How to deal with chrysanthemum, how to wash chrysanthemum, how to deal with chrysanthemum

Chrysanthemum method. <>

Steamed chrysanthemum. 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.

How to wash chrysanthemum can be washed clean.

1. Rinse with water.

First put the chrysanthemum in the basin to soak, soak for about half an hour, do not put it in the basin to clean when cleaning, should be cleaned in running water, so that you can clean some small parts of the chrysanthemum, remember not to rub back and forth with your hands, just put it directly under the flowing faucet, and gently rinse it with water.

2. Wash after soaking in salt water.

Artemisia may have some pesticide compounds and chemical fertilizer residues, if you wash it with water alone, it is likely that you will not be able to clean off these impurities, you can prepare a basin of light salt water.

Soak chrysanthemum in light salt water, so that the pesticide compounds contained in chrysanthemum can be effectively removed, and when cleaning chrysanthemum, chrysanthemum can also be torn open and divided into petals to clean.

Picking method of chrysanthemum: After the chrysanthemum is ripe, leave a pair of leaves in the direction close to the roots, and cut the upper part of the chrysanthemum at a centimeter above the leaves, and harvest the fresh and tender stems and leaves of chrysanthemum. The cut chrysanthemum will continue to sprout and sprout leaves at the leaves left, so that one chrysanthemum becomes two, so that the branches and leaves of chrysanthemum will grow more and more, and the chrysanthemum in a small patch will grow and flourish, grow more and more densely, so picking, every time we eat a more tender part, the taste is more fresh.

Artemisia chrysanthemum grows rapidly, from planting to the first picking, it generally takes 20-30 days, if you use the picking method taught by the eldest sister, after the first picking, you can pick the second stubble in another 10 days, and the second stubble yield is more than the first stubble. The eldest sister told me that with this method, the chrysanthemum will grow and flourish more and more, and the more it will be picked. In addition, if the base fertilizer is sufficient, there is no need for top dressing after picking chrysanthemum, and if the soil is relatively poor, do a good job of topdressing irrigation after picking.

Chrysanthemum has a unique taste, rich nutrition, good taste, less fiber, when eating hot pot in winter, chrysanthemum is also a more popular green leafy vegetable, if you want to plant chrysanthemum, you can choose suitable for winter planting, and the economic value of chrysanthemum in winter is higher.

Chrysanthemum needs to be blanched.

Because chrysanthemum is a cold food, and it contains oxalic acid, after blanching, people with bad stomach can eat it, and it will not have much effect.

1. The chrysanthemum can be blanched in boiling water before stir-frying, and quickly scooped up, blanching for one minute, so that the green vegetables look more colorful.

2. After blanching, chrysanthemum should be immediately immersed in cold water to maintain the color and taste; If you don't soak in cold water, the chrysanthemum will no longer be crisp due to the residual temperature of the boiling water, and it will have a rotten feeling.

From the content of the above article, we can know that chrysanthemum needs to be blanched for two main reasons: one is to keep it fresh and make the color of chrysanthemum look brighter; Second, blanching can effectively remove harmful substances in chrysanthemum, making it healthier to eat; So you must remember that when cooking chrysanthemum must be blanched.

Need. Chrysanthemum itself has a bitter taste, blanching can remove its bitter taste, and the blanched chrysanthemum will be easier to cook during subsequent cooking. After blanching chrysanthemum, it is best to go through cold water again, so chrysanthemum is not easy to fry and age, and the taste is more tender and fragrant.

Once the blanched vegetables are cooked, remove them and place them in a bowl of cold water that has been prepared. Pick out the thickness evenly and put it on a plate. Heat the pan with cold oil, add Sichuan pepper, star anise, red pepper, and stir-fry over low heat.

After frying the fragrance, add sesame seeds and sugar, stir-fry a few times over low heat, put the bean paste, a large tablespoon of bean paste, and a large tablespoon of bean paste. Add vinegar, oyster sauce, chicken essence, salt, soy sauce. Add sesame oil when it is almost out of the pan.

After removing from the pan, pour it over the chrysanthemum cabbage.

Crispy chrysanthemum balls: Wash the chrysanthemum and cut it into small cubes, put in 2 teaspoons of salt and marinate for ten minutes, and squeeze out the excess water with your hands. Beat in the eggs and stir well.

Mix the flour with starch and baking powder, add and stir well. Add minced green onion and ginger, an appropriate amount of five-spice powder or pepper, and stir with chopsticks in one direction until sticky.

Pour an appropriate amount of vegetable oil into the pot, turn on medium-low heat after heating, squeeze in the meatballs one by one with your hands, fry them until they are medium-rare, then remove them, and continue to fry the remaining meatballs. After all the balls are fried, turn on the high fire, pour all the meatballs into the re-frying once, about 40 seconds, and quickly remove them with a grate after seeing that all the meatballs show a golden color.

Soak in clean water for about 15 minutes, then put it on the bottom of running water, break open the small place and wash it with a water punch and silver. Artemisia chrysanthemum is also known as Artemisia sinensis, basil artemisia, artemisia annua, chrysanthemum cauliflower, artemisia pond artemisia, artemisia stem, artemisia seed, penglily cauliflower, tung cauliflower (also called goose cabbage, righteous cabbage in Fujian and other places), for the order Platycodon, Asteraceae, chrysanthemum annual or biennial herbaceous plants. <

Soak in clean water for about 15 minutes, then put it on the bottom of running water, break a small place and rinse it with water. Chrysanthemum chrysanthemum is also known as artemisia, basil, artemisia, chrysanthemum canopy cauliflower, pond artemisia, artemisia dan feast pole, artemisia seed, penglily cauliflower, tung cauliflower (also called goose cabbage, righteous cabbage in Fujian and other places), for the order Platycodon, Asteraceae, chrysanthemum annual or biennial herbaceous plants.

<> "Ingredients: chrysanthemum, garlic.

Method: Add a little salt and oil to the boiling water, blanch the washed chrysanthemum, and drizzle with the sauce.

Sauce: More garlic foam, 2 tablespoons of light soy sauce, 1/2 tablespoon of vinegar, pepper, a little spicy pepper and a little sugar.