"This long-stem chamomileis different from the broad-leaved chamomile, also known as emperor vegetable, and is particularly suitable for makingcold dishes.Cold-Braised VegetablesWhen making cold stir-fried chamomile, don't throw away the stems; they have a crisper texture.Mian ingredients: chrysanthemum leaves;”Olive oil (appropriate amount);Sichuan pepper oil (appropriate amount);Garlic (appropriate amount);Vinegar (appropriate amount);(Appropriate) Other Kitchen Utensils

1 Soak the chamomile leaves in water for a while, then remove the leaves;cut the stems into segments.

2 Mix minced garlic, salt, olive oil,sesame oil,soy sauce,vinegar, and wasabi with some chilled boiled water, mix well, and pour over the chamomile leaves and stems.3 Eating one leaf of chamomile with its stem makes it more delicious and crispier.

3 Cilantro leaves paired with the stems are more delicious and crisp.