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People in Henan love to eat Schizonepeta tenuifolia, which is made into pancakes and pancakes with mashed garlic.

However, the record of Henan people eating Schizonepeta tenuifolia roughly began in the Northern Song Dynasty, but it is examinable.

Fresh Schizonepeta tenuifolia is my favorite side dish. Cucumber and mustard mixed with eggs are necessary dishes for drinking in summer. Large plates of cold salad are very popular here. Two Schizonepeta tenuifolia pancakes and a glass of milk is a breakfast. The method is still very simple. It's very suitable for office workers.

Schizonepeta tenuifolia, in Henan Province, is usually eaten as a vanilla vegetable. It is a perennial plant of the genus Schizonepeta in the Labiatae family. It has a strong aroma and is a common ingredient on the summer table of Henan people. It is often used in salad dishes or as a seasoning.

Schizonepeta tenuifolia has a strong smell and can be eaten raw. When it comes to the history of Henan people eating Schizonepeta tenuifolia, it can be traced back to the Northern Song Dynasty, when snacks featuring Schizonepeta tenuifolia were very popular, because the cold salad Schizonepeta tenuifolia can only be eaten in Kaifeng, the capital. Therefore, Schizonepeta tenuifolia is also known as "Beijing mustard".

Is mustard what we call amaranth?

1. Different families and genera. Schizonepeta tenuifolia, also known as Laver, Red Phoenix, etc., is a perennial herb of Panax notoginseng in Compositae. Amaranth, also known as green amaranth, red amaranth, red vegetable and so on, is an annual herb of the amaranth family. It looks different.

2. Schizonepeta tenuifolia is a commonly used traditional Chinese medicine with pungent and lukewarm taste. Traditional Chinese medicine believes that Schizonepeta tenuifolia has the effects of relieving surface wind, penetrating rash, relieving sores and stopping bleeding. It is a commonly used traditional Chinese medicine for relieving cold, sweating and antipyretic, and can be used for exogenous syndrome.

3. Schizonepeta tenuifolia (Nepeta cataria L.), alias: Cardamine, Cardamine, Artemisia annua, Artemisia annua, is a perennial plant of Labiatae and Schizonepeta. Stem strong, base Lignified, much branched, 40-150 cm tall, base subquadrangular, distally obtusely quadrangular, shallowly grooved, white pubescent.

4. This dish is amaranth. The nutritional value of amaranth amaranth is rich in dietary fiber, regular food can lose weight, promote detoxification, and prevent constipation. Amaranth has high contents of protein, fat and lysine, and is rich in minerals and vitamins, whether in seeds or stems and leaves.

The method of making tea with Schizonepeta tenuifolia

How to eat Schizonepeta tenuifolia can be used to make tea. When you use it to make tea, you need to dry the fresh Schizonepeta tenuifolia. Take 10 grams each time and put in 9 grams of perilla leaf, then add 9 grams of ginger and 6 grams of tea. Put them together into the pan, take out the soup after boiling and add the right amount of brown sugar to taste, you can get delicious Jing mustard tea.

Wash Schizonepeta tenuifolia, perilla leaf and ginger; put ginger slices in a tile pot with Schizonepeta tenuifolia, perilla leaf and tea, add the right amount of water, boil and add brown sugar water to drink the juice. This tea has the function of dispelling cold and relieving the surface and helping digestion.

The production method is to first boil brown sugar with a small amount of water, then slice Schizonepeta tenuifolia, perilla leaves and ginger, put them into a tile pot and boil with water, and finally add brown sugar water to drink the juice.