Eat two Chinese prickly ash leaves

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