The method of steaming Chrysanthemum morifolium with powder is very simple: pick and clean Chrysanthemum morifolium, use rice flour specially used for steaming and boiling, sprinkle less salt flowers, put it in a steamer, wait for the water in the pot to boil, steam it in the steamer for three to five minutes, and then serve. Open the lid of the steamer, and the fragrance of vegetables drifts with the hot air, and it is crystal clear against the green, giving you the beauty of original fragrance, primary color, prototype, original juice and original flavor.

The correlation is as follows

Green leafy vegetables with low energy, high nutrition and high satiety have always been the favorite of weight loss lovers, but it is easy to get tired of eating oil-water stir-fry every day. The lady in the weight-loss camp asked: Do you have a low-oil version of green leafy vegetables? The chef said there must be! Steaming can not only soften food, but also greatly reduce the damage to the nutrients contained in food. More importantly, the whole cooking process basically uses no oil or less oil, which greatly reduces the energy intake and is especially suitable for people who lose weight in autumn.

Steamed Chrysanthemum morifolium, also known as Imperial Garden Cuisine, is light and refreshing, with little oil and salt. More importantly, it is a special fast auto, which can be cooked in 6 minutes, especially suitable for office workers who want to lose weight without cooking. Chrysanthemum has high nutritional value and is rich in folic acid, vitamin C, carotene, vitamin K, potassium and dietary fiber. According to ancient medical books, Artemisia selengensis also has the effects of calming the nerves, strengthening the spleen, resolving phlegm and benefiting the stomach.