As the end of spring approaches, we usher in Guyu, the last solar term of this spring. In the rainy season, it is the spring temperature and beauty, and all things are prosperous, but the "fire" of the human body is often vigorous, at this time, it is particularly important to "defeat the fire" appropriately. Among the many ingredients that can help cool and relieve fire, chrysanthemum has become one of the indispensable vegetables in spring due to its excellent ability to "defeat fire" and affordable price.

Not only is chrysanthemum delicious, but it is also rich in nutrients such as vitamins A and C, as well as minerals such as potassium, which are key elements that help the body regulate internal heat and enhance the digestive system. Now is the best time to eat chrysanthemum, and its fresh leaves can be cooked in a variety of ways, whether it is eaten cold, stir-fried or made in soup.

Next, I'm going to introduce you to four simple and delicious recipes with chrysanthemum. Not only are these recipes easy to learn, but they also make it easy for you to enjoy the refreshing taste and health benefits of chrysanthemum.

Recommended Recipe 1: Cold Chrysanthemum

Artemisia chrysanthemum is rich in vitamin C and β-carotene, which have significant effects on antioxidants and enhance immunity. In addition, it is high in potassium, which helps regulate heart activity and blood pressure. This coleslaw retains all the original nutrients of chrysanthemum, especially the water-soluble vitamins, which can effectively supplement daily needs.

Main ingredients: chrysanthemum, garlic, chili, sesame oil

Specific practices:

Chrysanthemum is washed and the old roots are removed, leaving the young leaves and stems.

Mix the minced garlic and chili peppers with sesame oil to make chili garlic oil.

Blanch the chrysanthemum in boiling water and quickly cool it with cold water to keep it brittle.

Drain the cooled chrysanthemum, put it in the prepared chili pepper and garlic oil, add an appropriate amount of salt and mix well.

Recommended recipe 2: Scrambled eggs with chrysanthemum

Main ingredients: chrysanthemum, eggs, cooking oil, salt

Specific practices:

Wash the chrysanthemum and cut it into sections.

Beat the eggs, add a pinch of salt and mix well.

Add oil to the hot pot, pour in the egg mixture, and stir-fry quickly until medium-cooked.

Add the chrysanthemum and stir-fry quickly until the egg is completely solidified, and the chrysanthemum becomes soft and ready to be released.

Recommended recipe 3: Artemisia tofu soup

Tofu is a great source of plant-based protein, and paired with chrysanthemum, this soup not only provides essential amino acids, but also uses the iron in chrysanthemum to help improve hemoglobin. Overall, this soup is nutritious and suitable for the whole family, especially vegetarians.

Main ingredients: chrysanthemum, soft tofu, ginger slices, chicken essence

Specific practices:

Cut the tender tofu into small pieces, wash the chrysanthemum and cut into sections.

Bring water to a boil in a pot and add the ginger slices.

After the water boils, add the tofu and chrysanthemum and cook for about 3 minutes.

Add an appropriate amount of chicken essence to taste, bring to a boil and enjoy.

Recommended Recipe 4: Beef Roll with Artemisia

Beef provides high-quality protein and iron, which contribute to muscle building and blood health. Combined with chrysanthemum, it not only adds variety to the taste of the dish, but also adds the vitamins and minerals of chrysanthemum, making this dish a nutritious ravioli.

Main ingredients: chrysanthemum, beef slices, garlic, light soy sauce, sesame oil

Specific practices:

Wash the chrysanthemum and marinate the beef slices in light soy sauce and sesame oil for 10 minutes.

將茼蒿放在牛肉片上，捲起。

Add oil to the pan and fry the beef rolls until golden brown on both sides.

These chrysanthemum recipes are not only simple and easy to make, but also have high nutritional value to meet the diverse needs of the daily diet. Try these recipes to add a fresh and healthy element to your eating life for you and your family.

Proofread by Huang Hao