【steamed White Artemisia】

Name: 【steamed White Artemisia】
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Artemisia sphaerocephala; Some Flour; Some garlic; Some Oily pepper; Some salt; Some pepper

by Handsome chef

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

These two days are the season of Artemisia annua, my mother said: Artemisia in March, grass in April. If you want to eat this, it will take just half a month for Qingming to pull it up on Dad Mountain. I bought some to make up a pound and steamed some. Shaanxi people call this "maifan".
You can make celery, spinach, shepherd’s purse, gooseberry, and other seasonal vegetables. It’s been a long time since I posted a log. I saw this mom said to steam a little bit. Think about Artemisia serrata only one season a year. Health-preserving

First, let’s introduce Artemisia sphaerocephala: the whole plant of the compositae plant Artemisia sphaerocephala, which mainly treats swelling, heat and cough; throat swelling and pain; damp-heat jaundice; heat dysentery; gonorrhea; rheumatic arthralgia; vomiting; hemoptysis; traumatic bleeding; scabies and malignant sores.
It is said to be a good product for clearing liver and improving eyesight."

Ingredients

【steamed White Artemisia】

1. This is Artemisia argyi, I don’t know if you have seen it before

2. Be sure to wash it, this is very difficult to wash

3. Chop it, don’t break it too much, just make it into small pieces

4. Add the right amount of flour in portions

5. Knead evenly with your hands until the flour and wormwood are evenly connected and not scattered

6. Put a dragon cloth on the pot and steam for 30 minutes, if less, then 20 minutes

7. Mashed garlic

8. Shake it away with chopsticks after steaming

9. Heat oil in a pot, mix a catty of vegetables with flour, about 70g of oil, add a dozen peppercorns

10. Sprinkle the heat on the steamed vegetables

11. Mix with garlic and salt

Tips:
Tips: 1. Artemisia sphaerocephala is more difficult to clean, pay attention to clean it

2. Don't mix too much flour, you can hang it without spilling

3. In the end, oil splashing is essential, if you don’t like it, you can also eat it with cold sauce, but oil splashing is delicious