The four practices of Chrysanthemum morifolium shared today are all very delicious home cooking practices, which can be cooked by ordinary families without special ingredients. If you learn it, you can cook for your family.
The first kind: stir-fried chrysanthemum silk. Ingredients: Chrysanthemum morifolium 300g, pork 150g, dried Chili 25g, 4 cloves of garlic, half a teaspoon of salt, soy sauce, cooking wine, chicken essence and appropriate amount of water starch.
Specific practices:
1. After picking and cleaning, control the moisture and cut into sections.
2. Peel garlic and cut it into powder for later use; Dried red pepper is cut into filaments.
3. Slice the pork first, then cut it into filaments with a knife, put it in a bowl, and add cooking wine and soy sauce 15 minutes.
4. Pour the cooking oil into the pot. When the oil is hot, add the shredded pork and stir-fry until it changes color. Then add minced garlic and shredded red pepper and stir-fry until fragrant.
5. Stir-fry, add chrysanthemum segments, salt and chicken essence, and stir-fry until the chrysanthemum segments are soft.
6. After softening, thicken it with water starch, and then take it out of the pot and put it on the plate.
skill
Adding proper amount of starch during curing will make shredded pork taste more tender and smooth.
The second type: Chrysanthemum morifolium Tofu preparation ingredients: Chrysanthemum morifolium 1 small, tofu 1 small, egg 1, coriander and chopped green onion.
Seasoning: 1 tsp salt, half a tsp delicious, proper amount of chicken essence, pepper, sesame oil and water.
Specific practices:
1. After cleaning, cut the chrysanthemum into small pieces with a knife. (The stems of Artemisia selengensis will hide soil, and I usually cut them off. )
2, tofu on the chopping board, chopped or crushed with a knife; Cut the onion into chopped green onion and the coriander into small pieces. Tofu can also be mashed in a bowl.
3. Put the cut chrysanthemum granules and tofu into a bowl, beat an egg, add 1 teaspoon salt, appropriate amount of pepper and chicken essence, and stir well.
4. Pour cooking oil into the pot. When the oil is hot, add chopped green onion and stir-fry until fragrant.
5. Stir-fry until fragrant, add the stirred chrysanthemum bean curd solution, stir well, add a little water and stir well.
6. After frying, add half a teaspoon to taste fresh. Because chrysanthemums are cut into small pieces, they are easier to cook when fried. Don't take too long. If it takes too long, the chrysanthemums will ripen. )
7. Finally, put the chopped parsley section, pour in sesame oil, turn it over and put it on the plate.
skill
When frying, don't cook too much, so the food will taste more delicious.
The third paragraph: Preparation of dried tofu with chrysanthemum sesame sauce Ingredients: 200g of chrysanthemum, 200g of dried tofu, 3 cloves of garlic, half a teaspoon of salt, half a tablespoon of soy sauce, appropriate amount of balsamic vinegar, appropriate amount of chicken essence, appropriate amount of sesame sauce and appropriate amount of sesame oil.
Specific practices:
1. After picking and cleaning Artemisia selengensis, put it in a pot with boiling water and cook it. Remove the cold water.
2. After cooling, slightly control the water, cut into sections and put them into the basin.
3. Peel garlic and mash it for later use.
4. Blanch the dried bean curd with boiling water, cut it into filaments, and put it in a pot with chrysanthemum segments.
5. Then add salt, sesame paste, soy sauce, balsamic vinegar, chicken essence, garlic paste and sesame oil and mix well.
skill
It is best to put the whole plant in a pot and blanch it, so that most of the water in the dish can be preserved and it tastes crispy and delicious.
The fourth paragraph: Prepare ingredients for steaming Chrysanthemum morifolium powder: Chrysanthemum morifolium 400g, flour 50g, garlic, soy sauce 1 tablespoon, balsamic vinegar half a tablespoon, red pepper, sesame oil and edible oil.
Specific practices:
1. Remove the long stem of chrysanthemum, leaving the tender petiole on the upper part, and wash and dry.
2. Put the dried chrysanthemums into the pot, add a little cooking oil and mix well, then pour flour in several times and mix well, so that each chrysanthemum is covered with flour.
3. Add water to the pot to boil, then spread the steamer with a cage cloth, cover the flour with chrysanthemum and spread it evenly.
4. Cover the pot and steam for 5 minutes.
5, red pepper cut into rings, garlic chopped into a bowl for later use.
6. Take another pot, heat it with a little cooking oil, and then pour it into a bowl filled with red pepper and garlic to make it fragrant.
7. Then add soy sauce, balsamic vinegar, salt and sesame oil, and stir evenly to make flavored juice.
8. After the chrysanthemums are steamed, put them on a plate and finally pour the sauce on the chrysanthemums.
skill
1. It is best to steam with tender leaf stalks on the upper part of Artemisia selengensis, and stir-fry the long stalks.
2. After cleaning, the chrysanthemums need to be fully dried, otherwise the steamed chrysanthemums will turn into water collapse, which is not delicious.