Introduction: Eat this dish hard in spring, appetizing and laxative to help sleep, fresh and nutritious in season, and make it really fragrant~
Artemisia chrysanthemum is a common ingredient in spring, and it is also a frequent guest at my family's table, and many friends can't do without it when they make shabu-shabu. Around April every year is a good time to eat chrysanthemum, at this time chrysanthemum is very fresh, and the taste is exceptionally tender, eating a memorable taste!
Artemisia, although it looks inconspicuous, but not to be underestimated, in ancient times it was a royal dish of the court, only the emperor could enjoy it, so it was also called "the emperor's dish". Artemisia chrysanthemum has a unique aroma, rich in nutrition, according to the "Compendium of Materia Medica" records: chrysanthemum has a pungent taste, sweet and cool, enters the heart meridian, can treat restlessness, upset and other symptoms. It is rich in amino acids, carotene and vitamins, which have the effect of nourishing the heart and soothing the nerves, strengthening the brain and protecting the brain, stabilizing the mood, calming the nerves and helping sleep;
Recommended cuisine: [Chilled chrysanthemum]
1. Wash and cut the chrysanthemum into sections, boil a pot of boiling water in advance, put the chrysanthemum roots in boiling water for 30 seconds, then put in the chrysanthemum leaves, continue to scald for one minute, then control the water and take it out, quickly put it in cold water to cool, and then drain the water and put it in a large bowl for later use.
2. Take 1~2 eggs and beat them, fry them into golden omelets on both sides, put them out to dry until they are not hot, and then roll them up and cut them into strips for later use.
3. Put a handful of washed peanuts in cold oil in a cold pot, then stir-fry over medium-low heat until the skin of the peanuts is cracked, turn off the heat when there is a continuous "crackling" sound, continue to use the residual temperature of the pot to stir-fry for a while, and put the peanuts on a plate for later use.
4. Adjust the cold sauce again: put finely chopped garlic in the bowl first, then add millet pepper and white sesame seeds, pour boiling hot oil to stimulate their fragrance, and then add 2 spoons of light soy sauce, 1 spoon of rice vinegar, half a spoon of sugar, half a spoon of salt and a little sesame oil, and stir well.
5. Finally, put all the ingredients together, pour the adjusted cold sauce, stir it completely with chopsticks and put it on a plate, and it is delicious!
【炒茼蒿】：
1. After washing the chrysanthemum, cut it into small pieces, then separate the stems and leaves, and put them on a plate for later use.
2. Take a handful of sea rice and soak it in warm water to soften and set aside, and chop five or six cloves of garlic into minced garlic for later use.
3. Add oil to the pot, boil to 5 hot, add minced garlic and fry until fragrant, then pour in the stems of chrysanthemum and stir-fry, continue to stir-fry for about 60 seconds, then add chrysanthemum leaves and sea rice, then add 1 tablespoon of salt, half a spoon of sugar to taste, stir-fry evenly until the chrysanthemum leaves become soft, then turn off the heat and remove from the pot.
【Artemisia Vegetarian Stuffed Dumplings】:
1. After the chrysanthemum is washed, blanch it in the pot for a while, and add a little salt and cooking oil when blanching the chrysanthemum, which can keep the color of the chrysanthemum green after blanching. After about 30 seconds, remove the chrysanthemum and let it cool, drain and finely chop it into a pot for later use.
2. Take another piece of old tofu and blanch it in the pot to remove its beany smell, take it out and cool it and then flatten it with a knife and then chop it finely;
3. Prepare a few cloves of garlic and chop them into minced garlic, fry them in an oil pan until they turn slightly yellow, then add the finely chopped carrots and tofu, continue to stir-fry, turn off the heat when the yellow fat in the carrots is fried, and then put it out to cool.
4. Then put the chopped chrysanthemum into the cooled tofu carrot filling, first add 2 tablespoons of oil and mix well to lock the umami and moisture of the ingredients, then add an appropriate amount of salt, 1 tablespoon of oyster sauce, an appropriate amount of Sichuan pepper powder, a little sesame oil and chicken essence to taste, and stir it well with chopsticks, and the fragrant and delicious chrysanthemum dumpling filling is adjusted.
Eating chrysanthemum in spring is fragrant, tender and nutritious, and adults and children love to eat it. I'm Xiaofeng, if you like Xiaofeng's sharing, please help forward + like + collect to support Xiaofeng, we'll see you tomorrow! Thank you for your support!
This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~