Steaming Artemisia capillaries(qing zheng yin chen hao bu la )

Steaming Artemisia capillaries

Introduction:

"Artemisia capillaris", also known as white Artemisia. The seedlings of Artemisia capillaris are mostly curled up, the whole plant is densely covered with white hair and gray green; the leaves are mostly split into filaments, soft as velvet; the air is slightly fragrant and the taste is slightly bitter. Artemisia capillaris does not die in winter, but grows in spring because of its roots, so it is called Yinchen or Yinchen. In summer, the seedlings became Artemisia scoparia, so it was also called Artemisia capillaris. In spring and March, the Yang Qi rises, and all kinds of herbs germinate. In lunar March, Artemisia capillaris is called Artemisia capillaris, which plays a medicinal role. In lunar April, Artemisia capillaris has lost its medicinal value and has become Artemisia capillaris, which can only be used as firewood. Herba Artemisiae capillaris has a significant protective effect on liver, and has a significant curative effect on hepatitis A, hepatitis B and icteric hepatitis. In the third month of the lunar calendar, we can buy more and steam them to make "Artemisia capillaries". Then we can store them in the freezer of the refrigerator and steam them in the pot every other time. Let's taste the delicious food of medicine and vegetable again. Let this good medicine also won't leave our table early because of the time limit! This wormwood is not, the taste is fragrant, slightly with a little taste of wormwood! Take a bite and taste it. It's really fragrant! If you like the rich flavor, you can dip in the garlic puree juice. I prefer the light taste! "

Production steps:

Materials required:

Artemisia capillaris: moderate amount

Flour: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Zheng Yin Chen Hao Bu La