When summer comes, the temperature keeps rising, and our bodies tend to become hot and dry, and it is easy to catch fire. At this time, we need to choose some cool vegetables to regulate the heat in the body and maintain the balance of the body. When it comes to seasonal vegetables in summer, cucumbers and bitter melons are the first thing that comes to mind. However, there is one lesser-known vegetable that also has excellent heat-clearing and heat-relieving properties, and that is bitter chrysanthemum.
Bitter chrysanthemum is a leafy vegetable that is similar in appearance to regular lettuce but has a slightly bitter taste. Nonetheless, bitter chrysanthemum occupies an important place in the summer diet, where it is praised for its rich nutrient content and multiple health benefits. Bitter chrysanthemum is rich in vitamin A, vitamin C and a variety of minerals, such as calcium, iron, magnesium, etc., which can effectively enhance immunity and promote metabolism. In addition, the bitter ingredients contained in bitter chrysanthemum help clear away heat and detoxify, reduce inflammation and relieve pain, and can also promote gastrointestinal peristalsis and improve digestive function. For people who are prone to fire in summer, bitter chrysanthemum is undoubtedly an ideal choice.
Next, I will introduce two delicious bitter chrysanthemum cold salad recipes, which are not only easy to operate, but also have a cool and greasy taste, which is perfect for eating on a hot summer day.
Recipe 1: Purple cabbage, tomato and preserved egg mixed with bitter chrysanthemum
Ingredients: 200 grams of bitter chrysanthemum, 50 grams of purple cabbage, 1 tomato, 2 preserved eggs, 50 grams of peanuts, 3 cloves of garlic, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of rice vinegar.
Specific steps:
1. Prepare the ingredients: Wash the bitter chrysanthemum, drain and cut into sections. Wash the red cabbage and shred. Wash the tomatoes and cut them into cubes. Peel the eggs and cut them into small pieces. Peel the garlic and chop it into minced garlic.
2. Handle the peanuts: Pour a small amount of oil into the pot, put the peanuts into the pot when the oil is hot, fry the peanuts slowly over low heat until the peanuts are crispy, remove and drain the oil, let it cool and mash it slightly.
3. Mix the sauce: In a small bowl, add an appropriate amount of sesame oil, light soy sauce, rice vinegar and salt, stir well, and mix well to make a cold sauce.
4. Mix vegetables: Put the chopped bitter chrysanthemum, shredded purple cabbage, tomatoes, preserved eggs and fried peanuts into a large bowl, pour in the prepared cold sauce, sprinkle with minced garlic, and mix gently with chopsticks to evenly coat each ingredient with the sauce. Place the mixed vegetables on a plate and serve.
This cold chrysanthemum is brightly colored and has a rich taste. The crispness of the red cabbage, the sweetness of the tomatoes, the smoothness of the preserved eggs, the crispiness of the peanuts, and the slight bitterness of the bitter chrysanthemum, a variety of tastes are intertwined in one bite, which makes people appetize. Especially in summer, this dish can not only relieve the heat, but also increase the appetite, and it is a very good cold dish.
Recipe 2: Bitter chrysanthemum mixed with walnut kernels
Ingredients: 200 grams of bitter chrysanthemum, 50 grams of walnut kernels, 3 cloves of garlic, 2 dried chili peppers, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of rice vinegar.
The steps are as follows:
1. Prepare the ingredients: Wash the bitter chrysanthemum, drain and cut into sections. Blanch the walnuts with boiling water to remove the astringency on the surface, remove and drain for later use. Peel the garlic and chop it into minced garlic. Dried chili peppers cut into small pieces.
2. Mix the sauce: In a small bowl, add an appropriate amount of light soy sauce, rice vinegar and salt, stir well and make a cold sauce.
3. Stir-fry garlic chili oil: Pour an appropriate amount of cooking oil into the pot, add minced garlic and dried chili peppers, and stir-fry slowly over low heat until the minced garlic and chili peppers are fragrant and darkened, turn off the heat and pour the hot oil into the prepared cold sauce.
4. Mix vegetables: Put the chopped bitter chrysanthemum and walnut kernels into a large bowl, pour in the prepared sauce, and mix gently so that each piece of bitter chrysanthemum and each walnut kernel are evenly stained with the sauce. Place the mixed bitter chrysanthemum and walnut kernels on a plate and serve.
The hot oil of garlic and chili peppers adds a unique aroma and spiciness to the whole dish, and the crispness of walnut kernels and the crispness of bitter chrysanthemum complement each other. In one bite, there is not only the stimulation of garlic and spicy flavor, but also the freshness of bitter chrysanthemum, coupled with the nutty aroma of walnut kernels, it is simply a taste bud enjoyment. This dish is perfect for enjoying on a hot summer day, it is cool and easy to make, and it is a very home-made coleslaw.
In summer, bitter chrysanthemum can not only clear away heat and relieve heat, but also bring a unique taste enjoyment. Hopefully, these two recipes will add a cool and delicious flavor to your summer table. Let's eat more bitter chrysanthemums this summer and enjoy refreshing and healthy food!
[Personal opinion, for reference only!] This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated! 】