Autumn chrysanthemum in dishes is more healthful
Today I bring you a little experience about edible chrysanthemum, autumn chrysanthemum in dishes is more healthful, and the following editor will explain in detail for you
Chrysanthemum is the "fairy of flowers" in autumn. The history of eating chrysanthemum in our country is very long, as early as the Warring States period, the patriotic poet Qu Yuan had the saying "In the morning, I drink orchid dew, and in the evening, I eat the fallen petals of autumn chrysanthemum." Chrysanthemum has a fragrant aroma and can be cooked into a variety of delicious dishes.
Chrysanthemum Porridge:
Take 150g of glutinous rice, 15g of cassia seed, and 30g of fresh chrysanthemum. After heating the pot, add the cassia seed and stir-fry slightly, then add 500 ml of water, boil for 30 minutes, remove the residue, add water and rice to cook porridge, add chrysanthemum when it's done and bring it to a boil, season with oil, salt, or rock sugar and serve.
Shredded Pork with Chrysanthemum:
50g of fresh chrysanthemum, 300g of lean pork, and 1 egg. First, remove the stems of the chrysanthemum and tear into petals, wash; slice the lean pork thinly; remove the yolk of the egg, mix the water chestnut powder and other seasonings into a paste. Heat the wok, add 50g of lard, when the oil is at 50% heat, add the pork slices, then pour the mixed paste into the pan, stir-fry a few times, then add the chrysanthemum, stir-fry evenly, and serve when done.
Chrysanthemum and Pork Liver Soup:
150g of wolfberry, 60g of chrysanthemum, 300g of fresh pork liver, a little salt and monosodium glutamate. First, wash the fresh pork liver, slice it, and stir-fry it slightly in a hot oil pan, add chrysanthemum water (chrysanthemum wrapped in gauze, boiled in 1000 ml of water for 15 minutes with high heat, remove the gauze bag, boil wolfberry with high heat, after 15 minutes change to low heat, add salt and monosodium glutamate to season when done).
Chrysanthemum Hot Pot:
A famous delicacy in the areas of Suzhou and Hangzhou, it involves soaking fresh chrysanthemum petals in warm water, then lifting them out and filtering them in a bamboo basket. The hot pot is filled with original chicken or meat broth, and the table is prepared with raw fish slices or chicken slices. When the fish or meat slices are thrown into the pot, you must grab some chrysanthemum petals and throw them into the soup. The fragrance and deliciousness produced by the "three-in-one" combination of fish slices, chicken broth, and chrysanthemum is particularly unique and appetizing.
The above is the full content of autumn chrysanthemum in dishes being more healthful, hoping it helps plant enthusiasts!