Saussurea involucrata, also known as Artemisia argyi, is a very common green vegetable. The whole roots, stems and leaves of Saussurea involucrata can be eaten, fried, cold-mixed, made into soup and hot pot. Snow lotus has a special fragrance, so some people don't like its taste very much. Chrysanthemum morifolium has the functions of clearing blood, protecting heart, resolving phlegm and moistening lung, and has high nutritional value, but it is not suitable for people with stomach deficiency. Now let's talk about several practices of Artemisia selengensis.

snow lotus

Materials:

Salt chrysanthemum

Exercise:

1. The soup pot is half filled with water, and the stove is turned on to boil. Blanch chrysanthemum 10 second, drain and cut into sections. 2. Put the non-stick pan on low fire, add olive oil, fried chopped green onion, shredded red pepper, shredded ginger and minced garlic, turn off the fire, and then add the remaining ingredients (salt 1 2 teaspoon, sugar 2.5 teaspoons, chicken powder14 teaspoons, soy sauce1teaspoon, balsamic vinegar 2.

Scrambled eggs with chrysanthemum

Materials:

Chrysanthemum, eggs

Exercise:

Add salt to the eggs and break them for later use. Blanch the washed Chrysanthemum morifolium in boiling water, pour the eggs into the pot as oil, break the eggs with chopsticks and spread them until cooked. Add chrysanthemum, medlar and pine nuts, and add a little salt and chicken essence to taste.

Steamed chrysanthemum

Materials:

Chrysanthemum, corn flour, carrots

Exercise:

Wash Chrysanthemum morifolium, cut into sections, shred carrots, mince garlic, add a little cold water to the bowl to stir up sesame paste, add seasoning, mince garlic, mix well, add appropriate amount of corn flour to Chrysanthemum morifolium Carrots, put them in a steamer, boil and steam for 5 minutes? ,? Take it out and let it cool. Mix in the sauce.

Saussurea involucrata

Materials:

Chrysanthemum and garlic paste

Exercise:

Stir-fry garlic in hot oil first Pour in chrysanthemums and stir-fry over high heat. Season with salt.