In spring, it is recommended to eat more of these "natural liver-nourishing vegetables". No matter how expensive they are, don't save money. They are delicious and nutritious.

Spring is a season of “trying new things”. Wild vegetables in the fields and on the trees are loved by everyone. The indispensable taste of spring is chrysanthemum, which is also called emperor dish in some places. Today, Lixiao shares with you 7 home-cooked ways to make chrysanthemum. Whether it is cold, steamed, or fried vegetable balls, they are all particularly tender and delicious.

The first method: pancakes

1. Prepare an appropriate amount of fresh chrysanthemum. Pick it first. Chrysanthemum chrysanthemum is relatively dirty. Wash it several times until the water is no longer turbid. Okay, drain the water, cut the chrysanthemum into pieces, break it into pieces as much as possible, and put it in a basin for later use

2. Prepare a handful of fresh green onions, cut them into chopped green onions, and put them into the chopped chrysanthemum.

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3. Prepare three fresh eggs and beat them directly into the chopped chrysanthemum. You can also add them as needed

4. Next, start seasoning, add salt, pepper, spicy fresh five-spice powder and chicken essence Stir thoroughly

5. Stir evenly, add flour in small amounts and many times, stirring while adding, until it becomes a thick batter, there is no need to continue adding flour

6. Preheat the electric baking pan or frying pan and brush it with oil, then pour the prepared batter into it, spread it out, sprinkle with white sesame seeds to add flavor, cover and bake for 2 minutes

7 , bake until the batter on the top is solidified, brush a layer of cooking oil to lock in water to prevent drying, and then turn it over with the help of tools

8. During the process of turning over and baking, turn frequently so that the cake is evenly heated and the cake is It is thicker and needs to be baked for a longer time

9. Cook the chrysanthemum breakfast cake and scoop it out, cut it directly into small pieces and pair it with breakfast porridge to enjoy special nutrition

The second method Method: Meatballs

1. Prepare some fresh chrysanthemums. First pick the chrysanthemums cleanly, then prepare a basin of water and add some salt. The light salt water has a bactericidal effect. Put the chrysanthemums in it and soak it.

2. Prepare a carrot and cut it into thin strips. You can also use a grater to grate it into shredded radish, which is easier

3. Soak the chrysanthemum, wash it, take it out, and cut it directly. Chop the chrysanthemum, then put it into the chopped radish, add some cooking oil and mix thoroughly

4. Next, add two eggs to the chopped chrysanthemum, you can also add it as needed. Stir evenly again

5. Prepare two leftover steamed buns, put them into the meat grinder, grind them thoroughly, then put them into the chopped chrysanthemum, stir evenly, and set them aside first. spare.

6. Next, add some flour to it and stir while adding to prevent adding too much at one time. Stir until it can form a ball. If it is too dry, add water. If it is too wet, add flour. .

7. Heat oil in a pot, grab a handful of chrysanthemum cabbage balls, squeeze them out with your mouth, form into a round ball, put it into the oil pan, fry slowly over low heat until it takes shape, and flip it Once the meatballs are heated and evenly colored

8. After frying the meatballs, remove them and control the oil. Fry them until they are brown and crispy. If you want them to be crispier, fry them again. When the oil temperature rises, fry them again. Put the good meatballs in, fry for ten seconds, take them out to control the oil.

Usually we eat more carrot meatballs. We may not have eaten many chrysanthemum meatballs, but they taste good. Worth trying.

The third method: mix raw

1. Prepare some fresher chrysanthemums. Be sure to choose tender chrysanthemums for cold salad. Wash the chrysanthemums and remove them. Water for later use

2. Prepare some garlic, smash it, and chop it into minced garlic. The millet should be spicy enough. Cut it into minced chili peppers. You can also chop it into pieces

3. Add the minced garlic and spicy millet. Put it into a bowl, then season it, add sugar, salt, light soy sauce, balsamic vinegar, oyster sauce, sesame oil, scallion oil. If you like chili, add some chili oil, stir evenly and set aside

4. Take out the chrysanthemum, Tear off the leaves on the edge and use only the fresh and tender leaves, which will taste better. Put it in a basin, pour in the prepared sauce, stir evenly and put it into the plate. It is delicious.

Raw chrysanthemum mixed with chrysanthemum is particularly simple. It is a quick and nutritious dish that is loved by the whole family.

The fourth method: scrambled eggs

1. Prepare a handful of fresh chrysanthemum, cut off the roots of the chrysanthemum, and then wash it twice with running water to clean it. Control the water and directly cut the chrysanthemum into pieces

2. Put the chrysanthemum into pieces in a basin, add cooking oil, lock the vegetable cuts to prevent water from leaking out, stir evenly, then add flour and cornmeal, a small amount and many times , stir while adding, do not add too much at one time, just make sure the chrysanthemum can be evenly coated with flour

3. Put the prepared chrysanthemum into the steamer, spread it out evenly, heat it evenly, and burn it over high heat Open, turn to medium heat and steam for about 5 minutes, stirring in the middle so that it can be heated evenly

4. Prepare a small bowl, beat in three fresh eggs, add salt to increase the base flavor, and then add white vinegar Remove the fishy smell and stir into egg liquid.

5. Heat oil in a pan and pour in the egg liquid. When it is slightly set, fry the eggs into large pieces and pour in the steamed chrysanthemum. Add salt, thirteen-spice chicken essence and pepper, stir-fry evenly to fully absorb the flavor

6. Fry the chrysanthemum completely and put it into a plate. The delicious chrysanthemum scrambled eggs are ready.

The fifth method: steaming

1. Prepare an appropriate amount of fresh chrysanthemum. First, clean the chrysanthemum, control the water, and cut it directly into long and even lengths. Don't cut it too short

2. Put the cut chrysanthemum into a basin, add an appropriate amount of cooking oil, lock the vegetable cuts to prevent water from leaking out, and stir evenly. This step must not be omitted

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3. Next, add flour to the chrysanthemum in small amounts and several times, stirring while adding, until the chrysanthemum is evenly coated with flour. Don't add too much flour, otherwise it will affect the taste when you eat it.

4. Brush a layer of cooking oil inside the steamer, which can effectively prevent sticking. Add the chopped chrysanthemum, bring to a boil over high heat, and steam over medium heat for about 5 minutes, turning once in the middle

< p> 5. Prepare a cold sauce while steaming. Crush a handful of garlic, mince it into minced garlic, put it into a bowl, add salt, sugar, light soy sauce, balsamic vinegar, oyster sauce, chicken essence, and chili oil, stir evenly, and set aside for later use

6. Steam the chrysanthemum and take it out. Let it dry for a while to prevent it from sticking together, then pour in the prepared sauce, stir evenly, put it into a bowl and start eating. The delicious steamed chrysanthemum is ready.

The sixth method: stir-fry

1. Prepare an appropriate amount of fresh chrysanthemum. After picking it, wash it twice until the water is no longer turbid. Dish it out. Remove the moisture and cut the chrysanthemum into even lengths

2. Prepare a handful of garlic, wash and smash it, chop it directly into minced garlic, and prepare some shrimp skins and put them on the plate

3. Heat oil in a pan, add minced garlic and stir-fry until fragrant, then add shrimp skin, continue to stir-fry to bring out the flavor, then add chrysanthemum rhizomes, stir-fry for a while, stir-fry until soft, then add chrysanthemum Continue to stir-fry the leaves

4. Stir-fry evenly, add salt and chicken essence to taste, and stir-fry quickly over high heat to prevent water from coming out. Then put it directly into the plate, and the delicious stir-fried chrysanthemum is ready.

The seventh method: dumplings

1. Prepare an appropriate amount of chrysanthemum and wash it first. Chrysanthemum chrysanthemum tends to harbor dirt and dust, so wash it several times during cleaning. Clean and drain out the water, then chop the chrysanthemum into pieces and put it into a basin

2. Prepare a fresh carrot, peel it and wash it, cut it into thinner slices, and cut it into carrots with a knife. Cut the carrots into strips, then cut them into grated carrots and put them into a basin for later use

3. Prepare 300 grams of flour, add a little salt to increase the gluten of the flour, add warm water to knead the dough, and stir while adding. Stir into dough, add appropriate amount of corn oil, and knead into smooth dough. Set aside to wake up for 30 minutes

4. Prepare five eggs, break them into a bowl, add salt to increase the base flavor, add white vinegar and pepper to remove the fishy smell, stir thoroughly into egg liquid, heat oil in a pot, Heat the oil and pour in the egg liquid. Fry over low heat and break into small pieces of eggs.

5. Let the scrambled egg mash cool down and put it into the chopped chrysanthemum. Stir evenly. Add salt, chicken essence, five-spice powder, oyster sauce and pepper. Stir thoroughly and the delicious filling is ready.

6. Take out the rested dough, roll it into a ball and divide it into two doughs. Take out the dough, roll it into a long strip, cut it into small dumpling wrappers, take out the dough and roll it into dumpling wrappers.

7. Take the dumpling wrappers, add the fillings, and close them in the same way as making dumplings. Wrap all the dumplings and set them aside for later use

8. Boil water in a pot and add Add some salt and boil the water to the dumplings. After it boils, add water twice in the middle. Cook until it floats and put it into a bowl. The delicious dumplings stuffed with chrysanthemum chrysanthemum are ready.

There are many ways to make chrysanthemum. The diet between the north and the south is very different, and different places have different customs.

Chrysanthemum chrysanthemum is the freshest and most tender in spring, so you might as well cook it in a variety of ways for your family to eat, especially if it is fresh and delicious.