Spring delicacy---White Artemisia Egg Pancake

Spring delicacy---White Artemisia Egg Pancake

Overview

Artemisia annua, whose scientific name is Yinchen, is bitter in taste, slightly sweet, cool in nature, detoxifying and tonic. Young stems and leaves are edible. After being dried and boiled in water with red dates, it can remove jaundice and is good for the liver. I still remember when I was young, my mother would dig some white wormwood in spring to boil water for us to drink. Add brown sugar and it tastes slightly sweet, which I quite like to drink. This was the first time I dug the white artemisia when it was young, and made it into a simple egg pancake, then dipped in tomato sauce and it tasted great. . . .

Tags

Ingredients

Steps

  1. Pick and wash the white wormwood.

    Spring delicacy---White Artemisia Egg Pancake step 1

  2. Chop the white wormwood and set aside.

    Spring delicacy---White Artemisia Egg Pancake step 2

  3. Put the white mugwort into a bowl, add two tablespoons of flour, one egg, and salt.

    Spring delicacy---White Artemisia Egg Pancake step 3

  4. Mix well.

    Spring delicacy---White Artemisia Egg Pancake step 4

  5. Preheat peanut oil in an electric baking pan for 2 minutes. Pour in the white wormwood batter and spread it evenly with a spatula.

    Spring delicacy---White Artemisia Egg Pancake step 5

  6. After two minutes, turn over and sear. (Be sure not to bake for too long, causing the biscuits to become too dry).

    Spring delicacy---White Artemisia Egg Pancake step 6

  7. Place on the cutting board and cut into pieces.

    Spring delicacy---White Artemisia Egg Pancake step 7

  8. Arrange on a plate and top with tomato sauce.

    Spring delicacy---White Artemisia Egg Pancake step 8