Can chrysanthemum be bitter or not, and who can t eat bitter artemisia

Although the smell of chrysanthemum is special, it still tastes very good and has good nutritional value, so there are still many people who love to eat it, but when eating chrysanthemum, it feels bitter, what is going on?

Artemisia. 1 What's the matter with chrysanthemum having a bitter taste?

The reason why chrysanthemum is bitter when fried is mainly because chrysanthemum contains alkaloids, which if not removed before cooking, will cause us to have a bitter feeling when eating.

2 How to get rid of the bitter taste of chrysanthemum.

Add minced garlic. You can prepare a little garlic beforehand and chop the garlic into minced garlic. When frying chrysanthemum, you can first put the minced garlic into the oil pan and fry until fragrant, and then add the chrysanthemum and stir-fry, so that the fried chrysanthemum will not have a bitter taste.

Blanch with boiling water. Before frying chrysanthemum, you can blanch chrysanthemum in boiling water for about ten seconds beforehand, and then immediately remove it and put it in cold water. In this way, the alkaloids in the chrysanthemum can be destroyed, and if you fry it again, there will be no bitter taste.

3 What are the effects of eating chrysanthemum?

1.Artemisia chrysanthemum contains more fat and sodium, which can effectively regulate the acid-base balance in the human body and help water metabolism in the body.

2.The volatile substances contained in chrysanthemum can promote the healthy growth of the disease, make the disease smooth and delicate, and can effectively promote the development of teeth and prevent the symptoms of Alzheimer's disease.

3.The crude fiber contained in chrysanthemum can promote the peristalsis of the stomach and intestines, help the excretion of stool, and is especially suitable for people suffering from constipation.

4 The home-cooked practice of stir-frying chrysanthemum.

Ingredients: 500 grams of chrysanthemum, 4 grams of salt, 2 grams of chicken essence, 5 grams of ginger, 5 grams of garlic, and an appropriate amount of Sichuan pepper, oyster sauce, Chaotian pepper, and fennel seeds.

Method: Cut the chrysanthemum into long sections, cut the chili pepper into long sections, and pat the garlic flat with the back of a knife. Pour olive oil into the pot, then add peppercorns and anise, add chili pepper, garlic and ginger to stir together after stir-frying, then add chrysanthemum, quickly add the seasoning, you can turn off the heat and remove from the pot.

Artemisia is non-toxic, but it is cold in nature, and people with weak spleen and stomach cannot take it, and people with postpartum blood deficiency and internal cold diarrhea cannot take it. In life, many people especially like to eat the taste of bitter artemisia, although it tastes more bitter, but the so-called bitter things are more heaty, so one.

Some people are suffering and will choose to eat with dipping sauce when they are good, which can not only remove some bitterness, but also achieve heat-clearing, and the bracket is also a vegetable with a particularly short maturity period, so it is more convenient to plant.

Artemisia chrysanthemum is a common vegetable, and the taste of its leaves can vary in different seasons and stages. The intensity of the bitter taste of chrysanthemum leaves depends on the time of its growth and harvest orange disturbance.

In general, chrysanthemum leaves are more likely to have bitterness in spring and fall. The spring chrysanthemum leaves are more tender and may have some new leaves with a bitter taste, while the autumn chrysanthemum leaves are usually more bitter because the chrysanthemum produces more bitter substances as the temperature drops.

In addition, the bitterness of the leaves is also related to the ripeness of the leaves. The more ripe the leaves of chrysanthemum, the more bitter substances they contain, and hence the more bitter the taste will be.

If you don't like the bitter taste of chrysanthemum, you can choose to buy it in the summer or grow it yourself freshly, or choose to pick chrysanthemum with tender leaves. In addition, blanching chrysanthemum with boiling water can reduce its bitter taste.

Artemisia chrysanthemum is a common vegetable and a Chinese herbal medicine, which has the effects of clearing heat and detoxifying, diuretic and returning potato swelling. In general, the bitterness of chrysanthemum is caused by the bitter components in it, and the amount of these bitter components will also vary in different growth stages and different parts of chrysanthemum.

The bitterness of chrysanthemum is mainly concentrated in the stem and leaf parts, and the bitterness will be more pronounced in the early and middle stages of chrysanthemum growth. If you like to eat the young shoots of chrysanthemum, then it is generally recommended to pick them at the later stage of the chrysanthemum's growth, when the bitterness of chrysanthemum will be relatively light and the taste will be better. At the same time, if you don't like the bitter taste of chrysanthemum, you can blanch chrysanthemum by hand or marinate it with salt for a period of time, which will reduce the bitterness of chrysanthemum.

Artemisia chrysanthemum is an annual or biennial herb of the family Artemisia chrysanthemum, which contains certain alkaloids such as oxalic acid, and the taste will be more bitter if you eat it directly.

However, oxalic acid is soluble in water and is not resistant to high temperatures, so generally when cooking chrysanthemum, it needs to be blanched first, so as to remove most of the oxalic acid in chrysanthemum, so that the taste of chrysanthemum will not be so bitter.