Steamed Yinchen Hao Bu La
Artemisia wormwood, also known as white wormwood. Most of the Yinchen seedlings are curled up and the whole plant is densely covered with white hairs and grey-green; the leaves are multi-split into filaments and are as soft as velvet; the smell is slightly fragrant and the taste is slightly bitter. Artemisia wormwood survives the winter, but grows from its roots in spring, hence the name Yinchen or Yinchen. In summer, its seedlings turn into mugwort, so it is also called mugwort. In the third month of the spring, the yang energy rises and herbs sprout. The white artemisia in the third lunar month is called Artemisia wormwood, which plays a medicinal role. However, in the fourth lunar month, the wormwood has lost its medicinal value and has become wormwood, which can only be used as firewood. Yinchen has significant hepatoprotective effects, and has significant curative effects on hepatitis A, B, and jaundice hepatitis. In the third month of the lunar calendar, we can buy more, steam it into Artemisia wormwood, store it in the freezer of the refrigerator, take some out and steam it in a pot at intervals, so that we can re-experience this delicacy that is both medicinal and vegetable. Let this good medicine not leave our dining table early due to time constraints! This dish has a refreshing taste, with a hint of mugwort! Take a bite and savor it carefully, it will leave a lasting fragrance on your lips and teeth! If you like the rich flavor, you can dip it in the garlic-flavored sauce. I prefer its lighter taste!
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Artemisia wormwood
