Traditional efficacy: Chrysanthemum is a perennial herb of Compositae, and it is one of the commonly used Chinese herbal medicines in China, mainly used for medicinal purposes of flower heads. According to ancient records, chrysanthemum is sweet, bitter and slightly cold; There are two kinds of chrysanthemums: wild chrysanthemums and domestic chrysanthemums. Among them, domestic chrysanthemum can clear liver and improve eyesight, and wild chrysanthemum can dispel poison and disperse fire. Traditional Chinese medicine is mainly used to treat diseases such as red eyes, sore throat, tinnitus, wind-heat cold, headache, hypertension and ulcers. If eaten for a long time, it also has the effects of "benefiting blood, improving intelligence and prolonging life".
Medical mechanism: Physical and chemical analysis shows that chrysanthemum contains volatile oil, inulin, adenine, amino acids, choline, stachydrine, berberine, flavonoids, chrysanthemum pigment, vitamins, trace elements and other substances, which can resist pathogens and enhance capillary resistance; Among them, flavonoids have been proved to have a strong scavenging effect on free radicals, and have remarkable effects on antioxidation and anti-aging. From the point of view of nutrition, the essence of plants lies in flowers and fruits. Chrysanthemum petals contain 17 kinds of amino acids, among which glutamic acid, aspartic acid and proline are higher. In addition, it is rich in vitamins and trace elements such as iron, zinc, copper and selenium, which has incomparable functions for ordinary fruits and vegetables. Modern clinical medicine has also proved that chrysanthemum can dilate coronary artery, increase blood flow and lower blood pressure, and has a good effect on coronary heart disease, hypertension, arteriosclerosis and hypercholesterolemia.
Chrysanthemum has high efficacy and nutritional value. In China, many places have the custom of eating chrysanthemums. Chrysanthemum is soft and refreshing, and it is a good dish. There are many ways to eat, including fresh food, dry food, raw food, cooked food, braised, steamed, boiled, fried, roasted, shredded and stuffed. Chrysanthemum cake and chrysanthemum jiaozi have their own merits. Chrysanthemum is often eaten with Huang Juhua and white chrysanthemum, especially white chrysanthemum. Chrysanthemum morifolium, chrysanthemum morifolium in Florists Chrysanthemum and chrysanthemum morifolium in Fushan are all top grades.
Below, we will summarize the edible feast of chrysanthemum for everyone:
Chrysanthemum Tea
Chamomile with pleasant fragrance is suitable for making tea, and white chrysanthemum produced in Suzhou and Hangzhou is the best choice. When soaking chrysanthemum tea, it is best to use a transparent glass, put four or five capsules at a time, and then brew with boiling water. When the water is 70% to 80% hot, you can see that the tea leaves gradually turn yellow. Chrysanthemum tea is fragrant and refreshing, and has the functions of dispelling wind and clearing heat, nourishing liver and improving eyesight, lowering blood pressure and dredging pulse. When you get up early, gently apply a cotton pad dipped in chrysanthemum tea juice around your eyes to eliminate dark circles. Chrysanthemum is also suitable for soaking in water with various flowers and teas, and the effect is more obvious, such as the following chrysanthemum teas.
Chrysanthemum hawthorn tea: Take chrysanthemum 10g, add hawthorn 10g and honeysuckle 10g instead of tea, which can reduce blood fat and blood pressure, lose weight and slim down, and is suitable for patients with obesity, hyperlipidemia and hypertension.
Three kinds of scented tea: a little chrysanthemum, honeysuckle and jasmine. Soaking tea in water can clear away heat and detoxify. It is suitable for preventing and treating wind-heat cold, sore throat, carbuncle, etc. Regular use can also reduce fire, and has the effect of calming the mind and calming the nerves and thinking quietly.
Chrysanthemum honey drink: 50 grams of chrysanthemum, 20 ml of water, simmer for 30 minutes, filter, add appropriate amount of honey, and drink after stirring. Has the effects of nourishing liver, improving eyesight, promoting fluid production, quenching thirst, clearing away heart fire, strengthening brain, and moistening intestine.
Chrysanthemum wine
Chrysanthemum used for wine making was popular as early as the Han and Wei Dynasties. Chrysanthemum wine is cool and sweet, which is a good product for strengthening body and prolonging life. From a medical point of view, chrysanthemum wine can improve eyesight, cure dizziness, lower blood pressure, and also has the effects of losing weight, nourishing liver qi, calming stomach and nourishing blood.
Production: Wash and dry the dried chrysanthemum, soak it in low-alcohol grain wine, and drink it after one or two days. Regular drinking can promote blood circulation and qi circulation, resist aging and prolong life. If Radix Rehmanniae, Radix Angelicae Sinensis and Fructus Lycii are added to the wine, it will have a good effect on dizziness, fatigue and dreaminess.
Chrysanthemum cake
Chrysanthemum cake is more Leng Xiang, calm and beautiful than ordinary cakes. This kind of cake is sweet, soft and crisp, melts in the mouth, leaves fragrance on the teeth and cheeks, and has the function of cooling and removing fire, so it is particularly popular. There are many ways to make chrysanthemum cakes. Here is the simplest one.
Ingredients: 20-30 chrysanthemums, 200g water chestnut powder, 1 fresh chrysanthemum (chopped), and appropriate amount of rock sugar.
Practice: Boil the chrysanthemum with clear water for about 10 minute (wrap the chrysanthemum with gauze to avoid the trouble of slag separation). When the color is light yellow, don't cook it for too long, otherwise it will be slightly bitter. Take out chrysanthemum and add rock sugar to taste, the sweetness is slightly sweeter than normal, because adding horseshoe powder solution will dilute it. Add chopped fresh chrysanthemums. Water caltrop powder is dissolved in proper amount of water, poured into chrysanthemum water and steamed for about 15~20 minutes until it is completely transparent, so it can be eaten whether it is hot or cold. You can also add raisins, red and green silk, apricot meat and other small preserved fruit pieces or spread lemon slices in the sauce to increase the flavor.
Tips:
-Chrysanthemum must be washed with salt water before eating, but it should not be soaked for too long, so as not to destroy the organizational structure and nutritional flavor of chrysanthemum.
-Bitter barley-shaped like a chrysanthemum with thick dark green leaves. It tastes particularly bitter with mugwort and can't be eaten.
When drinking chrysanthemum tea, you can add sugar or rock sugar at will to add flavor and calm your mind.
-White chrysanthemum tea, appropriate use small Huang Ju.
□ The dosage and consumption of tea should not be too large. Whether the dosage is too large or taking it for too long, it will have toxic and side effects. This is especially obvious when drinking wild chrysanthemum tea.
Chrysanthemum diet-icing on the cake
Chrysanthemum is really icing on the cake. Its thorough fragrance is even worse than vanilla, coriander and onion. Chrysanthemum is a famous dish in Cantonese cuisine and Huaiyang cuisine. Among the banquets in the name of flowers, the chrysanthemum banquet is also the most famous. Just listening to these vivid names, such as "Sweet-scented osmanthus fish crossing the bridge with chrysanthemum thick soup", "Preserved chrysanthemum flowers", "Five snakes stewed with chrysanthemum bamboo chicken", "Chicken with chrysanthemum dew fragrance", "Spring Nest with autumn chrysanthemum", "Duck stuffed with plum" and "Fresh chestnut soup with chrysanthemum", is enough to make you feel extraordinary and full of fragrance.
Are you excited? Here are some simple, nutritious and delicious chrysanthemum dishes. Bring them to your desk!
Chicken slices with chrysanthemum
Features: Chicken is fresh, tender and refreshing, with the fragrance of chrysanthemum. It has the effects of nourishing five internal organs, dispelling wind and improving eyesight, nourishing blood and moistening face, and is called delicious in autumn.
Ingredients: fresh chrysanthemum petals 100g, half a catty of chicken breast, 2 eggs (with egg white), chicken soup 150g, salt 3g, rice wine 20g, onion, ginger, corn flour 20g, pepper 2g, white sugar 3g, sesame oil 3g and water starch 50g.
Making:
1. Remove the skin and tendons from the chicken breast and cut it into thin slices. Wash chrysanthemum petals gently with clear water, wash onions and ginger, and cut into nail pieces.
2. Add egg white, salt, yellow wine, monosodium glutamate, pepper and corn flour to the chicken slices, and then put them in a small bowl with salt, sugar, chicken soup, pepper, monosodium glutamate, water starch and sesame oil (a little) and mix well.
3. Heat the wok, add lard, when the oil is heated to 5 degrees, add chicken slices, spread them out, hold them up, and stir fry 50 grams of oil, a little onion and ginger, then add chicken slices and cook rice wine.
4. Stir the prepared sweat evenly and pour it into the pot. Stir a few times, then add chrysanthemum petals and stir well.
Nutritional accounting: calories 885.9 calories protein 22.3 grams fat 26. 1 gram carbohydrate 123.8 grams.
Tricolor chrysanthemum silk
Features: rich in color, salty and refreshing. Rich in vitamins and water, it is a good dish in beauty beauty!
Ingredients: 250g cucumber, 0g carrot100g fresh chrysanthemum.
Practice: Shred cucumbers and carrots, and rinse chrysanthemums with salt and water. Blanch carrots with hot water, add seasonings such as salt, monosodium glutamate and sesame oil, and mix in shredded cucumber and chrysanthemum petals.
Nutritional accounting: calories 12 1.4 calories protein 3. 1 g fat 0.8 g carbohydrate12.9g.
Pig Liver Soup with Chrysanthemum
Features: This soup is light and refreshing, with pleasant fragrance. Has effect in nourishing live blood, caring skin and improving eyesight.
There are two ways. Firstly, prepare pig liver 100g, fresh chrysanthemum 12 and appropriate amount of oil, salt and wine, cleaning pig liver, slicing, and pickling with oil and wine10min; Wash fresh chrysanthemums and take petals for later use.
First put the chrysanthemum in a clear water pot for a while, then add the pig liver and cook for 20 minutes to taste. Secondly, prepare 50g of Lycium barbarum, chrysanthemum 12, fresh pig liver 100g, and a little salt and monosodium glutamate. Preparation of chrysanthemum wat: wrap chrysanthemum with gauze and add water to boil for about15min, take out gauze bag, put it into Lycium barbarum, and boil with low fire after15min; Wash and slice fresh pork liver, stir-fry in a hot oil pan, pour in boiled chrysanthemum water, and add salt and monosodium glutamate to taste after cooking.
Nutrition accounting: calories 369.9 calories protein 26.6 grams fat 4.4 grams carbohydrate 30.9 grams.
Pickled chrysanthemum fragrance
Features: beautiful and delicious, it is a food with table.
Ingredients: cucumber100g, kelp100g, celery 50g and chrysanthemum 50g.
Practice: kelp is cooked and fished out with hot water, celery is finely cut, and chrysanthemum is washed with salt water and water. Add seasoning sesame oil, salt and monosodium glutamate for pickling. You can finish it in half an hour.
Nutritional accounting: calories 164.4 calories protein 4. 1 g fat 0.7 g carbohydrate 2.5g.
chrysanthemum egg silk soup
Features: the fragrance is soft and smooth, the soup is delicious, the color is gorgeous, and the dark fragrance floats.
Ingredients: dried chrysanthemum150g, 2 eggs, 4 spoons of stock.
Making:
1, tear off chrysanthemum petals, wash them, blanch them with boiling water, and wash them for later use; Beat the eggs into a bowl, add salt and cooking wine, and beat well with chopsticks.
2. Add 40 grams of clear oil to the pot. When the oil is 60% hot, pour in the eggs, spread them into round cakes, fry them on both sides, and cut them into 3 cm long shredded eggs.
3. Set the pot on fire, add fresh soup, add seasoning, boil and skim off the floating foam, adjust the taste, add shredded eggs and chrysanthemum, stir well, pour in sesame oil, and serve.
Nutritional accounting: 556.8 calories protein17.2g fat11.5g carbohydrate 36.9g.
Juhua hotpot
Ingredients: shrimp150g, beef tenderloin150g, pork tenderloin150g, chicken150g, white chrysanthemum 20g, spinach 60g, vermicelli 50g, peanuts 30g, salt 4g, monosodium glutamate 2g, ingredients.
Exercise:
1, shrimp, cow, pig, chicken, one plate each. A plate of peanuts and a small bowl of Chili oil 1.
There is clear soup in the hot pot, which tastes good. Light it on the table and serve it with the ingredients. After the soup is boiled, add chrysanthemums, and the guests rinse with chopsticks.
3, a variety of spices for dipping.
Features: the taste is salty and spicy, and the soup is clear and delicious. Patients with hypertension, hyperlipidemia, coronary heart disease, obesity and diabetes should eat a small amount; Patients with osteoporosis and rickets and pregnant women should eat in moderation.
Nutrition accounting: calories 1974 calories protein 140. 1g fat 126.2g carbohydrates 69.6g
(Note: The above nutrition accounting table is for reference only. Because food, calories and other factors are different. )
Beautiful Chrysanthemum with Different Fragrance —— Chrysanthemum Specialty
Fried herring balls with olive and chrysanthemum
Choose the shad produced in Zhongshan, fat and beautiful, plus yellow and white chrysanthemums. A catty of shad meat should use raw flour 100g, water 200g, bacon (or fat) 50g, chrysanthemum, garlic, dried tangerine peel, salt, sugar, monosodium glutamate, pepper and peanut oil. First, crush the shad meat with a knife, add a proper amount of salt, and stir until it is gelatinous. Then add the raw flour, boiled water and ingredients, and stir evenly in the same direction from slow to fast. Finally, squeeze into a ball, fry in an oil pan until golden brown, and serve.
Chrysanthemum fish soup
The selected material is Zhongshan Baoping mandarin fish. The mandarin fish is steamed first, then the meat is removed, and then the shredded wax gourd, shredded white fungus and chrysanthemum petals are added and boiled into soup. Chrysanthemum petals are raw, soaked in salt water in advance for use. Scoop a spoonful of chrysanthemum fish soup, the chrysanthemum has not yet entered the mouth, and the faint fragrance has penetrated into your heart and spleen.
Colorful chrysanthemum and mandarin fish slices
Jinhua ham, onion, colored pepper, osmanthus fish, yellow and white chrysanthemum, cucumber, etc. Selected to cut osmanthus fish into cubes, divided into two methods: half oiling, smooth taste; Half fried, delicious. Chrysanthemum in Hangzhou is better than "crab claw chrysanthemum". When eating, mix all kinds of ingredients and fish evenly, and the taste is unique.
Sake, plums, chrysanthemums and crab dipping sauce
Chrysanthemum, sea crab, emerging sweet plum in Zhaoqing, Japanese white crane sake, mineral water and so on are all selected. Sake can bring out the delicious taste of crab meat, because crabs are cold, and putting wine can also get rid of some cold. Adding plum can remove the muddy smell of crabs. This dish is characterized by freshness, sweetness and fragrance.
Chrysanthemum milk roll
Stuffing made of chrysanthemum, milk, sugar and other materials is pushed into paste in a pot, cooled, wrapped in foreskin and fried in oil. Take a bite, the skin is crispy, and the filling is sweet but not greasy.