Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stewed chrysanthemum leaves and abura-age. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chrysanthemum leaves, botanically classified as Chrysanthemum coronarium, are the greens of the annual plant, Garland chrysanthemum, and are members of the Asteraceae family. Also known as a Crown daisy, Chop Suey greens, Tong Hao in China, Shingiku in Japan, and Tan O in Vietnam. Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae.
Stewed Chrysanthemum Leaves and Abura-age is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Stewed Chrysanthemum Leaves and Abura-age is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have stewed chrysanthemum leaves and abura-age using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Stewed Chrysanthemum Leaves and Abura-age:
- Get 1 bunch Chrysanthemum leaves
- Prepare 1 piece Aburaage
- Prepare 200 ml ☆ Water
- Take 1 and 1/2 teaspoon ☆ Dashi stock granules
- Prepare 3 tbsp ☆ Sake
- Make ready 1 and 1/2 tablespoon ☆ Soy sauce
The leaves of garland chrysanthemum contain chlorogenic acid, carotene, flavonoids, vitamins and potassium. Florist's chrysanthemums, also known simply as mums, are common, inexpensive perennial houseplants. Thousands of years ago, the Chrysanthemums are attractive gift plants and can usually be found year-round. Because they can live for a long time after being cut, they are widely.
Instructions to make Stewed Chrysanthemum Leaves and Abura-age:
- Rinse the chrysanthemum leaves, then chop into 3 cm pieces. Cut the aburaage into strips.
- Add the ☆ ingredients into a pan, bring it to a boil, then add the stalk of the chrysanthemum leaves. After 1 to 2 minutes, add the remaining chrysanthemum leaves and aburaage, then simmer for about 2 minutes.
- Stir to allow the dashi stock to absorb into the ingredients, remove from heat, then cool.
Wikipedia Article About abura-age on Wikipedia. Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying it. Aburage is often used to wrap inarizushi (稲荷寿司), and is added to miso soup. Find chrysanthemum stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
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