Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, stewed chrysanthemum leaves and abura-age. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really 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 popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Stewed Chrysanthemum Leaves and Abura-age is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook stewed chrysanthemum leaves and abura-age using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Stewed Chrysanthemum Leaves and Abura-age:
- Take 1 bunch Chrysanthemum leaves
- Prepare 1 piece Aburaage
- Get 200 ml ☆ Water
- Take 1 and 1/2 teaspoon ☆ Dashi stock granules
- Get 3 tbsp ☆ Sake
- Get 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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