Hello readers and friends, thank you for reading the food article I shared, the experience and everyone share together, today I want to share with you the content is: "Artemisia is known as "emperor dish", eating in spring has many benefits, put it in a pot and simply steam, nutritious and delicious"
In spring, there are many fresh vegetables, such as leeks, spinach, camelin, etc., which are tender and delicious. Today I recommend a vegetable to you, known as "emperor dish", with very high nutritional value, it is "Artemisia".
Artemisia has the clear breath of artemisia, the sweet fragrance of chrysanthemum, and its unique smell, and was a court delicacy in ancient times, so it was called "emperor's dish". According to ancient Chinese medical books, Artemisia annua has the effect of "reassuring qi, nourishing the spleen and stomach, eliminating phlegm and drinking, and benefiting the stomach". Although it is found all year round, it is the most delicious and nutritious in spring, and it is now in season.
Artemisia annua contains a variety of nutrients, such as vitamin C, carotene, vitamin A, potassium, calcium, sodium, crude protein, sugar, cellulose, etc., these nutrients can nourish the mind and calm the mind, stabilize emotions, lower blood pressure and protect the brain, prevent memory loss and other effects, but also clear the lungs and phlegm, prevent constipation, promote appetite, beautify the skin, the effect is too great.
In the spring, it is better not to eat leeks and spinach, but also to eat artemisia, which is especially good for both the elderly and children. Today I will share with you several methods of Artemisia annua, which are nutritious and delicious, and the whole family loves to eat them.
1. Artemisia balls
Prepare 1 handful of artemisia, 1 spoonful of flour, 1 spoonful of starch, 1 teaspoon of baking powder, 1 egg, salt, pepper, pepper and sesame oil.
Method: (1) Wash the artemisia and drain the water. Boil a pot of boiling water, add a spoonful of salt and oil, pour in artemisia and cook for 1 minute, remove the cool water, squeeze out the water and chop it with a knife.
(2) Beat an egg into the minced artemisia, add salt, pepper, peppercorn powder and sesame oil, and stir well with chopsticks. Add 1 spoonful of flour, 1 spoonful of starch, and 1 teaspoon of baking powder and stir until thick.
(3) Pour an appropriate amount of cooking oil into the pot, cook over high heat until fifty percent hot, turn to medium-low heat, use your hands to turn the vegetable filling into balls, and put it in the pot to fry. Wait until the balls are set and floating, use chopsticks to keep turning over, the color is slightly yellow, and then take out the control oil. Turn on high heat to raise the oil temperature to 70% hot, pour in the balls and fry for 20 seconds, the color is golden and then fished out, and then it is ready to eat.
2. Stir-fried with garlic and artemisia
Prepare 1 handful of artemisia, 4 garlic cloves, salt, cooking oil and light soy sauce.
Method: (1) Pick and wash Artemisia, drain the water, cut into long segments, and open the leaves and stems. Peel the garlic cloves and chop into minced garlic.
(2) Start the pot, put in a spoonful of lard, heat it up, add minced garlic and fry until fragrant, pour in artemisia stalks, stir-fry over high heat for 1 minute, then add leaves, continue to fry for 1 minute, add salt and a little light soy sauce, stir-fry well and you can get out of the pot.
3. Chilled artemisia
Prepare 500g of artemisia, 5 garlic cloves, sesame oil, light soy sauce, balsamic vinegar, salt, peanut rice, cooked white sesame seeds.
Method: (1) Pick and wash the artemisia, put it in clean water and soak it with salt for 20 minutes, and drain the water. Pour an appropriate amount of water into the pot and boil, add a spoonful of salt and a spoonful of oil to make the color of the artemisia more emerald green, pour in the artemisia and cook for 1 minute, after softening, take out the cool water.
(2) Remove the artemisia after cooling, drain the water and put it on a plate. Put the peanuts and rice in cold oil, stir-fry over low heat for a while, stir-fry until golden brown, cook thoroughly and serve for later use.
(3) Peel and mince the garlic cloves, splash them with hot oil, add an appropriate amount of light soy sauce, balsamic vinegar, sesame oil, add a little salt after tasting the taste, if you like to eat spicy, you can add some chili oil, stir well and pour on the artemisia, add peanut rice, white sesame seeds and mix well.
4. Steamed artemisia
Prepare 1 handful of artemisia, 1 spoonful of fine cornmeal, 1 spoonful of wheat flour, salt, light soy sauce, rice vinegar, chili oil and garlic cloves.
Method: (1) Pick and wash the artemisia, drain the water, cut into long sections and put it in a basin, put in a spoonful of cornmeal, a spoonful of wheat flour, a spoonful of salt, and mix well with your hands, so that each root of artemisia is stained with a thin layer of dry powder.
(2) Spread a layer of wet cloth in the steamer, and spread the mixed artemisia evenly on the cloth. Add water to the steamer and boil, put the artemisia on high heat and steam for 5 minutes, after steaming, turn off the heat, take out while hot, and put it on a plate.
(3) Finely chop the garlic cloves into a bowl, splash the aroma with hot oil, add salt, light soy sauce, rice vinegar and chili oil and stir well. The steamed artemisia is dipped in the sauce and eaten.
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