Spicy Chrysanthemum chrysanthemum
Ingredients: 200 grams of Chrysanthemum chrysanthemum, appropriate amounts of garlic, dried chili peppers, bean paste, Sichuan peppercorns, salt, MSG, and salad oil.
Method: Wash the chrysanthemum and drain the water; peel and slice the garlic. Heat the oil in the wok, add garlic slices, dried chili peppers, bean paste, and Sichuan peppercorns and stir-fry until fragrant. Add chrysanthemum chrysanthemum, salt, and MSG and stir-fry until cooked. Drizzle with oil and remove from the pan.
Steamed Chrysanthemum chrysanthemum
Ingredients: 200 grams of Chrysanthemum chrysanthemum, appropriate amounts of rice flour, salt, MSG, minced garlic, vinegar, and chili oil.
Method: Wash the chrysanthemum chrysanthemum and drain the water. Mix rice flour and chrysanthemum, add salt and MSG, mix well, steam for 5 minutes and take out. Mix minced garlic, vinegar, and chili oil into a sauce, put it on a sauce plate and serve with the dish.
Cold chrysanthemum
Ingredients: 300 grams of chrysanthemum, appropriate amounts of minced garlic, cooked sesame seeds, salt, monosodium glutamate, and sesame oil.
Method: Wash the chrysanthemum, drain the water, add various seasonings and mix well.