Food: Artemisia selengensis Makino, wheat flour, garlic Chili sauce. Practice: Collect a handful of English Artemisia argyi, remove the dead branches and roots, then carefully clean it, control the moisture, put it in a pot, add a proper amount of vegetable oil and mix it evenly. Add 3 spoonfuls of wheat flour, stir until it is loose, and each Artemisia annua L. is covered with flour, with appropriate amount of salt and spiced powder seasoning, and stir well.
put water in the pot to smooth the cage cloth, put it into the well-mixed Artemisia annua, evenly spread it and steam it gradually. After the hot pot is opened, turn to slow fire and steam it for 2 minutes. If the amount is reduced, steam it for 15 minutes. When the Artemisia annua is cooked, it is not necessary to stew it. Immediately open the cover, pick and weigh the bowl with chopsticks while it is hot, add a little garlic pepper, or mix it with minced garlic juice, and eat it. It tastes soft.
Chinese chives are the most delicate. As the saying goes, "Chinese chives are fragrant when eaten in spring, but smelly when eaten in summer". Chinese chives in winter are rich in nutrients, crisp and delicious, and the first crop of Chinese chives has the saying that "Chinese chives are eaten with two knives". Chinese chives can sterilize and improve yang. Don't miss eating Chinese chives. Fried sheep blood with leek
Food: 1 handful of leek, 1 box of goose blood, 3 millet peppers, 1 piece of ginger, salt, rice wine and soy sauce. Practice: goose blood, leek, millet pepper and ginger are prepared. Fresh leek is cleaned and drained, cut into inch sections and placed on the plate, millet pepper is cleaned and cut into sections, and ginger is cut into pieces.
After cleaning the goose blood, cut it into even pieces, add a proper amount of cold water to the pot and bring it to a boil. Add a proper amount of rice wine to the goose blood and blanch a little ginger slices for 2 minutes. Be careful not to take too long to prevent getting old.
Cool the oil in a hot pan, add the millet pepper and the remaining ginger slices to stir-fry the pan, pour the boiled goose blood with a little rice wine and soy sauce, stir-fry for 1min, then add the leek stalks, add a little salt, it will definitely stir-fry and stir-fry, and the leek segments can be turned off until they are cut off.
just to eat wild vegetables and tender leaves on trees, and feel the breath of spring completely, and eat spring in. Ulmus pumila is one of the branches, vegetables and fruits, which has the effects of strengthening the spleen and stomach, calming the nerves, helping sleep, clearing the heart, relieving cough, clearing away heat and toxic materials, promoting diuresis, and eliminating insects and swelling. Scrambled eggs with elm
Food: 1 plate of elm is about 1g, 2 raw eggs and a little salt. Practice: Food is ready. Pick and clean Ulmus pumila, and wash it several times to drain the water.
Beat in 2 eggs, add a little salt, stir well, and let the elm stick to the egg liquid. When the vegetable pan is hot, oil it, put in the egg liquid, and after the egg liquid condenses, use a shovel to break the raw egg into a small piece, and then turn off the fire. Xianglai is especially delicate, even the top grade of seasoning is a very delicious vegetable, which is conducive to stimulating appetite and eating it with cold dishes.