Mint leaves are mint leaves, which taste cool. Mint leaves have dual functions of medicine and food. The main edible parts are stems and leaves, and can also be eaten by squeezing juice. When eaten, it can be used as flavoring agent, spice, wine and tea. Mint tea, the scientific name of which is Mint, is the most convenient and quick way to drink. It is brewed with 5 ~ 10g mint leaves in hot water until the fragrance overflows. If you brew with a covered vessel in summer, you can avoid the volatilization of peppermint oil, and when you drink it after cooling, it will be refreshing.

Mint nutrients:

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Fresh mint is often used to make dishes or desserts to remove the fishy smell of fish and mutton, or to add flavor with fruits and desserts. So, how to eat mint?

Practice 1: Mint porridge:

Fry 30g of fresh mint or 1 5g of dry mint and1l of clear water to about 0.5l, cool, and take out the mint juice. Cook porridge with 150g stem rice. After the porridge is cooked, add mint soup and a little rock sugar and boil it.

Efficacy: fresh and refreshing, dispelling wind and dissipating heat, appetizing and helping digestion.

Practice 2: mint cake:

Take 500 grams of glutinous rice and mung beans, 0/5 grams of mint/kloc-,25 grams of sugar, and a little osmanthus. Cook mung beans, then add sugar, osmanthus fragrans and chopped mint leaves to make stuffing. Stew the glutinous rice, put it in a box to cool, then wrap the bean paste with glutinous rice and crush it with a mallet.

Efficacy: cool, dispel wind and dissipate heat, clear throat and benefit throat.