Required. Blanching is to heat the preliminarily processed raw materials in a boiling water pot until they are half-cooked or fully cooked, and then take them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes. Blanching chrysanthemum chrysanthemum can remove some harmful substances, making the color greener and the taste better. The blanched chrysanthemum will be even more delicious after being mixed with seasonings.

Chrysanthemum chrysanthemum is also known as Tonghao, basil, wormwood, chrysanthemum, pond wormwood, mugwort stalk, mugwort, fennel[1], tungflower (also called goose vegetable and Italian vegetable in Fujian and other places) , is an annual or biennial herbaceous plant of the order Platycodonales, Asteraceae, and Chrysanthemum genus. The leaves are alternate, long and pinnately split, and the flowers are yellow or white, much like wild chrysanthemums. The achene ribs are two to three feet high. The stems and leaves are edible when they are tender and can also be used as medicine. In ancient China, chrysanthemum was a palace delicacy, so it was also called emperor’s dish. Chrysanthemum chrysanthemum has the freshness of artemisia and the sweetness of chrysanthemum.