April is the season when spring returns to the earth and the climate changes. The warm sunshine gradually returns, accompanied by gusts of spring rain, which makes people feel the breath of spring. At this time, the weather is sometimes warm and sometimes cool, and it is the season of recovery.
With the spring rains, the plants and trees in April gradually sprout, and the earth is full of vitality. It is also at this time that wild vegetables also begin to thrive and are waiting to be picked. Wild vegetables in spring, fresh, tender and green, full of the taste of spring, are a delicacy that people are chasing. Among the many spring wild vegetables, Artemisia sinensis is a non-negligible existence, and it is also known as "Artemisia alba". Artemisia sinensis grows in the fields, mountains and streams, and is a kind of wild vegetable that is used both for medicine and food. Its stems and leaves are tender and fresh, the taste is refreshing, and it is rich in nutrients, and is known as a good health product in spring.
Artemisia is not only delicious, but also has a variety of nutritional benefits. First of all, Artemisia sinensis has the effect of clearing heat and detoxifying, which can help people remove damp heat toxins from the body and purify the internal environment. Secondly, Artemisia annua also has the effect of diuretic detoxification, which can promote the body's metabolism and discharge excess waste and toxins. In addition, Artemisia is rich in vitamins and minerals, which are also beneficial for improving the body's immunity and promoting digestion and absorption.
Since Artemisia is so delicious and healthy, how do you cook it into a delicious dish? Next, I will introduce you to a few simple and easy-to-make dishes of Artemisia industrie.
Recommended Recipe 1.: [Steamed Powder]
Ingredients: Appropriate amount of Artemisia sinensis, garlic, millet spicy, cooking oil, salt, flour, light soy sauce, oyster sauce
Here's how:
1. Remove the roots of Artemisia sinensis, put it in a basin, add water, add a little flour, gently scrub it, change the water twice, wash the penny, drain the water and put it in the basin for later use. Peel the garlic and chop it into minced garlic, or cut the millet into small pieces.
2. Sprinkle a little salt on the Artemisia sinensis, sprinkle with a layer of flour, and shake evenly to make it evenly powdered. Add water to the pot and bring to a boil, put it on the steaming rack, put the pot containing the Artemisia Yinchenhao on the steaming rack, cover the pot, and steam it over medium heat for about 7-8 minutes until the Yinchenhao becomes soft, and take out the steamed Yinchenhao.
3. Put the minced garlic and millet spicy into a bowl, pour in an appropriate amount of cooking oil, burn until it is hot, pour the hot oil evenly on the minced garlic to stimulate the fragrance, add an appropriate amount of light soy sauce, oyster sauce and sesame oil, stir evenly to make a sauce, dip the juice with steamed Yin Chen, and it can be eaten.
Recommended recipe 2: [Goji berry red date Yin Chen Artemisia soup]
Prepare ingredients: Artemisia yinchen, wolfberry, appropriate amount of red dates, yellow rock sugar
Here's how:
1. Wash the artemisia, wolfberry and red dates, and set aside.
2. Add an appropriate amount of water to the pot, add the artemisia, wolfberry and red dates. After bringing to a boil over high heat, reduce the heat to low and cook for 20 minutes until the Artemisia is soft. Finally, add an appropriate amount of yellow rock sugar and cook until the rock sugar is completely dissolved.
These two dishes of Artemisia Yinchenhao delicacies, one refreshing and delicious, the other is a health nourishment, and the taste and nutrition of spring are perfectly integrated. Every bite is a gift from nature that makes people feel grateful. In this spring, you might as well go into nature with your family or friends, pick fresh Artemisia sinensis by hand, feel the gift of the land, and share the beauty of spring. In April, let's not only welcome the arrival of spring with great anticipation, but also pass on this warmth to everyone around us with food and laughter.
[This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated!]