Eat two pepper leaves

Overview

There are more than ten kinds of spices used in cooking in my country, and the first one is Sichuan peppercorns. Zanthoxylum bungeanum leaves also have the properties and taste of Zanthoxylum bungeanum. The best time to pick edible Zanthoxylum bungeanum leaves is in spring and summer. After that, the Zanthoxylum bungeanum leaves lose their original flavor as they age. Zanthoxylum bungeanum is hot in nature and has analgesic and insecticidal effects. It can prevent and treat cold and pain in the epigastrium and abdomen, vomiting and diarrhea, ascariasis, edema and difficulty in urination. I went to the market to buy some, and when I came back I made these Zanthoxylum bungeanum leaves to eat.

Tags

• hot dishes
• home cooking
• chili noodles
• egg
• flour
• fresh pepper leaves
• starch
• vinegar
• chopped green onion
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash the fresh pepper leaves, drain them and divide them into 2 parts in a ratio of 3:1.

   

2. 2 Beat the eggs, add salt, flour, starch, and chopped green onion and stir into batter.

   

3. 3 Heat oil in a pot, fry large fresh pepper leaves with a little batter until golden brown, remove and serve on a plate. Place a small portion of fresh pepper leaves in a colander and remove from the hot water. Season with vinegar, salt, chili powder and sesame oil, and serve on a plate.