Chrysanthemum with ginger sauce
Chrysanthemum chrysanthemum is also called Artemisia turbinii, which is also called "emperor dish". In ancient times, Chrysanthemum chrysanthemum was a court delicacy, so it was also called emperor dish. The stems and leaves of emperor vegetables can be eaten together. They are clear and sweet, fresh, tender and crispy. They have all kinds of nutrients, especially the carotene content is extremely high, which is 20 to 30 times that of cucumber and eggplant. It is known as "natural health products, plant nutrients". It contains volatile oil with a special aroma, which helps relax the middle and regulate qi, digestion and appetizers, and increase appetite. Rich crude fiber helps intestinal peristalsis. It is rich in nutrients and has a fragrant smell. It can nourish the heart and soothe the nerves, stabilize emotions, reduce blood pressure and replenish the brain, and prevent memory loss.
Recipe Recommendations
- Jiang appropriate amount
- sesame oil appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- sweet and sour
- mix
- ten minutes
- simple
Steps for Chrysanthemum with ginger sauce
1
Wash the chrysanthemum cabbage, pick the leaves and drain the water.
2
Peel the ginger and chop it into mush (the thinner the better).
3
Add sugar and vinegar, wait until the white sugar melts in the vinegar, and then add sesame oil.
4
Mix the seasoning and the chrysanthemum cabbage well.