Coriander Balsam Head

Name: Coriander Balsam Head
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Hutou; 3 pcs Red rice spicy; 5g parsley; Some salt; Some MSG

by The joyful life of pyrotechnics

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Huotou is the underground bulb of a perennial herbaceous plant in the Liliaceae family. The leaves are slender and have small purple flowers. The young leaves are also edible. Mature scallions are big and plump, white and crystal clear, spicy and tender, and contain sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. They are good cooking condiments and meals. In addition to pickling, the various ethnic groups living here prefer to eat fresh scallops with various condiments, and eat them with a spicy appetizer. "

Ingredients

150g Hutou
3 pcs Red Rice Spicy
5g Parsley
Some Salt
Some Msg

Coriander Balsam Head

1. Remove the roots and peel off the old skin of the scallops, and then remove the leaves (you can scramble the eggs if you don’t lose the young leaves)

2. Put the selected lotus in water, rinse and control the moisture.

3. Wash the coriander and cut into sections, and cut the red rice into small circles.

4. Put the sliced red rice into a stone mortar and pound it with salt.

5. Put in the scalloped head and pound it.

6. Add the coriander section.

7. Add a little MSG and pound it evenly.

Tips:
1. Use with caution if you have a deficiency of qi.

2. It is not suitable for people with yin deficiency and fever.

3. Not suitable for those who are intolerant of garlic.

4. Long-term use is irritating to the gastric mucosa and prone to gasping.