Bitter chrysanthemum is delicious when stir-fried.

Tools/materials: bitter chrysanthemum, garlic, oil, salt, sugar, soy sauce, frying pan, spatula.

1, first wash the bitter chrysanthemum, and then cut into two halves to be used.

2, the garlic washed and cleaned, patted flat, chopped, and put on a plate to be used.

3, the frying pan clean, open fire, pour oil, oil open the garlic paste into the incense, and then the bitter chrysanthemums into it, and then add salt, sugar, add a little soy sauce, and then continue to stir-fry evenly, about half a minute later, turn off the fire, plate can be.

Main features of chrysanthemum

1, beautiful appearance. The leaves overlap in layers without stains, the petiole is tender and white, and the whole plant resembles a large chrysanthemum in full bloom.

2, not sick insects. After several years of comparative tests, no matter what the environment, what season planting will not have insects, do not need to spray pesticides. Once recognized by consumers, it will be a real pollution-free and assured vegetables, and its value will multiply.

3, good taste. Bitter chicory tender and juicy and taste is not light, pliable and delicious without crude fiber. It has with beer similar slightly bitter feeling, aftertaste and feel sweet. Therefore it is very suitable with greasy food, such as hot pot, light fried, cold, raw leaves rolled in greasy food, after eating, especially refreshing, aftertaste.

4, high yield and high efficiency. It is disease-free, low-temperature resistance (-20 ℃ frozen not bad), the general mu yield of about 3000 kilograms.

5, long supply of vegetables. Can be supplied throughout the year, but the best quality from October to mid-April of the following year. General July seedlings, transplanted in August, October to the Spring Festival around the market. September seedlings, transplanted in November, the next year, early spring to early April, if breeding seedlings can be listed throughout the year.