Cold Mixed Andrographis Paniculata

 Cold mixed andrographis paniculata is a classic refreshing Chinese cold dish.

 It is crisp, fresh and slightly bitter with a unique herbal flavor.

 Mixed with simple seasonings, it is appetizing, cool and nourishing, and is a popular summer healthy side dish.

Ingredients

Main Ingredients

300g fresh andrographis paniculata

Aromatics

4 cloves garlic (minced)

A little chopped coriander

A few red chili rings (optional)

Seasonings

1.5 tablespoons rice vinegar

1 tablespoon light soy sauce

Half teaspoon fine salt

1 teaspoon white granulated sugar

A pinch of chicken essence (optional)

A little sesame oil

A moderate amount of chili oil

Step-by-Step Instructions

1. Clean the ingredients

   Pick off the old roots and yellow leaves of fresh andrographis paniculata, keep tender stems and leaves. Rinse repeatedly with clean water to remove dust and impurities, then drain all water thoroughly.
2. Blanch to remove bitterness

   Boil an appropriate amount of water in a pot, add a little salt and a drop of cooking oil. Put in andrographis paniculata and blanch quickly for 20 to 30 seconds. Take it out immediately and soak it in ice cold water to lock the crisp texture and bright green color.
3. Drain well

   Take the chilled andrographis out, squeeze out excess water gently, put it into a large mixing bowl for later use.
4. Prepare the cold dressing

   Put minced garlic into a small bowl, add light soy sauce, rice vinegar, salt, sugar and chicken essence. Stir evenly until all seasonings are fully dissolved.
5. Mix evenly

   Pour the prepared seasoning sauce over the andrographis paniculata, add coriander segments and chili rings. Drizzle with sesame oil and chili oil according to personal taste. Toss all ingredients evenly.
6. Marinate and serve

   Let it stand for 3 minutes to make it fully absorb the flavor. Arrange it on a plate and serve cold directly.

Cooking Tips

1. The blanching time must be short, too long will cause the vegetable to turn yellow and lose crisp taste.
2. Ice water soaking can effectively reduce the bitter taste of andrographis paniculata.
3. The collocation of sugar and vinegar can neutralize the bitter taste and improve the fresh taste.
4. Do not add too much heavy seasoning to retain its original herbal fragrance.
5. It tastes better after being refrigerated for a period of time in hot summer.

Sausage & Cheese Scones

 Savory sausage cheese scones are delicious salty baked pastries. 

They combine fragrant Chinese sausages and rich melted cheese, with a crispy outer layer and soft fluffy inside. 

Perfect for breakfast, afternoon tea and casual snacks, they are easy to make and full of savory flavor.

Ingredients

Dry Ingredients

220g all-purpose flour

8g baking powder

30g granulated sugar

2g fine salt

30g milk powder

Wet Ingredients

60g unsalted butter (cold)

1 whole egg

80ml pure milk

Fillings & Toppings

80g Chinese sausage (diced)

100g shredded mozzarella cheese

A little chopped scallion (optional)

Step-by-Step Instructions

1. Mix dry raw materials

   Sift flour, baking powder, milk powder, sugar and salt into a large bowl. Stir evenly and set aside.
2. Rub in cold butter

   Cut cold butter into small cubes, add into the flour mixture.

   Use your hands to rub the butter evenly into the flour until it turns into coarse cornmeal texture. Keep the butter in solid state without melting.
3. Knead into dough

   Beat the egg well, reserve a little egg liquid for brushing surface later.

   Pour the rest egg liquid and cold milk into the flour slowly, stir gently to form a rough dough.

   Do not knead repeatedly to avoid hardening the scones.
4. Add savory fillings

   Put diced Chinese sausage and half of the shredded cheese into the dough.

   Fold and mix lightly to distribute the fillings evenly inside the dough.

   Cover with plastic wrap and rest the dough for 15 minutes.
5. Shape the scones

   Place the rested dough on a floured board, press it flat into a 2 cm thick dough sheet.

   Fold it in half and press flat again, repeat twice to create layered texture.

   Use a round mold to press out scone shapes, or cut into small squares directly.
6. Preheat oven & arrange

   Preheat the oven to 180 degrees Celsius.

   Put shaped scones on a baking tray lined with baking paper, leave gaps between them.

   Brush a thin layer of reserved egg liquid on the surface, then sprinkle the remaining cheese shreds on top.
7. Bake thoroughly

   Put the baking tray into the middle layer of the oven.

   Bake at 180°C for 18 to 22 minutes until the surface turns golden yellow and fully puffed up.
8. Cool and serve

   Take out the baked scones, let them cool slightly.

   Eat while hot for the best taste, you can taste melted cheese and fragrant sausage inside.

Cooking Tips

1. Must use cold butter and cold milk to ensure fluffy layered taste.
2. Do not over knead the dough, otherwise the finished scones will be hard.
3. Chinese sausage can be slightly fried in advance to release fragrance.
4. Adjust baking time properly according to your own oven power.
5. Store sealed after cooling, heat in oven for 3 minutes before eating again to restore soft texture.