Garland chrysanthemum(suan ni tong hao )

Garland chrysanthemum

Introduction:

"Chrysanthemum, its flowers are like wild chrysanthemum, so it is also called chrysanthemum dish. In ancient China, chrysanthemum was a royal delicacy, so it was also called emperor's dish. Chrysanthemum has the fresh air of chrysanthemum and the sweet fragrance of chrysanthemum. According to ancient Chinese medicine books: Chrysanthemum sweet, pungent, flat, non-toxic, has the effect of calming the heart, nourishing the spleen and stomach, eliminating phlegm, benefiting the intestines and stomach. Ornamental cultivation in gardens all over China. There are wild animals in Hebei, Shandong and other places

Production steps:

Step 1: wash chrysanthemum and set aside.

Step 2: cut 2-3 segments.

Step 3: Chop garlic into mud and set aside.

Step 4: heat the pan and add oil to saute the garlic.

Step 5: add chrysanthemum and stir fry.

Step 6: add salt after changing color of chrysanthemum.

Step 7: stir fry to taste.

Materials required:

Chrysanthemum: 500g

Oil: right amount

Salt: right amount

Garlic: right amount

Note: 1, chrysanthemum water a lot, so stir fry color can be fished out. 2. Chop the garlic into minced garlic, add a little oil in the pot and stir fry until fragrant.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Suan Ni Tong Hao