What dish does Artemisia selengensis cook? It is fresh, tender and delicious. It has a great appetite, and both husband and children like it. A variety of fresh vegetables and fruits are also on the market. Eating more vegetables at this time can not only alleviate the indigestion caused by overeating in previous holidays, but also make it easier to detoxify and clean the human body again. Today, Huahua will share with you several dishes made by Chrysanthemum morifolium, which are fresh, tender, refreshing and appetizing.

Sauté ed duck blood with chrysanthemum morifolium 400g goose blood, a box of dried mushrooms, 3 shallots, 2 cloves of garlic, a tablespoon of cooking oil, rice wine, soy sauce and salt. Practice: 400g Chrysanthemum morifolium was washed and cut into large sections for later use. A box of duck blood tofu is cut into even strips and blanched in boiling water for 2 minutes. On the one hand, it can remove excessive blood foam, maintain toughness, and not be fragile after cooking.

Put a small amount of cooking oil in the wok, and add garlic to stir-fry in winter. Add a tablespoon of bean paste, add rice wine and stir-fry until fragrant. Then pour the duck blood balls, soak the mushroom slices, pour a small bowl of warm water, stir fry with a frying spoon, cover the pot and cook for 3 minutes. Finally, add chrysanthemum segments, stir evenly, and serve up and down 1min.

Chrysanthemum mixed with tofu has a strong fragrance, which particularly stimulates appetite. It tastes fragrant and delicious with tofu, and it is very popular among all ages in Xian Yi. Prepare ingredients in advance: Chrysanthemum morifolium 300g, tofu 150g, two pieces of millet, three cloves of garlic, a handful of cooking oil, soy sauce, salt and sesame oil.

Practice: Prepare the required ingredients, remove the pedicels of Flammulina velutipes for 2 minutes, remove the pedicels of Chrysanthemum morifolium and wash it 1 minute, drain the water, and then chop the powder for later use. Put the tofu in a bowl and grind it with a spoon. Chop three cloves of garlic and cut three grains of millet into strips. Put a proper amount of cooking oil in the wok, add garlic and millet pepper and stir-fry until fragrant.

Then add Flammulina velutipes, add a little soy sauce and salt, then add chopped Chrysanthemum morifolium, and stir well. After taking out the pot, pour it into a bowl, mix well with the cut tofu, and serve.

Scrambled eggs with chrysanthemum and mushrooms, which is also a very delicious and simple dish. Mushrooms, small shrimp skins and raw eggs are all routine ingredients at home, which are easy to store and can be used for cooking and stuffing. I bought a handful of Artemisia selengensis on my way to work, and this daily food is a refreshing daily dish. Prepare ingredients in advance: 300g of Chrysanthemum morifolium, 3 raw eggs, 2 shrimps, a small bowl of cooking oil, rice wine, soy sauce and sesame oil.