Chrysanthemum chrysanthemum is a leaf-eating plant, and mugwort is a stem-eating plant.
Chrysanthemum chrysanthemum, also known as Basil, is native to my country and is an herbaceous plant. It has the freshness of Artemisia and the sweet fragrance of Chrysanthemum. Because its leaves are shaped like chrysanthemums, it is also called chrysanthemum vegetable.
Artemisia exudes a special aroma, and its stems are usually eaten. The taste of mud mugwort is crispy, and when stir-fried with meat, it tastes delicious, filling your lips and teeth with endless aftertaste.
The most classic method is: stir-fried bacon with mud and mugwort
1. Prepare mud and mugwort.
2. Take a piece of mugwort, remove the leaves, and break off the old end.
3. Fold the tender part into sections by hand.
4
Prepare the ingredients in the picture. Wash the mugwort, bacon, red pepper and ginger.
5. Cut the red pepper into small pieces and slice the ginger.
6. Peel the bacon (not necessary) and cut into thin slices.
7. Heat the oil in the pot and pour in the bacon.
8. Stir-fry the bacon and spit out the oil.
9. Pour the excess oil from frying into a clean bowl.
10. Leave the bacon and a little oil in the pot, add ginger slices and red pepper and stir-fry until fragrant.
11. Pour in the mugwort and stir-fry.
12. Add sugar and stir well until cooked.
13. Add salt and stir well.
It can also be eaten cold
1. Cut the washed wormwood into sections.
2 Pour appropriate amount of water into the pot, add a little cooking oil and salt and bring to a boil.
3 Pour in the mugwort and cook until cooked.
4 Remove and drain the water.
5 Put the mugwort into a bowl.
6 Add minced garlic and minced chili pepper to the bowl.
7 Add salt, chicken powder and chili oil to taste.
8 Pour in peppercorn oil and sesame oil.
9 Stir until fragrant.
10 Install on plate and serve.