Next, pour oil into the pan, pour the egg liquid into it, shake the pan, fry it into an egg skin, characterize the bottom of the frying, then turn it over and continue frying, take it out of the pan slightly yellow on both sides, roll it up and cut it into shreds, cut the garlic into minced garlic, cut the shallots into chopped green onions, put the onions and garlic in a small bowl, add the dried pepper segments, dried pepper, white sesame seeds, pour in hot oil and stir evenly, plus light soy sauce.
Boil the water with high fire first, add some salt and cooking oil, put the chrysanthemum and blanch for 20 seconds, then put the chrysanthemum leaves in, blanch the water 10 second, and then you can eat.
Tip:
First, Artemisia selengensis can't be directly cold-mixed. It should be blanched in a pot. When blanching, add some salt and cooking oil, so that the color of Artemisia selengensis is greener. Finally, after cold water, Artemisia selengensis is cooled, so that it can be cooked.
Second, when seasoning juice, pour hot oil on garlic, onion, pepper, pepper and white sesame to stimulate the fragrance, and add seasonings such as soy sauce, so that the juice is rich in flavor and the mixed food will be better (this is also a versatile juice, no matter what vegetables are mixed, the taste is quite good).
Third, remember to put the eggs in the pot and spread them into egg skins, and then cut the egg skins into shreds. The cold salad made in this way is beautiful and delicious. Even if the guests at home serve a plate of cold chrysanthemum, it is quite high-grade.