How to eat fresh Panax notoginseng leaves

Many people are unfamiliar with Panax notoginseng leaves. In fact, many famous Chinese and foreign herbal medicines are made from Panax notoginseng leaves. Panax notoginseng is a common Chinese herbal medicine in our daily life. It is mainly used to treat blood stasis, promote blood circulation, promote hematopoietic function, and is of great help to the left ventricle of cardiovascular and cerebrovascular diseases. The Panax notoginseng leaves refer to its fresh young leaves. Regular consumption has the effects of nourishing health, strengthening the waist and knees, reducing swelling and relieving blood stasis, promoting blood circulation and removing blood stasis, delaying aging, and beautifying the skin.

Early spring is the season for all things in the world to stop shedding and grow. Growth and development require sufficient nutrients, and people are paying more and more attention to their own health. Therefore, proper conditioning in spring can meet the growing health needs. Fresh Panax notoginseng leaves can now be seen in many farmers' markets. They do not have any special odor or medicinal taste. They taste crispy like Auricularia auricula, but not as sticky as Auricularia auricula. They can be stir-fried or made into soup, and are delicious and smooth.

1. Wash and chop shallots and garlic, and wash the Panax notoginseng leaves.

2. Boil a pot of water, put the Panax notoginseng leaves into the pot and cook for about 30 seconds, then remove and filter the water.

3. Heat the pan, add a small amount of oil and bring to a boil, then add the minced garlic and stir-fry until fragrant.

4. Put the seven leaves in a bowl, pour the minced garlic oil on the seven leaves, add a small amount of sesame oil, put in salt, stir, and finally put in the coriander and stir.

2. Shredded potatoes with Panax notoginseng

Food: potatoes, carrots, fresh Panax notoginseng, 4 cloves of garlic, 200 grams of Panax notoginseng, salt, light soy sauce, rice vinegar, peppercorns, dried chili peppers, and sesame oil.

practice:

1. Cut the potatoes and carrots into strips, or use a grater to shred them, and mince the garlic;

2. Add water, a small amount of oil and a small amount of salt to the pot. After the water boils, add shredded potatoes and carrots. When the color becomes slightly transparent, quickly pick them up and put them in boiled water to cool.

3. Take out the cooled potato shreds, drain the water, put them into a container, add salt, white sesame oil, and rice vinegar and stir;

4. Add the cleaned Panax notoginseng and mashed garlic;

5. Add some oil to the pot, heat it up over high heat until it is 50% hot, put in the peppercorns and dried chili peppers, and fry until they are fragrant and about to become mushy, then turn off the heat and remove the peppercorns and dried chili peppers;

6. Pour the fried pepper oil and chili sauce on the mixed potato shreds and Panax notoginseng while it is still hot, and mix well.