1. First of all, let's prepare the ingredients, a handful of Artemisia selengensis, wash it, and drain it.

2. After controlling the moisture content of Chrysanthemum morifolium, add a spoonful of vegetable oil and mix well. After mixing well, scatter dry starch to achieve a dry state.

3. Next, let's start steaming in the pot, boil the water from the pot, spread the chrysanthemum on the grate after the water boils, cover it and steam for 3 minutes on medium heat. Don't take too long, it will be cooked in 3 minutes.

After 4.3 minutes, take out the chrysanthemum morifolium, and gently pick it up with chopsticks. You can sprinkle a small amount of salt in the process of picking it up, so as not to affect the taste.

5. Let's prepare the seasoning. After the garlic is flattened, cut it into pieces. The amount of garlic can be larger. Add a small amount of salt, pour in Chili oil and sesame oil, and then add a spoonful of warm water.

This can better melt the salt, then stir it evenly and pour it on the chrysanthemum. You can also mix the seasoning in the process of shaking just now and then put it on the plate.

Tip:

Adding vegetable oil, firstly, can prevent adhesion between chrysanthemum morifolium. Second, it can prevent the chrysanthemum from overflowing too much.

When mixing starch, don't add salt to avoid a lot of water.

Chrysanthemum morifolium should be shaken while it is hot, and it is easy to be dragged together after it is cold. In the process of shaking, you can sprinkle a small amount of ingredients, which is more delicious.