Artemisia selengensis, also known as Artemisia selengensis, also known as Artemisia selengensis, native to China, is a herb. It has the fragrance of wormwood and the sweetness of chrysanthemum. Because its leaves are shaped like chrysanthemums, it is also called chrysanthemums.

The stems and leaves of Chrysanthemum morifolium are edible, which contain extensive and rich nutrients, especially carotene and minerals, which deserve attention. Carotene content per 100g is 2.54 mg, which is about 5-30 times that of cucumber and eggplant. Every 100g of stem contains 7 mg of calcium, and every 100g of leaf contains 38 mg of calcium, which is about 2 times that of wax gourd and cucumber and 6 times that of tomato. Its fiber is tender and easy to digest and absorb, which is good for children's development and dyspepsia of the elderly.

Chrysanthemum also has good medicinal value. Because it contains a volatile essential oil and choline, it has the effects of appetizing, invigorating spleen, lowering blood pressure and strengthening brain. Eating Chrysanthemum morifolium regularly is beneficial to cough with excessive phlegm, spleen-stomach disharmony, memory loss, habitual constipation and so on.

Because the aromatic essential oil in chrysanthemum will volatilize when heated, it weakens its stomach-strengthening effect. Therefore, the following methods should be paid attention to when cooking:

Cold salad after scalding is beneficial to people with poor gastrointestinal function.

Stir-frying with meat, eggs and meat dishes can improve the utilization rate of vitamin A.

Hot Artemisia selengensis, with sesame oil, monosodium glutamate, refined salt and garlic, is light and delicious, and is most suitable for patients with coronary heart disease and hypertension.

Jiaozi and wonton are stuffed with chrysanthemums, which have unique flavor.

Tofu roast is a delicious vegetarian dish on the table.

Artemisia selengensis mainly eats its tender stems and leaves, so a better cooking method is to make soup and cold salad. In addition, steamed or stir-fried meat dishes have a unique flavor.

Modern clinical medical experiments have proved that chrysanthemum can treat chronic gastrointestinal diseases and habitual constipation. Ye Juquan's "Convenient Prescription for Eating Chinese Medicine" contains three folk convenient prescriptions: ① for treating hypertension, dizziness and brain swelling, take it orally with fresh chrysanthemum juice, one cup each time, twice a day; (2) To treat cough due to heat, use fresh chrysanthemum 150g, decoct with water to remove residue, add a little rock sugar, and take it twice; (3) For the treatment of upset, dizziness and restless sleep, use fresh Artemisia selengensis and chrysanthemum brain (tender seedling)100g, and make soup twice a day. In addition,100g of Artemisia selengensis, 200g of japonica rice and 50g of rock sugar can cure dizziness, memory loss, constipation and dysuria caused by disharmony between spleen and stomach, dyspepsia and phlegm and blood stasis.

Artemisia selengensis is a plant of Artemisia selengensis in Compositae. Li Shizhen said, "Sow in September, winter goes and spring comes". The stems and leaves are tender and slightly smelly, hence the name "Shanggui". The flower is dark yellow and shaped like a person named Qiu Hua. "

Reporter: This dish was used as medicine from Cuba. There is the delivery of Tang Sunsi in "Dry Gold Prescription".

Delicious taste

Sweet, pungent and flat, non-toxic.

Food ingredients

Contains volatile oil, fat, protein, vitamins, phosphorus, iron, calcium, etc.

The function of food

Clearing blood and nourishing heart, moistening lung and resolving phlegm.

Hypertensive dizziness:

Wash a handful of fresh chrysanthemums, cut them into sections, mash them to get juice, and take a cup of warm water twice a day.

Hot cough with thick phlegm:

90 grams of fresh Artemisia annua, decocted in water to remove residue, dissolved in rock sugar, and taken twice.

Tired of heat and dizziness, restless sleep;

Boil 60-90g of fresh chrysanthemum and 60g of fresh chrysanthemum (tender seedling) and take it twice a day.

Method of steaming Chrysanthemum morifolium with powder: Pick and clean Chrysanthemum morifolium, sprinkle with steamed rice flour, put in a steamer, steam in the steamer for three to five minutes after the water in the pot boils, and serve. Open the lid of the steamer, and the fragrance of vegetables drifts with the hot air, glittering and translucent with green, giving you the beauty of original fragrance, primary color, prototype, original juice and original flavor.

Garlic Chrysanthemum morifolium: blanch Chrysanthemum morifolium and mix with sesame oil, monosodium glutamate, refined salt and garlic. Light and delicious, it is most suitable for patients with coronary heart disease and hypertension.

Baked clam with chrysanthemum: raw materials: chrysanthemum 1000g, clam 500g, Longkou vermicelli, garlic, salt and chicken essence.

Production method: ① Boil the clams until they are five-ripe, and shell them; Dice the chrysanthemum. (2) Leave a little oil in the pot, stir-fry the minced garlic until golden, stir-fry the clam meat slightly, and then stir-fry the diced chrysanthemum. ③ Add a little broth, add vermicelli, simmer for 2 minutes, and season with salt and chicken essence.

Xuelian:

Ingredients: Chrysanthemum morifolium, garlic (sliced), dried pepper, bean paste, salt, monosodium glutamate and sugar (a little).

Practice: 1. Blanch the chrysanthemum with boiling water, then put it in cold water and drain it for later use; 2. After the oil in the pot is boiled, add garlic, pepper, dried pepper and bean paste, stir fry and pour it on the chrysanthemum, add salt, monosodium glutamate and sugar and mix well.

Sauté ed sea sausage with chrysanthemum;

Ingredients: 500g sea sausage, a little chrysanthemum, salt, chicken essence.

Production method: ① remove the head and tail of the sea sausage, clean up the internal organs, wash them and cut them into elephant eyes 3-4 cm long. (2) Cut the chrysanthemum into 3-4cm lengths for later use. Add a little oil to the wok, the oil temperature is 80% hot, stir-fry the sausage in the sea until it is 70% mature, add Artemisia selengensis, stir-fry over high fire, and adjust the taste with refined salt and chicken essence.