Yes. Blanching before frying Chrysanthemum can remove the bitter taste of Chrysanthemum itself, but also easier to cook when frying. You can put some ginger slices and salt before blanching, which can make the color of Chrysanthemum more bright, and the nutrients will not be lost. When blanching, pay attention to master the time, too long will affect the crisp taste of Chrysanthemum. Chrysanthemum coronarium in addition to fried to eat, but also can be cold, boiled soup, fried rice.

Preservation:

After buying back Chrysanthemum coronarium, we should first remove the rotten, insect bites, wash the good Chrysanthemum coronarium with water, and then wrap the Chrysanthemum coronarium with clean paper for refrigeration. Be careful to put down the rhizome of Chrysanthemum and place it upright. This will not only moisturize the corns, but also prevent them from rotting and spoiling because of too much water. If you want to store Chrysanthemums for a long time, you can use plastic wrap to seal the Chrysanthemums, put them in an airtight container and then freeze them to prevent them from drying out.