The scrambled eggs with Artemisia selengensis are tender and delicious. It's simple. You won't get tired of it. My family often gives birth to children.
It is said that in ancient times, Artemisia selengensis was a court food, also known as "the emperor's dish". Regular consumption of Artemisia selengensis can relax the spleen and stomach, moisten the intestines and relax the bowels. I seldom saw this vegetable when I was a child. It seems that it was only seen in the formal market in recent years. The aroma of Artemisia selengensis. It is rich and delicious when fried, but scrambled eggs taste better. Artemisia selengensis has a fragrant taste and crisp and juicy roots. It is delicious for human beings to eat with golden and tender eggs.
Before frying, Artemisia selengensis. You can blanch in boiling water, so the frying time in the pot should be controlled. It doesn't need to be fried for too long, otherwise the fried Artemisia selengensis will lose its crisp and smooth taste. Artemisia selengensis can clear away heat and reduce fire, especially in dry winter, especially suitable for regular consumption. From preparing ingredients to serving, it takes no more than ten minutes, which is very simple.
There is another legend about Artemisia selengensis. When Du Fu was in Kuizhou, Sichuan, he suffered from severe lung disease, was blind and deaf, and had no source of income. At the age of 56, he left Kuizhou sick and went to the Hubei Provincial Public Security Department. The local people cooked a dish for Du Fu. This dish is made of chrysanthemum, spinach, bacon and glutinous rice flour. Du Fu was full of praise after eating it. In memory of this great poet, later generations called this kind of food "Du Fu Cuisine".
How to remove the bitter taste of Artemisia selengensis?
Although Artemisia selengensis has a fragrance, it is slightly bitter because it contains alkaloids. It's easy to remove bitterness, just blanch in boiling water 10 second.
[composition]
Artemisia selengensis, eggs, salt, oyster sauce, vegetable oil.
[exercise]
1. Wash and chop Artemisia selengensis. Blanch in boiling water for ten seconds, remove and drain for later use.
2. break the eggs for later use.
3. Pour the egg liquid into a hot oil pan, turn it over when the egg liquid begins to solidify, and stir fry to serve.
4. Put the oil in the pot, pour in the roasted Artemisia selengensis and stir fry for a while, then add the eggs. Add a little salt and half a spoonful of oyster sauce, stir well and serve.
The scrambled eggs with Artemisia selengensis are tender and delicious. It's simple. You won't get tired of it. My family often cooks scrambled eggs with mugwort leaves. They're ready. Home cooking is so simple, affordable and delicious. Please fry a dish for your family. It is really delicious.
Sauté ed eggs with chrysanthemum morifolium are tender and delicious. It's easy to eat. I often cook this dish.
[Hint]
It won't be long, ten seconds. The purpose of blanching is to remove the bitter taste of Artemisia selengensis. Ten seconds is enough, and a long blanching time will affect the taste.