In early spring, everything revives and a scene of vitality comes to life. In our place, the most common delicacy in this season that represents the taste of hometown is fried pork with cabbage and greens. Put oil in the pot, add bacon and stir-fry until it turns slightly yellow, then add garlic and ginger, add cabbage moss and stir-fry over high heat, add salt and a little chicken essence, and you are ready to serve.

Artemisia is fragrant and refreshing. It is a vegetable treasure. It is a plant with the same origin as medicine and food. It can not only be used for cooking, but also has high medicinal and health-care value. Regular consumption can lower blood pressure, lower blood lipids, and relieve pain. The dietary therapy for cardiovascular diseases also has the effects of clearing heat and detoxifying, calming liver fire, dispelling rheumatism, anti-inflammatory, antitussive, anti-cancer and other effects. Separate the stems and leaves of Artemisia annua (artemisia annua). The stems are mainly edible. The leaves can be kept and eaten cold (the leaves can be blanched in boiling water and eaten cold). Bacon (if it is very salty, remember to soak it in cold water and remove the salt. (flavor), slice and set aside, wash and cut the artemisia, and prepare the ginger and garlic.

Heat a little oil in a pan, add ginger and garlic and fry the bacon first, stir-fry on both sides for a while, add a little rice wine, then add artemisia, stir-fry for a while, add an appropriate amount of water, simmer to reduce the juice. (No need to add salt, bacon, salty, add water and simmer for a while to let the salty flavor enter the dish) After the juice is reduced, take it out of the pot and put it on a plate. Put more cooking oil in the wok and fry in the wok. At this time, add salt. If you like it spicy, you can add some chili powder! That’s it! You must eat steamed vegetables with your own side dishes, including minced garlic and green pepper, mix them together, add light soy sauce, salt, and sesame oil! A complete steamed dish plus side dishes is complete!

Without further ado, let’s make it and prepare the materials: 200 grams of noodles, 10 grams each of flour and cornmeal, 5 grams of oil, 3 grams of salt, 3 grams of vinegar, 1 head of garlic, and a little MSG! Spread evenly, pour the oil into the noodle dishes so that the noodles are evenly coated with oil, then add the flour and cornmeal and continue to spread evenly.

To steam vegetables, boil water in a pot, put noodles on the basket cloth, spread them out evenly, and they will be steamed in about 10 minutes!