The recipe for cold mixed chrysanthemum and Artemisia annua

Health benefits

Chrysanthemum chrysanthemum: calming the mind

Vinegar: nourishing blood and low protein

Ingredients

300g of chrysanthemum

2 cloves of garlic

A little scallion

3-4 red dried peppers

1 tablespoon of light soy sauce

1 tablespoon vinegar

A little salt

A little chicken essence

1/2 tablespoon sesame oil

Sugar 1 teaspoon

Moderate amount of edible oil

The recipe for cold mixed chrysanthemum and Artemisia annua

1. After washing the chrysanthemum, I cut it into long sections. I cut it twice and divided it into three small sections

2. Cut chopped scallions and garlic, cut red dried peppers into diagonal sections in the kitchen, and discard chili seeds

3. Boil water in a pot and pour in one teaspoon of cooking oil. Then blanch the chrysanthemum in the pot for 1-2 minutes and remove the cold water

4. Squeeze the excess water of chrysanthemum into a container, add soy sauce, aged vinegar, sugar, sesame oil, a little salt and chicken essence, and mix them with chopsticks

5. Next, place the scallions, minced garlic, and dried red peppers on top, and add an appropriate amount of cooking oil to the wok

6. After the oil is heated to 80% heat, pour the hot oil directly onto the scallions, minced garlic, and dried red peppers to extract the fragrance

7. Finally, mix all the ingredients with chopsticks and serve on a plate

8. A refreshing and nutritious cold mixed chrysanthemum is ready. It happens to be greasy during the Spring Festival, so if you want something appetizing, you can choose it!

Tips

The time for blanching and blanching chrysanthemum Artemisia doesn't need to be too long, as blanching too much can result in a soft and bumpy taste. If the chrysanthemum is not very tender, you can blanch the chrysanthemum stem and leaves separately, and pour a little cooking oil in the pot to keep the chrysanthemum green and not yellow. As for the various seasonings in mixed chrysanthemum, they can be added according to their own taste. I usually add a little less seasoning first, then taste it and make adjustments.

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