Browsed by Ma 599 Collection 16885
boiling
Xianxian
& lt 10 minute
low heat
Preliminary introduction
Today, the practice of chrysanthemum recommended by Tuoma can be said to be very characteristic of Hubei. This dish is soft and delicate, melts in the mouth, has the fragrance of green vegetables and the softness of glutinous rice, and is very suitable for children and the elderly with bad teeth.
Ingredients for two people.
Chrysanthemum 200 grams
50 grams of glutinous rice
condiments
Appropriate amount of pepper
Proper amount of water
Proper amount of vegetable oil
4 grams of salt
2 grams of chicken essence
Step 1
Picking Chrysanthemum morifolium, washing, filtering and drying.
Second step
Chop with a knife
Third step
Pour the glutinous rice into the dry grinding cup of the cooking machine.
Fourth step
Pulverize into powder, not too fine, but fine sand.
Step five
Pour the right amount of oil into the wok, heat it to 90% heat, add the mugwort leaves and stir-fry until the water comes out.
Step 6
Add twice as much water as mugwort, bring to a boil, and turn to a low heat.
Step 7
Sprinkle rice noodles evenly into the pot and season with salt, chicken essence and pepper.
Step 8
Stir the chrysanthemum evenly until the glutinous rice flour swells, the water is almost dry, and the chrysanthemum becomes paste.
Cooking tips
Artemisia selengensis, also known as Artemisia selengensis, Chrysanthemum morifolium, Artemisia selengensis, Artemisia selengensis, Artemisia selengensis and Artemisia argyi, is a biennial herb of chrysanthemum. The roots, stems, leaves and flowers of Artemisia selengensis can be used as medicine, which has the effects of clearing blood, nourishing heart, lowering blood pressure, moistening lung and resolving phlegm. This product can tonify liver and kidney, relieve constipation and regulate qi. Indications: palpitation, insomnia, dreaminess, upset, cough with excessive phlegm, diarrhea, abdominal distension, nocturia, abdominal pain and cold hernia.
Chrysanthemum morifolium has a special fragrance, and its seedlings or tender stems and leaves are used for raw frying, cold salad and soup making.
Chrysanthemum is also called emperor dish. In ancient times, chrysanthemum was a court delicacy, so it was also called the emperor's dish. The stems and leaves of the emperor's dishes can be eaten together, fresh, fragrant and tender. General nutrients are complete, especially the carotene content is extremely high, which is 20 ~ 30 times that of cucumber and eggplant. It has the reputation of natural health care products and plant nutrients.
The dietotherapy function of chrysanthemum;
The volatile oil with special fragrance in Artemisia selengensis is helpful for invigorating stomach and regulating qi, promoting digestion and appetizing, and stimulating appetite. Moreover, the crude fiber contained in it contributes to intestinal peristalsis, promotes defecation, and achieves the purpose of facilitating bowel movement.
Clearing blood and nourishing heart, moistening lung and resolving phlegm; Chrysanthemum morifolium is rich in vitamins, carotene and various amino acids. It is sweet and can nourish the heart, soothe the nerves, moisten the lungs and nourish the liver, stabilize the mood and prevent memory loss. In addition, Artemisia selengensis has a fragrant smell, which can resolve phlegm and depression, and avoid filth and turbidity.
Diuretic and antihypertensive: Chrysanthemum morifolium contains a variety of amino acids, fat, protein and a large number of mineral salts such as sodium and potassium, which can regulate the metabolism of water and liquid in the body, promote urination and eliminate edema; Chrysanthemum morifolium contains a volatile essential oil and choline, which has the functions of lowering blood pressure and strengthening brain.
So eating more chrysanthemums in spring is good for your health.
Today, Thomas recommended this chrysanthemum practice, which can be said to be very characteristic of Hubei:
According to legend, Du Fu lived in exile all his life, suffering from illness. When he was in Kuizhou, Sichuan, he suffered from severe lung disease, blindness and deafness, and lost his life. So he left Kuizhou at the age of 56 and went to Hubei Public Security Bureau. The local people cooked a dish for the exhausted Du Fu, made of chrysanthemum, bacon and glutinous rice flour. Du Fu was full of praise after eating. In memory of this great poet, later generations called this dish Du Fu Cuisine.
We don't know whether rice flour paste chrysanthemum is really admired by Du Fu, but it is an indisputable fact that Hubei has been used to cooking with rice flour for thousands of years. Sanzheng, the most popular cuisine in Hubei, is one of the representatives of rice noodle dishes.
But the third steaming is steamed with rice flour mixed in the pot, and the paste of Artemisia annua is cooked with rice paste and vegetables in the pot. Different cooking methods and different flavors!
This dish can be made of lard, bacon, fat meat and lard residue, but in terms of modern people's health concept, meat oil should be eaten as little as possible, so Tuoma uses vegetable oil instead of diced meat, which is a vegetarian practice. Although the taste may not be as smooth as lard, it is also delicious and healthy!
This dish is soft and delicate, melts in the mouth, has the fragrance of green vegetables and the softness of glutinous rice, and is very suitable for children and the elderly with bad teeth.