1. This is the sesame leaves that are picked by themselves and arranged according to the size of the leaves.
2. Let the sesame leaves that have been washed repeatedly to air.
3. Let the water dry and prepare for pickling.
4. First, add glutinous rice flour to the right amount of water and mix well.
5. Pour it into a pot over a small fire and keep stirring until it is not thin or thick and transparent.
6. Combine the minced garlic, minced ginger, fine chili, oyster sauce and salt.
7. Add glutinous rice paste and stir well.
8. The sesame leaves (purple red on the back) are repeatedly covered with paste.
9. Sprinkle a layer of fine salt on the bottom of the basin, and then put 8-10 pieces of sesame leaves into a pinch, and place them in a circle (it is convenient to take a pinch with chopsticks when eating, and there are more sesame leaves and a bowl of paste is adjusted in the middle) .
10. Dip the green sesame leaves on the front.
11. After covering all the sesame leaves, put them in the refrigerator and marinate for a week before eating.
12. The family of Su Ziye took out and said: "This is too delicious." The sesame leaves are beautiful in color, rich in leaf flavor, and taste better than spicy cabbage.
