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茼蒿又叫蓬蒿,含有丰富的芳香挥发油,可增强食欲、促进消化。但茼蒿的烹调方法不多,因为其质地过于脆嫩,烹炒会变蔫儿,还易变色。因此,茼蒿最好焯水后凉拌,也可涮菜或做汤用。这里,给大家推荐一道祛暑降温的夏日美食--坚果蒜泥拌茼蒿。首先,把所有的原料备齐,需要一斤质地新鲜的茼蒿,一汤匙香醋,一汤匙熟的坚果,四瓣鲜蒜,少许盐和适量橄榄油。把茼蒿掐去老根,用水清洗干净。把坚果用刀或砸蒜的蒜臼轻轻砸成黄豆大的颗粒;大蒜用蒜臼砸成泥,添加一汤匙白开水和盐、橄榄油调匀。把锅里面的水烧开,将茼蒿用最快的速度焯烫
Chrysanthemum also known as basil, rich in aromatic volatile oil, can enhance appetite and promote digestion. However, the method of cooking lotus root seldom, because of its texture is too crisp, stir-fry will change children, but also easy to change color. Therefore, the best hot water tuber boiled water, but also rinse vegetables or soup. Here, for everyone to recommend a summer cucumber cooling summer food - Nuts garlic mixed with chrysanthemum. First, get all the ingredients together, and you need a pound of freshly chopped chives, a tablespoon of balsamic vinegar, a tablespoon of cooked nuts, four cloves of garlic, a little salt, and an amount of olive oil. Chrysanthemum pinch to the old roots, water clean. Slightly smash the nuts into mortar and garlic with a knife or garlic, and smash the garlic into mortar with garlic mortar. Add a tablespoon of boiled water and salt, mix thoroughly with olive oil. Boil the water inside the pot, the chrysanthemum with the fastest speed of blanching