Cold pepper sprouts(liang ban hua jiao ya )

Cold pepper sprouts

Introduction:

"Zanthoxylum bungeanum bud is a tender leaf picked when the leaf bud of Zanthoxylum bungeanum just comes up in spring. At this time, the leaves are thick and tender, and the spines are also soft. The taste has the fragrance and clearness of Zanthoxylum bungeanum and peppermint. The leaves of Zanthoxylum bungeanum can be used for food in spring and summer. The buds in spring are fresh, tender and thick, which are suitable for cold mixing. The leaves in summer are slightly hard, which are suitable for spreading cakes or mixing flour to make pasta. Zanthoxylum bungeanum leaf has the similar effect of strengthening stomach, dispersing cold in warm, removing dampness and relieving pain with its fresh taste, special aroma and Zanthoxylum bungeanum granule, so it has the effect of strengthening stomach, dispersing cold in warm, removing dampness and relieving pain in spring and summer. Therefore, proper consumption of Zanthoxylum bungeanum leaves in spring and summer is beneficial to health. The fresh and tender leaves of Zanthoxylum bungeanum are picked and washed, and then mixed with sesame paste, vinegar and a little garlic to make a small dish. At this time, the leaves of Zanthoxylum bungeanum are fresh, green, sour and salty, plus the fragrance of sesame paste. If you chew carefully, the fresh and spicy Chinese prickly ash is as refreshing as the moist and clear air in the forest after the rain, and as the clear spring in the mountain stream slowly flows through your heart. "

Production steps:

Step 1: soak Zanthoxylum bungeanum sprouts in clean water and clean them.

Step 2: take out the cleaned Zanthoxylum bungeanum bud and control the water.

Step 3: Chop garlic into minced garlic with a knife.

Step 4: dig two tablespoons of sesame paste into a clean small bowl, and pour in some warm water to make a thick sauce.

Step 5: put the pepper sprouts into a clean container and pour in a little delicious soy sauce.

Step 6: mix in 1 tbsp of cold vinegar.

Step 7: sprinkle a little salt and mix well.

Step 8: pour in the sesame sauce.

Step 9: Sprinkle with garlic and mix well.

Materials required:

Zanthoxylum bungeanum sprouts: appropriate amount

Sesame paste: right amount

Refined salt: right amount

Cold vinegar: right amount

Garlic: right amount

Delicious soy sauce: right amount

Note: 1, because pepper sprouts taste fragrant hemp, add cold vinegar and delicious soy sauce, sesame paste can reduce the taste of its crisp hemp. Like fresh hemp, clear friends can directly wash pepper bud edible.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: light

Chinese PinYin : Liang Ban Hua Jiao Ya