Chinese Food
Garland with garlic
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Chrysanthemum is also called Penghao, Artemisia and chrysanthemum. It belongs to Compositae. The stems and leaves can be eaten. The taste is crisp and tender. The method is also rich. It can be fried, mixed and rinsed. In ancient times, garland is a real palace dish. It is a special tribute dish for the Yellow Emperor. So garland is also called Yellow Emperor dish. It can be seen that the nutrition of garland chrysanthemum is also very rich. According to ancient Chinese medicine records, garland chrysanthemum has the effect of calming the heart, nourishing the spleen and stomach. Modern science has also proved that the content of carotene in chrysanthemum is higher than that of common vegetables. The chrysanthemum contains special flavor volatile oil, which can increase appetite, nourish heart and calm nerves.
Cooking ingredients
Cooking Steps
Step1:Peel and pat garlic. Chop into mashed garlic. My garlic is a little bit. If it's a little bit big, use half of it, maybe five or six cloves. Shred the dried peppers and set aside.
Step2:Garland should be cleaned. Cut stems and leaves into two parts for standby. If it's old at all, it can be cut and discarded.
Step3:Add water to the pot. Bring to a boil. Add a teaspoon of salt and a few drops of cooking oil. First put in the stem of chrysanthemum for one minute, then put in the leaves of chrysanthemum for 20 seconds and drain. If the chrysanthemum is tender, shorten the blanching time.
Step4:Add some cooking oil into the pot. Heat it to 60% heat. Stir in garlic and pepper to make it fragrant.
Step5:Put the stewed chrysanthemum in the pot. Stir quickly and evenly.
Step6:Add a scoop of oyster sauce, half a scoop of sugar and a proper amount of salt and stir fry evenly to get out of the pot.
Cooking tips:1. Allicin, which contains health care function in garlic, needs to be oxidized in the air for 10-15 minutes before it is formed. Therefore, the garlic puree I chopped first. If we need to use garlic for other dishes, we should also treat it first to oxidize it. 2. There will be a lot of oxalic acid in green leafy vegetables. I usually blanch them before cooking. Vegetable blanching must be done after boiling. Add salt and oil to the pot to keep the vegetables bright. 3. When frying, the time should be as short as possible. Keep the crispness of the garland chrysanthemum. Don't put too many condiments. Oyster sauce and sugar can improve the freshness. A little salt will be very delicious. It will highlight the fragrance of garland chrysanthemum itself. There are skills in making delicious dishes.
