Hello! Everything comes into being in spring, and all kinds of spring vegetables are the most tender. Whether it is wild vegetables in the field or green leafy vegetables sold in the vegetable market, most of them are seasonal vegetables in spring. Vegetables in spring are nutritious, fresh and delicious, and the vegetable that best represents the taste of spring is undoubtedly chrysanthemum, also known as chrysanthemum, which has the fragrance of chrysanthemum and the fresh air of Artemisia. In ancient times, it was also called emperor's dish, which was deeply loved by the people. The ancient medical book says: "Eating Artemisia selengensis often can soothe the nerves, nourish the heart, strengthen the spleen and nourish the stomach, reduce phlegm and drink, and benefit the stomach." It can be said that medicine and food are homologous, and vegetables are the best. Today, I will share with you three ways to eat Artemisia selengensis, which are simple and nutritious, and it is good to eat early. Let's take a look together.

First, steam chrysanthemums.

Ingredients: chrysanthemum, flour and garlic. Seasoning: salt, monosodium glutamate and sesame oil.

1. Prepare a handful of Chrysanthemum morifolium, wash it with clear water, control the water, put it on the chopping board, cut it into sections with a knife, put it in a pot, add a little vegetable oil (adding vegetable oil can prevent Chrysanthemum morifolium from sticking to your hands and better lock the water), and then mix well with chopsticks.

2. Sprinkle a proper amount of flour or dried starch, shake it by hand and mix well. Artemisia selengensis should not stick to hands. It is not easy to put too little flour when steaming Artemisia selengensis, otherwise it will agglomerate and affect the taste.

3. Boil the water in the pot and put it on the grate. After the water is boiled, spread the mixed chrysanthemums evenly on the grate, cover the lid and steam for about 3 minutes (usually steam with fire for 4 to 5 minutes in the family).

When it's time to turn off the fire, pour the steamed chrysanthemums on the clean chopping board and shake them quickly with chopsticks. Sprinkle a little salt on the bottom flavor, then shake well with chopsticks and serve.

5. Next, prepare dipping sauce, cut garlic into minced garlic, put it in a small pot, and add salt, monosodium glutamate and sesame oil. If you like spicy food, you can add a little Chili oil and warm water, stir well to melt the seasoning and pour it evenly on the steamed chrysanthemum. It's delicious.

skill

1, steamed vegetables are generally steamed vegetables in spring, such as shepherd's purse and spinach, which are all fresh vegetables suitable for spring consumption. The method is basically the same, with soft taste and rich nutrition, and does not need too much seasoning.

When steaming vegetables, don't put too much flour, just hang a thin layer. If you don't master it well, add it several times, as long as you don't get your hands wet.

Second, cold chrysanthemum

Ingredients: chrysanthemum and millet pepper. Seasoning: salt, sugar, soy sauce and mature vinegar.

1. Prepare a handful of washed Artemisia selengensis, put it in a small basket to control the water, cut a few millet peppers into small circles, and don't put it if you don't like spicy food.

2. Add 2g of salt to the pot containing Chrysanthemum morifolium, and add a proper amount of water, soak for five minutes to remove the pesticide and impurities remaining on the surface of Chrysanthemum morifolium, then take it out and drain it, and put it in a basket for later use.

3. Take a vegetable mixing basin, add two spoonfuls of garlic sauce, pour in millet pepper, add 2 grams of salt, 65438+ 0 grams of sugar, 5 grams of soy sauce and 5 grams of aged vinegar, stir evenly with chopsticks, and melt the seasoning in the basin.

4. Pour the water-controlled Chrysanthemum morifolium, stir well in the pot, mix the ingredients and seasonings together, and serve.

skill

1. Cold chrysanthemums generally don't need to be blanched. After washing, they can be directly mixed, so that the taste is original and the nutrition will not be lost.

Third, garlic chrysanthemum

Ingredients: a handful of fresh chrysanthemums and a little garlic seeds. Seasoning: salt, sugar, chicken powder.

1. Prepare a handful of fresh Chrysanthemum morifolium, put it in a basin, wash it, drain it, put it on a chopping board, cut it into three pieces, and then put it in a basin for later use.

2. Prepare a few pieces of garlic, pat it flat, cut it into minced garlic and put it in a small pot. After the ingredients are ready, we will start the next operation.

3. Heat the wok, add half a spoonful of cooking oil, add minced garlic and stir-fry until fragrant, add chrysanthemum, stir-fry quickly over high fire 10 second, remove the fire from the wok and start seasoning.

4. Add 1.5g salt, 1g white sugar and 0.5g chicken powder, stir-fry quickly for a few times, then turn off the heat and put in a plate.

skill

1. To make this dish with garlic and chrysanthemum morifolium, you need to stir-fry the chrysanthemum morifolium with great fire to keep its crispy taste. Simply put, it is to quickly fry the chrysanthemum.