MugwortAlso known as rau, Xiang Ai, and willow herb, it contains vitamins, iron, calcium, and protein.It has the effects of clearing heat and reducing edema, and can also treat weak stomach qi and prevent blight. Eating mugwort usually involves its stems, which have a very crisp and tender texture.Mugwort is typically used for cold dishes and stir-fries, and can also be used to make preserved vegetables. There are many different ways to eat it.Today, I will teach you how to make delicious and nutritious mugwort.Mugwort stir-fry

Dried porkIngredients

PreparationMugwort,

TofuOil, salt, sugar,Garlic,Sichuan peppercorns,Garlic,Chicken broth.Method1. Wash and chop the mugwort, removing the roots and leaves, and rinse thoroughly. Cut the dried pork into strips and mince the garlic.2. Heat oil in a pan over medium heat, and heat to 6 layers. Add garlic and Sichuan peppercorns and stir-fry until fragrant.

3. Add the mugwort and stir-fry over high heat.

When the mugwort stems are bright green, add the dried pork strips.

4. Stir-fry for a moment, add salt, sugar, and chicken broth to taste, and stir-fry evenly.

Mugwort stir-fryBacon

Ingredients

Mugwort, bacon,Red bell pepper

Salt, chicken broth, garlic, cooking wine.

Method1. Prepare the bacon in advance.Steam

it, remove and cool, and then cut into strips.

2. Wash all the ingredients thoroughly.Cut the mugwort into pieces, and the red bell pepper into strips. Mince the garlic.3. Heat oil in a pan over low heat, and add the minced garlic, ginger, and Sichuan peppercorns.

4. Stir-fry the bacon until it releases oil and has a fragrance. Add a little cooking wine and add the mugwort strips.5. Stir-fry over high heat, and add a little salt and chicken broth to taste. Stir-fry evenly.6. Add the red bell pepper strips and stir-fry over high heat for 1 minute, then remove from heat.

Mugwort stir-fry

Enoki mushrooms

Ingredients

Mugwort, enoki mushrooms, salt, vegetable oil, garlic,

GingerSichuan peppercorns.

Method

1. Wash all the ingredients thoroughly. Chop the mugwort and drain the water, and remove the stems from the enoki mushrooms and drain.2. Mince the ginger and garlic;Heat oil in a pan over medium heat, and heat to 6 layers. Add ginger, garlic, and Sichuan peppercorns and stir-fry until fragrant.

3. Add the mugwort and stir-fry over high heat. Add salt and then add the enoki mushrooms.

4. After 2 minutes, when the enoki mushrooms are partially cooked, add chicken broth and stir-fry evenly.

Ginger, chop garlic into minced pieces;Heat a pot with vegetable oil, heat to 6 layers, reduce heat to medium, and sauté ginger, garlic, and Sichuan peppercorns.

After a while, add the herb, increase the heat and stir-fry, add salt, and then add the enoki mushrooms.

After 2 minutes, when the enoki mushrooms are half cooked, add chicken broth for seasoning and stir-fry until cooked.