Hot and sour chrysanthemum in summer(xia ri mei shi suan tian ma la qiang ku ju )

Hot and sour chrysanthemum in summer

Introduction:

"Kuju is a kind of non-toxic wild plant which can be used as medicine as well as food. It is an annual herb. Its name is Patrinia villosa. Its synonym is nymph flower and deer intestine horse grass. Chinese folk commonly known as Kucai, also known as Tianxiang Cai, chakujiao, Ganma Cai, laogeranium, wuxiangcai, etc., is the tender leaf of kudingcai, a Compositae plant. Chrysanthemum is also a kind of chrysanthemum. It has antibacterial, antipyretic, anti-inflammatory, eyesight and other functions. Chrysanthemum is slightly bitter in taste and green in color. It can be fried or cold mixed. It is a good food for clearing heat and removing fire. Because of its sweet taste, slightly bitter, and has the effect of clearing heat and relieving summer heat, it is favored by people. Children and husbands like to eat dishes made of chrysanthemum. I always serve this dish for guests, which is very popular. Summer is coming, summer heart fire is strong, appropriate to eat bitter taste under the fire, is conducive to convergence heart fire

Production steps:

Step 1: prepare a bag of kuju.

Step 2: tear and clean repeatedly.

Step 3: put a small spoonful of salt, a small spoonful of sugar and the following ingredients into a small bowl, and mix well with very little mineral water.

Step 4: 1 tablespoon of bean paste.

Step 5: 1 teaspoon of vanilla vinegar.

Step 6: 1 tablespoon fresh shellfish sauce.

Step 7: appropriate amount of homemade chopped pepper.

Step 8: 1 tablespoon sesame paste and 1 tablespoon black sesame paste.

Step 9: mix well, sprinkle white sesame and bean paste on the chrysanthemum, and chop pepper.

Step 10: mix well, sprinkle white sesame, medlar, bean paste and chopped pepper on the chrysanthemum.

Step 11: a sour, sweet and spicy cold chrysanthemum is successful.

Materials required:

Kuju: moderate amount

Wolfberry: moderate

White Sesame: right amount

Salt: right amount

Sesame oil: 1 tablespoon

Black sesame paste: 1 tablespoon

Vanilla vinegar: 1 teaspoon

Fresh shellfish sauce: 1 teaspoon

Chopped peppers: 1 tablespoon

Douban sauce: 1 tablespoon

Note: 1: Chrysanthemum must be repeatedly cleaned with water. 2: Soak in salt water for a few minutes. 3: Then wash with clean water and drain the water.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xia Ri Mei Shi Suan Tian Ma La Qiang Ku Ju