Traditional medicinal effects: Chrysanthemum is a perennial herbaceous plant of the family of Asteraceae, and is one of China's traditional and commonly used Chinese medicinal herbs, which are mainly used for medicinal purposes in the form of capitulum. According to ancient records, chrysanthemum is sweet and bitter in taste, slightly cold in nature; there are wild chrysanthemum and family chrysanthemum, among which family chrysanthemum clears the liver and brightens the eyes, and wild chrysanthemum removes toxins and disperses fire. In Chinese medicine, chrysanthemum is often used to treat diseases such as redness of the eyes, sore throat, tinnitus, wind-heat colds, headaches, high blood pressure, and sores and poisons. If consumed over a long period of time, it also has the effect of "promoting blood circulation, lightening the body and prolonging life".
Medical mechanism: Physicochemical analysis shows that chrysanthemum contains volatile oil, chrysanthemum glycosides, adenine, amino acids, choline, chrysanthemum alkaloids, small tiller alkaloids, flavonoids, chrysanthemum pigment, vitamins, trace elements and other substances, can be antipathogens, and enhance the resistance of the capillaries; which flavonoids have been proved to be free radicals have a very strong scavenging effect, but also in the antioxidant, anti-aging, and so on, is very fruitful. Analyzed from the nutritional point of view, the essence of the plant lies in the flowers and fruits. Chrysanthemum petals contain 17 amino acids, including high levels of glutamic acid, aspartic acid and proline. In addition, it is also rich in vitamins and trace elements such as iron, zinc, copper, selenium, etc., thus it has a role that is incomparable to general fruits and vegetables. Modern clinical medicine has also proved that chrysanthemum can expand coronary arteries, increase blood flow, reduce blood pressure, coronary heart disease, hypertension, atherosclerosis, serum cholesterol over-hyperlipidemia have good therapeutic effect.
Chrysanthemum has high medicinal and nutritional value, and in our country, many places have the custom of eating chrysanthemum. Chrysanthemum odor fragrant, soft and refreshing, is a good into the dishes. Eating method is also a lot of fresh food, dry food, raw food, cooked food, stewing, steaming, cooking, frying, burning, mixing are suitable, but also can be shredded into the filling, chrysanthemum cakes and chrysanthemum dumplings have their own interesting places. Chrysanthemum into food with yellow and white chrysanthemum, especially white chrysanthemum is better, hang white chrysanthemum, Huangshan chrysanthemum, Fushan white chrysanthemum and so on are the best.
Here we summarize the edible feast of chrysanthemum:
Chrysanthemum Tea
The fragrant chrysanthemum is suitable for tea, and the white chrysanthemum produced in the area of Suzhou and Hangzhou is even more preferred. When drinking chrysanthemum tea, it is best to use a transparent glass cup, put four or five grains each time, and then use boiling water to brew it, when the water is seven or eight percent hot, you can see the tea gradually brewed into a slight yellow color. Chrysanthemum tea has a strong aroma, refreshes the mind, and has the role of wind clearing heat, liver and eyesight, lowering blood pressure and pulse. When you get up early, use a cotton pad dipped in chrysanthemum tea juice to gently compress the eye area, more can eliminate dark circles. Chrysanthemum is also suitable for drinking with a variety of flowers and tea, the effect is more significant, such as the following kinds of chrysanthemum tea drink.
Chrysanthemum hawthorn tea: take 10 grams of chrysanthemum, plus hawthorn, honeysuckle 10 grams, drink tea, can eliminate fat and reduce blood pressure, weight loss and light body, suitable for obesity, hyperlipidemia and hypertension patients.
Three flowers tea: chrysanthemum, honeysuckle, jasmine are a little, soak for tea, can clear heat and detoxification, suitable for the prevention and treatment of wind-heat colds, sore throat, carbuncle sores, etc., often serve to lower the fire, there is a tranquilizing effect.
Chrysanthemum honey drink: 50 grams of chrysanthemum, add 20 milliliters of water, slightly boiled and held for 30 minutes, filtered and added the right amount of honey, stirred after drinking. It has the effect of nourishing the liver and brightening the eyes, generating fluids to quench thirst, clearing the heart and brain, and moistening the intestines.
Chrysanthemum wine
Chrysanthemum is used to make wine, as early as in the Hanwei period has been prevalent. Chrysanthemum wine is cool and sweet, and is a good product for strengthening the body and benefiting life. From the medical point of view, chrysanthemum wine can brighten the eyes, cure dizziness, lower blood pressure, have the effect of losing weight, lightening the body, tonifying the liver and qi, settling the stomach and intestines, and benefiting the blood.
Making: dry chrysanthemums are de-tipped, washed and dried, soaked in low-grain wine, and ready to drink in a day or two. Drinking it regularly can invigorate blood circulation and vitality, resist aging and prolong life. If you then add the rhubarb, angelica and wolfberry to the wine, it has a good effect on dizziness, fatigue and dreams.
Chrysanthemum cake
Chrysanthemum cake than the general confectionery more chrysanthemum cold incense and calm, and the appearance of the beautiful, this cake sweet, soft and fluffy, melting in the mouth, teeth and cheeks, there is a cool to remove the fire function, so extraordinarily popular. There are many ways to make chrysanthemum cake, here is the simplest one for you.
Materials: 20-30 chrysanthemums, 200 grams of water chestnut flour, 1 fresh chrysanthemum (chopped), rock sugar.
Practice: Boil chrysanthemums in water for about 10 minutes (wrap chrysanthemums in gauze to avoid the trouble of separating the dregs), when the color appears yellowish, don't boil it for too long or it will have a slightly bitter taste. Take out the chrysanthemums and add rock sugar to taste, the sweetness should be slightly sweeter than normal, as it will have a diluting effect when adding the horseshoe powder solution. Add the chopped fresh chrysanthemums. Dissolve the horseshoe powder in a moderate amount of water, pour in the chrysanthemum water and steam over high heat for about 15 to 20 minutes, turning completely transparent that is, cooked, hot or cold can be eaten. You can also add raisins, red and green silk, apricot meat and other small pieces of dried fruit in the paste or spread lemon slices, more flavor.
Warm tips:
□ Chrysanthemums should be washed with salt water before consumption, but do not soak for too long, so as not to destroy the tissue structure and nutritional flavor of chrysanthemums.
□ Bitter barley - the shape is similar to chrysanthemums, the leaves are dark green and thick, with the taste of artemisia, extremely bitter, can not be eaten.
□□ Chrysanthemum tea, can be added to sugar or rock sugar, to increase the flavor, but also to stabilize the mind.
□The white chrysanthemums used in tea should be small and yellowish chrysanthemums. Either too much or too long a period of time will produce toxic side effects. This is especially evident when wild chrysanthemum tea is consumed.
Chrysanthemum meal - the icing on the cake
Chrysanthemum into the dish, is the real "icing on the cake", she penetrates the heart of the fragrance, compared to vanilla orchids, cilantro, scallions and other dry incense food, can be said to have been better than ever. Chrysanthemum is a famous dish in Cantonese and Huaiyang Cuisine; among the banquets named after flowers, chrysanthemum banquets are also the most famous. Chrysanthemum soup with osmanthus fish", "Chrysanthemum and hundred flowers preserved", "Chrysanthemum and bamboo chicken braised with five snakes", "Chrysanthemum and liquid chicken", "Chrysanthemum and liquid chicken", "Autumn chrysanthemum dishes", "Autumn chrysanthemum dishes", and "Autumn chrysanthemum dishes". "Autumn Chrysanthemum with Spring Nest", "Autumn Chrysanthemum Duck with Lychee Velvet", "Chrysanthemum and Fresh Chestnut Soup" and so on. Just listening to these vivid names is enough to give you a feeling of "transcendence" and a feeling of "mouthful". Just listening to these vivid names is enough to make you have a feeling of transcendence and flavor in your mouth.
Are you tempted? Here are a few easy to do and nutritious and delicious chrysanthemum dishes, quickly put it on your family table!
Chrysanthemum Chicken
Features: Chicken meat is tender, crisp, floating chrysanthemum aroma, and has the ability to nourish the five viscera, eliminate the wind and eyesight, blood and moisturize the face of the function, can be called the autumn seasonal delicacies.
Raw materials: 100 grams of fresh chrysanthemum petals, half a catty of chicken breast, 2 eggs (with egg white), 150 grams of chicken broth, 3 grams of salt, 20 grams of yellow wine, green onion, ginger, cornstarch, pepper 2 grams of sugar, sesame oil 3 grams of each, 50 grams of water starch.
Making:
1, remove the skin and tendons of chicken breast meat, cut into thin slices. Chrysanthemum petals gently rinsed with water, green onion, ginger washed and cut into nail slices.
2, chicken slices with egg white, salt, yellow wine, monosodium glutamate, pepper, cornstarch batter, another small bowl of salt, sugar, chicken broth, pepper, monosodium glutamate, water starch, sesame oil (a little) into a gravy sweat.
3, frying pan is hot, put lard, oil burned to five mature, cast chicken slices, paddling scattered after sheng up, leaving 50 grams of oil, under the green onion, ginger slightly stir-fried, and then put the chicken slices, cooking yellow wine.
4, will be adjusted to the gravy Khan stirred into the pot, stir fry a few times, then add the chrysanthemum petals, stir fry evenly into.
Nutritional accounting: calories 885.9 kcal Protein 22.3 g Fat 26.1 g Carbohydrates 123.8 g.
Three-color chrysanthemum silk
Features: rich color, salty and refreshing. Containing rich vitamins and water, it is a good dish for beauty and skin care Oh!
Raw materials: 250 grams of cucumber, 100 grams of carrots, 50 grams of fresh chrysanthemum.
Practice: cucumber, carrot shredded, chrysanthemum rinsed with salt and water. Carrot blanched with hot water, add salt, monosodium glutamate, small sesame oil and other seasoning, and cucumber shredded, chrysanthemum petals mixed together.
Nutritional accounting: 121.4 calories Protein 3.1 grams Fat 0.8 grams Carbohydrates 12.9 grams.
Chrysanthemum Pork Liver Soup
Features: This soup is light and refreshing, with a pleasant fragrance. It has the effect of nourishing the liver and blood, nourishing the face and eyesight.
There are two ways. One: Prepare 100 grams of pig liver, fresh chrysanthemum 12, oil, salt, wine in moderation, the pig liver washed, thinly sliced, marinated in oil, wine for 10 minutes; fresh chrysanthemum washed to take the petals to be used.
First chrysanthemum into the water pot to cook for a few moments, and then put the pig liver, cook for 20 minutes seasoned that is. The second: the preparation of wolfberry 50 grams, chrysanthemum 12, 100 grams of fresh pork liver, salt, monosodium glutamate a little. The system chrysanthemum water: chrysanthemum with gauze wrapped in water boiled over high heat for about a quarter of an hour, remove the gauze bag, into the wolfberry boiled over high heat, a quarter of an hour after the change to a small fire; fresh pork liver washed and sliced, put into a hot frying pan slightly stir-fried, will be boiled chrysanthemum water poured into the cooked salt, monosodium glutamate seasoning can be.
Nutritional accounting: calories 369.9 calories Protein 26.6 grams Fat 4.4 grams Carbohydrates 30.9 grams.
Pickled Chrysanthemum
Features: beautiful and delicious, is a good meal.
Raw materials: 100 grams of cucumber, 100 grams of kelp, 50 grams of celery, 50 grams of chrysanthemum
Practice: kelp blanched and cooked in hot water, celery chopped fine, chrysanthemum successively washed with salt water and water. Add seasoning sesame oil, salt, monosodium glutamate marinade. Half an hour later can be eaten.
Nutritional accounting: calories 164.4 calories Protein 4.1 grams Fat 0.7 grams Carbohydrates 2.5 grams.
Chrysanthemum and egg soup
Features: aromatic and soft, soup fresh flavor, color and luster, dark fragrance floating.
Raw materials: 150 grams of dried chrysanthemums, 2 eggs, 4 spoons of broth.
Production:
1, tear off the chrysanthemum petals washed, blanched in boiling water, panned and cooled standby; eggs into a bowl, add salt, cooking wine, with chopsticks and beat well.
2, add 40 grams of oil in the pan, when the oil is 60% hot, pour in the eggs, spread into a pancake-like, two sides of the fried yellow, cut into 3 cm long shredded eggs.
3, the pot on the fire, add fresh soup, put the seasoning, after boiling skimmed foam, adjust the flavor, into the egg, chrysanthemums, stir, dripping into the sesame oil, out of the pot that is complete.
Nutritional accounting: calories 556.8 kcal protein 17.2 g fat 11.5 g carbohydrates 36.9 g.
Chrysanthemum hot pot
Raw materials: 150 grams of shrimp, 150 grams of beef tenderloin, 150 grams of pork tenderloin, 150 grams of chicken, 20 grams of white chrysanthemum, 60 grams of spinach, 50 grams of vermicelli, 30 grams of peanut rice, 4 grams of salt, 2 grams of monosodium glutamate (MSG), 6 milliliters of cooking wine, 0.2 grams of pepper, 15 grams of green onion, 20 grams of coriander, 10 grams of sesame oil, 3 grams of chili oil, 20 grams of vegetable oil. 1500g of soup.
Practice:
1, shrimp, beef, pork and chicken in a plate. A plate of ground peanuts and 1 small bowl of chili oil.
2: Hot pot loaded with stock for good flavor, light it on the table, serve with the shabu-shabu ingredients, put in the chrysanthemums when the stock boils, and the guests shabu-shabu themselves with chopsticks.
3. Various seasonings are served for dipping.
Features: Salty, spicy, clear soup. Hypertension, hyperlipidemia, coronary heart disease, obesity, diabetes patients should be eaten in small quantities; osteoporosis, rickets patients and pregnant women should be eaten in moderation.
Nutritional accounting: calories 1974 calories protein 140.1 g fat 126.2 g carbohydrates 69.6 g.
(Note: The above nutritional calculations are for reference only. They vary depending on food, heat and other factors.)
Chrysanthemums and flowers - a special dish with chrysanthemums
Small olive chrysanthemums and deep-fried pangolin balls
Pangolins from Zhongshan are used, which are relatively fatty, along with yellow and white chrysanthemums. A catty of pangolin net meat, to be matched with 100 grams of cornstarch, 200 grams of water, bacon granules (or fat granules) 50 grams, in addition to adding chrysanthemums, minced garlic, Chenpi, salt, sugar, monosodium glutamate, pepper, peanut oil and other appropriate amount. Stomp the pangolin meat with a knife, put in the appropriate amount of salt, and stir until gelatinous. Then put in the cornstarch, boiling water, and ingredients, and mix well in the same direction, from slow to fast. Finally, squeeze into balls and deep-fry in a frying pan until golden brown on the plate.
Chrysanthemum Fish Mushroom Soup
The ingredient used is grass carp from Baoping, Zhongshan. First, the grass carp is steamed, then the meat is removed, and then shredded winnowing melon, shredded cloud ear, and chrysanthemum petals are added and cooked into a soup. The chrysanthemum petals are raw, soaked in salt water beforehand and set aside. When you scoop a spoonful of chrysanthemum fish soup, the chrysanthemum has not yet entered your mouth, and the light flavor has already penetrated your heart.
Colorful chrysanthemum and osmanthus fish fillet
Jinhua ham, green onions, colored peppers, osmanthus fish, yellow and white chrysanthemums, and cucumber are used to cut the osmanthus fish into dices, which are divided into two ways: half oil-pulled for a smooth texture, and half deep-fried for an aromatic taste. Chrysanthemums from Hangzhou are the best. When you eat it, you can mix all the ingredients with the fish for a unique flavor.
Crab dipped in chrysanthemums and plums in sake
Choose chrysanthemums, crabs, sweet plums from Zhaoqing, Japanese Hakutsuru sake, mineral water and so on. Sake can bring out the fresh flavor of the crab meat, because the crab is cold, put wine can also remove some of the cold. Adding plums removes the muddy flavor of the crab. This dish is characterized by freshness, sweetness and fragrance.
Chrysanthemum Milk Roll
Filled with chrysanthemum, milk and sugar, it is pushed into a paste in a pot, cooled and then rolled in breadcrumbs and fried in oil. The skin is relatively crunchy when you bite into it, and the filling is sweet but not greasy.