Cold mixing method: first blanch the chrysanthemum morifolium buds with boiling water, add salt \ Chili oil \ vinegar \ sugar \ garlic (garlic mashed and topped with boiling oil) \ monosodium glutamate \ chicken essence, and mix well.
Another method is to soak Artemisia buds in boiling water and dip them in the sauce fried with eggs or diced meat.
1, wormwood sauce dish
Ingredients: 250g of Artemisia ordosica buds, shallots, garlic, Pulsatilla or onion, Chinese cabbage, radish seedlings, cucumber strips and peasant sauce.
Production method: blanch the chrysanthemum buds with boiling water, drain them and put them on a plate, then wash all the vegetables and put them on a plate to prepare a plate of farmhouse sauce for eating.
Features: Shan Ye has a unique flavor and a refreshing entrance. It is a delicious wild vegetable that must be eaten by Heilongjiang people, Mongolian people, Dahan and other ethnic minorities.
2. Stir-fry wormwood buds
Ingredients: 250g mugwort bud, chopped green onion, refined salt, chicken essence and salad oil.
Production method: heat salad oil in the pot, add chopped green onion and Artemisia bud and stir fry, add refined salt and chicken essence when it is 80% ripe, and take out the pot.
Another kind of Artemisia buds can be used as stuffing for jiaozi, or stewed with river fish and ribs. It's delicious. It's all a dish often served in Heilongjiang farmhouse dishes.
Flavor Artemisia ordosica bud
First, wash Artemisia buds, put them in a boiling water pot, scald them thoroughly, take them out, and cool them with cold water for later use. Add vegetable oil into a frying spoon, heat it, add eggs and stir-fry until cooked, then add onion petals, bean paste and monosodium glutamate, stir-fry until egg paste, take it out and put it on a side dish, and put the cold mugwort buds and side dishes on a plate.
Braised sparerib with willow buds
The tender buds of Artemisia annua, Mi Dou, enough seasoning and ribs are stewed together.
Have a good appetite ~ ~ ~