Schizonepeta mixed with cucumber is a common home-cooked dish. Need a handful of ingredients such as Schizonepeta, green pepper, sesame oil, salt, sugar and cucumber. After preparing the ingredients, clean up the Schizonepeta and cucumber, and then cut them. After finishing, put the seasoning into the basin and mix well.
Sauced Schizonepeta is also a common practice. First, clean Schizonepeta tenuifolia, then marinate it with salt water, 1 or twice a day, and drain the salt water after 3 days. Then spread the sweet noodle sauce evenly on Schizonepeta tenuifolia, turn it once a day, and you can eat it after 30 days.
Schizonepeta porridge is a delicious food, and the preparation method is very simple. The materials needed are rice, Schizonepeta tenuifolia and salt. First of all, you should wash the rice and Schizonepeta tenuifolia, and then put them in a pot and cook them over low heat. Boil it and you can eat it.
Brief introduction of Schizonepeta tenuifolia
Schizonepeta tenuifolia (scientific name: Schizonepeta tenuifolia? L) It is a perennial plant of Schizonepeta in Labiatae. 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.
Xinjiang, Gansu, Shaanxi, Henan, Shanxi, Shandong, Hubei, Guizhou, Sichuan and Yunnan; Mostly born near houses or bushes, the altitude is generally not more than 2500 meters. From central and southern Europe, it spread eastward to Japan through Afghanistan, and fled to the wild in America and southern Africa.