Chrysanthemum is not only used for cooking, but also a common medicinal material. Modern people live and work under great pressure, and often work overtime and stay up late, which will cause many people to suffer from insomnia. If they don't sleep well at night, they can't work and study normally the next day. Some people will choose to use sleeping pills to relieve symptoms, but the drug is toxic in three ways, which will do harm to our health. We might as well adjust from our daily diet. We suggest that you often eat Artemisia selengensis, which is a natural sleeping pill. People who often suffer from insomnia should take it once every other day to soothe their nerves and help them sleep until dawn.
Chrysanthemum morifolium contains volatile oil with special fragrance, which can nourish the heart and soothe the nerves, lower blood pressure and strengthen the brain, moisten the lungs and nourish the liver, and prevent memory loss. There are many ways to make chrysanthemum, such as frying, boiling, steaming, cold salad, hot pot and so on. Today, I recommend a simple and delicious method-steamed Chrysanthemum morifolium. The unique fragrance of Artemisia selengensis and rice is mixed and steamed, which is soft and delicious after steaming. Don't have a flavor, it can not only detoxify and lose weight, but also nourish the heart and soothe the nerves and help sleep. It is a healthy dish suitable for spring, so try it.
Stir-fried shredded chrysanthemum: After picking and cleaning, control the moisture and cut into sections. Peel garlic and cut into powder for later use; Dried red pepper is 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 and marinate 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 stir-fry until fragrant. Stir-fry until fragrant, add chrysanthemum segments, salt and chicken essence, and stir-fry until chrysanthemum segments become soft. After softening, thicken with water starch, and then take it out of the pot and put it on the plate. When the shredded pork is cured, adding proper amount of starch will make the taste more tender and smooth.
Chrysanthemum tofu: After washing, cut the chrysanthemum into small pieces with a knife. Put tofu on the chopping board and chop or crush it with a knife; Cut the onion into chopped green onion and the coriander into small pieces. Put the cut chrysanthemum and tofu into a bowl, beat in an egg, add 1 tsp 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 stir-fry until fragrant. ? Stir-fry until fragrant, add the mixed chrysanthemum bean curd solution, stir well, add a little water and stir thoroughly. After frying thoroughly, add half a teaspoon and taste delicious. Finally, add the chopped parsley section, pour in the sesame oil, turn it evenly, and take it out of the pot. When frying, don't cook too much, so the food will taste more delicious.
Steam Chrysanthemum morifolium powder: remove the long stems of Chrysanthemum morifolium, leaving the upper tender stems, washing and drying. Put the dried chrysanthemums into the pot, add a little cooking oil and mix well, then pour in flour several times and mix well so that each chrysanthemum is covered with flour. Boil the pot with water, then spread the steamer with a cage cloth, cover the flour with chrysanthemums and spread 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, heat it with some cooking oil, and 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 stir evenly to make flavored juice. After the chrysanthemums are steamed, put them on a plate, and finally pour the sauce on the chrysanthemums. It is best to steam with the tender leaf stalks on the upper part of Artemisia selengensis, and the long stalks can be fried and eaten again. After cleaning, Artemisia selengensis needs to be fully dried, otherwise the steamed Artemisia selengensis will collapse and taste bad.