Chrysanthemum

Introduction

Chrysanthemum coronarium L., also known as Tonghao, Penghao, Haocai, Juhuacai, Tanghao, Haozigan, Haozizi, Penghuacai[1], Tonghuacai (also called Goosecai and Yicai in Fujian and other places), is an annual or biennial herbaceous plant of the Asteraceae family. Its leaves are alternate, long and pinnate, and its flowers are yellow or white, very similar to wild chrysanthemums. The achenes are ridged, two or three feet high, and the stems and leaves are edible when tender, and can also be used as medicine.

In ancient China, chrysanthemum was a royal delicacy, so it was also called the emperor's dish. Chrysanthemum has the freshness of wormwood and the sweet fragrance of chrysanthemum. According to ancient Chinese medicine books, chrysanthemum is sweet, spicy, flat, non-toxic, and has the effects of "calming down the mind, nourishing the spleen and stomach, eliminating phlegm and fluid, and benefiting the stomach." It is cultivated in gardens across China. It grows wild in Hebei, Shandong, and Shijiazhuang, Hebei.

Nutritional value of chrysanthemum

Chrysanthemum has the effects of regulating the stomach and spleen, lowering blood pressure and nourishing the brain. Eating chrysanthemum regularly has a good effect on coughing with sputum, spleen and stomach disharmony, memory loss, and habitual constipation. When chrysanthemum is fried with meat, eggs, etc., it can increase the absorption rate of vitamin A. Fry chrysanthemum, mix with sesame oil, monosodium glutamate, and refined salt, it is light and delicious, and is most suitable for patients with coronary heart disease and hypertension.
Chrysanthemum chrysanthemum, also known as Tonghao, Penghao, Haocai, Juhuacai, Tanghao, Haozigan, Haozizi, Tonghuacai (also called Goosecai and Yicai in Fujian and other places), is an annual or biennial herbaceous plant of the Asteraceae family. Its leaves are alternate, long and pinnate, and its flowers are yellow or white, very similar to wild chrysanthemums. The achenes are ridged, two or three feet high, and the stems and leaves are edible when tender, and can also be used as medicine. In ancient China, Chrysanthemum chrysanthemum was a royal delicacy, so it was also called Emperor's dish. Chrysanthemum chrysanthemum has the clear air of wormwood and the sweet fragrance of chrysanthemum. According to ancient Chinese medicine books: Chrysanthemum chrysanthemum is sweet, spicy, flat, non-toxic, and has the effects of "calming the mind, nourishing the spleen and stomach, eliminating phlegm and fluid, and benefiting the stomach".

The efficacy and function of Artemisia selengensis

Chrysanthemum chrysanthemum is very nutritious. In addition to containing vitamin A and vitamin C, the content of carotene is higher than that of spinach, and it is rich in calcium and iron, so Chrysanthemum chrysanthemum is also called an iron and calcium supplement; Chrysanthemum chrysanthemum is rich in vitamins, carotene and various amino acids, and is sweet and flat in nature. It can nourish the heart and calm the mind, moisten the lungs and nourish the liver, stabilize emotions, and prevent memory loss; in addition, Chrysanthemum chrysanthemum has a fragrant smell, which can eliminate phlegm and relieve depression, avoid filth and turbidity; Chrysanthemum chrysanthemum contains volatile oil with a special fragrance, which helps to relax the stomach and regulate qi, digest food and stimulate the appetite, increase appetite, and the crude fiber it contains helps intestinal peristalsis, promotes defecation, and achieves the purpose of clearing the bowels and facilitating bowel movements; Chrysanthemum chrysanthemum contains various amino acids, fats, proteins and higher amounts of mineral salts such as sodium and potassium, which can regulate water metabolism in the body, promote urination, and eliminate edema; Chrysanthemum chrysanthemum contains a volatile essential oil, as well as substances such as choline, which have the effects of lowering blood pressure and nourishing the brain.

Side effects and contraindications of eating chrysanthemum

None

How to cook chrysanthemum

How to cook chrysanthemum:
Steamed Chinese Chrysanthemum Ingredients: Chinese Chrysanthemum, flour, minced garlic, oyster sauce, soy sauce, salt, sesame oil.
practice:
1. Wash the chrysanthemum, cut into large sections, and dry them;
2. Mix the flour with the dried chrysanthemums, making sure each piece is evenly coated with flour;
3. Put an appropriate amount of water in the pot, bring it to a boil, put a half-dry wet cloth on the steamer, put in the mixed chrysanthemum, and steam over high heat for 5-6 minutes;
4. Mix mashed garlic, oyster sauce, light soy sauce, salt and sesame oil into the sauce and mix well when eating.
Chrysanthemum dumplings Ingredients: wheat flour (400g), pork (fat and lean) (150g), chrysanthemum (1000g)
Seasoning: salt (5g), MSG (2g), vegetable oil (20g)
practice:
1. Wash the Chinese chrysanthemum, cut off the roots, blanch it in boiling water, remove it, cool it in cold water, and cut it into small pieces; wash the fresh pork and chop it into minced meat.
2. Add appropriate amount of water and salt to the Chinese chrysanthemum, knead it carefully until water comes out, then squeeze out the water from the Chinese chrysanthemum, add meat filling and seasoning (salt, MSG, vegetable oil), mix well to make the filling.
3. Wrap the chrysanthemum filling in the dumpling dough and shape into dumplings.
4. Pour an appropriate amount of water into the pot and bring it to a boil. Put in the wrapped chrysanthemum dumplings. When all of them float up, add a small amount of water and bring to a boil again. Then scoop out and serve on a plate.
Stir-fried chrysanthemum Ingredients: Chrysanthemum chrysanthemum Method:
1. Pick and clean the chrysanthemums, put some oil in the pot, add minced garlic and stir-fry. Pour in the chrysanthemums and stir-fry over high heat.
2. After the Chinese spinach has shrunk in the pot, add some salt and stir-fry until the water comes out.
3. Don’t stir-fry the Chinese spinach for too long, but make sure to use high heat to stir-fry. Add some chicken essence and you can serve.
Scrambled Eggs with Chrysanthemum Chrysanthemum Ingredients: 4 eggs, some Chrysanthemum Chrysanthemum. A little salt and MSG, some peanut oil.
practice:
1. Crack the eggs into a bowl, add salt and stir with chopsticks. Wash the chrysanthemums, cut into ten sections and drain.
2. Put the wok on the fire, add peanut oil, and when it is 60% to 70% hot, pour in the Chinese spinach and stir-fry for a few times. Add salt and stir-fry until it is 70% cooked. Pour in the egg liquid and stir-fry quickly. After the egg liquid solidifies, use a spoon to stir the egg pieces. Add MSG and serve.
Dried Shrimp and Chinese Chrysanthemum Ingredients: 100g dried shrimp, 300g Chinese Chrysanthemum, 50g garlic, some dried red pepper, some salt, some chicken essence, and a little thirteen spices.
practice:
1. First, remove the roots of the Chinese spinach, wash it, prepare appropriate amount of dried shrimp, slice the garlic, and cut the red pepper into sections.
2. When the pan is hot, add oil.
3. When the oil is hot, put the Chinese spinach into the pot and stir-fry for about five minutes.
4. Add salt, thirteen spices and chicken essence before serving and stir fry evenly.
5. Take out the Chinese spinach and place it on a plate.
6. Sprinkle minced garlic and dried shrimp on the surface of the chrysanthemum.
7. Put oil in the pot, turn down the heat when the oil is hot, add the dried red peppers cut into small pieces, and fry to bring out the spicy flavor of the peppers.
8. Pour the hot chili oil over the dried shrimps and garlic slices.
Chrysanthemum tofu Ingredients: 300g tofu (northern), 200g chrysanthemum, 30g egg white Seasoning: 25g vegetable oil, 5g sesame oil, 10g cooking wine, 3g salt, 2g MSG, 5g green onion, 3g ginger, 5g garlic (white skin) Method:
1. Mash the tofu, add salt, MSG, egg white and cooking wine and mix well;
2. Wash and chop the chrysanthemum into fine pieces;
3. Chop the onion, ginger and garlic into fine pieces;
4. Heat oil in a wok, add chopped green onion, ginger and garlic and stir-fry until fragrant. Add mashed tofu and Chinese cabbage and stir-fry evenly. Drizzle with sesame oil.
Braised black carp with chrysanthemum Ingredients: black carp, chrysanthemum, green onion, ginger, aniseed, aged vinegar, soy sauce, sugar, cooking wine. Instructions:
1. Clean the herring, dip both sides in some dry starch or flour, and fry until golden brown;
2. Add vinegar, soy sauce, sugar, cooking wine, water (just enough to cover the fish), scallion (segments), ginger (slices), and aniseed, simmer over medium heat first and then low heat, turning the herring over during this time so that both sides of the fish can taste the soup;
3. When the fish is almost done, cover the fish with the chrysanthemum segments and simmer until the soup is reduced (be careful not to reduce all the soup, leave some for dipping the fish);
4. Add minced garlic and serve.
Chrysanthemum and beef soup Ingredients: Chrysanthemum, beef, garlic oil, salt, vegetable oil. Instructions:
1. Wash the chrysanthemum and cut the beef into shreds.
2. Boil water in a pot.
3. Add shredded beef and bring to a boil.
4. After boiling, add chrysanthemum and appropriate amount of garlic oil and vegetable oil, and blanch the chrysanthemum until soft.
5. After the Chinese spinach is blanched and softened, add salt to taste.
Rock sugar and chrysanthemum porridge Ingredients: 100g of japonica rice, 200g of chrysanthemum, 100g of rock sugar
practice:
1. Wash the chrysanthemum, cut into small pieces and set aside.
2. Wash the japonica rice, soak it in cold water for half an hour, and drain it.
3. Add about 1000 ml of cold water to the pot, put in the japonica rice, bring to a boil over high heat first, then add the chrysanthemum and rock sugar, then simmer over low heat until it becomes porridge.
Chrysanthemum with Soup Ingredients: 1 bunch of chrysanthemum, 1 preserved egg, 1 salted egg, 3 slices of ginger, 100 ml chicken soup, a little white pepper powder, a little salt.
practice:
1. Steam the preserved eggs and salted eggs for 15 minutes, remove the shells and cut into small pieces after cooling; wash the chrysanthemums and drain;
2. Heat some oil in a wok, add ginger slices and sauté until fragrant, then add preserved egg and salted egg cubes and stir-fry for a few times;
3. Put the Chinese spinach into the pot and stir-fry, then add a little white pepper and salt, and pour in the chicken soup and stir-fry for about 1 and a half minutes.
Chrysanthemum chrysanthemum porridge Ingredients: 500g chrysanthemum chrysanthemum, 200g rice, 5g ginger, 10g cooked lard, 3g salt, 1g pepper, 2g MSG. Method: Add appropriate amount of water to the ingredients and cook into porridge.
Efficacy: Chrysanthemum porridge has the effects of harmonizing the spleen and stomach, promoting defecation and eliminating phlegm. It is suitable for patients with hernia pain caused by liver qi disharmony, as well as difficulty urinating, lung heat cough, thick phlegm that is difficult to cough up, etc.
Shredded Chicken with Chrysanthemum Chrysanthemum Ingredients: 150g chicken legs, 100g chrysanthemum, 5g soy sauce, 5g sesame oil, 5g green onion, 5g ginger, 2g salt, 0.5g MSG.
practice:
1. Wash the chicken legs, green onions and ginger; boil water in a pot, put in the chicken legs, green onions and ginger and cook until cooked, then remove and drain.
2. Debone the chicken legs and tear them into shreds. Remove the head and tail of the Chinese spinach, wash it, blanch it in boiling water, and drain it.
3. Put the Chinese spinach and shredded chicken in a bowl, add soy sauce, sesame oil, salt and MSG and mix well.
Fried black rice with chrysanthemum Ingredients: 200g rice, 150g chrysanthemum, some oil, some salt.
practice:
1. Chop the stems and leaves of chrysanthemum separately.
2. Prepare a bowl of leftover rice.
3. Add oil to the pan and stir-fry until cooked.
4. Pour in the rice and stir-fry.
5. Add chrysanthemum leaves.
6. Stir-fry until the chrysanthemum leaves are cooked and add salt to taste.
Chrysanthemum and pork ribs congee Ingredients: pork ribs, rice, chrysanthemum, shredded ginger, celery, salt, chicken essence, preserved vegetables, pepper.
practice:
1. Put appropriate amount of rice into the pressure cooker, wash and set aside.
2. Break apart the chrysanthemum leaves, wash and drain them for later use.
3. Wash the celery, cut into pieces and set aside.
4. Cut the ribs into small pieces, blanch them, and remove them with a colander.
5. Pour the blanched ribs into the pressure cooker containing washed rice.
6. Add appropriate amount of shredded ginger and water.
7. Cover the pressure cooker and cook over high heat. When you hear a hissing sound, reduce the heat to low and cook for about 8 minutes before turning off the heat.
8. When the gas in the pressure cooker is gone, you can open the lid, add appropriate amount of pepper and salt and mix well.
9. Bring the porridge to a boil over high heat, then add the chrysanthemum, stir well and bring to a boil. Add an appropriate amount of celery.
10. Add appropriate amount of winter vegetables and chicken essence, bring to a boil and then turn off the heat.
Chinese Yam and Chinese Chrysanthemum Vegetables Effects: Chinese Yam has the effect of strengthening the spleen and stomach, and has a delicate and fragrant taste. Chinese Chrysanthemum Vegetables have a unique fragrance. The Chinese Yam and Chinese Chrysanthemum Vegetables are fresh, crispy and tender, which is appetizing. They also have the effect of strengthening the spleen and stomach, benefiting the kidneys and consolidating the essence.
Ingredients: Chrysanthemum chrysanthemum, yam, lean pork, vegetable oil, salt, MSG. Method:
1. Wash and peel the yam and cut into thin slices for later use. At the same time, wash the chrysanthemum and cut into 4 cm long segments;
2. Slice the lean pork and set aside;
3. Heat the wok over high heat, add vegetable oil, and when it is 60% hot, add the lean pork and stir-fry until it changes color;
4. After the meat is fried, add appropriate amount of water and bring to a boil. Then add the yam and cook for about 15 minutes. Add the Chinese spinach and cook until done. Add salt and MSG and it is ready to eat.

Medicinal value of chrysanthemum

1 Calming the mind and strengthening the brain Artemisia selengensis has a fragrant smell and is rich in vitamins, carotene and various amino acids. It has the effects of nourishing the heart and calming the mind, stabilizing emotions, lowering blood pressure and protecting the brain, and preventing memory loss.
2. Reduce swelling and promote diuresis Artemisia selengensis contains a variety of amino acids, fats, proteins and a high amount of minerals such as sodium and potassium. It can regulate the body's water metabolism, eliminate edema and promote diuresis.
3 Clear the lungs and eliminate phlegm Artemisia selengensis is rich in vitamin A. Regular consumption can help fight respiratory infections, moisten the lungs and eliminate phlegm. The special aroma of Artemisia selengensis can help relieve asthma and eliminate turbidity.
4 Prevent constipation The rich dietary fiber in Artemisia selengensis helps promote intestinal peristalsis, helping the body to eliminate harmful toxins in a timely manner, achieving the purpose of clearing the bowels and preventing constipation.
5 Promote appetite Artemisia selengensis contains a variety of volatile substances, the special fragrance they emit helps increase saliva secretion, can promote appetite, digestion and appetite.
6. Beautify the skin If you want to have beautiful skin, you should eat more Chinese cabbage, because it can improve the roughness of the skin.
7. Nourishing the Heart Chrysanthemum chrysanthemum has four medicinal ingredients that strengthen the heart, and its fragrance is a unique medicinal ingredient of chrysanthemum chrysanthemum.
8 Remove cholesterol Chrysanthemum chrysanthemum contains fresh and dark green pigments, and chlorophyll has the effect of removing cholesterol.