How to eat bitter chrysanthemum? Do you need to blanch bitter chrysanthemum in boiling water?

The hot summer is coming soon. Today, Encyclopedia Knowledge Network recommends a simple and refreshing dish for everyone - cold bitter chrysanthemum, which is easy to make, nutritious, and heat-clearing, and is widely praised by the public. The following are the detailed methods and steps, I hope you will like it too.

Contents of this article

1. How to eat bitter melon

2. Do you need to blanch bitter chrysanthemum in boiling water for cold salad?

3. How to make bitter melon taste less bitter

How to eat bitter melon

The bitter chrysanthemum can be fried, boiled, mixed with cold or made into soup. It can be used to make delicious dishes such as bitter chrysanthemum stewed with potatoes, bitter chrysanthemum fried eggs, white clam bitter chrysanthemum soup, etc. The bitter chrysanthemum is widely praised by the public for its simple preparation, rich nutrition, and heat-clearing and fire-removing characteristics.

Chrysanthemum officinale is an edible plant that tastes sweet with a slight bitterness and is emerald green in color.

Chicory is also known as dogtooth lettuce, nine-bud lettuce, bitter lettuce, and cultivated chicory.

Gewurze contains protein, dietary fiber, carotene, niacin, vitamins B1, B2, C, as well as trace elements such as calcium, phosphorus, zinc, copper, iron, and manganese.

Does bitter chrysanthemum salad need boiling water?

Generally, the bitter lettuce does not need to be blanched in boiling water for cold salad. Fresh bitter lettuce has a relatively crisp taste, and directly mixing it with cold salad can retain the crisp and refreshing taste of the bitter lettuce. Blanching the bitter lettuce will weaken its own crispness. If you are worried that the bitter lettuce you bought may have pesticide residues, you can soak it in light salt water for about 10 minutes before eating it, which has the effect of sterilization and disinfection, then rinse it clean, drain the water and use it for cold salad.

Chrysanthemum is an annual or biennial herb of the Asteraceae family and the genus Cichorium, which is distributed in southern Europe and China. Chrysanthemum tastes sweet and slightly bitter. In early summer, flower stems and tender leaves can be produced. The color is green and suitable for eating raw, cold, stir-fried, boiled or made into soup.

Gewurze contains nutrients such as protein, amino acids, polysaccharides, vitamins, alkaloids, dietary fiber, and various minerals, and has high nutritional value.

How to eat bitter chrysanthemum without bitterness

Cold bitter melon

Ingredients: bitter chrysanthemum, ginger, garlic Seasoning: salt, chicken essence, sugar, rice vinegar, chili oil, sesame oil

Preparation method: Select and wash the bitter melon, blanch it in water, drain and let it cool, mince the ginger and garlic, add a little salt, chicken essence, sesame oil, sugar, rice vinegar and chili oil, stir well and serve.

Features: The taste is sweet, salty, bitter, sour and spicy, fresh and refreshing, and it stimulates the appetite and strengthens the spleen.

Fresh mushrooms with bitter melon rice sauce

Main ingredients: bitter chrysanthemum, mushrooms. Accessories: ginger, garlic. Seasoning: salt, chicken essence, sugar, white vinegar, sesame, rice sauce, sesame oil. Method:

1. Tear the mushrooms into thin strips, blanch them, drain and let them cool, chop the ginger and garlic into fine pieces, add salt, chicken essence and sesame oil to the chrysanthemum, mix well and place on a plate.

2. Add minced ginger, minced garlic, salt, sugar, sesame seeds, white vinegar and rice sauce to the mushrooms, mix well and place on the chrysanthemum.

Old vinegar bitter chrysanthemum

Ingredients: bitter chrysanthemum, peeled fried peanuts

Seasoning: salt, MSG, aged vinegar, sugar, sesame oil, minced garlic

practice:

1. Wash the bitter chrysanthemum and crush the peanuts.

2. Mix salt, MSG, old vinegar, sugar, sesame oil and minced garlic, then add the chrysanthemum and mix well. Put it on a plate and sprinkle with peanuts.

Sweet and Sour Chrysanthemum

raw material:

Chrysanthemum, garlic cloves, peanut oil, pepper, salt, vinegar, white sugar, starch, light soy sauce, and white sesame seeds.

practice:

Wash and chop the bitter melon, smash and chop the garlic, and place it on top. (If you like chili, you can add some small red pepper.)

Mix vinegar, sugar, light soy sauce and starch into a sauce. You can decide the proportions yourself, with less starch needed.

Heat oil in a pan, add Sichuan peppercorns and sauté over low heat until fragrant, then remove from heat. Pour in the sauce and simmer until thick.

Pour it over the chrysanthemum and garlic while it’s still hot, sprinkle with salt and sesame seeds, and mix well.