Chinese Food
Tarragon with mashed garlic
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Penghaocai is the name of Shanghainese. Its official name is garland chrysanthemum. Because its flowers are very similar to wild chrysanthemum, it is also called chrysanthemum dish. In our country, it is cultivated from south to north. As early as Tang Dynasty, garland chrysanthemum has been listed as a food therapy product. Sun Simiao, a medical expert of Tang Dynasty, called it peace of mind, nourish the spleen and stomach, eliminate phlegm drink in thousand gold Prescriptions. Garland chrysanthemum contains special flavor volatile oil, which can be consumed and appetized. Garland chrysanthemum is also rich in vitamins, carotene and a variety of amino acids. It can nourish the heart and mind, reduce blood pressure and brain, clear blood and phlegm, moisten the lungs and liver. The crude fiber in garland chrysanthemum chrysanthemum can help the intestinal peristalsis, promote defecation, and achieve the purpose of dredging the bowels and benefiting the intestines. The stems and leaves of garland chrysanthemum can be eaten together. The smell is fragrant and the taste is fresh. It has the fragrance of Artemisia and chrysanthemum. It tastes light with a little spicy pengpeng. It's sweet and Zizi, but it's full of fresh fragrance
Cooking ingredients
Cooking Steps
Step1:Remove the old leaves of Artemisia pengensis, wash and filter for us
Step2:Chopped garlic for use
Step3:Heat the oil in a hot pot, stir fry the garlic and Artemisia in high heat for 20 seconds to make it soft
Step4:Season with salt and sugar. Stir well over high heat and serve.
Cooking tips:There are skills in making delicious dishes.
