1. Freshly picked green leaves go to the roots and yellow leaves
2. After soaking for a while, clean and drain
3. Cut into small pieces
4. Put it in a large bowl, add eggs, salt and five-spice powder
5. Pour the flour, mix well, add water
6. Mix well into a thick batter
7. Pour the oil in the pan, pour the batter, spread it out, and try to be thinner
8. Bake it with a small fire, turn one side golden and turn the other side until golden
9. Take out the diced pieces and install on a plate
Tips:[How to quickly identify Yinchen]
It is often kneaded into a ball, gray-green, and the whole plant is covered with white hair, soft as velvet. The stem is 7-10cm long, the base is relatively thick, and the complete leaves are more stalked, connected with the thin stems, and the leaves are divided into filaments. Slightly fragrant, slightly bitter taste. The quality is tender, soft, off-white in color and strong in aroma.
The Yinchen before and after the Ching Ming Festival is the most tender time.
Those who don't know this kind of wild vegetables are best not to pick them at will, so as to avoid poisoning by accidental ingestion.
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