How to make chrysanthemum chrysanthemum delicious

Chinese chrysanthemum is one of the common dishes in life. It is also called Chinese chrysanthemum or mugwort. It is a nutritious green vegetable with the effect of clearing away heat and reducing fire. It tastes slightly bitter and has a variety of ways to eat it. The editor will write down the method of cooking Chinese chrysanthemum later. Friends who like to eat Chinese chrysanthemum can learn from it.

How to cook chrysanthemum

Chrysanthemum with Old Vinegar

1. When making old vinegar with Chinese chrysanthemum, you can choose the tenderer part of the Chinese chrysanthemum, about 400 grams, and prepare an appropriate amount of balsamic vinegar and first-class garlic. You also need a small amount of green mustard, MSG and sesame oil.

2. Wash the prepared Chinese chrysanthemum, cut it into small pieces and put it in a large bowl. Peel the garlic, make garlic paste and put it into the Chinese chrysanthemum.

3. Put all the prepared seasonings in a bowl to make a sauce, then pour it into the Chinese spinach. Mix well with chopsticks and then serve.

Stir-fried Chrysanthemum

1. When stir-frying Chinese chrysanthemum, you need to prepare 500 grams of Chinese chrysanthemum, a small amount of salt and cooking oil, and a head of garlic.

2. Wash the Chinese spinach and cut it into sections for later use. Peel the garlic and cut it into minced garlic for later use.

3. After heating the oil in the pot, put the minced garlic into the pot and stir-fry until fragrant. Then put the chopped chrysanthemum in and stir-fry over high heat. After the chrysanthemum becomes soft, add salt and stir well. Finally, add sesame oil to enhance the flavor and serve.

4. When stir-frying Chinese chrysanthemum, pay attention to controlling the heat. If there are some old stems in the Chinese chrysanthemum, separate them from the tender leaves. Stir-fry the old stems for a while first, and then put in the tender leaves. Otherwise, the tender leaves will be stir-fried for too long and affect the taste.