Chrysanthemum, also known as emperor dish, may be known to more people, but Cantonese people are familiar with it. In fact, in Guangdong, there are two varieties of chrysanthemum, one is shorter than the other, and the leaves are thicker and fatter. Most people call it chrysanthemum. The other grows taller, leaves are thinner and shorter, and most people call it the imperial dish. In fact, the appearance of the two varieties is different, but the color and taste are the same, and they all have a strong fragrance.
The most classic recipe of chrysanthemum morifolium is garlic chrysanthemum morifolium, but today I want to order something different from beef. Stir-fried beef and chrysanthemum morifolium together can nourish the stomach and replenish qi, and the taste is particularly good. In ancient times, Artemisia selengensis was called "the emperor's dish". Artemisia selengensis has the fresh air of Artemisia selengensis and the sweet smell of chrysanthemum. According to the records of ancient Chinese medicine books, Artemisia selengensis is sweet, pungent and flat in nature, and has the effects of "calming the heart and calming the nerves, nourishing the spleen and stomach, resolving phlegm and benefiting the stomach". Let's share the specific practices with you.
Ingredients: chrysanthemum, beef, garlic cloves, red pepper, starch, soy sauce, cooking wine.
1. Chop beef into a bowl, add soy sauce, cooking wine and starch, stir well and marinate 15 minutes.
2. Blanch the chrysanthemum in the pot. It is not advisable to blanch for a long time. Stir well in boiling water and remove immediately.
3. Heat the wok and pour in the oil. Add garlic cloves and stir-fry until fragrant.
4. Pour in the marinated beef, stir-fry evenly until it changes color.
5. Add chrysanthemum and shredded red pepper and stir well.
6. Add a little salt and soy sauce and stir well. Add a little water and stir fry. When the water boils, you can cook.
The delicious fried beef with Artemisia selengensis is ready. Artemisia selengensis is crisp and delicious, and beef is tender and smooth. The two ingredients are integrated with each other, which not only has the fragrance of Artemisia selengensis, but also has the umami flavor of beef. The combination of meat and vegetables is comprehensive in nutrition.
Spring is also a good season to eat Chrysanthemum morifolium, which is a seasonal dish in spring. Eating Chrysanthemum morifolium in spring can strengthen the spleen and stomach, and also has the effect of lowering blood pressure. Stir-fry a plate of healthy food in spring.