The best way to eat Artemisia annua, cold mixed to make fresh and fragrant, nutritious and healthy!

Artemisia is a common vegetable, it has a fragrant taste and crisp texture, it is a good choice for cold dressing in summer. Artemisia is not only delicious, but also has a lot of nutritional value, it is rich in vitamin C, vitamin K, calcium, iron and other trace elements, can enhance immunity, prevent anemia, promote blood clotting and so on. Artemisia annua also has some medicinal effects, it can clear heat and detoxify, diuresis and reduce swelling, cough and phlegm, etc. Today I will teach you a refreshing cold mixed artemisia, simple and easy to make, nutritious and delicious, how can you not get tired of eating!

Selection of ingredients for coleslaw:

• Artemisia: Pick fresh Artemisia annua with full leaves, emerald green color, no yellow leaves or moths. The stem of Artemisia annua is relatively thick, so cut off a part, leaving only the young leaves and thin stems on top.
• Peanuts: Pick dry peanut rice without mold or moth. Peanut rice can provide vegetable protein and unsaturated fatty acids, increasing the aroma and taste of Artemisia albia.
• Sesame seeds: Choose dried white or black sesame seeds without mildew or moth. Sesame seeds can provide minerals such as calcium, iron, and magnesium, increasing the nutrition and color of Artemisia annua.
• Vinegar: Choose the vinegar that suits your taste, which can be white vinegar, aged vinegar, rice vinegar, etc. Vinegar can provide a sour taste and aroma, adding flavor and appetizing effect to the cold coleslaw.
• Salt: Choose table salt or sea salt, do not replace it with MSG or chicken essence. Salt can provide a salty taste and regulate moisture, adding to the refreshing taste and keeping it refreshing.
• Sesame oil: Choose pure sesame oil, do not replace it with salad oil or other oils. Sesame oil provides aroma and lubrication, adding to the smoothness and luster of Artemisia albea.
• Garlic: Pick fresh garlic heads, not sprouted or softened. Garlic can provide spiciness and aroma, increasing the irritation and disinfecting effect of cold artemisia.

Detailed steps of Artemisia annua:

1. Put the peanut rice in a pot, add water to the peanut rice, bring to a boil on high heat, then turn to low heat and cook for about 15 minutes until the peanut rice is cooked and softened.
2. Place the sesame seeds in a dry pan and sauté over low heat for about 10 minutes, until the sesame seeds are golden brown and fragrant.
3. Remove the boiled peanut rice, drain and place in a bowl for later use. Put the sautéed sesame seeds in a bowl and set aside.
4. Wash the artemisia and cut off the coarse stems, leaving only the young leaves and thin stems, cutting into segments about 3 cm long.
5. Put the cut artemisia in a pot, add water to the artemisia, bring to a boil on high heat, then turn to low heat and cook for about 5 minutes, until the artemisia becomes soft but not colored.
6. Remove the boiled artemisia and drain the water, spread it out on a plate, rinse it with cold water, and drain again.
7. Peel the garlic and chop it into minced garlic.
8. Place the vinegar, salt, sesame oil and minced garlic in a bowl and stir well to make a sauce.
9. Sprinkle peanuts and sesame seeds over the artemisia, drizzle with the sauce and mix well.

Tips for cold artemisia:

• Do not cook for too long, otherwise it will lose its fragrance and nutrients.
• Peanut rice and sesame seeds can be added or omitted according to personal preference.
• The acidity and saltiness of the sauce can be adjusted according to personal taste.
• Cold artemisia can be stored refrigerated and mixed well before serving.