How to make Artemisia Tonghao how to make it delicious How to make Artemisia Lai delicious

Stir-fried chrysanthemum. Ingredients:

Artemisia, I bought the dime, enough for a few people to eat. I put half of the chrysanthemum in this **, but when I fry it, I have to put it all in the pot, so that it is enough for a plate.

Method: Step 1: Pick and wash the chrysanthemum, put some oil in the pot, add garlic foam and stir-fry. Pour in the chrysanthemum and stir-fry over high heat.

Step 2: After the chrysanthemum is deflated in the pot, add a little salt and stir-fry the water Step 3, don't fry the chrysanthemum for too long, but be sure to stir-fry it over high heat. Add some chicken essence to the pot, don't look at it as a vegetarian dish, but when you get sick, it tastes quite delicious, light and fragrant.

Step 3: Don't fry chrysanthemum for too long, but be sure to stir-fry over high heat. Add some chicken essence to the pot, don't look at it as a vegetarian dish, but when you get sick, it tastes quite delicious, light and fragrant.

Artemisia chrysanthemum should be chrysanthemum.

Chrysanthemum recipe.

1. Steamed chrysanthemum.

Ingredients: 250 grams of chrysanthemum, appropriate amount of flour, appropriate amount of cornmeal (yellow), 3 grams of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce, 2 grams of sesame oil, appropriate amount of garlic.

Method: Wash the chrysanthemum, cut it into large sections, dry the water, mix the flour and dry the chrysanthemum, ensure that each section is evenly stained with flour, put an appropriate amount of water in the pot, boil until the water boils, put a semi-dry wet cage cloth on the cage drawer, put the mixed chrysanthemum, steam it over high heat for 5-6 minutes, garlic paste, oyster sauce, light soy sauce, salt, sesame oil mix into juice, and mix well when eating.

2. Stir-fry chrysanthemum with minced garlic.

Ingredients: 1 large handful of chrysanthemum, 1 teaspoon salt, appropriate amount of garlic.

Method: First fry the garlic with hot oil, pour in the chrysanthemum, stir-fry it quickly over high heat, add salt to taste, and a delicious "garlic chrysanthemum" is completed.

3. Cold chrysanthemum.

Ingredients: 450 grams of chrysanthemum, 1 2 tsp salt, 1 4 tsp chicken broth mix, 5 g ginger, 1 tbsp light soy sauce, 2 tsp balsamic vinegar, 2 tsp sesame oil, 1 tbsp minced garlic, 2 red peppers, appropriate amount of shallots, teaspoon sugar, 2 tbsp olive oil.

Method: Fill a large soup pot with half a pot of water, put it on the stove and bring it to a boil. Put in the chrysanthemum and blanch it for 10 seconds, remove the drain, cut into sections, put the non-stick pan on the stove over medium-low heat, add olive oil, stir-fry chopped chives, shredded red pepper, shredded ginger and minced garlic and turn off the heat, then put in the remaining ingredients (1 2 teaspoons of salt, 1 teaspoon of sugar, 1 4 teaspoons of chicken broth powder, 1 tablespoon of light soy sauce, 2 teaspoons of balsamic vinegar, 2 teaspoons of sesame oil) and mix well, pour the juice onto the scalded and cut chrysanthemum and mix well.

Fourth, steamed chrysanthemum.

Ingredients: Cut off the old stems, in the spring, it is the season to eat chrysanthemum, not so old, only leave the chrysanthemum leaves, clean them, drain the water slightly, sprinkle in the appropriate amount of salt and rice flour, mix the chrysanthemum and rice flour evenly, so that each leaf is evenly stained with rice flour, spread the chrysanthemum on the plate or steamer, and steam it on high heat for 15 minutes on the steamer to 500 grams of artemisia, appropriate amount of glutinous rice flour, appropriate amount of salt.

Method: cut off the old stems, in the spring, it is the season to eat chrysanthemum, not so old, only leave the chrysanthemum leaves, clean them, drain the water slightly, sprinkle in the appropriate amount of salt and rice flour, mix the chrysanthemum and rice flour evenly, let each leaf be evenly stained with rice flour, spread the chrysanthemum on the plate or steamer, and steam it on high heat in the steamer for 15 minutes.

Fifth, stir-fried bacon with chrysanthemum stems.

Ingredients: 1 handful of chrysanthemum, 3 small pieces of bacon, 1 red pepper, appropriate amount of salt, a little chicken essence, 4 cloves of garlic, appropriate amount of cooking wine, a little light soy sauce.

Method: Steamed bacon to oil, take out and cut thin slices, garlic slices, red pepper shreds, chrysanthemum cut into sections, heat the pot, make oil in the pot, put in garlic slices to stir fragrant, put in bacon slices, stir-fry the fragrance, bacon oil into chrysanthemum segments, cook in Shao wine and stir-fry quickly, add salt, chicken essence, light soy sauce to taste, put in red pepper shreds and stir-fry evenly to put out of the pot and put in a bowl.

Stir-fried Mingling slag is delicious, and the method is as follows:Ingredients: 500g chrysanthemum.

Excipients: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of blended oil.

1. Tidy up and clean the chrysanthemum, and clean it for later use.

2. Put oil in the pan, heat the oil and put in the chrysanthemum.

3. After stir-frying evenly, add salt in turn.

4. Add the chicken essence to taste.

5. Finally, stir-fry evenly to remove from the pan.

The preparation of stir-fried chrysanthemum with garlic is as follows:Ingredients: a handful of chrysanthemum.

Excipients: 1 spoon of vegetable oil, 1 spoon of salt, appropriate amount of garlic cloves.

Steps: 1. Wash the fresh chrysanthemum and fold it into small pieces.

2. The garlic cloves and beards hit the pot, and the trousers burst out of the fragrance, and the chrysanthemum was fried.

3. This dish should be stir-fried on high heat, and stir-fry should be done quickly.

4. Stir-fry a few times and the dish will wilt, so grasp the heat.

5. Add an appropriate amount of chopped garlic to taste before cooking, add salt and stir-fry out of the pan.

Artemisia chrysanthemum, also known as basil, has rich nutrients, has the effect of digesting food and appetizing, clearing blood and nourishing the heart, moistening the lungs and dissolving phlegm, and facilitating urination. Common practices of chrysanthemum are as follows:

1. Steamed chrysanthemum. Wash the chrysanthemum and cut it into sections, cut the carrot into shreds, mix the sesame paste with water, add minced garlic, monosodium glutamate and other seasonings, sprinkle corn flour in the chrysanthemum and shredded carrots and stir, then put it in the steamer and steam for five minutes, take it out and let it cool, add the seasoning that has been adjusted, stir evenly and then eat it for wild use.

2. Stir-fry chrysanthemum. Remove the roots of the chrysanthemum, wash and drain the water, cut into sections, heat the oil, pour in the chrysanthemum and stir-fry until the color becomes darker, the chrysanthemum becomes soft, and then add white sugar monosodium glutamate and stir-fry on a plate, sprinkle with sesame oil and eat.

3. Chrysanthemum garlic. Wash and cut the chrysanthemum into sections, heat the oil pan, pour it into the pounded garlic pot and stir-fry, then put the chrysanthemum and stir-fry over high heat, and finally add salt, monosodium glutamate and other seasonings, and then serve on a plate.

4. Cold salad chrysanthemum. Put the whole chrysanthemum into boiling water and cook it and drain the water, then cut it into segments, put in the chopped green onion, shredded chili pepper and ginger and minced garlic after the oil is hot, stir-fry until fragrant, turn off the heat, add salt, sugar, chicken locust finger hollow essence, vinegar, sesame oil and other seasonings and mix thoroughly, put the chrysanthemum into it and stir evenly, put it on a plate and eat.

Ingredients: a handful of artemisia vegetables, 500 grams of rice, a piece of bacon, an appropriate amount of peanuts, a piece of dried fragrant rice, 200 grams of glutinous rice.

Excipients: appropriate amount of oil, appropriate amount of salt.

Steps: 1. It is better to choose this variety with a white back, which tastes no bitter taste and has a slight fragrance, which even children like. Artemisia is more tender, and the stems and leaves can be eaten.

2. Blanch the artemisia cabbage in boiling water and let it cool.

<>4. It is better to choose pork belly for bacon, because artemisia vegetables are more vegetarian, and the fat of pork belly is more, and the cooked rice is crystal clear, oily but not greasy, and it is the most delicious. Cut the bacon into small particles. The dried fragrant meat is also cut into grains about the size of bacon.

5. Stir-fry peanuts in advance until fragrant.

6. To cook the meal, you should use glutinous rice and rice, which will taste richer, and soak the two kinds of rice for about 4 hours.

7. Pour twice as much water into the pot, pour the rice into the pot after boiling, and continue to cook for about two minutes after boiling over high heat.

8. Remove the rice, drain it slightly and set aside.

9. Put a little oil in the pot, pour the bacon pieces into the pot and stir-fry, put a little less oil, stir-fry slowly over low heat, the fire is too big, it is easy to fry the bacon grains, slowly stir-fry the fat in the bacon, if the oil is too much, you can scoop it out.

10. Pour the dried fragrant grains into the pot and stir-fry until fragrant.

11. Pour in the chopped artemisia and stir-fry evenly.

12. Finally, pour in the peanuts and mix well.

13. After the vegetables are fried, you can turn off the heat, pour the processed rice into the pot, add an appropriate amount of salt to taste, and mix well with a spoon.

14. Spread gauze in the steamer, pour the mixed rice on the steamer, if the amount of rice is too large, first spread the rice flat, and then dig out a hole in the middle of the rice with your hands, and the rice will not be pinched when it is steamed.

15. Boil the water over high heat, and then steam for 30 minutes, the steaming time should be determined according to the number of ingredients, the water should be added at one time, try not to add water halfway, out of the pot, mix the rice with a spoon and serve!

Stir-fried artemisia vegetables, stir-fried meat with artemisia vegetables, artemisia soup, artemisia cakes, artemisia porridge, artemisia tofu soup, etc.

Preparation of artemisia vegetable tofu soup.

Ingredients; 200 grams of tofu and 50 grams of artemisia.

Accessories; Appropriate amount of water starch, 2 tablespoons of oil, 1,5 tablespoons of salt, 0,5 tablespoons of monosodium glutamate.

1. Ingredients: tofu, artemisia (washed and chopped), water starch.

2. Tear the tofu unwrapped and cut it with a knife.

3. Heat 2 tablespoons of oil in a pot, add tofu and flip.

4. Subsequently, add some water and bring to a boil.

5. Next, put in the chopped artemisia cabbage and flip it.

6. Then, add 1,5 tablespoons of salt.

7. Add 0,5 tablespoons of monosodium glutamate.

8. Season and stir well.

9. Finally, add water starch.

10. Thicken and stir evenly, and it is ready.

11. Diagram of the finished product of Artemisia vegetable and tofu soup.

Ingredients: 500g chrysanthemum, 3 grams of salt, 1 gram of chicken essence, 10 grams of salad oil, 2 cloves of garlic.

Steps: 1. Wash the chrysanthemum with water.

2. Peel and chop the garlic.

3. Heat the oil in the pan.

4. Stir-fry minced garlic.

5. Stir-fry the chrysanthemum cabbage.

6. Add salt and stir to make the dish green and soft.

7. Add some chicken essence to taste before cooking.