Unique taste of cold mixed Schizonepeta tenuifolia(wei dao du te de liang ban jing jie )

Unique taste of cold mixed Schizonepeta tenuifolia

Introduction:

"Let's first introduce Schizonepeta tenuifolia: mustard -- sangyiyouschizonepeta tenuifolia, formerly known as" pseudosu "and native name" Ginger Mustard ", is a Labiatae plant, which is used to dry stems, leaves and flowers as medicine. Fresh bud is the best for children. Schizonepeta tenuifolia leaves are yellow green, stems are square and purple, cross section is yellow white, ears are slightly black and purple yellow green. It is mild, nontoxic, clear and fragrant. Schizonepeta tenuifolia is a sweating and antipyretic drug. It is one of the commonly used Chinese herbal medicines. It can calm phlegm, fear wind and cool blood. Treat influenza, headache, cold and heat, sweating, vomiting "

Production steps:

Step 1: wash the Schizonepeta tenuifolia

Step 2: wash cabbage

Step 3: cut cabbage into small pieces and set aside

Step 4: cut the Schizonepeta tenuifolia for reserve.

Step 5: prepare the cold bowl and put in the cut cabbage and Schizonepeta

Step 6: wash and cut garlic

Step 7: prepare a small bowl and put in 1 tablespoon of minced garlic and soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1 teaspoon of spicy oil, salt and chicken essence. Make a bowl of juice and set aside.

Step 8: pour the juice into the bowl and stir well

Materials required:

Schizonepeta tenuifolia: 200g

Cabbage: 200g

Garlic: a tree

Raw soy sauce: a large spoon

Vinegar: a teaspoon

Sesame oil: 1 teaspoon

Spicy oil: 1 teaspoon

Salt: right amount

Sugar: a small spoon

Chicken essence: appropriate amount

Note: no hint, simple and delicious is king.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: hot and sour

Chinese PinYin : Wei Dao Du Te De Liang Ban Jing Jie