Cold pepper andrographis paniculata
Overview
Andrographis paniculata has become a hot-selling vegetable in Northeastern cities in the past two years. It has many nice nicknames, such as Spring Lotus and Autumn Willow. For example, love at first sight. This name is like love itself. The joy of meeting each other and the heartache, aren't they all the taste that love brings to people? Clearing heat, detoxifying, reducing inflammation and reducing swelling are the main functions of Andrographis paniculata, and in this midsummer season, it is especially suitable for consumption with such functions. My mother started buying Andrographis paniculata frequently after seeing it in the supermarket for the first time. She likes to lightly blanch it in boiling water when making it, while I like to mix it raw and occasionally eat it with dipping sauce. Andrographis paniculata itself has a somewhat salty taste, so seasoning can be light. Use Sichuan peppercorns and dried red peppers to fry them in hot oil, and a cold andrographis paniculata exuding the aroma of pepper can be served. Smile warmly, feel at ease, always cherish the joy of meeting each other, and live in peace and tranquility. This is the best life...
Tags
Ingredients
Steps
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After the pot is hot, pour appropriate amount of oil.
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After the oil temperature rises, add the peppercorns and dried red peppers.
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Stir-fry until the peppercorns and dried red peppers turn darker in color, then turn off the heat. Remove the Sichuan peppercorns and dried red peppers, leaving only the fried oil.
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Soak Andrographis paniculata in water for 10 minutes.
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Rinse it again, drain off the water and put it in a container.
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Add appropriate amount of salt and chicken essence.
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Add a little sugar.
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Mix well.
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Add sesame oil.
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Add the fried oil and mix well.
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Transfer to a plate and garnish with fried dry red pepper.
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Sprinkle appropriate amount of cooked sesame seeds.
