you need to blanch the chrysanthemum before frying it. Blanched chrysanthemum morifolium can remove its bitter taste, and it is easier to fry after blanching in advance, and it will taste better. When frying Artemisia selengensis, you must stir-fry it with a big fire, so that it is not easy to make the water of Artemisia selengensis lose too fast and keep its taste fresh and tender.

chrysanthemum morifolium is a vegetable that is often eaten in hot pot, and it is rinsed in spicy hot pot soup. In March, Chrysanthemum morifolium is especially crisp and tender, and its nutritional components are also relatively high. After cleaning the bought Chrysanthemum morifolium, soak it in clear water first, because Chrysanthemum morifolium is a green-leaf plant, if it is sprayed with pesticides, it will directly hit the leaves, and soaking it in clear water will make its pesticides better washed out.