Mud artemisia, both artemisia and quinoa, daily diet to stir-fry or fried meat-based. But do it yourself at home, how to do how to fry artemisia delicious? How to do more nutritious and more appetizing mud artemisia? One together to understand it.

How to make delicious mud artemisia

mud artemisia is a perennial health care vegetables, fragrant and fresh, crisp and delicious, nutritious, unique flavor. Mud artemisia has diaphragmatic, appetizing, water, detoxification and other effects, can cure weak stomach, nausea, swelling and other diseases, folk used to treat acute infectious hepatitis.

It contains a variety of nutritional values comparable to potatoes, but also as liver storage hepatic glycogen and the role of detoxification.

Main ingredients: mud artemisia 400g

Accessories: oil, salt, onion, garlic

Steps:

1. pan heat add the right amount of oil

2. onion and garlic choking incense

3. into the mud artemisia

4. stir-fry

5. add the right amount of salt to stir-fry cooked 6. Serve

Tips

Tarragon also contains aromatic oils, can be used as a spice.

Mud Artemisia practice

Mud Artemisia alias: Artemisia reuteri, water wormwood, water artemisia, quinoa artemisia, basket artemisia, artemisia moss, etc., aliases are many;

Scientific name: Narrow-leafed Ai;

Mud Artemisia for the family of Asteraceae, Artemisia, perennial herbaceous plants. The seeds, roots and stems of Artemisia can be propagated. Born in the waterfront embankment or swamp, wild species are widely distributed in northeast, north and central China; Hunan and Hubei are known as Artemisia;

Artemisia mud as early as in the Ming Dynasty, Nanjing, that is, the public has begun to pick up the wild Artemisia. 90s attempts to Artemisia Artemisia artificial cultivation, Caidian and other places in Hubei has been widely cultivated;

Artemisia mud to the young stems for food, its crispy, pungent and unique flavor, is Famous excellent vegetables;

The main varieties cultivated in southern China are small-leafed artemisia, willow-leafed artemisia, small-leafed artemisia, of which willow-leafed artemisia has the best quality. The young stem and leaves of artemisia can be cold, fried food. Rhizome pickling.

Artemisia scabra fried bacon

Characteristics: When the bacon and Artemisia scabra stir-fried with the two is simply a wonderful classic collocation: bacon meat oil mixed with green Artemisia scabra, the meat is less greasy and refreshing, the dish is more meaty and strong, the fresh and elegant spring color seems to be The color of spring seems to be fresh and elegant in the twinkling of an eye.

Ingredients:

Tarragon (pinched and washed) 300 grams

bacon

garlic

seasoning: salt

method:

1, Tarragon washed and hand-picked into a small section, garlic sliced and spare;

2, bacon, soak in warm water for fifteen minutes, wash off the surface of the salt, and then sliced and spare;

2, bacon, warm water, wash off the surface of the salt, and then sliced and spare;

3, bacon, warm water, soaked fifteen minutes, wash off the surface of the salt, and then sliced and spare;

3, the bacon, the surface of the salt, and then sliced and spare. /p>

3, hot pan, put a little oil, and then into the bacon stir-fry until the bacon in the oil precipitation, add garlic slices, stir-fry flavor, into the mud artemisia, stir-fry until cooked over high heat with a little salt seasoning can be (if the bacon is more salty, you can also do not add salt, I only added a little) out of the pan on the plate.

Stir-fried Tarragon

Ingredients

Tarragon moderate

Soy sauce moderate

Scallion moderate

Chen vinegar moderate

Salad oil moderate

Practice

1. Tarragon leaves, the old roots of the old skin picked clean, washed clean;

2. After the oil in the pot is hot, the next mud artemisia stir-fry until the mud artemisia slightly softened, and then add a little water and stir-fry for 3 minutes

3. Add soy sauce, green onion a little heated, up to the pot on the plate

Can you eat the leaves of the mud artemisia

Can eat, but no one wants to eat! In fact, the nutritional value of the leaves of Artemisia annua is much higher than its young stems, but because of its bitter taste, it can not be directly eaten and discarded. Artemisia annua leaves in addition to rich leaf protein, volatile essential oils (Artemisia annua clear flavor), but also contains vitamin C and carotene, selenium and a variety of trace elements, flavonoids and alkaloid compounds. Artemisia annua leaves with a strong fragrance, we may wish to take artemisia annua leaves for tea.