When it comes to spring, the figure of chrysanthemum is always indispensable on the dining table at home, and the old man often says that spring is a good time to nourish the liver, and it is also known as "the emperor's dish". Can be called "emperor dish" chrysanthemum, its nutritional value can not be underestimated, chrysanthemum is rich in vitamins, especially vitamin A and vitamin C, as well as a large number of minerals and dietary fiber, regular eating helps to enhance physical fitness, resist various "small risks" in spring, but also promote gastrointestinal movement, truly achieve happy and healthy eating.
The chrysanthemum is also known as a "natural liver-nourishing dish", and low in calories, strong sense of satiety, eating more can not only clear the liver and reduce fire, but also especially suitable for friends who want to control their weight, and the burden on the liver is also relatively low.
There are also various ways to eat chrysanthemum, which can be made into soup, stir-fried, and cold dressed, which is simple and delicious. You may wish to eat more, and the following will share with you 8 kinds of home-cooked practices of chrysanthemum, let's take a look.
1. Chrysanthemum mixed with tofu
Ingredients: chrysanthemum, soft tofu, peanut oil, white sesame seeds, shallots, light soy sauce
Method:
1. After the fresh chrysanthemum is washed, blanch it in boiling water for about 5 seconds, then remove and drain the excess water, and then cut it into small pieces; the tender tofu is also blanched for a short time to remove the beany smell, and then cut it into small pieces or small dices for later use; white sesame seeds are fried over medium-low heat until fragrant and then slightly crushed to enhance the fragrance; shallots are cut into chopped green onions for later use.
2. In a large bowl, mix the chopped chrysanthemum, tofu cubes, stir-fried white sesame seeds and chopped green onions. Next, drizzle with an appropriate amount of peanut oil, add a spoonful of light soy sauce, and mix well to ensure that every serving is stained with seasoning.
3. The amount of ingredients can be flexibly adjusted according to personal taste. If you prefer the freshness of chrysanthemum, put more, and if you like the delicate texture of tofu, you can increase the proportion of tofu. Of course, if you don't have chrysanthemum on hand, you can also try to substitute other leafy greens such as spinach, kale, etc. But in any case, don't forget to add sautéed white sesame seeds, peanut oil and chopped green onions, which are the soul of the dish and will greatly enhance the flavor of the dish.
II. Steamed Cucumber Maruko
Ingredients: chrysanthemum, carrot, cornmeal, white flour, minced garlic, salt, sugar, light soy sauce, balsamic vinegar, sesame oil
Method:
1. Wash and chop the chrysanthemum, peel the carrots, shred or finely chop them.
2. In a large bowl, combine the chopped chrysanthemum and shredded carrots. Add an appropriate amount of cornmeal and white flour and start stirring. Gradually add water as needed and mix all ingredients until puree.
3. Add an appropriate amount of minced garlic, salt and sugar to a bowl. Continue to stir well, making sure all ingredients and seasonings are well combined.
4. Take an appropriate amount of the mixture by hand and knead it into small balls. Knead all the mixture into small balls.
5. Add water to the steamer, place the meatballs on the steaming tray and put them in the steamer. Steam on high heat for about 15-20 minutes until the meatballs are cooked through.
6. In a small bowl, mix an appropriate amount of light soy sauce, balsamic vinegar and sesame oil according to personal taste as a dipping sauce. Remove the steamed chrysanthemum balls from the pot, dip them in the seasoned sauce and serve.
3. Sesame sauce mixed with chrysanthemum
Ingredients: 300 grams of fresh chrysanthemum, 3 tablespoons of sesame paste, 2 grams of fine sea salt, appropriate amounts of cooked white sesame seeds and black sesame seeds, and a little red wolfberry for garnish
Method:
1. Remove the old leaves and coarse stems of the tender chrysanthemum, and wash them with water. Next, blanch the herbs in boiling water for about 1 to 2 minutes, then quickly scoop them up and immediately dip them in cold water to preserve their bright green color and crisp texture.
2. Take a small bowl and put in the sesame sauce. Slowly pour in purified water, stirring well with chopsticks or a small spoon as you infuse until the sesame sauce is ready to spread easily.
3. Sprinkle an appropriate amount of fine sea salt into the mixed sesame sauce, stir well again, and let the salt and sesame sauce blend perfectly. At this moment, take out the artemisia that has cooled and drained, and gently and evenly wrap the prepared sesame sauce on top of the artemisia cabbage.
4. If you want to add flavor, you can add a little garlic or minced ginger to the sesame sauce. Sesame sauce itself has a certain salty taste, so add it gradually and keep trying when adding salt to prevent it from being too salty. Goji berries are mainly used to add color and nutrients, but they can also be replaced with other edible garnishes according to personal preference.
Fourth, cornmeal steamed chrysanthemum
Chrysanthemum is rich in vitamins and minerals, while cornmeal is rich in dietary fiber, which aids digestion. During the steaming process, chrysanthemum absorbs the essence of cornmeal, the taste is richer, simple steaming, out of the pot is a delicacy, nutritious and healthy, the calorie is not high, with their own dipping sauce, there is a unique flavor.
Ingredients: chrysanthemum, corn flour, cooking oil, minced garlic, light soy sauce, aged vinegar, white sesame seeds, sesame oil, chili oil
Method:
1. Wash the chrysanthemum to control the moisture and cut it into small pieces of about 2 cm.
2. Add cooking oil and stir well.
3. Add a small amount of corn flour many times, grasp and mix evenly, and wrap each leaf with corn flour. Boil the water in the pot and steam it for 3 minutes, take it out, and pick it up with chopsticks while it is hot!
5. Stir-fry chrysanthemum with minced garlic
Ingredients: Xinxiao 茼蒿, 大蒜瓣, Five-spice powder, Fire thigh 肠
Method:
1. First of all, we need to carefully wash the chrysanthemum to ensure that impurities such as straw silk mixed in it are removed. Next, the stems are cut into small pieces, while the tender leaves can be kept for later use, such as in soups, as the leaves tend to get water during the stir-frying process, which can affect the texture of the dish.
2. Peel a few cloves of garlic and cut them into minced garlic. Then, add an appropriate amount of cooking oil to the pot, wait for the oil temperature to rise, add the chopped garlic and a little five-spice powder, and stir-fry until fragrant. Then add the sliced chrysanthemum stems (I also added some thinly sliced ham sausages today to add color and flavor) and stir-fry quickly.
3. In the process of stir-frying, pour in a little light soy sauce, sprinkle a little salt, and then quickly stir-fry evenly, so that the seasoning fully penetrates into the chrysanthemum, and finally quickly put it out of the pot and put it on the plate.
4. The amount of salt used when stir-frying chrysanthemum should be appropriately reduced, about 2/3 less than the usual amount of salt when stir-frying, so as to avoid the dish being too salty. If you prefer a richer texture, try adding some other vegetables or toppings such as carrots, shiitake mushrooms, etc.
6. Fried chrysanthemum balls
Ingredients: chrysanthemum, carrot, egg, flour, corn starch, salt, peppercorn powder, cooking oil
Method:
1. Wash the chrysanthemum carefully and drain thoroughly. Next, peel the carrots and cut off the old stems of the chrysanthemum and chop them. As for the carrots, they are cut into small cubes and do not need to be excessive, which not only enhances the taste, but also makes the finished product more appealing in color.
2. Gradually add an appropriate amount of flour to the chrysanthemum, making sure that each chrysanthemum leaf is evenly coated with a layer of flour until it is no longer sticky.
3. Add an appropriate amount of salt and peppercorn powder (or five-spice powder), stir thoroughly. To increase the viscosity, a small amount of cornstarch can be added.
4. Beat an egg according to the amount of chrysanthemum and continue to stir until the mixture can be easily kneaded into balls.
5. Pour an appropriate amount of cooking oil into the pot and preheat the oil to 40% hot. Knead the chrysanthemum mixture into balls by hand and put them in the oil one by one.
6. Slowly fry the balls over low heat until the surface of the balls is light golden brown and can automatically float to the oil surface. At this point, carefully flip the balls to ensure that they are evenly heated. Finally, remove the fried meatballs and drain the excess oil. Depending on personal preference, it can be enjoyed with different dipping sauces. In this way, a fried chrysanthemum balls that are crispy on the outside and tender on the inside are complete, so you might as well give it a try!
7. Stir-fried stinky tofu with chrysanthemum
Yunnan not only eats artichoke in a variety of ways, but tofu can also be eaten by Yunnan people. The hairy stinky tofu can not only be steamed in lard and used to cook rice noodles in a small pot, but also can be used to fry chrysanthemum and garlic sprouts. In the hearts of many people, the smell of chrysanthemum is comparable to the smell of stinky tofu, but when the two are combined, the negative is positive, and it is actually a very fragrant meal!
Ingredients: long stinky tofu, chrysanthemum, garlic, dried chilies, chili noodles (can also be left out)
Method:
1. Cut the stinky tofu into small pieces, cut the chrysanthemum, mince the garlic, and cut the dried chili pepper into sections;
2. Put the lard in the pot, enlarge the hot garlic and dry chili peppers and fry until fragrant, and then put in the pepper noodles and pepper noodles (some methods are not put, but I personally like to put a little more delicious), remember that after the pepper noodles are put down, you must quickly put stinky tofu, otherwise the pepper noodles will be pasted;
3. Stir-fry the stinky tofu, crush it with a spatula and stir-fry, fry on high heat for about 3 minutes, and then add chrysanthemum;
4. Stir-fry the chrysanthemum stinky tofu evenly, put an appropriate amount of salt, soy sauce, chicken essence, and the chrysanthemum can be stir-fried and put on the plate;
8. Artemisia pancakes
Ingredients: 200 grams of chrysanthemum, 100 grams of all-purpose flour, 5 grams of sesame oil, 4 eggs, 4 grams of salt, 0.5 grams of white pepper, 1 gram of chicken essence
Method:
1. In a large bowl, beat in the eggs and add the all-purpose flour. Start stirring, gradually adding an appropriate amount of water and stirring until the batter is smooth and free of particles.
2. Add the chopped chrysanthemum to the batter, then add sesame oil, salt, white pepper and chicken essence. Stir well to ensure all ingredients and seasonings are well combined.
3. Preheat the pan and pour in a small amount of oil. When the oil is hot, pour in a spoonful of batter and spread evenly across the bottom of the pan. Cook slowly over medium-low heat until the base is golden brown and the surface begins to set.
4. When the pancake is golden on one side and the surface is solidified, turn it over carefully. Continue to fry the other side until golden brown on both sides. When the cake is cooked through, it is ready to be cooked. Place the pancakes on a clean cutting board, cut into small pieces and serve on a plate.
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared 8 kinds of chrysanthemum practice, everyone has learned, learn to try to make it at home, welcome to like, follow, forward and collect, thank you for your support!