Stir-fried Chrysanthemum Chrysanthemum with Red Ginseng

Name: Stir-fried Chrysanthemum Chrysanthemum with Red Ginseng
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chrysanthemum; 70g Iceland Red Ginseng; Some oil; 2g salt; 1/2 Red pepper; a little chopped green onion; 2g ginger; 1g White pepper; a little Chicken Essence

by 1 coarse tea and light rice 1

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Red ginseng is a wild sea cucumber that grows in the deep waters of the Republic of Iceland near the Arctic Circle. It is more than 10 years old. Red ginseng body wall total amino acids, medicinal amino acids and umami-flavored amino acids are the highest in total, less fat, rich in sea cucumber saponins, golden-yellow flesh, large and thick, and it is a natural calcium-supplementing food. Red ginseng is a rare healthy food with high protein, low fat, low sugar and low cholesterol with the same medicine and food. Regular consumption of red ginseng can also effectively improve blood sugar and urine sugar.
Chrysanthemum chrysanthemum is also called chrysanthemum vegetable, which has the sweet fragrance of chrysanthemum. And it has the equivalent effects of regulating the stomach and strengthening the spleen, reducing blood pressure and invigorating the brain. Eating Chrysanthemum chrysanthemum often has a good effect on coughing excessive sputum, spleen and stomach discord, memory loss, and habitual constipation. When chrysanthemum chrysanthemum is fried with meat, eggs, etc., the absorption rate of vitamin A can be improved.
Hongji participates in the two ingredients of Chrysanthemum chrysanthemum and stir-fry together, which is delicious and nutritious. "

Ingredients

Stir-fried Chrysanthemum Chrysanthemum with Red Ginseng

1. Prepare the necessary ingredients

Stir-fried Chrysanthemum Chrysanthemum with Red Ginseng recipe

2. Chrysanthemum chrysanthemum, remove the leaves and old man, wash and cut into small pieces

3. Thaw red ginseng and slice it, shred red pepper, and shred ginger

4. In a frying pan, saute the green onion and ginger over medium heat, add the red ginseng and stir fry for 1 minute

5. Add chrysanthemum chrysanthemum and red pepper shreds and stir well

6. Add salt and stir fry for 1 minute

7. Before starting the pan, put in the pepper and chicken essence and stir evenly to get out of the pan.

8. Eat on the table

Tips:
1. The front head of Chrysanthemum vulgare is relatively old and must be removed
2. The red ginseng itself is cooked, so there is no need to fry it for too long