Dry ChrysanthemumChrysanthemumAlso called "Golden Needle Vegetable," it has a beautiful name in the past, "Forget-Me-Not Grass."ChrysanthemumThis is a popular and traditional vegetable, rich in nutrients, and is generally divided into fresh and dried chrysanthemum. Both fresh and dried chrysanthemum can be prepared in various ways, such as stir-frying, boiling, and blanching.

How to cook dried chrysanthemum: Stir-frying

Dried chrysanthemum is naturally fibrous, making it ideal forstir-fryingwith other vegetables.

NeededIngredients

50g dried chrysanthemum, 1 carrot,1 radish,1 chili,1 tbsp fermented bean curd (doubanjiang), 100g pork,30g dried wood ear mushrooms, 1 tbsp minced garlic,1 tbsp white sugar,1 tbsp vinegar.Cooking Instructions1. Heat oil in a pan, then add doubanjiang, star anise, minced garlic and ginger, and stir-fry until the pork is cooked through.2. Add carrot strips and stir-fry over high heat for about 3 minutes.3. Add dried chrysanthemum and wood ear mushrooms, and continue to stir-fry for about 5 minutes, then add chili strips, white sugar, and vinegar. Stir-fry over high heat for 1 minute.TipsThe cooking method for dried chrysanthemum is not only simple but also rich in nutrients. The rough fiber promotes metabolism, and its diuretic and detoxifying properties, as well as its ability to nourish and strengthen the stomach, are beneficial.How to cook dried chrysanthemum: Boiling

Since it is dried chrysanthemum, it needs to be soaked before cooking, and then boiled to make the chrysanthemum more flavorful.

Needed Ingredients200g dried chrysanthemum, 50g lean pork,50g green onions, ginger, and small chili peppers,a pinch of white pepper,2 tbsp soy sauce, 1 tsp salt, ½ tsp old-fashioned soy sauce, 1 small bowl of clear soup.

Cooking Instructions1. After soaking the chrysanthemum in warm water for 1 hour, drain and set aside. Chop green onions, ginger, and small chili peppers.2. Heat oil in a wok, then add pork strips, green onions, ginger, and small chili peppers. Stir-fry until fragrant, then add white pepper.

3. After the fragrance is released, add the soaked chrysanthemum and stir-fry until evenly cooked. Add clear soup and simmer for about 10 minutes, stirring occasionally.

4. Continue cooking until the water in the pot evaporates, then add the seasonings and cook for a few more minutes.

Tips1. Clear soup can be replaced with water, or with a little chicken broth, which will enhance the flavor.2. When soaking chrysanthemum, use warm water.

3. When cooking this dish, avoid adding too much water. If the water is completely drained, the cooked chrysanthemum will be less flavorful.

How to cook dried chrysanthemum: Stir-frying

As one of the ingredients, although the quantity is not large, it can still meet the market's needs.

Needed Ingredients200g duck blood, 10g dried wood ear mushrooms,100g green onions, 100g leeks,100g pork belly, 100g bean curd sheets,2 pieces of yellow eel, 100g yellow throat fish.Cooking Instructions1. Soak wood ear mushrooms and chrysanthemum in water. Cut chili peppers.

2. In a pot, heat 100ml of water and add the fragrance of five-spice powder, then slowly simmer over low heat.

3. Prepare a separate pressure cooker, add a beef bone, pour in water, add green onions and ginger, and bring to a boil.

4. Wash and slice all the ingredients, including the eel, and marinate in (liaju - ), soy sauce, and cornstarch.

5. Chop doubanjiang and green onion and ginger.

6. After half an hour, when the oil in the pot turns brown, remove the solid ingredients, then add doubanjiang, green onion, and ginger.

7. Add white pepper, cook over low heat.

8. Add wood ear mushrooms, chrysanthemum, and leeks, blanch them briefly. The eel can be added after blanching.9. After the doubanjiang is cooked, add white pepper, soy sauce, (wei ji xian - a flavor enhancer), and vinegar. Add beef bone soup, salt, and chicken powder. Simmer for a few minutes, then add the blanched ingredients.This makes the flavor better.

When making flower buds, it's generally best to use warm water.

When cooking this dish, don't add too much water to dry it.If you dry all the water, the resulting flower buds will be much more tender.

Don't add too much water when cooking.

How to make delicious dried flower buds: boil

As one of many ingredients, although the amount used is not too much, it can still meet the market needs.

Ingredients needed

Duck blood200g, dried wood ear 10gWater spinach100g, dried flower buds 20gOilBean curd skin30gEnoki mushroomsWash the chicken thoroughly.Canned meat100gYellowBean sproutsTo taste, 100g beef tripe, 100g leaf vegetablesEel2 pieces, 100g yellow throat eel

Cooking steps

1. Soak the wood ear and flower buds, cut the chili peppers.

2. Heat 100ml of oil in a pot, then add the spices of five-spice powder and cook slowly.

3. Prepare a pressure cooker separately, put in a beef bone, add water, and add chopped green onions and garlic.Bring to a boil, then reduce the heat and simmer.4. Wash all the ingredients and cut them into uniform slices, soak the eel in rice wine, soy sauce, and cornstarch.Chop the fermented bean curd into small pieces, chop green onions, garlic, and ginger.6. After 30 minutes, the ingredients in the oil will turn brown, remove the solids, and then add the fermented bean curd, green onions, garlic, and ginger.

7. Add chili peppers and sugar to the pan and stir-fry over low heat.8. Add the wood ear, flower buds, and water spinach to blanch. You can cook the flower buds and wood ear for a few more minutes, and blanch the water spinach quickly.Blanch the cooked ingredients first, then the raw ones, and finally the eel.

9. After the fermented bean curd is cooked, add

Black pepper

Bone broth

, add salt and chicken powder, and simmer over medium heat. Once boiling, add the blanched ingredients (water spinach, bean curd skin, and eel), and simmer for a few minutes to allow the flavors to meld.10. Prepare a separate pot with a little oil and chili oil. Stir-fry the chili peppers over low heat, then increase the heat before serving, and pour the oil and chili peppers over the dish.

AddCoriander10. Prepare a separate oil pot, add a little oil and red chili flakes, and slowly heat them. Just before serving, open the heat and pour the oil and chili flakes over the " " (maoxuowang - a dish made with blood, offal, and spices). Garnish with cilantro or green onions.Or chopped green onions for garnish.Cooking techniques

1. Flower buds are suitable for cold mixing (must be blanched first), stir-frying, soup, or as a garnish.2. It's not recommended to cook alone, it should be paired with other ingredients.Add, or garnish with cilantro.Cooking tips1 Chinese vegetables are suitable for cold dishes (must be blanched first), stir-frying, soups, or as a garnish.

2 It should not be cooked alone; it should be combined with other ingredients.

Radish is suitable for cold dishes (after blanching), stir-frying, soups, or as a garnish.

It should not be cooked alone; it should be combined with other ingredients.

Cooking Tips

1. Chrysanthemum is suitable for stir-frying, boiling, or as a garnish.