Chrysanthemum is known as "the emperor's dish". In ancient times, this vegetable with dual functions of medicine and food was delicious only for emperors. According to legend, Kublai Khan had physical problems when he marched and accidentally ate chrysanthemums. He was immediately attracted by the unique aroma of chrysanthemum. After eating it, he was refreshed and full of vitality, so he ordered the cook to cook with chrysanthemum for the soldiers.
Chrysanthemum morifolium looks unremarkable, but its nutritional value should not be underestimated. Chrysanthemum is rich in protein, dietary fiber, vitamins, carotene, calcium, potassium, sodium and other nutrients. Has the effects of stimulating appetite, invigorating spleen, clearing and moistening intestine. Spring is easy to catch a cold, insomnia and dreaminess, which affects memory. Might as well eat chrysanthemum morifolium, soothe the nerves, strengthen the brain and strengthen the physique.
Speaking of Artemisia selengensis, it is actually the same as coriander. Some people like it very much, others hate it. If they hate it, they are not used to its special taste. Artemisia selengensis is a treasure all over the body, its leaves and stems are delicious, and there are various methods. The stem of Artemisia selengensis can be fried separately, or mixed with Flammulina velutipes and bean curd skin for cold salad, and the leaves can be wrapped in flour and steamed.
What I want to share with you today is a very simple fried chrysanthemum with minced meat. It is no exaggeration to say that I can solve a plate in one meal, which is crisp and refreshing, nutritious and easy to use!
Ingredients: chrysanthemum 1 spoon, minced meat 20g, light soy sauce 1 spoon, half a tablespoon of light soy sauce, sugar 1 spoon, minced garlic 1 spoon, ginger 1 small pieces, appropriate amount of salt and edible oil.
Specific practices
1. Remove the roots and rotten leaves of Chrysanthemum morifolium, cut into small pieces, boil water in a pot, add a teaspoon of salt and a teaspoon of cooking oil, and soak in water for 30 seconds.
2. After blanching, Artemisia selengensis. Cooling with cold water and draining can ensure the green and crisp taste of Artemisia selengensis.
3. Pour cooking oil into the pot, stir-fry minced meat until it becomes discolored, stir-fry minced garlic and shredded ginger until fragrant, and add a spoonful of soy sauce, half a spoonful of soy sauce and a spoonful of sugar to stir-fry until fragrant.
4. Pour in dried chrysanthemum and stir fry, pour a little hot water around the pot and add some salt to taste.
First, there is a lot of water in Artemisia selengensis. Scalding first and then frying can avoid too much water affecting the taste;
Second, if you are in the fat-reducing period, you can also directly add minced meat to the cold salad, or stir fry it, which is lower in fat and more refreshing.
This is a very simple home cooking. I am tired of eating big fish and meat. In spring, I feel sleepy, insomnia, dreaminess, excessive internal heat and loss of appetite. I suggest you try this broken chrysanthemum.