1. Steamed chrysanthemum

Ingredients: chrysanthemum, flour, garlic. Seasonings: salt, MSG, sesame oil.

1. Prepare a handful of chrysanthemum, wash it with clean water, control the water, put it on the cutting board, cut it into sections with a knife and put it in a basin, add a little vegetable oil (adding vegetable oil can prevent the chrysanthemum from sticking, and also can better lock in moisture), then mix well with chopsticks.

2. Sprinkle an appropriate amount of flour or dry starch, shake it with your hands and mix well. It is advisable that the chrysanthemum chrysanthemum does not stick to your hands. When steaming chrysanthemum chrysanthemum, do not put too little flour, otherwise it will stick together and affect the performance. Taste.

3. Boil water in a pot and put a grate on it. After the water boils, spread the mixed chrysanthemum evenly on the grate, cover the pot, and steam continuously for about 3 minutes on high heat. (For household use The fire usually takes 4 to 5 minutes).

4. When the time is up, turn off the heat, pour the steamed chrysanthemum on a clean chopping board, and use chopsticks to shake the chrysanthemum quickly. Sprinkle a little salt to add some flavor, shake it up with chopsticks, mix well, and put it on a plate.

5. Next prepare a dipping sauce, cut the garlic into minced garlic, put it into a small basin, add appropriate amounts of salt, monosodium glutamate and sesame oil. If you like spicy food, you can add a little chili oil and a little warm water, stir evenly to dissolve the seasoning, and pour it evenly on top of the steamed chrysanthemum, and it's delicious.

Tips

1. Steamed vegetables are generally steamed spring vegetables, such as shepherd’s purse and spinach, which are fresh vegetables suitable for eating in spring. The methods are basically the same. , soft and glutinous in taste, rich in nutrients, and does not require too much seasoning.

2. When steaming vegetables, don’t put too much flour. Just put a thin layer on it. If you don’t know how to master it, add it in several times. Just mix it until it doesn’t stick to your hands. .

Two, cold chrysanthemum

Ingredients: chrysanthemum, millet pepper. Seasonings: salt, sugar, light soy sauce, mature vinegar.

1. Prepare a handful of washed chrysanthemum, put it in a small basket to control the water, and cut a few millet peppers into thin circles. If you don’t like spicy food, you can leave it out.

2. In the pot containing chrysanthemum, add 2 grams of salt, add an appropriate amount of water, and soak for five minutes to remove residual pesticides and impurities on the surface of chrysanthemum. Then remove and drain the water and put it in the pot. Put it in the basket and set aside.

3. Take a mixing bowl, add two spoons of garlic sauce, pour in millet pepper, add 2 grams of salt, 1 gram of sugar, 5 grams of light soy sauce, 5 grams of mature vinegar, stir evenly with chopsticks. Dissolve the seasoning in the basin.

3. Pour in the water-controlled Chrysanthemum chrysanthemum, stir well to mix the ingredients and seasonings, put it on a plate and serve.

Tips

1. It is generally not necessary to blanch cold chrysanthemum. It can be mixed directly after washing, so that it tastes original and the nutrients are not lost.

3. Garlic chrysanthemum

Ingredients: a handful of fresh chrysanthemum and a few garlic seeds. Seasonings: salt, sugar, chicken powder.

1. Prepare a handful of fresh chrysanthemum, wash it in a basin, drain the water and put it on the cutting board. Cut it into three sections, then put it in the basin and set aside.

2. Prepare a few garlic cloves, smash them into pieces, cut them into minced garlic, and put them into a small basin. After the ingredients are ready, we will start the next step.

3. Heat the wok, add half a spoonful of cooking oil, pour in the minced garlic and sauté until fragrant, add the chrysanthemum, turn up the heat and stir-fry quickly for 10 seconds, remove the pan from the heat and start seasoning.

4. Add 1.5g of salt, 1g of sugar to enhance freshness, and 0.5g of chicken powder, then turn up the heat and stir-fry a few times quickly, then turn off the heat and put it into a plate.

Tips

1. When making the dish of garlic chrysanthemum, it must be stir-fried over high heat when adding the chrysanthemum, in order to maintain the crisp and tender taste of the chrysanthemum. To put it simply, it is a quick stir-fry. Quickly stir-fry.

Four. Chrysanthemum chrysanthemum balls

Ingredients: a handful of chrysanthemum, eggs, corn starch. Seasonings: salt, five-spice powder.

1. Prepare a handful of washed chrysanthemum, cut into pieces and put it into a basin, add a little vegetable oil, mix well with chopsticks, then add 1 gram of salt and 1 gram of five-spice powder, stir and mix well. Add the seasoning, beat in an egg and mix well. Add an appropriate amount of cornstarch and mix well. Adding starch can make the balls easier to form.

2. Heat the wok and add cooking oil. When the oil temperature reaches 50% hot, remove from the heat. Use the tiger's mouth of your left hand to squeeze out the meatballs, and then dig them into the pot with a spoon. Remove them all and then serve. The fire continues to simmer.

3. Gently push the meatballs with a spoon to heat them evenly. Fry over medium-low heat for about 3 minutes until the meatballs are cooked and thoroughly fried. When the outer skin of the meatballs is slightly brown and crispy, remove and control the oil and place on a plate. medium, you can start eating.

Tips

1. Fried chrysanthemum balls can be mixed with starch or flour. You can also add some minced meat to make meatballs, which will taste better.

2. The mixed meatball fillings should not be too thin, otherwise they will not be fried into shape and the texture will not be crispy. According to your own taste, you can also fry them for 30 seconds to make them taste better. Crispy and more fragrant.