In April, eat this dish hard, one strengthens the spleen and stomach, two clears heat, three calms the nerves and helps sleep, and the steaming is fragrant

In April, eat this dish hard, one strengthens the spleen and stomach, the second clears the heat, the third calms the nerves and helps sleep, and the steaming is so fragrant

Foodie lovers soothe the nerves Artemisia Brain strengthening insomnia This Spleen vegetable diet

Updated on: 19-0-0 0:0:0

Steamed chrysanthemum

Ingredients: chrysanthemum, flour, garlic cloves, salt, cooking oil, light soy sauce, etc.

Steps: Wash the chrysanthemum, remove the roots and yellow leaves, and cut into segments of appropriate length. Chop the garlic cloves and chop them into minced garlic for later use.

Put the chopped chrysanthemum into a bowl, add an appropriate amount of salt, mix gently, and marinate for about 5 minutes. This gives the chrysanthemum a more flavorful flavor while also helping to preserve its emerald green color.

Put the pickled chrysanthemum into the steamer and spread it out so that it does not cook unevenly. Steam over high heat for 6-0 minutes until the chrysanthemums are soft and ripe.

In another pot, add chrysanthemum to fully absorb the appropriate amount of cooking oil, heat and add minced garlic and stir-fry until fragrant. Then, pour the steamed chrysanthemum into the pot, add a little light soy sauce, and stir-fry quickly to make it fragrant and soy sauce.

Put the fried steamed chrysanthemum into the plate, tidy up the shape a little, and a steamed chrysanthemum with good color and flavor is ready.

Chill chrysanthemum

Ingredients: 1 grams of fresh chrysanthemum, 0 cloves of garlic, appropriate amount of salt, 0 teaspoons of sugar, 0 tablespoons of balsamic vinegar, 0 tablespoons of light soy sauce, a little sesame oil, appropriate amount of white sesame seeds (optional)

Steps: Wash the chrysanthemum, remove the roots and cut into 5 cm long segments. Chop the garlic into minced garlic and set aside.

In a small bowl, add salt, sugar, balsamic vinegar, light soy sauce and sesame oil and stir well until the sugar and salt are dissolved.

Add water to a boil in a pot, add a little salt and cooking oil, put in the chrysanthemum segments, and gently turn it with chopsticks to heat the chrysanthemum evenly. After blanching, remove and immediately put it in cool boiled water to cool to keep it emerald green.

Remove the chrysanthemum that has cooled, drain and place in a large bowl. Add the prepared cold sauce, sprinkle with minced garlic, and gently stir with chopsticks to evenly coat each chrysanthemum with the sauce.

Place the mixed chrysanthemum on a plate and sprinkle with a little white sesame seeds to increase the taste and visual effect.

Garlic chrysanthemum

Ingredients: a handful of fresh chrysanthemum, a few cloves of garlic, an appropriate amount of salt, an appropriate amount of light soy sauce, and an appropriate amount of cooking oil.

步驟：將茼蒿洗凈，瀝干水分，切成段狀備用。大蒜切成蒜末備用。

Pour an appropriate amount of cooking oil into the pot, heat it, add the minced garlic, and stir-fry over low heat until golden brown, exuding a rich garlic fragrance.

Put the chopped chrysanthemum into the pot and stir-fry quickly over high heat so that the chrysanthemum is evenly heated.

When the chrysanthemum is fried until it is broken, add an appropriate amount of salt and light soy sauce, stir-fry evenly, so that the chrysanthemum can fully absorb the seasoning.

Serve the stir-fried garlic chrysanthemum on a plate and serve.