Stir-fried chrysanthemum

Overview

Chrysanthemumcoronarium L.) is also known as artemisia, basil, mugwort, chrysanthemum, pond wormwood, mugwort stalk, mugwort, cauliflower [1], tungflower (also called goose cabbage and Italian cabbage in Fujian and other places). It is an annual or biennial herbaceous plant of the genus Platycodonales, Asteraceae, and Chrysanthemum genus. The leaves are alternate, elongated and pinnately split, and the flowers are yellow or white, much like wild chrysanthemums. The achene ribs are two to three feet high. The stems and leaves are edible when they are tender and can also be used as medicine. In ancient China, chrysanthemum was a palace delicacy, so it was also called emperor’s dish. Chrysanthemum chrysanthemum has the freshness of artemisia and the sweetness of chrysanthemum. According to ancient Chinese medicine books: Chrysanthemum chrysanthemum is sweet, pungent, and mild in nature, non-toxic, and has the effects of calming qi, nourishing the spleen and stomach, eliminating phlegm, and benefiting the intestines and stomach.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken essence
• chrysanthemum chrysanthemum
• garlic
• oil
• salt

Ingredients

Steps

1. 1 Clean the chrysanthemum and cut into 2-3cm pieces

   

2. 2 Heat oil in a pan. When the oil is 70% hot, stir-fry the chrysanthemum and garlic together

   

3. 3 to soft

   

4. 4 Add salt and chicken essence to taste, remove from pot and serve

   

5. 5 Okay😁

   

6. 6 Let’s eat, a refreshing home-cooked dish