There are many ways to make Broussonetia papyrifera, each with its own flavor, namely steaming Broussonetia papyrifera, frying eggs with Broussonetia papyrifera, and frying shredded pork with Broussonetia papyrifera.

1. When steaming Broussonetia papyrifera, you must not put salt. If salt is put in advance, it will not only lose a lot of water, but also make the taste of the leaves worse. After the ear of Broussonetia papyrifera is steamed, add a little soy sauce and salt to improve the taste.

2, Henan specialty, Broussonetia papyrifera scrambled eggs are Henan specialty, fragrant but not greasy, nutritious and healthy.

3, the unique food in spring: Broussonetia papyrifera fried pork with millet pepper, fragrant! Tender! Spicy! Addicted!