Fried Acanthopanax Leaves

Name: Fried Acanthopanax Leaves
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Acanthopanax senticosus leaves; Some oil; 70g Flour; Some salt; 1g green pepper

by Weilan Weibo

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

No matter in winter or summer, you can always eat fried acanthopanax senticosus leaves when you travel to Snow Village. The fragrant flavor and crisp taste are endlessly memorable. Last weekend I went to the wild mountain to pick Acanthopanax senticosus leaves with me outdoors. I picked it for the first time. Although I didn’t pick a lot, I couldn’t finish it for a while, so I blanched it and frozen it in the refrigerator. Savour various ways of eating. Maybe The folks in Xuecun preserved it in this way and can eat it all year round. Today’s first recipe is fried acanthopanax senticosus leaves, and finally found the crispy feeling, great!

Ingredients

Fried Acanthopanax Leaves

1. Picked Acanthopanax senticosus leaves, choose to wash them

2. Boil the water and remove the cold water

3. Control the moisture or hold it lightly

4. Take an appropriate amount of blanched Acanthopanax senticosus leaves, preferably divided into slices

5. Add salt and green pepper to the flour

6. Add appropriate amount of water to make a paste

7. Add the right amount of oil to the pot

8. Eleutherococcus senticosus leaves evenly coated with batter

9. Boil the oil into the battered Acanthopanax senticosus leaves, fry it crisply, remove it, control the oil or absorb the oil with kitchen paper

10. Plate.

Tips:
1. The batter should not be too thin, otherwise the acanthopanax senticosus leaves will not be syrupy;
2. I like the fragrance of green pepper. It is not necessary to use pepper or white pepper.
3. The water that has been blanched with Acanthopanax senticosus leaves can be used to soak feet, which has health benefits.