Recipes tagged "Artemisia"
32 recipes found
-
Stir-fried Shredded Pork with Artemisia
Learn how to cook Stir-fried Shredded Pork with Artemisia with Private kitchen and Artemisia.
Private kitchen Artemisia -
Stir-fried Artemisia with Minced Pork
Artemisia in spring is very fresh and tender, and the combination of meat and vegetables is more nutritious and balanced.
Hot dishes Home cooking -
Artemisia cake
Learn how to cook Artemisia cake with Staple food and Home cooking.
Staple food Home cooking -
Stir-fried Shredded Pork with Artemisia
Learn how to cook Stir-fried Shredded Pork with Artemisia with Hot dishes and Artemisia.
Hot dishes Artemisia -
Kawasaki Sheep
You don’t have to go to a hot pot restaurant to eat fat sheep. I will teach you a basic and delicious fat sheep. It is most suitable for those who have no time to cook after get off work.
Hot dishes Home cooking -
Fried Dried Tofu with Artemisia and Artemisia
Artemisia is fragrant, delicious, crisp, tender and refreshing, and rich in nutrients. It can be eaten cold or stir-fried. The young stems and leaves can be used as vegetables or pickled in pickles. Artemisia is highly resistant to stress and rarely suffers from pests and diseases. It is a pollution-free green food and one of the main wild vegetable varieties supplied in some markets in Jiangnan, China. I bought Artemisia today, fried half of it with sausages, and the remaining half with dried fragrant seeds!
Cold dishes Private kitchen -
Artemisia cake
Eating mugwort cake on March 3rd of the lunar calendar every year is a traditional folk custom in the area south of the Yangtze River. According to the saying passed down from our ancestors, March 3rd is the festival of all the souls of the dead. On this day, everyone in the family eats mugwort cakes to commemorate the deceased and to wish everyone health and longevity and protection from evil. Artemisia is a herbaceous plant with a common name: Artemisia wormwood. The leaves are green and the bottom of the leaves is slightly white with downy hairs. After spring, it grows in low hills and wild fields. After picking, it is mashed, soaked, juiced, and dried. Then it is mixed with glutinous rice flour and water, and bacon and other seasonings can also be added to make round cakes. It can be steamed in a steamer or soldered in a pan, and can be eaten hot or cold. This kind of mugwort cake has a slight green grass fragrance and is particularly sweet and delicious. It is indeed the most local food.
Staple food Home cooking -
Stir-fried Sausage with Artemisia
Learn how to cook Stir-fried Sausage with Artemisia with Hot dishes and Artemisia.
Hot dishes Artemisia -
Pan-fried willow and mugwort meat pie
The first herb to eat in spring, it is a delicacy, fresh and delicious, and the wild vegetable meatloaf made this way has more flavor.
Hot dishes Home cooking -
Chinese delicacies on your tongue ~ Artemisia cake
The second season of "A Bite of China" actually features mugwort daddy from my hometown! The saliva was salivated again. Artemisia seed cake, salty and crispy, will satisfy hunger. It is said that on the Ghost Festival, the third day of the third month of the lunar calendar, people eat mugwort cakes and put their shoes with the soles up at night so that their souls will not be taken away by ghosts. I remember one night on March 3rd, my mother asked me to button up my shoes. I buttoned up my shoes, and my soul didn't escape the next morning. I thought I was lucky! Every year around the Spring Festival, my mother always makes mugwort cake several times, eating it while it's hot, and eating it until I can't stop the car. In fact, grandma makes it even better and more delicious. Every year when I go to pay New Year's greetings to my grandma, my grandma will take a few mugwort cakes and bake them on the charcoal fire until both sides are browned and the oil is sizzling. When I pick them up, I keep switching my left and right hands when they are hot. They are salty and crispy! ~~Stop all the regular New Year snacks! Studying in a different place, marrying far away from home, you can’t always have delicious food. My mother made a lot of them and brought them to me and kept them frozen in the refrigerator. When I’m homesick, I feel like I’m back when I was a kid, in that beautiful place...
Staple food Home cooking -
Stir-fried Artemisia with Dried Sausage and Egg
Spring is here, and it’s the best time for Nanjing people to enjoy wild vegetables; chrysanthemum leaves, artemisia, malantou, etc. are all our favorite delicacies. As the saying goes: Nanjing is a strange person who doesn’t like meat vegetables but prefers wild vegetables. This shows how much we Nanjing people like to eat wild vegetables. Among them, Artemisia annua is one of the most distinctive wild vegetables. It is on the market around the Spring Festival and is divided into wild and greenhouse cultivation. Wild Artemisia is green with purple color, shorter in length, smaller in quantity and higher in price. Green Artemisia is grown in greenhouses to meet the needs of the public. Although the taste is not as good as the wild one, it is relatively cheap and popular. Nanjing people love it, and it is a darling on every household's dining table. They will buy a handful of it every now and then, pick small pieces and stir-fry them with dried fragrant vegetables, bacon, sausages, etc. It is crispy, fragrant and refreshing. Even Mr. Wang Zengqi described it this way: It feels like sitting by the river in spring and smelling the rising spring water~~`
Hot dishes Home cooking -
Stir-fried bacon with artemisia and artemisia
A very delicious stir-fry, a combination of meat and vegetables, and a very good taste.
Hot dishes Home cooking -
Shredded Chicken with Artemisia
Artemisia annua, also known as Artemisia annua, Artemisia annua, etc., has a refreshing fragrance, and its young stems and leaves can be eaten cold or stir-fried. This kind of ingredient is rare in my hometown, and I only started to pay attention to it after reading an article by a blogger some time ago. A few days ago, I discovered Artemisia annua in a vegetable store. It was packaged in sealed bags and was a small handful, but the price was not cheap. I bought two packs and took them home. After removing the old roots, I threw away nearly half of them. It seems that the freshness and tenderness are incomparable to the place of origin. Added some shredded chicken to stir-fry, and only slightly added some salt for seasoning. It is light and you can taste the fragrance of artemisia, which makes it more authentic
Hot dishes Home cooking -
Stir-fried Sour Beans and Spicy Artemisia
Learn how to cook Stir-fried Sour Beans and Spicy Artemisia with Hot dishes and Home cooking.
Hot dishes Home cooking -
Stir-fried bacon with artemisia and artemisia
Spring is the best time for Nanjing people to enjoy wild vegetables, such as chrysanthemum leaves, Artemisia annua, Malantou, etc. As the saying goes: Nanjing is a strange person who does not like meat vegetables but prefers wild vegetables. This shows how much we Nanjing people like to eat wild vegetables. Among them, Artemisia annua is one of the most distinctive wild vegetables in Nanjing. It is on the market around spring. It is divided into wild and greenhouse cultivation. Wild Artemisia is green with purple color, shorter in length, smaller in quantity and higher in price. This kind of green Artemisia is grown in greenhouses to meet the needs of the public. Although the taste is not as fragrant as the wild ones, the price is relatively cheaper. It is also very popular among Nanjing people. It is also a favorite on every household's dining table. I buy a pound of it every now and then. I pick it and stir-fry it with dried fragrant or bacon. It is crispy, fragrant and refreshing~~
Hot dishes Home cooking -
Artemisia cake
The most nourishing thing is simple food and light food, and plain food is the real thing. Record every bit of life!
Snacks Home cooking -
Artemisia cake
Learn how to cook Artemisia cake with Staple food and Home cooking.
Staple food Home cooking -
Dried Artemisia fragrans
Stir-fried dried bean curd with reed and mugwort is my mother's specialty. When it is brought to the table, it is fragrant and fragrant. The plate is emerald green and snow-white, which makes you appetite. The reed mugwort is crispy and the dried tofu is soft and fragrant. The aroma of artemisia is very special. It tastes like you are by a grassy river, full of the taste of spring.
Hot dishes Artemisia -
Stir-fried Sausage with Artemisia and Artemisia
The Cantonese-style sausage stir-fried with Jiangnan reedgrass complements each other perfectly, has a beautiful color and great taste!
Hot dishes Home cooking -
Stir-fried Artemisia with Red Pepper and Fungus
Slightly spicy, salty and fresh. The fungus is salty and fragrant, the artemisia is crisp and tender, and it is nutritious and goes well with rice 😋
Hot dishes Home cooking -
Stir-fried Sausage with Artemisia
Artemisia is crispy, tender and refreshing, with great nutritional value! I bought a pound today, half fried sausage and half fried dried!
Hot dishes Home cooking -
Pan-fried dumplings stuffed with willow and artemisia, meat and eggs
Pan-fried dumplings stuffed with willow and artemisia, meat and eggs, fresh and delicious, waiting for you when the wind blows, a seasonal delicacy.
Pasta Artemisia -
Fresh stir-fry in winter - Stir-fried shredded pork with artemisia and artemisia
Stir-fried Shredded Pork with Artemisia and Artemisia is a little fresh stir-fry dish that I like very much. I like it just by looking at the color. It has a fragrant taste and a crisp, tender and refreshing texture. Try it for lunch or dinner in winter! ~! ~ Artemisia annua is nutritious. Its roots are cool in nature and sweet in taste. Its leaves are neutral in nature and sweet in taste. They are beneficial to the diaphragm, appetizing, promoting water circulation, and detoxifying. The fresh and tender stems are mainly used as vegetables, which are fragrant, crisp, tender, delicious and rich in nutrients.
Hot dishes Home cooking -
Minced garlic mixed with artemisia
Artemisia is very fresh and tender. Simply blanched and mixed with minced garlic, it is very light and quite delicious.
Cold dishes Home cooking -
Xiangwo willow, diced pork and eggs
The number one herb to eat in spring, it’s a delicious delicacy that’s packed with nutrients.
Hot dishes Home cooking -
Stir-fried Shredded Pork with Artemisia
Learn how to cook Stir-fried Shredded Pork with Artemisia with Hot dishes and Home cooking.
Hot dishes Home cooking -
Stir-fried Artemisia with Smoked Meat
Learn how to cook Stir-fried Artemisia with Smoked Meat with Private kitchen and Artemisia.
Private kitchen Artemisia -
Stir-fried Artemisia
It’s the season of eating Artemisia in Jiangnan again, and the fragrant taste is very tempting!
Hot dishes Home cooking -
A touch of fresh green in spring: stir-fried dried artemisia seeds
Learn how to cook A touch of fresh green in spring: stir-fried dried artemisia seeds with Hot dishes and Home cooking.
Hot dishes Home cooking -
Teppanyaki with seafood and vegetables
I bought a teppanyaki pot at IKEA, and after thinking about it, I thought it would be great to use it for teppanyaki! Beef, seafood, vegetables dipped in fish sauce chili lemon juice, enjoy a delicious healthy meal at home with friends. I introduced the simple production process one by one. I hope my friends in the food world will also like it.
Hot dishes Home cooking -
Artemisia cake
Last year I made Qingtuan dumplings according to the recipe on the Internet, but the effect was not as expected. The color was yellow-green, ugly, hard, and not delicious. This year, I asked a few questions that I was confused about, thought about it, and finally succeeded!
Snacks Spring Recipes -
Stir-fried Artemisia with Dried Fragrance
Learn how to cook Stir-fried Artemisia with Dried Fragrance with Hot dishes and Home cooking.
Hot dishes Home cooking