Do Artemisia rods need to be blanched? Do you need to blanch chrysanthemum when stir frying?

Artemisia stems need to be blanched because they are cold foods.

And it contains oxalic acid.

After blanching, people with a bad stomach can eat it without much effect.

Artemisia stems need to be blanched.

Artemisia chrysanthemum is a vegetable with a natural aroma, with the clear air of artemisia, the sweet fragrance of chrysanthemum, and a little bitter at the same time. When stir-fried and eaten, in order to remove the bitter and astringent taste brought by the oxalic acid in the chrysanthemum, it is best to blanch the water before stir-frying, so that the taste of chrysanthemum will be more crisp and sweet. However, it is also possible to stir-fry without blanching, which will not affect health, but will affect the taste.

Artemisia chrysanthemum, also known as Artemisia sinensis, basil artemisia, Artemisia annua, chrysanthemum cauliflower, Artemisia pond artemisia, Artemisia stalk, Artemisia annua, Penghua, Tung cauliflower, is an annual or biennial herbaceous plant of the order Platycodon, Asteraceae, and Artemisia chrysanthemum. When the stems and leaves are tender, they can be eaten and can also be used as medicine. In ancient China, chrysanthemum was a court delicacy, so it was also called the emperor's dish.

Artemisia chrysanthemum has the clear air of artemisia and the sweet fragrance of chrysanthemum.

Artemisia chrysanthemum has the effect of regulating the stomach and strengthening the spleen, lowering blood pressure and replenishing the brain. Eating chrysanthemum often has a good effect on cough and phlegm, spleen and stomach disharmony, memory loss, and habitual constipation. When chrysanthemum is fried with meat, eggs, etc., it can improve its vitamin A absorption rate.

Stir-fry the chrysanthemum, mix with sesame oil, monosodium glutamate, refined salt, light and delicious, most suitable for patients with coronary heart disease and high blood pressure.

At the same time, in order to avoid the color of chrysanthemum from being fried and the nutritional value is greatly reduced, it is best to blanch chrysanthemum before frying chrysanthemum. First of all, wash the chrysanthemum bowl, add an appropriate amount of water to the pot, boil the water, put the chrysanthemum into the water, add an appropriate amount of edible salt and ginger slices, which can make the chrysanthemum more flavorful.

Chrysanthemum is a kind of artemisia stalk ingredients, you can choose to blanch or not to blanch before cooking, but in general, the taste of chrysanthemum after blanching will be much better, because chrysanthemum may have a bitter and astringent taste if it is fried directly without blanching, especially for chrysanthemum with older rhizomes, the taste will be more crisp and sweet after blanching, if you don't want to blanch and stir-fry, it is okay, it will not cause any adverse effects on health, but it tastes bad when eaten.

Want. Blanching chrysanthemum before stir-frying it can remove the bitterness of the chrysanthemum itself, and it can also make it easier to cook when stir-frying. Before blanching, you can put some ginger slices and salt, which can make the chrysanthemum more bright and the nutrients will not be lost.

When blanching, pay attention to the time, too long will affect the crisp taste of chrysanthemum. In addition to stir-frying, chrysanthemum can also be served cold, boiled in soup, and fried rice.

Chilled chrysanthemum. Ingredients: 1 handful of chrysanthemum, 1 head of garlic, half a spoon of sugar, 1 spoon of sesame oil, 1 spoon of white sesame seeds, 1 handful of wolfberry, 1 spoonful of apple cider vinegar, appropriate amount of salt and chicken essence.

2. Add a small amount of oil and salt to the pot, boil and blanch the chrysanthemum stems for 1 minute, then put in the chrysanthemum leaves and continue to blanch for about 30 seconds, then remove and put them in cold water to cool down.

3. Add chopped garlic and 1 tablespoon of sesame seeds to the bowl, pour a spoonful of hot oil and stir well, so that the ingredients in the bowl can be fully in contact with the hot oil, continue to add 1 tablespoon of sesame oil, 1 tablespoon of apple cider vinegar, a small half spoon of sugar, an appropriate amount of salt and chicken essence, and stir well to make a sauce. If you don't have apple cider vinegar at home, you can add a small amount of aged vinegar.

4. Remove the chrysanthemum from cold water to control the dry water, put it in a bowl and pour in the seasoned sauce and wolfberry, stir well, and a plate of refreshing garlic cold chrysanthemum is ready.

It also has the fragrance of chrysanthemums, and when it is young, the leaves and stems can be eaten together, and when the stems are long, they can be cooked separately. We prefer to eat chrysanthemum stems here, especially around the Chinese New Year, chrysanthemum** is higher than normal pork**, and families who are usually reluctant to eat will still buy some and keep them for hospitality. It can be stir-fried, cold dressed, and steamed dishes.

<> chrysanthemum is a special vegetable, and it has a natural aroma. Some people especially like this taste, and have seen people like to eat chrysanthemum raw. There is also a taste of this kind of taste, and I can't avoid it.

It can be said that chrysanthemum is a green vegetable that many people like and hate! It can effectively reduce the bitter taste. Artemisia chrysanthemum is a complete stir-fried dish or eaten in a hot pot.

In fact, the method is very simple, and the delicious way to do it is garlic chrysanthemum! In terms of production, it is stir-fried, fried over high heat after entering the dish, and quickly out of the pot, and chrysanthemum with minced garlic can complement each other in taste.

Heat the oil. Stir-fry the green onions, ginger and garlic in a pot, add chrysanthemum, stir-fry evenly, and add a little light soy sauce. Dark soy sauce, oyster sauce, stir-fry evenly. Shredded meat. Add salt, monosodium glutamate, chicken essence, sugar, stir-fry evenly, and hook a little sauce before cooking.

Boil a pot of boiling water, put the picked and washed chrysanthemum into it and scald it for about 30 seconds, and then you can fish it out; 3. Drain off the excess water after the scalded chrysanthemum has cooled, put it in a small basin, and add salt, light soy sauce, balsamic vinegar, sugar, and sesame oil. Prepare a basin of ice water, blanch the water, pick it up and soak it in ice water, pick it up and put some shredded meat and fry it together. But I personally like cold salad, blanch the stool and soak it in ice water for a while, put some garlic coriander, and put seasonings, according to personal taste.

Of course, we must pay attention to the time when blanching, not too long half a minute is enough, and we can also put a piece of ginger in it when we are in the supermarket, because this ginger can make our fried chrysanthemum, and the dish tastes better.

Stir-fry chrysanthemum with blanching water. Because the taste of chrysanthemum will be more crisp in this way, it is a cold food, and after blanching, it will not have much impact on Yinchang for some people with Liangzhong stomach disease slag steak.

It needs to be blanched so that the fried chrysanthemum chews more chewy and smooth. It's also very crispy when eaten.

There is no need to blanch, because if you blanch it, it loses some of its flavor and is not as tasty.

Yes, because it removes the bitterness of chrysanthemum and also gives the vegetable the best taste.

In fact, fried chrysanthemum is very simple, just like fried cabbage, unlike too many complicated steps, but with the most primitive method to find out that it will be more delicious, in order to better retain the spine of its own pants nutrition, but there are some chrysanthemum roots and tendons are very hard, under normal circumstances, it is difficult to fry it, so blanch it before frying chrysanthemum. This will make the chrysanthemum taste more delicious.

Blanching is required. First, it can maintain the emerald green color of chrysanthemum. Second, when stir-frying, chrysanthemum is not easy to be fried, which can maintain its crisp taste. When blanching, add an appropriate amount of edible salt and dust finger ginger slices, which can not only make the chrysanthemum more lacking in flavor, but also not be boiled old.

Of course, you need to blanch, if you don't blanch, you will taste a little earthy if you fry it directly.

It is necessary to blanch the water, because if the chrysanthemum is not watered, it is not easy to cook if it is fried directly.

No, because blanching will lose its nutrients, and stir-frying it directly will keep its original flavor.

Yes, because blanched chrysanthemum is easier to chew and is very good for human digestion.

Stir-fried chrysanthemum. Ingredients: 1 handful of chrysanthemum, an appropriate amount of minced garlic, a little refined salt, and a small amount of monosodium glutamate. Suichang.

Method: Remove the roots of chrysanthemum and wash it.

2) Put cooking oil in a hot pan, stir-fry the minced garlic until fragrant, and then add the chrysanthemum. Stir-fry with refined salt.

3) Quickly stir-fry the chrysanthemum to change color and add monosodium glutamate.

4) Out of the pot and put on the plate, that is, the old void is edible.

It is recommended to blanch the chrysanthemum. Prepare a clean pot, put an appropriate amount of water in the pot, then boil the water over high heat, wait until the water boils, put an appropriate amount of salt and ginger in it, and then put the washed chrysanthemum into a pot of boiling water and blanch for about 35 seconds, and it's almost there.

When blanching, you can put some edible salt and ginger slices, which can keep the chrysanthemum green all the time, and also keep its nutrients from being lost. When blanching, the time should not be too long, otherwise the chrysanthemum will not taste very crispy, after blanching, take out the chrysanthemum, then drain the water, and cut it into chrysanthemum segments.

Artemisia chrysanthemum does not have strict light requirements, and it is generally better to have weak light. If you can't finish this kind of food after you buy it, you can put it in the refrigerator to preserve it, so that you can extend the storage time for a while.

When buying chrysanthemum, try not to be squeezed, and the rotten and crushed parts should be cut off. If the merchant sprinkles a lot of water when buying, it is best to dry the water a little or spread it out to dry the water vapor; Then wrap the root of the vegetable with paper, put it in a fresh-keeping bag, and put it vertically in the refrigerator to refrigerate, but it should not be stored for a long time, and it should be eaten as soon as possible.

If you want to store it for a long time, you can wrap it in plastic wrap and put it in the freezer layer.

Blanch.

Some of the ingredients to prepare before stir-frying chrysanthemum include chrysanthemum, garlic, salt, cooking oil, soy sauce and other more common seasonings. So the first thing we have to do is to wash the chrysanthemum we bought, then pour an appropriate amount of water into the pot, put in a small amount of salt after boiling, and then put the washed ones in after the water boils.

Then add some ginger slices and cook together for 30 seconds, then you can take it out and drain the water, and for peers like this, it is easier to cook when stir-frying, so it will not fry the chrysanthemum for too long, and it can also remove some of the bitter and astringent taste of the chrysanthemum itself, and the taste will be more fragrant.

Then cut the chrysanthemum that has been blanched into a small section, and then pour some cooking oil into the oil pan, and wait until the oil is heated to a certain extent, you can put the garlic and ginger into the pot for reimbursement, and then put the chrysanthemum into a stir-fry, and still have to remember that at this time, you must also use high heat to fry, because this can also make the chrysanthemum quickly flavor.

And in the end, it is necessary to add an appropriate amount of salt and some balsamic vinegar to season and color, if you feel that the taste of chrysanthemum is too big, you can also add some vinegar and sesame oil so that it can be served.

Artemisia needs to be blanched. Blanching the reeds when cooking the reeds can not only maintain the green color of the reeds, but also make the reeds more crisp in taste. Adding a few drops of cooking oil to the process of blanching the reeds can make the color of the reeds more vivid.

Blanching the reeds should not be too long, so as not to affect the color and taste of the reeds. After blanching, the reeds need to be cooled to keep the reeds crisp and tender.

Precautions for blanching reeds:Artemisia annua is a vegetable with high nutritional value, when we stir-fry, we first soak the reeds in water for a period of time, the purpose of this is to make the reeds not easy to blacken when stir-frying, and then we add some salt to the water we soak, he will not be easy to blacken, so some families should pay attention to the precautions that fried artemisia do not turn black.

The leaves of Artemisia annua need to be blanched, but the stems of Artemisia annua can be left unused. This is because the leaves of Artemisia annua have a bitter and astringent taste, which seriously affects the taste, and the bitterness can be removed after blanching.

Artemisia annua is a plant of the family Asteraceae, and the young stems and leaves of this food can be mixed cold and fried. Many people will think of Artemisia annua as chrysanthemum, but in fact, there are certain differences between the two foods. The names of chrysanthemum and artemisia chrysanthemum seem very similar, but these two foods are not the same, and these two foods must not be grouped together, and they should be carefully identified when buying.

Artemisia annua variety characteristics:

1. According to the shape of the leaf.

1. Artemisia macrophylla. Also known as willow leaf artemisia, the leaves are pinnate and three-lobed, the young stem is green, the fragrance is strong, coarse and tender, more cold-resistant, disease-resistant, early germination, and high yield.

2. Artemisia crushed. Also known as Artemisia chinensis, the leaves are pinnate and five-lobed, the young stems are light green, the fragrance is strong, the cold tolerance is slightly poor, the quality is good, and the yield is average.

Second, according to the color of the young stem.

1. Artemisia annua. The young stems are greenish.

2. Artemisia alba. The young stems are light green.