Before and after Tomb-Sweeping Day, old people always sprinkle a handful of Schizonepeta seeds in front of their houses or even in flowerpots on the balcony. In summer, the seeds will take root and sprout. They will grow very fast when they eat, and their unique fragrance will relieve the toxic heat and humidity in summer. I remember when I was a child, my mother would always pinch a handful of fresh Schizonepeta tenuifolia, add some eggs and onions to eat it cold. It tastes unique and will not be forgotten when I grow up. I have been to many restaurants, but it didn't taste like that at first. Today, I was greedy and wanted to eat Schizonepeta, so I called my mother. My mother taught me how to do it on the phone. I laughed at myself as a wife and mother, and I was as greedy as a child. In fact, what I craved was not the dish, but the feeling when I was a child.
Today, I will cook a cold Schizonepeta tenuifolia for my children in the way my mother taught me. Maybe when they grow up, they will remember the smell like me one day.
Ingredients: Schizonepeta, onion and eggs.
Step 1: Select the purchased Schizonepeta tenuifolia, leave the tender leaves and remove the dried ones.
Step 2: Beat three eggs in a bowl and stir the egg mixture for later use.
Step 3: Prepare half an onion and shred it, then put it into a basin for later use. Shred red pepper, pat garlic flat and chop it into minced garlic, and put it on a plate for later use.
Step 4: After the oil in the pot is heated, add the egg liquid and fry it slowly, spreading the egg liquid into an egg skin.
Step 5: Spread the egg skin, roll it up and cut it into strips, put it in a basin, and add edible salt, chicken powder and sesame oil. Stir well with chopsticks, and you can put the plate.
Schizonepeta tenuifolia with eggs is not greasy at all, but also has the unique fragrance of Schizonepeta tenuifolia, which is especially suitable for making cold dishes in summer.