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Why are the leaves removed from the bacon of Artemisia annua, and the leaves of Artemisia annua can't be fried and eaten?

Artemisia annua leaves can be fried to eat, but the taste is bitter, not delicious, so the leaves will be removed. Artemisia annua L. bacon is a famous dish in Nanchang, Jiangxi Province. Artemisia annua is a wild plant in Poyang Lake. People in Nanchang prefer to stir-fry bacon with Artemisia annua in March every year. The action of making Artemisia annua bacon should be fast, and the sticks of Artemisia annua should not be fried and softened out of the pan. After serving, the sticks will be softer because of the remaining heat; do not put soy sauce and water, and do not cover and boil.

Haha, after eating the root of Artemisia annua for so many years, the leaves have to be removed, but it is not impossible to eat them, but the taste of the leaves is much worse than that of the stems, and Artemisia annua should be fried as a whole, preferably stir-fried or mixed with bacon. PS Artemisia annua has the functions of dispelling rheumatism, invigorating spleen and stomach, resolving phlegm, promoting digestion and improving human immune function. It is an important raw material for natural beauty and skin care products and is rich in aromatic oil.

Question 8: why are the leaves removed from the cured meat of Artemisia annua, and the leaves of Artemisia annua can't be fried and eaten? No special smell? Then what you should eat is raw. The leaves of Artemisia annua are bitter after they are fried. Question 9: can the leaves of the hedge pole be eaten? question 10: how to remove the bitter taste of Artemisia annua leaves without a special taste? Then what you should eat is raw. The leaves of Artemisia annua are bitter after they are fried.

The leaves are edible, but it is usually recommended not to eat them. The leaves may have a bitter taste, and the taste is not as good as the stem after cooking. Question 8: why are the leaves removed from the cured meat of Artemisia annua, and the leaves of Artemisia annua can't be fried and eaten? The leaves are usually removed in Artemisia annua bacon dishes, which may be because the leaves taste bitter after cooking or are not easy to wash.

How can Artemisia annua stem be eaten?

Fried bacon with Artemisia annua is delicious. When cooking, you need to prepare 500 grams of Artemisia annua, 100 grams of bacon, one red pepper, salt and garlic, as well as Shao wine and chicken essence, as well as cooking oil. After the bacon is washed, steam it in the pot ahead of time, take it out and cool it down and cut it into slices. Wash and cut the Artemisia annua into slices. Wash the red pepper and cut it into shreds. Peel the garlic and cut it into slices.

Artemisia annua leaves can be fried to eat, but the taste is bitter, not delicious, so the leaves will be removed. Artemisia annua L. bacon is a famous dish in Nanchang, Jiangxi Province. Artemisia annua is a wild plant in Poyang Lake. People in Nanchang prefer to stir-fry bacon with Artemisia annua in March every year. The action of making Artemisia annua bacon should be fast, and the sticks of Artemisia annua should not be fried and softened out of the pan. After serving, the sticks will be softer because of the remaining heat; do not put soy sauce and water, and do not cover and boil.

The tender stem, Reed bud and underground fleshy stem of Artemisia annua are all edible. Artemisia annua tender stem dark green or light green, like bean sprouts thick, can be picked into sections, there is a special strong fragrance, better than celery taste. Artemisia annua is originally wild, but now it is technologically developed and can be cultivated as an annual vegetable. In fact, Artemisia annua is not very good-looking, thin, long intertwined, messy.

Stir-fried Artemisia annua in addition to stir-frying, Artemisia annua can also change a variety of patterns: stir-fried dried Artemisia, mixing two kinds of fragrance, elegant and meticulous; stir-fried shredded meat, meat and meat to add meat flavor; stir-fried sausage with Artemisia annua, the time-precipitated wax flavor and fresh wild vegetable flavor complement each other In terms of cooking, Artemisia annua can be said to be versatile, and it is also unique for making soup or pickling food.

The tender stem, Reed bud and underground fleshy stem of Artemisia annua are all edible. Artemisia annua tender stem dark green or light green, like bean sprouts thick, can be picked into sections, there is a special strong fragrance, better than celery taste. Artemisia annua is originally wild, but now it is technologically developed and can be cultivated as an annual vegetable. In fact, Artemisia annua is not very good-looking, thin, long intertwined, messy.

"when you eat Artemisia annua, it depends on the season. The Beginning of Spring is a vegetable that can be eaten, but after the season, he can only be used as a stick for firewood. Every winter and December, people living around Dongting Lake go to the beach to pick the green Artemisia annua, which is called Artemisia annua. Artemisia annua fight home and stir-fry with bacon, Artemisia annua fresh and green shining, bacon muscle red fat crystal, yellow and green, on the table to see it is mouth-watering.

The practice of Li Hao-gen

1, practice: bacon into the pot steamed for 10 minutes to remove slices; Artemisia annua leaves, remove the roots of the old pole to wash clean, picked into about one and a half pieces, chopped garlic cloves, dried pepper slightly cut off; sit pan burn a little oil, the bacon into a small fire to stir-fry the oil out of the fragrance; pan remaining oil under the garlic and dried pepper section of a small heat stir-fry fragrance, turn the heat under the Artemisia annua quickly stir-fry a few times salt, spray a little soy sauce, stir in the bacon chicken essence can be stirred.

2. Ingredients: 300 grams of bacon (fat three thin seven), 300 grams of Artemisia selengensis root, 150 grams of leek, 50 grams of cooked lard, 1 gram of refined salt, 15 grams of fresh pepper. Wash the bacon in warm water, peel it, put it in a tile bowl, steam for 30 minutes, and cut the fat and lean meat into strips 5 cm long, 0.7 cm wide and 0.3 cm thick. The root of Artemisia annua is scraped off the epidermis with a knife, washed and cut into 4 cm long strips. Cut the dried red pepper into finely chopped pieces.

3. Artemisia annua is washed and cut into sections, dried bean curd is also heated for a while, remove some fishy smell and then shred. Put Artemisia annua and dried shreds in a pot over high heat and stir-fry until Artemisia annua is raw and add seasoning. Two main ingredients: bacon (fat three thin seven) 300 grams. Ingredients: 300 grams of Artemisia root, 150 grams of leek. Seasoning: 50 grams of cooked lard, 1 gram of refined salt, 15 grams of fresh pepper.

4. Blanch bacon in water and slice; rinse and cut Artemisia annua; add oil in hot pot, stir-fry bacon until cooked, add minced garlic, chili and ginger, add Artemisia annua and appropriate amount of salt, stir well. Practice 2: raw materials: 300 grams of bacon, 200 grams of Artemisia root, 50 grams of cooked lard, 1 gram of refined salt, 15 grams of dry red pepper.

5. Wash the bacon in warm water, peel it, put it in a tile bowl, steam for 30 minutes, and cut the fat and lean meat into strips 5 cm long, 0.7 cm wide and 0.3 cm thick. The root of Artemisia annua is scraped off the epidermis with a knife, washed and cut into 4 cm long strips. Cut the dried red pepper into finely chopped pieces.