Artemisia annua, popular as a wild vegetable in the spring, can be used as medicine and eaten. mid-March to early April is the season to pick artemisia annua, which can be found in wet riverside, under the earth hillock. It looks similar to a chrysanthemum seedling, so be careful when picking it.

Most of the time, the white artemisia is picked home, choose to wash clean, put some flour mixing on the cage to steam for 7 minutes, add garlic sauce or chili oil mix evenly, pour sesame oil can be eaten.

The next one is a scrambled egg with tarragon, will you feel better to eat this way?

White artemisia washed, release the pot of water blanched and cooled chopped and put in a bowl, eggs five shells beaten into the white artemisia, add salt and mix well.

Add oil to the pan and heat, will be well beaten white artemisia egg liquid into the pan, fried through can be out of the pan.

Scrambled eggs with tarragon, especially delicious.

The best thing is to steam artemisia

Raw materials: artemisia, meat, garlic, flour, soy sauce, soy sauce, salt.

Practice steps:

Step 1, choose clean, soak in lightly salted water for 15 minutes and then wash with water twice. Control the water.

Step 2, meat slices, leaner with soy sauce, soy sauce and salt marinade. Fatty meat alone to stay in the stir-fry. Garlic seedlings cut into sections.

Step 3, hot pan and cool oil, medium heat stir fry fat meat, with both sides of the brown and oil when the fire to stir fry marinated lean meat. Stir-fry and mix into the tarragon, and pour in the garlic cloves.

Step 4, first meat and garlic seedlings and tarragon mix evenly, so that the meat and tarragon are coated with oil, and then sprinkled with flour and scratched well. Sprinkle flour at the same time sprinkle salt, so that the tarragon and noodles can be coated with salt more flavorful, salt does not need too much, fried meat has been added, the gravy and frying oil are already salty.

Step 5, steam for 15 minutes over high heat, turn off the heat and virtual steam for two minutes. If you like garlic sauce, you can eat it with garlic sauce, I like the original flavor, more pure.

ps:

After washing the white artemisia, be sure to control the dry water, the drier the better, otherwise the wet mixing of noodles will be lumpy, and too much pasta is not flavorful and not tasty. Artemisia can be washed in advance, usually start washing after lunch, washed and dried in the basin, steamed at night.