What is Schizonepeta tenuifolia?

What is Schizonepeta tenuifolia? Schizonepeta tenuifolia, alias: Toona sinensis, Toona sinensis, Artemisia quadrangularis and Schizonepeta tenuifolia, is a perennial plant of Labiatae and Schizonepeta. The stem is stout, woody at the base, multi-branched, 40- 150 cm high, nearly quadrangular at the base, obtuse quadrangular at the upper part, shallow groove and white pubescence. It is used as a medicine to dry stems, leaves and ears. Children with fresh buds have the best calming effect. The leaves of Schizonepeta tenuifolia are yellow-green, the stems are square and purplish, the cross section is yellow-white, and the ears are slightly black, purple, yellow and green. Mild taste, mild nature, non-toxic and rich fragrance. Schizonepeta tenuifolia is a sweating antipyretic, which is from China.

One of the commonly used medicinal materials, it can eliminate phlegm, dispel wind and cool blood. Treat influenza, headache, cold and heat, sweating and vomiting.

What is Schizonepeta soup? Soak for 10 minutes, and then cook for 10- 15 minutes.

What is Schizonepeta tenuifolia? Hello, Schizonepeta refers to blindly planting herbs, with leaves, branches and spikes.

What is Schizonepeta tenuifolia? What is Schizonepeta tenuifolia? In my opinion, it is a vanilla condiment with special fragrance. When cooking soup and rice at home, I used to sprinkle a handful before cooking, and I also like to put a little in cold dishes, just like some soups and cold dishes need chopped green onion and coriander. Encyclopedia says that it seems that Schizonepeta tenuifolia really eats more in Henan, and its essence is a kind of basil, so it may be better to call it children's shoes that Henan basil has never eaten.

What is Schizonepeta tenuifolia-Schizonepeta tenuifolia, formerly known as "Pseudosu" and locally known as "Ginger Mustard", is a labiatae plant whose dried stems, leaves and flower spikes are used as medicine. Children with fresh buds have the best calming effect. The leaves of Schizonepeta tenuifolia are yellow-green, the stems are square and purplish, the cross section is yellow-white, and the ears are slightly black, purple, yellow and green. Mild taste, mild nature, non-toxic and rich fragrance. Schizonepeta tenuifolia is an antipyretic drug and one of the commonly used herbs in China. It can eliminate phlegm, dispel wind and cool blood. Treat influenza, headache, cold and heat, sweating and vomiting.

What is the synonym of Schizonepeta tenuifolia? Millet, the stem is about two feet high, the leaves are opposite, linear, entire, and primary edible; Small white flowers with reddish lips, open in summer. Stems and leaves can be used as medicine, which has the effects of dispelling wind, removing blood stasis, breaking knots and reducing swelling.

Schizonepeta Jρngjiè: Millet, the stem is about two feet high, the leaves are pinnately divided, the lobes are lanceolate, and the lips are reddish. Whole grass is used as medicine.

Stems and leaves can be used as medicine, which has the effects of dispelling wind, removing blood stasis, breaking knots and reducing swelling.

There are different names such as ginger mustard, fake Sue and moustache.

The practice of steaming Schizonepeta tenuifolia, how to do it well, the practice of steaming Schizonepeta tenuifolia at home.

1.

Preparation of Schizonepeta tenuifolia

2.

Remove the old leaves and stems, leaving only the tender leaves at the top. Wash it and put it in a basket to control the water.

3.

Put the leaves of Schizonepeta tenuifolia into a large pot, pour in a little peanut oil and grab well.

4.

Add flour and corn starch. (The ratio of the two powders is 1: 1)

5.

Grab it evenly so that every leaf is covered with powder.

6.

Add a proper amount of water to the steamer, and spread the fennel evenly on the steamer. Cover the lid, bring to a boil, and steam for about 5 minutes over medium heat.

7.

When steaming, peel and wash the garlic, put it in a garlic mortar and add a little salt.

8.

Mashed garlic

9.

Open the lid immediately after steaming Schizonepeta tenuifolia, and don't be stuffy.

10.

Pour the steamed Schizonepeta tenuifolia into a large basin, pick it up with chopsticks while it is hot, and add a proper amount of salt.

1 1.

Add chicken essence

12.

Then add sesame oil and stir evenly to give off hot air.

13.

Finally, add garlic paste.

14.

Stir evenly and plate.

One kilogram of Schizonepeta tenuifolia costs 6 yuan. 20% Schizonepeta tenuifolia was used to make Schizonepeta tenuifolia charcoal, and 6% (1-20%) Schizonepeta tenuifolia charcoal was used.

=6÷0、8

= 7.5 (yuan/kg)

The mixing method of Schizonepeta cold noodles, how to make it well, and the main components of Schizonepeta cold noodles.

100g

cucumber

1 root

Schizonepeta tenuifolia

3 pieces

garlic

2 capsules

capsicol

10ml

white vinegar

20 ml

Sesame paste

1 spoon

Light soy sauce

10ml

Cold water

50 ml

Bean sugar

50 grams

gluten

1 block

condiments

salt

3g

chicken essence

1g

step

1. Cut the gluten into small pieces two centimeters square, and take them out with boiling water for later use.

2. Mung bean sprouts are also cooked and removed for use.

3. Mix the sauce? Light soy sauce, dark soy sauce, salt, chicken essence, white vinegar and Chili oil, cool and mix well for later use.

4. Put the cold-skinned cucumber silk gluten bean sprouts into the basin.

5. Pour in the prepared sesame sauce and mix well to serve.

skill

It will taste better if the cold boiled water is replaced by big raw water. I made it quickly and changed it to cold water.

How to stir-fry a thousand slices of Schizonepeta tenuifolia, how to do it, and the main components of Schizonepeta tenuifolia

Schizonepeta tenuifolia

250 grams

Tofu slices

200 grams

condiments

verdant

Proper amount

salt

Proper amount

thirteen?incense

Proper amount

soybean

Proper amount

chicken essence

Proper amount

sesame oil

Proper amount

edible oil

Proper amount

step

1. Two pieces of Schizonepeta macrophylla for later use.

2. Remove the stem and leave the leaves for later use.

3. Wash the bean skin and green onions for later use.

4. Cut the bean skin into diamond-shaped pieces, cut the onion into sections, and pat the garlic with a knife for use.

5. Put the wok on the fire and pour in the cooking oil.

6. Add onion and stir fry.

7. Stir-fry chopped meat in a pot, add a little soy sauce, salt and thirteen spices and stir-fry.

8. When frying thousands of pieces, put clean Schizonepeta.

9. Stir fry, boil Schizonepeta tenuifolia with hot air, add chicken essence, and turn off the fire.

10. Finally, add sesame oil to taste and serve.

skill

Schizonepeta tenuifolia is easy to cook, and it is not too late to put it in the pot.