Chrysanthemum: vegetables should be eaten in winter, very good for health

When it comes to chrysanthemum, many people often think of its fresh taste in the spring.However, do you know that winter daisies are much more delicious and special.Over a year of growth, from the awakening of spring, the green of summer, to the deposits of autumn, and finally suffering from the harshness of the winter wind, the winter chrysanthemum as the end.Fine everything is the most quintessential.It is a natural gift for people in the cold days.

The cold climate caused the daisy to grow slower, thus accumulating more nutrients.This not only increases the nutritional value but also makes the chrysanthemum flavor stronger, more fragrant than any time of the year.If spring, chrysanthemum stands out with a gentle sweet taste, winter, chrysanthemum brings a deep, unforgettable scent.

In our country, plants are grown in localities in the North.In the South, trees are mainly planted in Lam Dong province.Collection when needed, can be used fresh or dried for gradual use.

In rural areas, chrysanthemum is not only a wild vegetable but also part of the simple lifestyle of the people.In the winter days, people often go to the field to pick chrysanthemum.If you are lucky, you will see the cabbage leaf covered with thin dew in the morning.Do not worry that the frost will damage the chrysanthemum - on the contrary, it gives this vegetable a fresh and characteristic flavor that is nowhere to match.

The green, small and fragrant chrysanthemums are gathered, bringing home to process into countless delicious dishes.

Valuable use of chrysanthemum according to traditional medicine

Not only is a rustic dish, chrysanthemum is also known for many valuable uses in traditional medicine.According to ancient medicine books, chrysanthemum is cool, sweet, very good for health.This vegetable helps to clear heat, detoxify, diuretic, swollen, protect the liver and also support to enhance resistance in the cold winter.With such outstanding benefits, chrysanthemum deserves to be put into a regular menu in every family, especially in the winter.

A "new" dish keeps the benefits of chrysanthemum

In countless ways of processing chrysanthemum, you can refer to how to make dumplings or cakes.The cake made from meat mixed with chrysanthemum is not only delicious, but also keeps the whole sweet taste, making anyone enjoy it must be fascinated.

Here's how to make meat dumplings and chrysanthemum:

Step 1: Prepare Cai Chrysanthemum

Choose fresh chrysanthemum, wash.Do not remove the root because this is the place where the most flavored accumulation.Boil water, add chrysanthemum to blanch for about 1 minute to remove the acrid and oxalate.To keep the green color, you can add some oil and salt to the water.After blanching, remove the cabbage, rinse with cold water, drain and mince.

Step 2: Prepare meat filling

Choose pork with lean and fat so that the kernel does not dry out.Puree or chopped meat.Mix meat with green onions, minced ginger, salt, sugar, soy sauce, pepper, oyster sauce, seasoning powder.To increase moisture and make the cake softer, you can add a little ginger juice soaked in pepper, mix well in one direction.

Step 3: Combine chrysanthemum and meat

Add minced chrysanthemum to the meat, mix well.Add a little sesame oil to increase the flavor.Mix the mixture evenly, the cake will have an attractive aroma and a rich sweetness.

Step 4: Enjoy delicious food

After completing the filling, just wrap the cake and steamed, you have a warm dish for the cold days.The daisy cake is soft and fragrant, not sick, rich but still retains the elegant flavor.

In addition to dumplings, chrysanthemum can also be processed into many other delicious dishes such as cooking soup, stir -fried garlic, or mixed as salads.In particular, daisy dumplings are still loved by many people because it is suitable for winter.