Artemisia chrysanthemum is a seasonal vegetable in winter, and it is also a vegetable that "the colder it gets, the more delicious it is". In ancient times, it was a favorite dish of the court and had the reputation of "emperor's dish". Chrysanthemum is rich in a variety of amino acids, vitamins, carotene, protein, sodium, potassium and other minerals, which has the effects of detoxification and liver fire, moistening the lungs and liver, lowering blood pressure and nourishing the brain. In addition, chrysanthemum also contains a volatile essential oil, which has the effects of appetizing and strengthening the spleen, stabilizing mood, and helping sleep, especially suitable for the elderly and children. Below I will share two delicious recipes for chrysanthemum:

【Artemisia tofu】:

1. Pick off the old leaves and clean the old leaves of chrysanthemum, then cut them into small cubes and put them on a plate for later use;

Blanch a piece of old tofu with boiling water to remove the beany smell, then put it in a bowl, crush it with your hands, and knead it into a delicate tofu residue.

2. Then put the tofu residue and the diced chrysanthemum together, beat an egg, then add an appropriate amount of salt, oyster sauce, light soy sauce and pepper to taste, and mix evenly again and set aside.

Add eggs and scramble them to make them more tender; The amount of seasoning can be added according to the amount we usually stir-fry.

3.熱鍋加油，最好是用豬大油，這樣炒好後會更香。油熱後下入蔥花、薑末和蒜末，炒香後再倒入茼蒿豆腐，中火慢慢翻炒，炒出豆腐中的水汽，炒至豆腐渣乾爽不粘鍋、顏色微微變黃時即可關火，這時再加一點點雞精提鮮，繼續翻炒30秒即可出鍋，美味即成！

Artemisia tofu is refreshing and appetizing, and you can't stop eating it, and the aftertaste is endless!

【Artemisia Dumplings】:

30. Prepare fresh chrysanthemum and rinse it carefully. Then boil a pot of boiling water, add a little cooking oil after the water boils, you can lock the color of the chrysanthemum to keep it green, and then put the chrysanthemum into the pot and blanch it. After about 0 seconds, remove the chrysanthemum and quickly put it in cold water to cool, then drain the water, chop and chop finely for later use.

2. With the hot water in the pot, put in a piece of old tofu to blanch it to remove its beany smell, take out the tofu after about a minute, control the moisture and put it on the board, crush it with a knife and then chop it, and put it aside for later use.

3. After washing the soil on the surface of a carrot, rub it into thin wires with a cutting board, and then chop it finely for later use.

6. Add oil to the pot, put in an appropriate amount of minced garlic when the oil temperature is 0~0 hot, fry over low heat until the minced garlic is slightly charred, then add the chopped carrots, stir-fry for a while over medium heat, fry until the carrots are broken, and when you see the oil in the pot become yellow, then pour the tofu in, continue to stir-fry for one minute, turn off the heat, and put them on a plate to cool naturally.

5. After it cools, pour them into the chrysanthemum, add an appropriate amount of salt, pepper powder, pepper, a spoonful of oyster sauce, an appropriate amount of sesame oil and chicken essence, stir well with chopsticks in one direction, then add a spoonful of cooking oil, and stir well again. The delicious chrysanthemum tofu dumpling filling is adjusted, the original taste, delicious and delicious, and you can't stop eating one bite after wrapping! It's so fragrant!

Selenium is 25 times that of artichoke, one detoxification, two liver fire, Sansuke Sleep, steamed dumplings are so fragrant! This dish is chrysanthemum, whether it is fried or eaten with dumplings, it is super delicious!

Proofread by Zhuang Wu