Cold Rice and Artemisia

Overview

In spring, in the newly awakened and green wheat fields, or under the withered grass on the edge of the field, patches of weeds grow on the ground. A kind of weed that can easily expose the target is Artemisia miltiorrhiza. Around February 2, when the shepherd's purse has not completely turned from yellow to green, Artemisia miltiorrhiza is tender green, which is a good time to eat it fresh.

Tags

• cold dishes
• home cooking
• spring recipes
• garlic
• laoyou
• light soy sauce
• mimi hao
• vinegar
• salt

Ingredients

Steps

1. 1 Remove the roots and old leaves of Mimi Artemisia and wash it

   

2. 2 Boil water in a pot, pour in rice and mugwort, blanch until soft, take it out, cool slightly and squeeze out the water with your hands

   

3. 3 Mash the garlic in advance, put it into a bowl with salt, oil, light soy sauce and vinegar, mix well and make a bowl of juice

   

4. 4 Spread the rice and mugwort, cut the large ones into sections, pour the bowl of juice on top and mix well