Chrysanthemum Chrysanthemum

Name: Chrysanthemum Chrysanthemum
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chrysanthemum; 50g Minced meat; 2.5 teaspoons salt; 1/2 teaspoon Seasoning salt; 2 pcs Single garlic; 4 teaspoons sesame oil; 1/3 teaspoon MSG; 1 piece Millet spicy; 1/2 piece Red sea pepper

by Crazy Grass (from Tencent.)

5.0 (1)

Favorite

3

Difficulty

Hard

Time

10m

Serving

2

Chrysanthemum chrysanthemum is the stems and leaves of chrysanthemum stalk and chrysanthemum chrysanthemum. The stems and leaves can be eaten together, and the general nutrients are omnipotent, especially the carotene content exceeds that of general vegetables. Chrysanthemum chrysanthemum is good for people with poor gastrointestinal function. Stir-fried chrysanthemum chrysanthemum with meat, eggs and other meat dishes can improve the utilization of vitamin A.
Nowadays, "stems and leaves are fat and tender", it is a good time to eat...

Ingredients

500g Chrysanthemum
50g Minced Meat
2.5 teaspoons Salt

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1/2 teaspoon Seasoning Salt
2 pcs Single Garlic
4 teaspoons Sesame Oil

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1/3 teaspoon Msg

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1 piece Millet Spicy
1/2 piece Red Sea Pepper

Chrysanthemum Chrysanthemum

1. Pick the stems and leaves, soak them in salt water for more than ten minutes after panning;

2. After rinsing, filter the dehydrated water with cold boiled water, add seasoning salt, garlic granules, sesame oil, and MSG and mix well;

3. Just sprinkle one spicy millet.

4. After taking the stems and leaves of Artemisia stalks, the old stalks at the root need to be cut off;

5. Wash the wormwood and cut into sections, and cut the red pepper into half strips, about one or two minced meat;

6. Stir-fry the minced meat with a small fire to give a flavor, quickly stir-fry the wormwood, red pepper strips, and salt over a high fire;

7. Red pepper strips show that Microsoft can start the pot.

Tips:
There are many residues on the stems and leaves, which are washed and soaked with salt. It is best to use cold boiled water before mixing; the dried wormwood should be fried quickly in the pot, so that it can be crispy and fragrant.