Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Parsley ( 500g ) | Vegetable oil ( 20g ) |
Balamic vinegar ( 10 grams ) | Garlic sprouts ( one ) |
Zanthoxylum bungeanum ( 20 capsules ) | Dried chili pepper ( 2 pieces ) |
Shredded ginger ( 2 grams ) | Sesame oil ( 3g ) |
Table salt ( 2g ) | White sugar ( 3 grams ) |
How to make refreshing parsley
1.Remove the roots of parsley and wash them
2. Chop the garlic sprouts into shreds and set aside
3.Add water to the pot and add a spoonful of salt
4. Boil water, add parsley, and water for about 10 minutes
5. Take it out and put it into a basin filled with cold water
6.Control water and cut into sections
7.Put on the plate together with shredded garlic
8.Put oil in another pot, heat until 70% hot, add Sichuan peppercorns, dried chili peppers, and shredded ginger
9.Add sugar
10.Put salt
11.Put balsamic vinegar
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12.Strain through a sieve
13.Pour in incense Qin Shang
14. Drizzle with sesame oil
15.The production is completed and it is very delicious!
Tips
1.Fry the Sichuan peppercorns and dried chilies until fragrant, instead of burning them, to make this dish taste better!
2.Filter out the Sichuan peppercorns to prevent your mouth from getting numb after eating the Sichuan peppercorns.
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