Eat two Chinese prickly ash leaves
Introduction:
"There are more than ten kinds of spices used for seasoning in Chinese cooking. The first fragrance is Zanthoxylum bungeanum. Zanthoxylum bungeanum leaves also have the performance and taste of Zanthoxylum bungeanum. The best time to pick Zanthoxylum bungeanum leaves is in spring and summer. After that, the old Zanthoxylum bungeanum leaves will lose their original flavor. Zanthoxylum bungeanum is hot in nature, which has analgesic and insecticidal effects. It can prevent and treat abdominal pain, vomiting and diarrhea, ascariasis, edema and adverse urination. I went to the market to buy some, and came back to make this "two kinds of Chinese prickly ash leaves."
Production steps:
Materials required:
Fresh flowers and pepper leaves: appropriate amount
Eggs: right amount
Flour: right amount
Starch: right amount
Salt: right amount
Scallion: right amount
Vinegar: right amount
Hot pepper noodles: right amount
Sesame oil: appropriate amount
matters needing attention:
Production difficulty: simple
Technology: deep fried
Production time: half an hour
Taste: other
Chinese PinYin : Hua Jiao Ye Liang Chi
Eat two Chinese prickly ash leaves
Cold winter, its name is warm - sesame brown sugar cake. Han Leng De Dong Ri Ta De Ming Zi Jiao Wen Nuan Zhi Ma Hong Tang Bing
Stir fried chicken breast. Bao Chao Ji Xiong Rou
Pickled cucumber with soy sauce. Jiang You Zi Xiao Huang Gua