Delicious at the right time

Delicious at the right time

Introduction:

"It's the season to eat Artemisia selengensis again. We all like to eat it in the vegetable market. Although the shed is not as long as the wild fragrance, we can buy it back to satisfy our hunger!"

Production steps:

Step 1: take off the leaves of Artemisia selengensis, pinch them into one inch section, and wash them.

Step 2: wash the dried incense and cut it into silk.

Step 3: heat a large spoonful of oil in the pan.

Step 4: stir fry Artemisia selengensis and dried sesame.

Step 5: add sugar and oyster sauce.

Step 6: add salt, chicken essence and proper amount of boiling water, stir fry quickly for a while.

Materials required:

Artemisia selengensis: a handful

Dried incense: 3, 4 pieces

Oil: 1 tablespoon

Boiled water: appropriate amount

Sugar: two teaspoons

Oyster sauce: 2 tablespoons

Salt: half a teaspoon

Chicken essence: half spoon

Note: Artemisia selengensis belongs to Artemisia of Compositae. Tender stems and leaves, rhizomes, also known as louhao, water Artemisia, water Artemisia, perennial herbs. The tender stems and leaves can be cold mixed and fried. Rhizomes can be pickled. It grows in the area of 800-3000 meters above sea level, and often grows in the moist open forest, hillside, roadside and wasteland. Mongolia, Korea, Russia and Chinese mainland Hunan, Henan, Heilongjiang, Jiangxi, Hebei, Shaanxi, Shandong, Guangdong, Shanxi, Shanxi, Shanxi, Shanxi, and so on.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh