Is chrysanthemum not blanched and eaten harmful, is it used to blanch chrysanthemum

There is no harm in eating chrysanthemum without blanching, but it is recommended to blanch it with boiling water.

Artemisia chrysanthemum is sweet, pungent, flat, non-toxic, has the clear qi of Artemisia, the sweet fragrance of chrysanthemum, rich in nutrition, contains chlorophyll, dietary fiber, vitamin A, eugenol, vitamin C, carotene, potassium, oxalic acid and other nutrients.

Generally, in order to remove the bitter and astringent taste brought by oxalic acid in chrysanthemum, many people will blanch it first and then fry it, so that chrysanthemum will be more crisp and sweet, but it can be eaten directly without blanching, and it will not affect health, but the taste is not so delicious.

It is not poisonous, and the chrysanthemum can be fried directly after washing.

Ingredients: 250 grams of chrysanthemum, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of minced garlic.

1. Prepare raw materials;

2. Heat the pan with cold oil, add minced garlic and stir-fry until fragrant;

3. Add chrysanthemum and stir-fry;

4. Add an appropriate amount of salt after the chrysanthemum is stir-fried and discolored;

5. Stir-fry evenly and put it on a plate.

6. It's on the table.

It is recommended to blanch with boiling water.

Artemisia chrysanthemum is sweet, pungent, flat, non-toxic, has the clear air of Artemisia, the sweetness of chrysanthemum, rich in nutrition, contains chlorophyll, dietary fiber, vitamin A, eugenol, vitamin C, carotene, potassium, oxalic acid and other nutrients, generally fried and eaten, many people in order to remove the bitter and astringent taste brought by oxalic acid in chrysanthemum, will first blanch and then fry, so that chrysanthemum will be more crisp and sweet.

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 chrysanthemum should 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.

Do you need to blanch chrysanthemum to eat

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.

Basil has the effects 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.