Garland with garlic(suan rong tong hao )

Garland with garlic

Introduction:

"Chrysanthemum is an annual or biennial herb of Compositae, which originated from the Mediterranean. It has been cultivated for more than 900 years in China and is widely distributed. However, the cultivation area in the north and south is very small. The edible part of chrysanthemum is tender stems and leaves with special fragrance and rich nutrition. [2] Chrysanthemum is also called fluffy chrysanthemum, chrysanthemum stem, because its flowers are like wild chrysanthemum, so also known as chrysanthemum dish. The stems and leaves of chrysanthemum can eat chrysanthemum at the same time, which is praised as fresh, tender and crispy. The general nutrients are omnipresent, especially the content of carotene is 1.5-30 times of that of cucumber and eggplant

Production steps:

Materials required:

Chrysanthemum: 500g

Garlic: one head

Soy sauce: moderate

Chicken essence: appropriate amount

Salt: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Suan Rong Tong Hao