Fried Acanthopanax Leaves

Name: Fried Acanthopanax Leaves
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Acanthopanax senticosus leaves; 70g Flour; Some oil; Some salt; 1g pepper

by Sea waves

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

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. The wild vegetables in the north have not sprouted in this season. This is the first time to pick acanthopanax senticosus leaves in the wild following the outdoor field last spring. Although not many are picked, they can't be eaten for a while, so they are all blanched and frozen in the refrigerator Slowly taste various ways of eating. Maybe the folks in Xuecun preserved it in this way, and you can eat it all year round. Today’s first recipe is fried acanthopanax senticosus leaves, and finally found the crispy feeling! "

Ingredients

Fried Acanthopanax Leaves

1. The blanched Acanthopanax senticosus leaves control the moisture or hold it lightly.

2. It's best to divide it into pieces.

3. Add salt and green pepper to the flour and mix well.

4. Add appropriate amount of water to make a paste.

5. Add an appropriate amount of oil to the pot.

6. Coat the acanthopanax leaves evenly with the batter.

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

8. 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 blanched with Acanthopanax senticosus leaves can be used to soak your feet, which has health benefits.