Artemisium

By VicentaLakin

Artemisium
When we were young, we went to the mountains to collect artemisinins for this snack, around the festival and on March 3rd. Access to the Internet revealed that the performance of artemisinin had been quite high and that it had not been possible to eat much since they had grown up and worked before coming home every year. I found this on a recent walk, and I was so happy that I've been looking at the grasslands on the hillside and I'm afraid of missing something。

Recipe Recommendations

  • Artemisia appropriate amount
  • bacon 300g
  • glutinous rice flour appropriate amount
  • red pepper of 2
  • onion appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • oyster sauce 1 spoon
  • soy sauce appropriate amount

Steps for Artemisium

  • 1
    Pick these leaves and the young ones。
  • 2
    Don't pull the roots. The roots will still grow。
  • 3
    The artemisinins are taken clean and controlled。
  • 4
    Burn a big pot of water, put the artemisinin in it and blow up the water。
  • 5
    When the water boils again, the fire will stop。
  • 6
    Get some cold water。
  • 7
    It can then be immersed for half a day, during which time the water can be changed, and the artemisinin itself has a bitter taste, which can become sweet once the water has been pumped。
  • 8
    When you're ready to do it, get the artemisinins out of the water, and I'm in this group of about 20 tatters, and the rest of them are frozen in the fridge, and the next time you eat it, you'll be free of bubble water。
  • 9
    I picked a lot of fat meat, too thin, too thin, cuttin, crumbs of artemisinins, and onions of ginger chili。
  • 10
    Hot pots of cold oil pour into the gravy to make oil。
  • 11
    That's what it looks like when it's all fried。
  • 12
    Put it in Ginger's Twist。
  • 13
    Rolling into ready artemisinins, chili paste for a few moments。
  • 14
    Add some salt to the onion because the meat is salty, so don't put so much salt in the beginning。
  • 15
    And pour in half of cold water and boil, and then be added platinum oil, chicken and salt. At this point, you can try a salt because you'll have to add a sticky rice face later, so the water will be salty。
  • 16
    The water boiled for about a minute and poured into the sticky rice noodles, using almost two bowls of rice noodles. Flat flip and flat. The fire is then shut down, and it can be made straight from the pot, or the chopsticks are not moving and the hand is too hot。
  • 17
    After a slight cooling of the surface, the flat boiler pours 50% of the oil into the right amount of the heat, and it is roasted in the pan with tattered cakes。
  • 18
    It'll be fine if you make two。
  • 19
    I don't know。
  • 20
    The finished product。
  • 21
    It's delicious。

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