Chinese Food
Stir fried dried Tarragon
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Artemisia arundinacea is a kind of food with Jiangnan characteristics. It is eaten with its fresh and tender stems. It has a crisp taste and rich nutrition. Because it contains the aromatic volatile oil of Platycladus orientalis and has a strong and special fragrance, it has a unique flavor. It is also because of this. Artemisia rugosa rarely grows insects in the growth process. Generally, it does not apply pesticides. It is a kind of pollution-free green vegetable with relatively safe consumption. Artemisia selengensis has the effect of clearing away heat and detoxification, which has a good therapeutic effect on lowering blood pressure, reducing blood fat and alleviating cardiovascular disease, so it is loved by many people. Stir fried Artemisia arundinacea is a seasonal dish in spring. It's green, crisp, tender stem of Artemisia arundinacea, fresh, tough and waxy dried tofu. Stir fry it quickly with a little oil. Add a little salt and soy sauce. No other seasonings are needed. What you need is the natural freshness and crispness of the mixture of the tip of Artemisia arundinacea and dried Artemisia arundinacea. It makes your lips and cheeks fresh after eating.
Cooking ingredients
Cooking Steps
Step1:Dry and shre
Step2:Artemisia selengensis leaves and old stalks, and then cut them into inch segments
Step3:Heat up the oil in a pot. When the oil is 50%, stir fry the dried oil
Step4:Then pour in the tarragon
Step5:Stir fry until the tarragon is emerald green. Season with salt and soy sauce. Stir well.
Cooking tips:There are skills in making delicious dishes.
