How to fry chrysanthemum, how to fry chrysanthemum cabbage is more delicious

Stir-fried meat with chrysanthemum. Ingredients: 500 grams of chrysanthemum, 180 grams of pork (fat and lean).

Excipients: 10 grams of garlic (white skin), 15 grams of chili pepper (red and sharp), 10 grams of soy sauce, 5 grams of starch (peas), appropriate amount of salt, 15 grams of vegetable oil.

Method: 1. We washed the chrysanthemum and picked it for backup.

2. Then peel and wash the garlic and mash it into minced garlic;

3. Remove the seeds, wash and shred the red pepper, and set aside;

4. Cut the pork into young shreds, add seasonings and marinate for 15 minutes;

5. Soak the tender oil and drain the oil;

6. Add oil to the pan and fry the minced garlic;

7. Stir-fry the chrysanthemum until soft; Return the shredded meat to the pot and stir well, add the red pepper shreds, and serve.

Efficacy: Artemisia chrysanthemum is rich in dietary fiber, which helps to promote intestinal peristalsis, can help us discharge harmful toxins from the body in time, and can be used with meat to supplement the body's energy and make our body more energetic.

Stir-fried chrysanthemum with garlic. Ingredients: chrysanthemum, garlic, salt, oil.

Method: 1. Prepare the above required ingredients;

2. Divide the whole root of chrysanthemum into two with a knife, if the large one can be divided into four, remove the old roots, old leaves, and rotten leaves, and rinse them clean, especially the roots;

3. After the chrysanthemum is ready, pat the garlic flat and chop it;

4. Then put oil in the pot, stir-fry the garlic, and then put in the chrysanthemum, keep using high heat, stir-fry until cooked, add salt and take it out of the pot (the chrysanthemum itself has a lot of water, and the water can be drained when washing);

5. After we fry it, we can prepare it out of the pot.

Artemisia chrysanthemum many times we will use it to shabu shabu to eat, today to share a chrysanthemum practice, chrysanthemum and eggs fried together, simple stir-fry delicious and nutritious, light and fragrant, is suitable for spring a home-cooked stir-fry, regulate our spleen and stomach, to clear the stomach and intestines for the family. How do you make this dish delicious? It also requires a little skill, and the fried dishes are emerald green in color, crisp and tender in taste, and will not be overfried.

Here's how to do it:

Scrambled eggs with chrysanthemum] Ingredients required: 400 grams of chrysanthemum, 3 eggs, appropriate amount of oil and salt, 2 cloves of garlic

Steps:1Remove the old leaves of the chrysanthemum, wash them, and drain the water. Cut the chrysanthemum into segments, and the stems and leaves of the chrysanthemum are partially open.

2.Knock the eggs into a bowl, beat evenly with chopsticks, crack the garlic with a knife, and then chop the garlic.

3.Heat oil in a pot, pour in the egg mixture, heat until the egg liquid is slightly solidified, then stir-fry the eggs into pieces, and put the egg pieces out for later use.

4.Add a little oil to the pot and stir-fry with minced garlic until fragrant.

5.Add the stems of the chrysanthemum and stir-fry over high heat until the chrysanthemum turns dark green. When stir-frying, fry the stems of chrysanthemum first, and then fry the leaves of chrysanthemum, so that the stems and leaves are cooked for a long time, and the leaves will not be over-fried and the color will not turn yellow.

6.Put in the leaves of chrysanthemum, then add eggs, salt, stir-fry quickly over high heat, fry the chrysanthemum leaves until wilted, turn off the heat, and put them on a plate. The fragrance of chrysanthemum, matched with eggs, the color is emerald green, the taste is crisp and tender, the eggs are fresh and tender, taste a bite, light and fragrant, you may wish to try it if you like to eat chrysanthemum.

Tip: Cut the chrysanthemum into segments so that the stems and leaves are partially open. When stir-frying, fry the stems of chrysanthemum first, and then fry the leaves of chrysanthemum, so that the stems and leaves are cooked for a long time, and the leaves will not be over-fried and the color will not turn yellow.

When stir-frying, stir-fry quickly over high heat, and put salt later.

250 grams of chrysanthemum, 200 grams of radish.

Method. Put peanut oil in the pot, fry the radish into five when it is ripe, then add chrysanthemum and stir-fry, add salt, sugar, and a little monosodium glutamate, fry for 3 minutes and leave the pot for later use.

500 grams of chrysanthemum, 200 grams of cooked pine nuts, minced green onions, minced ginger and minced garlic.

Stir-fried pine nuts with chrysanthemum.

Stir-fried pine nuts with chrysanthemum (5 photos).

Seasoning. Salt, cooking wine, chicken essence, and water starch are appropriate.

Stir-fried pine nuts with chrysanthemum.

Stir-fried pine nuts with chrysanthemum.

Method. 1. Handle the chrysanthemum cleanly, cut it into sections, and blanch it.

2. Heat oil in a wok, and when the oil temperature is six years old, add the chopped green onion and ginger and stir-fry. After the fragrance comes out, put in the blanched chrysanthemum, add an appropriate amount of salt, cooking wine, chicken essence, stir-fry for a while, pour in water starch, and thicken. Finally, add the chopped minced garlic, stir-fry evenly, remove from the pan and serve on a plate, and sprinkle with cooked pine nuts.

350 grams of chrysanthemum, 250 grams of pork heart, appropriate amount of chopped green onion, oil, salt, cooking wine, sugar, monosodium glutamate.

Gastronomy practices. Wash and cut the chrysanthemum into sections; Wash and slice the pork heart; Put oil in the pot and heat it, put the chopped green onion and stir-fry until the water is dry, add refined salt, cooking wine, sugar, stir-fry until cooked, add chrysanthemum and continue to stir-fry until the heart is cooked, chrysanthemum into the flavor, and add monosodium glutamate.

Cook the clams beforehand until they are five ripe and remove the shells; Chrysanthemum cut into cubes.

Leave a little oil in the pot, stir-fry the minced garlic until golden brown, add the clam meat and stir-fry slightly, then add the diced chrysanthemum and stir-fry.

Add a little broth, add vermicelli, simmer for 2 minutes, add salt and chicken essence to taste.

About the steps of the practice of chrysanthemum:

Ingredients: 200 grams of chrysanthemum, appropriate amount of millet pepper, 1 and a half spoons of soy sauce, 1 spoonful of cooking oil, 1 spoonful of salt.

Method: The first step: the leaves of chrysanthemum are particularly tender, when cooking, the stems and leaves should be separated, and when they are cut, they should be aligned first, and the roots should be removed by half a centimeter, and then the stems and leaves should be separated with a knife.

Step 2: Boil 2 bowls of water in a pot, put a spoonful of salt into the water, put the stems in and blanch for half a minute, then put the leaves into the pot and blanch together.

Step 3: When the stems become transparent and the leaves become soft, remove them and put them on a plate.

Step 4: Pour 1 and a half tablespoons of soy sauce along the edge of the plate, shake the plate from side to side and the sauce will soak into the dish, which will not affect the overall color of the dish.

Step 5: Put a spoonful of oil in a pot and heat it, put a spoonful of Sichuan peppercorns in it and fry it until fragrant, and then take out the Sichuan peppercorns.

Step 6: Add shallots and millet peppers on top of the chrysanthemum to enhance the flavor, pour the hot oil evenly, and the dish is complete.

Salt is already added when the chrysanthemum is blanched, so it has a slight umami taste, and the steamed fish soy sauce is fresh and salty, so there is no need to put salt.

Artemisia chrysanthemum is very suitable for people with high blood pressure, the more original the better, the lighter the better.

The delicious recipe for chrysanthemum is as follows:Ingredients: 300 grams of chrysanthemum, 3 cloves of garlic, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, appropriate amount of starch, appropriate amount of oil, a pinch of salt.

1. Wash and blanch the chrysanthemum for not too long, because the chrysanthemum is very tender.

2. Cut the garlic into minced garlic for later use, pour oyster sauce and light soy sauce into a bowl, then add a little starch, add some water and mix well for later use.

3. Pour a little oil into the pot, add minced garlic and fry the garlic fragrance, fry over low heat, and the color of minced garlic will turn slightly yellow.

4. Pour in the prepared oyster sauce and bring to a boil.

5. Put the blanched chrysanthemum on a plate and pour the boiled oyster sauce and garlic sauce.

After soaking chrysanthemum vegetables with salt, they are stir-fried over a high fire.

The aromatic substances in chrysanthemum are volatile at high temperatures, so they should be fried quickly when cooking, so as not to lose nutrients, and keep the fire high to maintain the crisp and tender taste of chrysanthemum to the greatest extent, and the color will be more beautiful when it comes out of the pot.

In addition to stir-frying, chrysanthemum and aquatic products are a perfect match, because the unique smell of chrysanthemum can just help aquatic products to remove the smell and increase the flavor, so as to achieve classic deliciousness, such as chrysanthemum boiled fish pieces, chrysanthemum hairtail fish, squid fried chrysanthemum and so on taste very good.

The difference between Artemisia acucumina and Artemisia roundifolia

Artemisia acupuncture, also known as Artemisia microphylla and Artemisia fine-leaved, has sharp, narrow, and thin leaf shapes, and the stem of Artemisia acupuncture-leaved is also thinner. Artemisia acuminata, cold and heat intolerant, rapid growth rate, early maturity, so it is more common in northern China. In terms of taste, Artemisia sharpened leaves have a strong fragrance and a crisp and tender taste, which is more suitable for short-term cooking methods, such as stir-frying, cold salad, making hot pot dishes, etc., and the taste is more fragrant and tender.

Also known as Macrophylla macrophylla, the leaves are rounded, large and thick, with thicker stems, tight nodes, and shorter nodes. Artemisia rotundifolia has a slower growth rate, is heat-tolerant but not cold-tolerant, and matures later than Artemisia acuminata, which is a chrysanthemum variety suitable for cultivation in the southern region, while it is relatively rare in the north. Compared with Artemisia acuminata, the fragrance of Artemisia roundifolia is relatively light, and the taste is not as crisp as Artemisia acupuncture, which is suitable for steaming vegetables and making stuffing.

Here's how to fry chrysanthemum:Ingredients: 1 handful of chrysanthemum, 1 teaspoon of light soy sauce with oyster sauce, 1 head of garlic, appropriate amount of oil and salt, and half a bowl of water.

1. Clean the chrysanthemum.

2. Peel the garlic, clean it and chop it.

3. Put light soy sauce and oyster sauce in a bowl, add water to make a sauce.

4. Add water to the pot, add a small spoon of oil and salt, which can keep the chrysanthemum green color, boil the water in the pot, put the chrysanthemum blanched until it is broken, take it out and drain the water, and put it into the plate.

5. Heat the pot, put a small amount of oil in the state, add garlic, and fry until the fragrance is fragrant.

6. Pour in the prepared soup and boil to turn on the heat.

7. The boiled sauce is directly poured on the chrysanthemum on the plate, and the simple and delicious chrysanthemum delicacy is completed.