Lotus leaves are a popular spice in Vietnamese cuisine, not only used as fried dishes but can also be made into a spicy powder that is very convenient when used to flavor dishes such as: lotus leaf cake, stir-fried lotus snails, lotus leaf- rolling eel...
In particular, betel leaf powder can enhance the flavor of many delicious dishes, while bringing significant health benefits.
To make betel leaf powder, housewives need to prepare about 200gr of fresh betel leaves, blender, silinder, glass jars for storage.
Then, soak the betel leaves in diluted salt water for about 5 - 10 minutes to remove dirt. Wash with clean water and drain before chopping betel leaves to help the drying process go quickly and conveniently.
Spread the chopped betel leaves evenly on the drying tray for about 1 - 2 days until the leaves are dry and crispy. In addition, housewives can also use the oven to dry betel leaves.
Put the dried betel leaves in a blender and blend until smooth as desired. Use a strainer to remove the ungrated parts before putting them in a glass jar with a tight lid for storage.
Place the glass jar with betel leaf powder in a cool, dry place and avoid direct sunlight. You need to take a clean spoon to use the betel leaf powder and do not leave it moist, which can easily damage the powder.
