Chrysanthemum morifolium not only can cook, but also is a common medicinal material. Modern people are stressed in life and work, and often work overtime and stay up late, which will lead to many people having insomnia symptoms. If they can't sleep well at night, they will not be able to work and study normally the next day. Some people will choose to use sleeping pills to relieve symptoms, but the drug is toxic in three parts, which will do harm to our health. We might as well adjust it from our daily diet. We recommend that you often eat Artemisia selengensis, which is a natural sleeping pill. People who often suffer from insomnia should take it, and eat it every other day to soothe the nerves and help sleep until dawn.
Chrysanthemum morifolium contains volatile oil with special fragrance, which can nourish the heart and soothe the nerves, lower blood pressure and nourish the brain, moisten the lungs and liver, and prevent memory loss. There are many ways to make chrysanthemum morifolium, such as stir-frying, boiling, steaming, cold salad, hot pot, etc. Today, I recommend a simple and delicious way-steaming chrysanthemum morifolium with powder. The unique fragrance of Artemisia selengensis and rice are mixed and steamed, which is soft and delicious after steaming. Don't have a flavor, it can not only detoxify and lose weight, but also nourish the heart and soothe the nerves and help sleep. It is a health dish suitable for spring, so try it.
Stir-fried shredded chrysanthemum morifolium:? After picking and washing, control the moisture and cut into segments. Peel garlic and cut into powder for later use; Dried red peppers are cut into filaments. Slice the pork first, then change the knife and cut it into filaments, put it in a bowl, add cooking wine and soy sauce 15 minutes. Pour the cooking oil into the pot, stir-fry the shredded pork until it changes color, then add the minced garlic and shredded red pepper and saute until fragrant. After sauté ing, add the chrysanthemum segments, salt and chicken essence, and stir-fry until the chrysanthemum segments are soft. After softening, thicken it with water starch, and then take it out of the pot and put it on the plate. When the pork shreds are marinated, the taste will be more tender and smooth by adding appropriate amount of starch.
Chrysanthemum morifolium Tofu:? After cleaning, cut the chrysanthemum into small pieces with a knife for later use. Put tofu on the chopping board and chop or crush it with a knife; Cut the onion into chopped green onion, and cut the parsley into small pieces. Put the chopped chrysanthemum morifolium and tofu into a bowl, knock in an egg, add 1 teaspoon of salt, appropriate amount of pepper and chicken essence, and stir well. ? Pour cooking oil into the pot. When the oil is hot, add chopped green onion and saute. ? Stir-fry until fragrant, add the mixed chrysanthemum bean curd solution, stir-fry evenly, then add a little water and stir-fry thoroughly. After frying thoroughly, add half a teaspoon to taste fresh. Finally, put the chopped parsley section, pour in the sesame oil, turn it evenly, put it out of the pan and serve. When frying, the heat should not be too large, so that the taste of the food will be more delicious.
Powder steaming of chrysanthemum morifolium: remove the long stems of chrysanthemum morifolium, leaving the tender leaf stems in the upper part, clean them and dry them in the air. Put the dried chrysanthemum morifolium in a pot, add a little cooking oil and mix well, then pour in flour several times and mix well, so that each chrysanthemum morifolium is covered with flour. Add water to the pot to boil, then spread the steamer with cage cloth, put the chrysanthemum covered with flour and spread it evenly. Cover the pot and steam for 5 minutes. Cut the red pepper into rings, chop the garlic and put it in a bowl for later use. Take another pot, pour a little cooking oil into the pot and heat it, then pour it into a bowl filled with red pepper and garlic to make it fragrant. Then add soy sauce, balsamic vinegar, salt and sesame oil and mix well to make a flavor juice. After the chrysanthemum is steamed, put it into a plate, and finally pour the sauce on the chrysanthemum. It is best to use the tender leaf stalks in the upper part of Artemisia selengensis for steaming, and the long stalks can be fried and eaten again. After cleaning, Artemisia selengensis needs to be fully dried, otherwise the steamed Artemisia selengensis will collapse and taste bad.