In the cold winter, in addition to the white snow that everyone yearns for, there is also a touch of green on the dining table, it is in ancient times, loved by the "royal", but now it is the delicacy of ordinary people's families, chrysanthemum vegetables can be shabu shabu, can also be cold dressed, but also garlic stir-fry, the taste is naturally fresh and tender, compared with other winter vegetables, it has its own fragrance, special fragrance and bitterness, is its unique "soul".
Chrysanthemum chrysanthemum is fresh and crispy and tender, with the effect of digesting and appetizing, "clearing blood and nourishing the heart, facilitating urination, improving constipation", containing volatile oil with special fragrance, which can "eliminate food and appetize", rich in vitamins, carotene, a variety of amino acids, eaten in moderation, it is said that it can also "help us relieve irritability", chrysanthemum contains a variety of amino acids, fats, proteins, potassium and other minerals and dietary fiber, which can "promote intestinal peristalsis".
Do you know the difference between chrysanthemum and the difference between them? Do you know what kind of chrysanthemum you should buy in order to be delicious?
In daily life, how do you eat chrysanthemum, whether it is steamed or cold, and before cooking chrysanthemum, do you fry it directly or blanch it first?
1. What is the difference between "round leaves" and "pointed leaves"?
Artemisia chrysanthemum in the vegetable market, the vegetable leaves sold by the vegetable stall on the left are "sharp leaves", and after a while, the chrysanthemum leaves sold at the vegetable stall at the corner of the vegetable market are round, these two are chrysanthemums, what is the difference between them?
1. Artemisia chrysanthemum has a long planting history in our country, and there are mainly two varieties, large-leaved chrysanthemum and small-leaved chrysanthemum, which are the "pointed leaves" and "round-leaved" chrysanthemums in everyone's mouth.
2. Artemisia macrophylla is also known as Artemisia sylvestris, or Artemisia roundifolia, the leaf hypertrophy is still relatively large, the absence of the leaf periphery is less, the key shape, the stem is short, the texture is tender, and the fiber is less, but the growth rate of this large-leaved chrysanthemum is slower, the cold tolerance is poor, and it is suitable for planting in the south.
3. Artemisia microphylla is also known as chrysanthemum, the leaves are relatively narrow, the lack of carving is more and deep, the fragrance is strong, the cold resistance is strong, the growth rate is also fast, but it is not too heat-resistant, and it is usually planted in the northern region.
4. Artemisia macrophylla and Artemisia small-leaved chrysanthemum, that is, the round-leaved chrysanthemum and the sharp-leaved chrysanthemum, the main difference is the shape and size of the leaves, the leaves of the sharp-leaved chrysanthemum are small and thin, while the leaves of the round-leaved chrysanthemum are larger, and the leaves are more round, and the leaves are relatively thick.
In addition to the difference in leaf size and thickness, the rhizome part is also different, the rhizome of Artemisia roundifolia is thick, while the rhizome of Artemisia sharpifolia is thinner.
5. The most unique thing about chrysanthemum is its fragrance and bitterness, which is used as a criterion, and naturally many housewives prefer chrysanthemum, because the taste of chrysanthemum is crisp and tender, and the fragrance is also very strong.
The fragrance and taste of Artemisia roundifolia are worse than those of Artemisia microphylla, the fragrance is light at the same time, the taste is not brittle, and the taste of ordinary vegetables is comparable, the only thing missing is the fragrance and bitterness that Artemisia chrysanthemum should have, but from the perspective of eating, these two kinds of chrysanthemum have their own markets, each has a group of "loyal consumers".
The practice of chrysanthemum is still relatively common for most families, such as stir-frying and cold dressing, which is also everyone's favorite way to eat, and the practice of chrysanthemum is still more suitable for dumpling filling.
2. What kind of chrysanthemum is not recommended to buy?
Large-leaved chrysanthemum, small-leaved chrysanthemum, especially in southern cities, the price of chrysanthemum is not cheap, especially small-leaved chrysanthemum, from the north through logistics transportation to various cities in the south of the sales, the price will naturally be much more expensive than large-leaved chrysanthemum, the following will tell you, what kind of chrysanthemum is not worth buying?
1. The price of small-leaved chrysanthemum is expensive, planted in the north, round-leaved chrysanthemum is also large-leaved chrysanthemum, most cities in the south are planted, the price is naturally cheap, but the taste and fragrance of chrysanthemum is really much better than that of large-leaved chrysanthemum, if crisp and tender is the taste that everyone expects, then it must not be wrong to buy chrysanthemum. Most consumers will feel a little unswallowable after ingesting Artemisia round-leaved chrysanthemum.
2. Let's talk about the taste of chrysanthemum, crisp and tender is the taste that everyone likes, when choosing chrysanthemum, the rhizome is shorter, the taste will naturally be crisp and tender, and those long chrysanthemums often taste a little old and can't chew.
3. When buying chrysanthemum, whether it is a round leaf or a pointed leaf, as long as the leaf is blackened, it is likely to be placed for a long time, the taste is older, or it is spoiled, and it is not worth buying and should not be bought.
4. The rhizome of chrysanthemum is also the standard for judging brittleness and tenderness, you can pinch it when you buy it, and the one that is easy to pinch means that it is more brittle and tender, and it is not worth buying that kind of pinching constantly.
5. When buying chrysanthemum, you can check the rhizome of chrysanthemum, if the rhizome is relatively thick, especially if the middle of the rhizome is still empty, such chrysanthemum is not worth buying.
3. How to fry chrysanthemum?
Artemisia chrysanthemum is delicious, the unique fragrance and smell fascinate many consumers, learned to choose chrysanthemum, can't cook, the following will tell you, some tips for frying chrysanthemum?
1. Do you like to eat coriander, that is, the smell of coriander, but the people who love it love it very much, and those who don't like it hate the "terrible", chrysanthemum also has this "virtue", and the special fragrance is its "soul", because in this way, other vegetables "don't like to be with it", so chrysanthemum can only be fried, at most it is only with some dried peppers.
2. Chrysanthemum still needs to be blanched before stir-frying, not for anything else, for our own health, the oxalic acid content of chrysanthemum is higher, oxalic acid is combined with calcium in the body, and it is easy to form calcium oxalate precipitation, coupled with the high fiber content of chrysanthemum, it is easy to cause indigestion, so before stir-frying, it is still necessary to blanch to remove the bitterness and make chrysanthemum more refreshing and delicious.
3. Although chrysanthemum is delicious, everyone also likes it, but it is still recommended that everyone eat less, when making stir-fried chrysanthemum at home, you can't miss minced garlic and lard, chrysanthemum is blanched and then fried in the pot, with minced garlic and lard, the taste is better, and it will be softer.
4. Vegetables, especially vegetables with leaves, need to be fried quickly on high heat when they are fried with minced garlic, although the time of frying is that for diners who like crisp and tender taste, fried chrysanthemum needs to be fried quickly over high heat to retain the crisp and tender taste.
Fourth, the home-cooked practice of chrysanthemum?
In Wuhan in winter, I love to eat artemisia, the price is really not cheap, so what is the difference between this chrysanthemum and artemisia? Roughly, chrysanthemum is artificially planted, most of the chrysanthemum is wild, and the edible parts are not the same, the wormwood eats the stem, and the chrysanthemum eats the leaves, but the wormwood is very similar to the chrysanthemum, Wuhan winter, the fried bacon with chrysanthemum is a very ordinary home-cooked dish, and chrysanthemum everyone seems to be unfamiliar, the following will tell you, the home practice of chrysanthemum?
1. The practice of steaming chrysanthemum: after buying chrysanthemum and picking and washing it at home, it still needs to be blanched in boiling water to remove most of the oxalic acid, and then put the water into the basin, add a little vegetable oil, sprinkle dry starch and flour, stir evenly, let each chrysanthemum be coated with flour, put it in the steamer after steaming, steam it on high heat for 5-8 minutes, and after steaming, the chrysanthemum can be sandwiched out, sprinkled with salt, and then put on the plate.
However, steamed chrysanthemum is usually mixed with a bowl of dipping sauce, similar to cold sauce, mainly minced garlic, minced ginger, salt, sugar, pepper, light soy sauce, drizzled with hot oil, stirred evenly, poured into the steamed chrysanthemum plate.
2. The practice of cold chrysanthemum: After buying chrysanthemum and picking and washing it at home, it still needs to be blanched in boiling water to remove most of the oxalic acid, and then put it in a basin for later use.
Minced garlic and ginger, salt, monosodium glutamate, sugar, light soy sauce, balsamic vinegar, stir well, add the boiled chrysanthemum, mix well, and drizzle with hot oil for a better taste.
3. How to fry chrysanthemum: After buying chrysanthemum and picking and washing it at home, it still needs to be blanched in boiling water to remove most of the oxalic acid, drain the water and then fry it in the pot.
Put a little lard and minced garlic in the pot and fry until fragrant, put in the blanched chrysanthemum, stir-fry quickly over high heat, stir-fry for a while, add salt, pepper, white sugar, monosodium glutamate to taste, and then you can put it out of the pot and put it on the plate.
At the end of the writing, I still want to say a few words, buy chrysanthemum, pick pointed leaves or round leaves? Keep in mind these five points are different, and the vegetable sellers are impressed.
The price of small-leaved chrysanthemum is expensive, planted in the north, round-leaved chrysanthemum is also large-leaved chrysanthemum, most cities in the south are planted, the price is naturally cheap, but the taste and fragrance of sharp-leaved chrysanthemum is really much better than large-leaved chrysanthemum, if crisp and tender is the taste that everyone expects, then it must not be wrong to buy small-leaved chrysanthemum. Most consumers will feel a little unswallowable after ingesting Artemisia round-leaved chrysanthemum.
Let's talk about the taste of chrysanthemum, crisp and tender is the taste that everyone likes, when choosing chrysanthemum, the rhizome is shorter, the taste will naturally be crisp and tender, and those long chrysanthemum, the taste is often a little old, chew not rotten.
When buying chrysanthemum, whether it is the actual round leaf or pointed leaf, as long as the leaf is blackened, it is likely to be placed for a long time, the taste is older, or it is spoiled, and it is not worth buying and should not be purchased.
The rhizome of chrysanthemum is also the standard for judging brittleness, you can pinch it when you buy, and the one that is easy to pinch means that it is more brittle and tender, and it is not worth buying if you pinch it constantly.
When buying chrysanthemum, you can check the rhizome of chrysanthemum, if the rhizome is relatively thick, especially if the middle of the rhizome is still empty, such chrysanthemum is not worth buying.
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