Artemisia reed is a specialty vegetable in Nanjing, which belongs to Jinling cuisine and is produced in Baguazhou, Nanjing
Artemisia reed has the ability to clear heat, suppress cough and phlegm, calm liver fire, lower blood pressure and lipids, and fight cancer. Artemisia reed is a traditional Chinese medicine, the nature is cool, sweet, can clear heat, cough and phlegm, calm liver fire, commonly used to treat jaundice or jaundice type hepatitis, stomach weakness and so on. Modern clinical pharmacology research has also found that Artemisia reed is rich in vitamins, amino acids and minerals, which can lower blood pressure, lower lipids, prevent cardiovascular and cerebrovascular diseases, protect the mind, and have certain anti-cancer effects. The content of flavonoids in artemisia reed is also relatively high, so it is very effective for the prevention and treatment of cardiovascular and cerebrovascular diseases. ”
Let's talk about Nanjing specialties - artemisia annua fried dried incense, artemisia fried dried incense is a Nanjing dish, mainly made of reed and dried incense and other raw materials, artemisia annua fried dried incense taste salty, fresh and moist and colorful, with heat and detoxification, dry and nourishing yin and prevent sore throat and other effects, warm tips, the elderly are best not to eat yo! The secret of making it should be fried quickly on high heat, and the reed artemisia should not be fried too soft, not crispy and not delicious. Let's share the specific cooking methods with you.
Ingredients and ingredients: Reed, dried incense, red pepper, salt, vegetable oil
1. Wash the reeds and remove the leaves from the head, put them in a pot and blanch the water for 2 minutes, add a little oil to make the color of the reeds more green after blanching.
2. Rinse the blanched reeds with cool water, then cut the reeds into segments, shred the peppers and chop the garlic cloves.
3. Cut the dried incense into thin strips, and the thickness can refer to the thickness of the reed
4. Heat the wok on the fire, put in the appropriate amount of cooking oil, after the oil is warm, put the dried red pepper into the low heat and fry the incense, my family can't eat too spicy, so I put three red peppers, mainly to improve the taste
5. Put the reed in and stir-fry, during the stir-frying process, you will find that the reed has a slight discoloration, add the appropriate amount of salt to taste
6. Put the chopped dried shreds in and stir-fry together. Because the dried incense is brine, flavorful kind, stir-fry a few times on it
7. Stir-fry evenly, you can turn off the heat and start cooking. This dried stir-fried reed is ready. It is particularly simple and convenient, and the reed is easy to cook, which belongs to the fast hand home cooking. The texture is crisp and tender, and it is very refreshing. It's also easy to fry yourself.
The verdant reed fried dried incense is done, the reed is fragrant and delicious, the dried reed is fried with a little oil and salt, almost no other condiments, what you want is the natural fragrance of the tip of the reed stalk and the dried incense, and the lips and cheeks are particularly refreshing after eating.