Schizonepeta tenuifolia is a pollution-free and health-care spicy vegetable with high economic benefits. Fresh stems and leaves are mainly used as vegetables, cooked food can be eaten raw, but cold dishes are the most common.

1, Schizonepeta perilla tea

Materials: Schizonepeta tenuifolia 10g, perilla leaf 9g, ginger 9g, tea 6g and brown sugar 30g.

Practice: first add a small amount of water to brown sugar and boil it for later use. Cleaning Herba Schizonepetae, Folium Perillae and Rhizoma Zingiberis Recens; Put ginger slices, Schizonepeta tenuifolia, perilla leaves and tea leaves into a casserole, and add appropriate amount of water. After boiling, add brown sugar water and take the juice to drink. The tea has the functions of dispelling cold, relieving exterior syndrome and promoting digestion.

2. Schizonepeta porridge

Materials: japonica rice 100g, Schizonepeta tenuifolia 100g, salt 2g;

Practice: Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it. Picking, cleaning and chopping Schizonepeta tenuifolia seedlings. Put cold water and japonica rice into a pot, first boil it with high fire, and then cook it with low fire. When the porridge is ready, add the Schizonepeta seedlings and salt, and cook it for two or three times before serving.

3, Schizonepeta onion (commonly known as tiger food)

Raw materials: Schizonepeta tenuifolia leaves, green pepper, onion, salt, vinegar and sesame oil;

Practice: Wash Schizonepeta, shred onion and green pepper, add salt, vinegar and sesame oil, and finally add Schizonepeta and mix well. This dish is the first generation of home cooking in Yingzhou, Anhui Province. People in Yingzhou grow this vegetable and often eat it in summer. Schizonepeta tenuifolia should not be overcooked and marinated for too long, otherwise it will turn black and soften, causing diarrhea.