Coronation Chrysanthemum, also known as artemisia, because it has the artemisia of the air, chrysanthemum of the sweet aroma, in ancient times is the court of the delicacies, but also has the "emperor dish" said. But it is because of its flavor is more special, like people like very much, don't like people will avoid, like people's attitude towards cilantro. Despite this, Chrysanthemum coronarium is a nutritious and healthy natural health products. It can nourish the spleen and stomach, eliminate phlegm, and benefit the stomach and intestines, so if you want to improve the condition of rough skin, eat more Chrysanthemum coronarium is right. In addition, its special flavor is due to the presence of a variety of heart-strengthening medicinal ingredients. And its crude fiber can promote intestinal peristalsis, but not difficult to chew, which is rich in potassium can help the body to discharge excess salt out of the body, high blood pressure patients may wish to eat more."

Ingredients

Main ingredient Chrysanthemum coronarium 1 handle

Supplementary ingredients garlic 2 cloves of vegetable oil 1 spoon of salt a little soy sauce (can not be added) a little

Vegetarian fried Chrysanthemum coronarium practice

1.

Choose a handful of fresh Chrysanthemum coronarium, rinse it with water, and cut a piece of the pole of the incision off. Because this piece is exposed, it is easy to be contaminated with impurities, so cut it off first.

2.

Cut the corns into finger-length segments, and pat the garlic flat and chop it. Add 2 tablespoons of vegetable oil to a frying pan, heat it up and drop in the minced garlic, popping the flavor. Volatile odor is garlic oil, this substance by air oxidation, more easily absorbed by the human body, so the garlic flattened, available knife cut a few more times, there is a saying that the more you cut the garlic, the more fragrant.

3.

First of all, put the Chrysanthemum stem into the pot, stir fry a few times. Because Chrysanthemum rods are cooked a little slower compared to the leaves, if you put them in the pot at the same time, the leaves will be cooked, and the rods may still be half-raw, so you have to arrange the order of the pot according to the degree of the ingredients that are easy to mature.

4.

Stir fry a few times to see the rod slightly discolored, immediately poured into the leaf part, stir fry a few times, the green color of the leaves will soon become darker, the leaves become soft, the rod also has a tendency to soften, this time under the salt and a little light soy sauce, stir fry quickly and evenly, you can get out of the pot.

Cooking tips

Quick peeling garlic tips: put the garlic flat on the cutting board, with a kitchen knife pressed on it, the whole clove of garlic flattened, so that the garlic skin and garlic meat is separated, direct the garlic skin a dial on the completely detached. At this point then cut the garlic a few cuts, you can directly use to pop the pot.

Generally, when you stir-fry greens, you have to add salt before removing them from the pan. Like Chrysanthemum this tender taste, high water content of vegetables, fried will be a little out of water, is a normal situation. So add a little soy sauce, you can mention the fresh flavor, you can also not add.