Chrysanthemum morifolium is a vegetable that many people like to eat. Eating it can not only help digestion, stimulate appetite, promote intestinal peristalsis and prevent constipation, but also has high nutritional value, which is beneficial to the body. I want to eat chrysanthemum, but do you know how to make chrysanthemum delicious? Let's learn about the delicious way of Artemisia selengensis.

1. Stir-fry shredded Chrysanthemum morifolium

Practice: After cleaning Chrysanthemum morifolium, control the moisture, cut into sections, peel garlic and cut into powder for later use; Dried red peppers are cut into filaments. Slice the pork first, then change the knife and cut it into filaments, put it in a bowl, add cooking wine and soy sauce for 15 minutes. Pour the cooking oil into the pot, stir-fry the shredded pork until it changes color, then add the minced garlic and shredded red pepper and saute until fragrant. After sauté ing, add the chrysanthemum segments, salt and chicken essence, and stir-fry until the chrysanthemum segments are soft. After softening, thicken it with water starch, and then take it out of the pot and put it on the plate.

2. Chrysanthemum morifolium Tofu

Practice: After cleaning Chrysanthemum morifolium, cut it into small pieces with a knife for later use. Put tofu on the chopping board and chop or crush it with a knife; Cut the onion into chopped green onion, and cut the parsley into small pieces. Put the chopped chrysanthemum morifolium and tofu into a bowl, knock in an egg, add 1 teaspoon of salt, appropriate amount of pepper and chicken essence, and stir well. Pour cooking oil into the pot. When the oil is hot, add chopped green onion and saute. Stir-fry until fragrant, add the mixed chrysanthemum bean curd solution, stir-fry evenly, then add a little water and stir-fry thoroughly. After frying thoroughly, add half a teaspoon to taste fresh. Finally, put the chopped parsley section, pour in the sesame oil, turn it evenly, put it out of the pan and serve.

3. Steaming Chrysanthemum morifolium with powder

Practice: Remove the long stems of Chrysanthemum morifolium, leaving the tender leaf stems in the upper part, clean them and dry them in the air. Put the dried chrysanthemum morifolium in a pot, add a little cooking oil and mix well, then pour in flour several times and mix well, so that each chrysanthemum morifolium is covered with flour. Add water to the pot to boil, then spread the steamer with cage cloth, put the chrysanthemum covered with flour and spread it evenly. Cover the pot and steam for 5 minutes. Cut the red pepper into rings, chop the garlic and put it in a bowl for later use. Take another pot, pour a little cooking oil into the pot and heat it, then pour it into a bowl filled with red pepper and garlic to make it fragrant. Then add soy sauce, balsamic vinegar, salt and sesame oil and mix well to make a flavor juice. After the chrysanthemum is steamed, put it into a plate, and finally pour the sauce on the chrysanthemum.

4. scrambled eggs with chrysanthemum morifolium

method: wash chrysanthemum morifolium and cut into sections. Chrysanthemum morifolium stems are thicker, so you can cut them thinner. This can ripen synchronously, and the stems and leaves do not need to be fried separately. Prepare three eggs and two garlic seeds. Eggs are shelled and stirred evenly for later use. Scrambled eggs. After the eggs are scrambled, put them out for later use. Add some oil to the pot again and fry the chrysanthemum. Stir-fry Artemisia selengensis until soft, and set aside. Chop the garlic and saute in the pan. Sauté ed Artemisia selengensis. Return the eggs to the pan and stir-fry. After stirring evenly, add a little salt to taste and serve.

5. Saute Chrysanthemum morifolium with garlic shrimp

Practice: Prepare the required materials, naturally thaw the frozen shrimps in cold water in advance, remove the old leaves of Chrysanthemum morifolium, wash and cut off the older parts of the roots. Cut garlic into powder, cut the middle of Chrysanthemum morifolium into two sections, with the stems and leaves open separately. Pick out the shrimp line, add cooking wine and white pepper, a little salt and starch, and marinate for 1 minutes, so as to remove the fishy smell of shrimp. Boil the pot with water, add a little salt, and add salt to the water, which can make the blanched Artemisia selengensis color greener. Put it into the stem of Artemisia selengensis, blanch it until the color turns dark green, then put it into leaves, scald it, take it out together, and then cool it in cold water. Add oil to the pan, heat it, stir-fry the shrimps until the color turns red, and add minced garlic to stir-fry the fragrance. Add chrysanthemum morifolium, salt, stir-fry over high fire, add starch and thicken, stir-fry evenly, and serve out and plate.

The above is an introduction to the delicious methods of Artemisia selengensis. Besides the above, there are many delicious methods of Artemisia selengensis, all of which are very good. Chrysanthemum morifolium is known as the emperor's dish, which has very high nutritional value and taste. It is very popular in recent years and can be bought and eaten if you like. It is very good.