Each season has its own unique taste, and the spring ingredients are full of small fresh, eating in the mouth is the taste of spring. Artemisia argyi is one of the representatives, light and tasteful, and it feels clean and refreshing when eaten.
The leaves of Artemisia argyi and the roots are cut and cut into 8cm sections. Today, the so-called wild Artemisia argyi is bought, and the aroma is indeed heavier. The spiced tofu (I used Yurun) cut the filament, and the millet is cut into small pepper rings.
Heat the wok, pour in the millet, stir fry, and pour in the spiced tofu. Stir fry for 1 minute, then pour in the wormwood, stir fry for 2 minutes (or to change color), put a little salt and season, then turn the pan out. eat.
This dish is very fast, and the artemisia is fried with bacon. It doesn't need to be fried for too long. The color of the artemisia can be changed, and it is not necessary to release the water. Wild arborvitae is more heavy and crisper than the usual ones. It is recommended.