On the side of the country road, there is often a kind of green that is swayed by the breeze, and that is wild mint.
Late spring and early summer is the most vigorous season for wild mint. This weed with a special aroma brings a touch of coolness to the summer days that have just warmed up.
The leaves of wild mint are shiny green, with slightly jagged edges, and a fresh and slightly spicy aroma overflows with a twist. This aroma seems to have the magic to dispel the summer heat, making people feel instantly refreshed.
The ingredients needed to make cold mint are extremely simple: wild mint leaves from the mountains, fresh chili paste, soy sauce, balsamic vinegar and spicy seeds. Every step of the production process is a careful blend of flavors and respect for the ingredients.
First, the mint leaves are carefully washed and soaked in cold water to keep them crisp and green. Puree fresh red peppers and mix them with soy sauce, balsamic vinegar and a teaspoon of sesame oil, followed by a spoonful of chili peppers to accentuate the mint aroma without overpowering its natural flavor.
Put a chopstick in your mouth, and the fresh mint aroma blends with the fresh and spicy flavor to give off an uplifting taste. At this moment, the summer heat seems to have been dissipated by the fragrance of this cold wild mint.
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All-media reporter Song Guangxu Tu Chunrong
Correspondent: Song Qiumin
Editor: Mao Ming
Editor: Fang Weilin
Review: Feng Jing
Final review: Zhao Ming