the pepper particles, fried flavor.

3, into the garlic grains burst incense, into the cut artemisia rod, stir fry for a moment.

4, sprinkle salt, stir-fry until the artemisia rod out of water, pour off the excess water, can be served.

Artemisia:

Artemisia, plant class, edible, often used in ingredients. For annual herbs, up to 1.5 meters high, the whole plant yellow-green. Stem erect cylindrical, multi-branched, surface yellow-green or brown-yellow, with longitudinal ribbing, slightly hard, easy to break, cross-section of the middle of the medulla; leaves alternate, dark green or brown-green, curled fragile, the complete one after the spreading of the ternary pinnatipartite, lobes and lobules rectangular or oblong-elliptic, the two grieved by short hairs.

Sautéed Artemisia stalks

Ingredients

Main ingredient

Coronation stalks

Supplement

Garlic

Accessories

Salt

Cooking oil

Original flavor

Bursting process

Minutes

Timing

Simple Difficulty

Steps for Stir-Frying Artemisia stalks

1

Coronation Chrysanthemum should be cleaned and drained.

2

Pinch off the young leaves and take the stalks.

3

Pan on the fire a little oil heat, a little garlic stir-fried.

4

Pour in the artemisia stalks and stir fry quickly.

5

Add a pinch of salt and stir-fry until the stalks are soft.

6

Add the remaining garlic and stir-fry to taste before serving.