White-boiled Chrysanthemum

Name: White-boiled Chrysanthemum
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chrysanthemum; 2 pcs Millet spicy; 2 capsules garlic; 1 tablespoon salt; 1.5 tablespoons Steamed Fish Soy Sauce; 12 pieces Peppercorns; Some Cooking oil

by Red Macro

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

People who like chrysanthemum chrysanthemum will always be intoxicated by its special fragrance. The chrysanthemum chrysanthemum contains protein, dietary fiber, multiple vitamins and minerals such as calcium, potassium, sodium, etc. It has the effects of appetizing and strengthening the spleen, reducing blood pressure and strengthening the brain. Chrysanthemum chrysanthemum is rich in dietary fiber, which can stimulate gastrointestinal peristalsis, excrete harmful substances in the body, moisten the intestines, and prevent constipation.
Today I will share with you a boiled chrysanthemum chrysanthemum. The boiled dish not only retains the original juicy and juicy ingredients, but also maximizes its crispness and fragrance, coupled with the savory taste of seafood. People can't stop the chopsticks. "

Ingredients

1 piece Chrysanthemum
2 pcs Millet Spicy
2 capsules Garlic
1 tablespoon Salt
1.5 tablespoons Steamed Fish Soy Sauce
12 pieces Peppercorns
Some Cooking Oil

White-boiled Chrysanthemum

1. Prepare 1 chrysanthemum chrysanthemum to wash.

2. Remove the root 1CM, the leaves of Chrysanthemum chrysanthemum are very tender, and the stems and leaves should be separated.

3. Prepare accessories.

4. Mince the garlic, and chop the millet into small garlic.

5. Add water to the pot, add a little salt and two drops of oil after the water is boiled, put the stems in and blanch for 30 seconds.

6. Pour the chrysanthemum leaves in the blanching water for 10 seconds and remove the dried water.

7. Place the blanched chrysanthemum chrysanthemum on a plate, and pour the steamed fish soy sauce from the edge of the plate.

8. Pour oil in the pan, and the oil is 60% hot. Put the garlic and peppercorns into the low heat and stir fry to create a fragrance.

9. Pour the sauteed peppercorns on top of Chrysanthemum chrysanthemum.

10. Finished picture.

Tips:
1. The chrysanthemum chrysanthemum has been blanched with salt, so it has a little umami taste. The steamed fish soy sauce is fresh and salty, so there is no need to add salt.
2. Chrysanthemum chrysanthemum is very suitable for people with high blood pressure. The more original, the better, and the lighter, the better.
3. Chrysanthemum chrysanthemum is a vegetable and medicine. The special fragrance inside is because it contains an aromatic essential oil, which has the effect of nourishing the stomach and nourishing the mind, but this "scent" is especially easy to volatilize when heated. Be careful not to stir-fry when cooking. It is suitable for cleaning. fry.