Artemisin
By VicentaLakin
Spring is the best time for Nanjing people to enjoy wild vegetables, such as chrysanthemum leaves, artichokes, maran head, etc.: Nanjing is a monster and does not love cuisine; see how much Nanjing likes it. It's one of the most distinctive of our wild vegetables in Nanjing, which is marketed before and after spring; wild and large-street farming; wild artemisinins are purple, short in length and cheap in amount; and this is artemisinin: it's not as popular as the wild fragrance, but it's relatively cheap and popular with Nanjing, and it's a family table pet, which buys a pound of rice, picks dried or salted meat, and makes it fragrance
Recipe Recommendations
- Artemisia 400 grams
- canola oil 2 tablespoons
- salt 2 tsp
- Homemade bacon 130 grams
- onion a little
- MSG a little
- Jiang appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Artemisin
1
Get ready for artemisinin and homemade salt
2
Scratch the strips, immerse them with water for 15 minutes
3
I just bought fresh artemisinins, and I picked up old leaves and tails
4
After cleaning out the little bits, 5-10 minutes of salt with two little spoons of salt
5
When it's hot, it pours into mustard oil, and it's onions
6
Put it in salt
7
A little fresh water drops in after a change of color until it's boiled in three or five minutes
8
Refill the oil and put it in the artemisinin
9
A little water, a little fire
10
炒至全部变色后Put it in salt
11
It's flat and a few chickens are on fire
12
Into the bowlArtemisin Make Tips
One, salt meat needs to be immersed in its own taste, 2 per cent less immersion time, and artemisinin is not easy to taste; prior salt salt is made for a moment, not only tastes easier but also makes it easier to cook 3 per cent, and the salt is available for 4 per cent of the time, so that not only is it green, but it also ensures a smoother taste