Recipes tagged "Artemisia truncatula"
5 recipes found
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Stir-fried bacon with artemisia arborescens
Artemisia arborescens - Artemisia arborescens is eaten with fresh and tender stems. It is fragrant, delicious, crisp, tender and refreshing, and rich in nutrients. Each 100 grams of tender stems contains 3.6 grams of protein, 1.5 grams of ash, 730 mg of calcium, 10.2 mg of iron, 2.9 mg of iron, 1.4 mg of carotene, 49 mg of vitamin C, 20.4 mg of aspartic acid, 34.3 mg of glutamic acid, and 0.97 mg of lysine. And it is rich in trace elements and acidic detergent fibers. As early as the Ming Dynasty, artemisia and bamboo shoots were mixed with meat. It was the most delicious, as green as jade needles, tender and did not need to be chewed, and was better than other foods. Artemisia can be eaten cold or stir-fried. The young stems and leaves are used as vegetables or pickles. Artemisia is highly resistant to stress and rarely suffers from pests and diseases. It is a pollution-free green food.
Hot dishes Gan cuisine -
Stir-fried pork belly and artemisia arborescens
Learn how to cook Stir-fried pork belly and artemisia arborescens with Hot dishes and Home cooking.
Hot dishes Home cooking -
Stir-fried sausage dices with Artemisia arborescens
Learn how to cook Stir-fried sausage dices with Artemisia arborescens with Hot dishes and Artemisia truncatula.
Hot dishes Artemisia truncatula -
The nostalgic version is a perfect match - the ultimate rice killer, stir-fried bacon with artemisia and artemisia
Every year, my mother would pickle some bacon and pair it with the wild wormwood I dug. It tasted particularly juicy and flavorful. Now digging wild vegetables is a return to nature. Among all the combinations of vegetables and bacon, the combination of artemisia and bacon has reached the highest level. Whenever my mother brings a plate of fried bacon with artemisia arborescens to the table, it is always the first to be destroyed. As a must-have final dish; it is also very popular with guests. The salty and soft bacon is cut into thin dices and fried until golden and translucent. It is sizzling with the aroma of meat and oil, and is accompanied by tender and green wormwood. Bacon can bring out the unique aroma of Artemisia arborescens even more. Put on a piece of bacon, it is salty, soft and slightly chewy, and add some artemisia arborescens, which is crispy and tender, fragrant and refreshing. Take one bite and your lips and teeth will be filled with fragrance. The aftertaste is long and the folk flavor is particularly prominent. I remember that when I was a child, I loved digging up wild wormwood. There is a period of about three months before and after the Qingming Festival every year when you can eat wild wormwood. The relatively short period is somewhat similar to eating spring tea. In late April of the lunar calendar, Artemisia arborescens is no longer crisp and tender. As the saying goes, Artemisia is in February and firewood is in March. I started eating Artemisia arborescens in February. It is white, tender and thick. Although it has a muddy smell, it is still a rare ingredient compared to the out-of-season vegetables on the dinner table in the cold spring. In the first half of the Qingming Festival, the young stems of wild Artemisia arborescens are unearthed. I don’t know if eating wild Artemisia arborescens is addictive. Anyway, if you don’t eat it for a few days, you will have a strong sense of taste. The roots of wild Artemisia arborescens are about the thickness of a ballpoint pen refill and are in the shape of knots, with some soil attached to them. Compared with the stems of Artemisia arborescens, the roots of Artemisia arborescens seem to have more starch content, taste more gluttonous, and have a subtle spicy aroma similar to Houttuynia cordata. I think this is the reason for addiction. Otherwise, how could a taste be so unforgettable? It increases appetite. When summer comes, Artemisia arborescens produced in greenhouses will continue to be on the market. Compared with wild Artemisia arborescens, the taste is far different. Every time, my mother plans it very well. When Artemisia arborescens is old and the bacon at home has been eaten, if you want to eat this delicacy, you will have to wait until next year. Perhaps it is this long wait of anticipation, memory, anticipation, and waiting for delicious food that makes people miss it more and more.
Home cooking Private kitchen -
Stir-fried bacon with artemisia arborescens
Learn how to cook Stir-fried bacon with artemisia arborescens with Hot dishes and Gan cuisine.
Hot dishes Gan cuisine