Bitter chrysanthemum taste sweet with a little bitter, turquoise color, can be fried or cold, is to clear the heat to remove the fire of the gourmet delicacies, but also antibacterial, antipyretic, anti-inflammatory, eyesight and other functions. Because of and have the effect of clearing away heat and summer heat, it has been widely praised.

I, cold bitter chrysanthemum

Raw materials: bitter chrysanthemum, ginger, garlic

Seasoning: salt, chicken essence, sugar, rice vinegar, chili oil, sesame oil

Practice: choose the bitter chrysanthemum, wash, blanch lightly in water to control the drying of the cool, ginger and garlic minced, add salt, chicken essence, sesame oil, sugar, rice vinegar, chili oil, stirring evenly after the plate can be.

Features: sweet, salty, bitter, sour and spicy taste, fresh and refreshing, appetizing and spleen.

Two, bitter chrysanthemum rice sauce with fresh mushrooms

Main ingredient: bitter chrysanthemum, mushrooms

Auxiliary ingredients: ginger, garlic

Seasoning: salt, chicken essence, sugar, white vinegar, sesame seeds, rice sauce, sesame oil

Practice:

1. Mushrooms torn into thin filaments, blanched and drying dry to dry and cool, ginger, garlic, respectively, chopped into pieces, bitter chrysanthemums, salt, chicken essence, sesame oil, stirring evenly on the plate;

1. evenly on the plate;

2. Add ginger, garlic, salt, sugar, sesame seeds, white vinegar, rice sauce in the mushrooms and mix well, put on the bitter chrysanthemum can be. [1]

Three, old vinegar bitter chrysanthemum

Raw materials: bitter chrysanthemum , peeled fried peanut rice

Seasoning: salt, monosodium glutamate, old vinegar, sugar, sesame oil, garlic puree

Practice:

1. Bitter chrysanthemum washed and cleaned, change the knife: peanut rice crushed.

2. Season with salt, monosodium glutamate, old vinegar, sugar, sesame oil, garlic paste, then add bitter chrysanthemums and mix well, put into a plate, sprinkle with peanut rice can be.

Four, chrysanthemum and fungus salad

Raw materials: chrysanthemum (200 grams), dry fungus (two large pieces), small tomatoes (50 grams), U.S. almonds (20 grams)

Seasoning: salad dressing (15 grams), lemon juice (5 grams), sugar (10 grams), chrysanthemum cut off the root

practice:

1. Water with half a spoonful of salt to the Bitter chrysanthemum and small tomatoes soaked for 15 minutes

2. Bitter chrysanthemum cut into 8-10 cm long section

3. small tomatoes divided into four

4. dry fungus in cool water

5. pot of boiling water into the fungus blanch for 2 minutes

6. basin into the so raw materials and squeezed into the lemon juice of about 5ml

7. Add sugar 10g

8. Add a large spoon of 15g of salad dressing

9. Mix all ingredients, and finally put 20g of almonds

5, bitter chrysanthemum dry tofu roll

Effects: clearing away heat and detoxification, promote growth, development, enhance immunity

Raw materials: bitter chrysanthemums, dry tofu, egg sauce

Directions:

1. Cut the dried tofu skin into even square slices

2. Wash the bitter chrysanthemums clean

3. Fry some egg sauce. Click here to learn how to make egg sauce

4. Put a few chrysanthemums and a little egg sauce on the dried tofu skin

5. Roll up the dried tofu skin and tie it with a chrysanthemum to secure it

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