Schizonepeta tenuifolia is a pollution-free and healthy spicy dish 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 tenuifolia10g, perilla leaf 9g, ginger 9g, tea 6g, brown sugar 30g;

Practice: First add a small amount of water to brown sugar and boil it for later use. Clean 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 drink the juice. This tea has the functions of dispelling cold, relieving exterior syndrome and helping digestion.

2. Schizonepeta porridge

Materials: japonica rice100g, Schizonepeta tenuifolia100g, salt 2g;

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

3, Schizonepeta onion (commonly known as tiger skin vegetables)

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

Practice: Wash Schizonepeta tenuifolia, shred onion and green pepper, add salt, vinegar and sesame oil, and finally add Schizonepeta tenuifolia and mix. 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.