How to drown pepper sprouts, how to make pepper sprouts delicious

Zanthoxylum pepper bud is the young leaf of the pepper tree when the spring leaf bud just emerges, the leaves at this time are thick, tender, and the small thorns are also soft, the taste has both the fragrance and freshness of pepper and mint.

Zanthoxylum pepper leaves can be eaten in spring and summer, the leaf buds in spring are fresh and tender and fat, suitable for cold dressing, and the leaves in summer are slightly harder and suitable for spreading cakes or mixing flour to make pasta. Because of its fresh hemp taste, special aroma, and similar aromatic stomach, warm and cold, dehumidification and pain-relieving effects, Zanthoxylum pepper leaves have the effect of aromatic stomach, warm cold, dehumidification and pain relief in spring and summer. Therefore, proper consumption of pepper leaves in spring and summer is beneficial to health.

The fresh and tender pepper leaf buds are picked and washed with sesame paste, balsamic vinegar, and a little garlic to mix into side dishes, the pepper leaves at this time are fresh and tender and green, sour and salty, and the fragrance of sesame paste. Chew carefully, the fresh fragrance and spicy pepper is as refreshing as the moist and clear air in the forest after the rain; Like a clear mountain spring in a mountain stream, it slowly slides through your heart.

Ingredients: Sichuan pepper sprouts, sesame paste, cold vinegar, garlic, soy sauce, refined salt.

Method: 1. Soak the pepper buds in water and wash them, remove the washed pepper sprouts, and control the moisture.

2. Chop the garlic with a knife.

3. Dig two tablespoons of sesame paste into a clean small bowl, pour in an appropriate amount of warm water and mix the sesame paste into a thick sauce.

4. Put the pepper sprouts into a clean container, pour in a little soy sauce and a tablespoon of cold vinegar.

5. Sprinkle with a little refined salt and mix well, pour in the adjusted sesame sauce, sprinkle with minced garlic, and mix evenly.

Tips: 1. Because of the fragrant taste of Sichuan pepper sprouts, add cold vinegar and Weijixian soy sauce, and sesame paste can reduce its crispy and numb taste.

After scalding the pepper sprouts with boiling water, remove the water, and then put salt to marinate.

In fact, it is also good to dry pepper sprouts in the sun, and the taste is better.

**It is fresh pepper sprouts.

You can make scrambled eggs with pepper sprouts, crispy pepper sprouts, pepper sprout pancakes, etc.

1. Scrambled eggs with pepper sprouts.

After cleaning, chop the pepper sprouts, put 3 eggs in the bowl, add some cooking wine, salt and chicken powder and mix thoroughly, add the chopped pepper sprouts, and stir well. Remove from the frying pan and pour in the egg mixture. Turn on low heat and fry until golden brown on both sides.

2. Crispy pepper sprouts.

Wash the pepper sprouts and put them on a plate for later use, prepare some dry frying powder, then put in the same amount of flour, add some water and an appropriate amount of salt and beat clockwise, add an egg to stir well again after forming a paste and set aside 3Pour some soybean oil into the pot, sandwich a pepper sprout, dip it in a good mustache, and then put it into 8 hot oil pans, and fry it until it is cooked.

3. Sichuan pepper sprout pancakes.

Fresh pepper sprouts, wash them, drain the water, add a tablespoon of flour, add a little water, and form a thick batter, add an appropriate amount of pepper powder and salt to the batter and mix well. Put the washed pepper sprouts into the batter, stir well, let the pepper sprouts hang the batter, boil the oil pot to heat 8, and fry the pepper sprouts with the batter until mature.

Sichuan pepper sprouts are a rare spring game:

April to May is the time for the pepper buds to go on the market, and toon buds, acacia flowers are as precious, in ancient times it was a tribute that the court nobles could enjoy, relative to the tun buds, the pepper buds know that there are still relatively few people, they all have a unique flavor, special fragrance, spring is very suitable for eating some pepper buds.

Main ingredients: 100 grams of Sichuan pepper sprouts, 50g of meat foam, a section of green onion, a small piece of ginger, 1 dried chili, 1 spoon of light soy sauce, 1 spoon of cooking wine, 1 gram of salt, appropriate amount of soup.

1. Wash the pepper sprouts.

2. Blanching, or not.

3. Immediately after the water is boiled, remove the supercooled water for later use.

4. Marinate the prepared meat foam in cooking wine for 15 minutes, heat the oil in the pot and fry in the pan.

5. Add green onions, ginger, garlic, chili peppers (if there is millet spicy, it is better) light soy sauce.

6. After the meat is fried, pour in the pepper sprouts.

7. Stir-fry over high heat, add salt and sugar.

8. Remove from the pot and serve on a plate.

The preparation of pepper sprouts is as follows:

1. Deep-fried pepper sprouts.

Ingredients: 100 grams of pepper sprouts, 1 tablespoon of flour, appropriate amount of peppercorn powder and salt.

Steps: Wash the pepper sprouts and drain them for later use.

Add an appropriate amount of water to the flour to make a batter, then add Sichuan pepper powder and an appropriate amount of salt to mix thoroughly, and you can also knock in 1 egg when adjusting the batter.

Boil the oil pan to about 8% of the oil temperature, hang the pepper sprouts on the batter, put them into the pot, and fry them until the appearance is golden and crispy.

2. Chilled pepper sprouts.

Put the washed pepper buds into boiling water and blanch.

Remove into cold boiled water and ice until the pepper buds are cool, squeeze out the water, add salt, vinegar, chili oil and sesame oil and mix well.

3. Make Sichuan pepper sprouts and noodles.

Wash and drain the pepper sprouts, then chop some chopped green onions for later use.

Heat a little oil in a wok, add pepper sprouts and chopped green onions and stir-fry until fragrant, turn off the heat, add 2 tablespoons of light soy sauce and 1 tablespoon of rice vinegar and mix well to form a dough marinade.

Put the boiled noodles into a bowl, and then pour the pepper sprouts and noodles to eat, the taste is very fresh and fragrant, there is the fragrance of Sichuan pepper but there is no feeling of numbness.

Sichuan pepper sprouts can be made into cold pepper sprouts.

Here's how:

Ingredients: 200 grams of Sichuan pepper sprouts, 4 cloves of garlic, 1 spoon of sesame sauce, half a spoon of white vinegar Accessories: half a spoon of sugar, appropriate amount of salt, a few drops of Maggi fresh.

Specific steps: 1. Remove the stiff stems from the pepper buds and rinse them well.

2. Make boiling water in the pot, blanch the pepper sprouts for about 10 seconds, remove them and immediately put them into cold water.

3. Drain the blanched pepper sprouts and set aside.

4. Then chop the garlic cloves into minced garlic; Add sesame sauce to sesame oil and a little water for one hour and stir well. The purpose of adding sesame sauce is to reduce the crispy texture of Sichuan pepper sprouts.

5. Pour sesame paste, minced garlic, a few drops of extremely fresh soy sauce, an appropriate amount of white vinegar, sugar and salt on the blanched pepper sprouts, and mix well.

6. Such a plate of delicious cold pepper sprouts is ready.

Preparation materials: 150 grams of pepper sprouts, 150 grams of chai eggs, 1 gram of salt 1, first wash and chop the pepper sprouts, as shown in the figure below

2. Put it in a bowl and beat the chai eggs, as shown in the figure below

3. Then add salt, as shown in the figure below

4. Stir well with chopsticks, as shown in the figure below

5. Put a little more oil in the pot and heat the oil, as shown in the figure below

6. Add the egg mixture and fry until golden brown on both sides, as shown in the figure below

7. Finally, put it on a plate and serve it on the table, as shown in the figure below

Stir-fried shredded pork with pepper sprouts.

Ingredients: 250 grams of refined pork.

Excipients: 100 grams of pepper sprouts.

Seasoning: 10 grams of sweet noodle sauce, 10 grams of oyster sauce, 5 grams of ginger, 5 grams of green onions, 10 grams of dark soy sauce, 10 grams of starch, 3 grams of salt, 1 gram of monosodium glutamate, 10 grams of cooking wine, 2 grams of pepper, 50 grams of salad oil

1.Wash the pepper sprouts;

2.Shred the meat;

3.The shredded meat is marinated with cooking wine, refined salt and pepper to taste, and then starched with water;

4.Put oil on the pot, and when the oil temperature is three or four hot, put the shredded meat into the oil pan and slide it away, then pour out and drain the oil;

5.Leave the bottom oil in the pot, add the shredded green onion and ginger until fragrant;

6.Add the noodle sauce and oyster sauce and stir-fry slightly, add the shredded meat, add cooking wine, dark soy sauce and broth;

7.Finally, put in the pepper buds, add monosodium glutamate while turning it upside down, drizzle with sesame oil, stir evenly and put it on a plate, and it is ready.

Sichuan pepper sprouts need to be blanched.

The taste of Sichuan pepper sprouts has the numbness and fragrance of Sichuan pepper, but it is not so strong, and most people can accept the taste. Zanthoxylum contains a compound called coumarin, and the same is true for the young shoots of the pepper tree, which contains certain volatile oils and coumarin and other components, and has a soft taste, with a slightly bitter and numb taste.

Sichuan pepper sprouts can be eaten as a seasoning in cooking or as a dish. The young buds and leaves of the pepper tree in the germination period are bright and green, and the hemp fragrance is beautiful, which is the treasure in the sprouts. The buds of the pepper tree are only picked in early spring, and when the buds on the pepper tree grow leaves of about 5 cm in early spring, they can almost be picked, and they will be more fragrant when they are tender.

Preparation of pepper sprouts:

1. Stir-fry the pepper tree buds: Wash the pepper tree buds and blanch them, remove and drain them for later use. Heat the pan with cold oil, add minced garlic and shredded ginger and stir-fry until fragrant, then add pepper sprouts and stir-fry quickly, and finally season with salt and monosodium glutamate.

You can also cut the pepper sprouts into early chopping and fry them in the egg wash to make an egg cake, which blends the egg flavor and goes well with rice.

2. Zanthoxylum pepper sprout tofu soup: Cut the tofu into small pieces, blanch the sprouts and drain them for later use. Add water to a boil in a pot, add tofu and pepper sprouts, cook for about 5 minutes, and finally season with salt, chicken essence and chopped green onions.

3. Pepper sprouts mixed with cold vegetables: Wash and blanch the pepper sprouts, remove and drain for later use. Cut cucumbers, tofu skins, fungus and other cold dish ingredients into shreds, stir them into pepper buds, and finally season them with vinegar, light soy sauce, sugar, chili oil, minced garlic and other seasonings.

Ingredients: 200 grams of Sichuan pepper sprouts, 4 cloves of garlic in the Ming Hall, 1 spoon of sesame sauce, half a spoon of white vinegar.

Excipients: 1/2 tablespoon of sugar, appropriate amount of salt, a few drops of Maggi fresh.

Step 1: Remove the stiff stems from the pepper sprouts and rinse them well.

Step 2: Make boiling water in the pot, blanch the pepper buds before blanching the locust for about 10 seconds, and immediately put it into cold water.

Step 3: Drain the blanched pepper sprouts and set aside.

Step 4: Split the garlic cloves and chop them into minced garlic; Add sesame sauce to sesame oil and a little water for one hour and stir well. The purpose of adding sesame sauce is to reduce the crispy texture of Sichuan pepper sprouts.

Step 5: Pour sesame sauce, minced garlic, a few drops of soy sauce, an appropriate amount of white vinegar, sugar and salt on top of the blanched peppercorn sprouts, and mix well.

Step 6: This is how a plate of delicious cold pepper sprouts is ready.

Summary. The blanching time should not be too long, otherwise it will affect the taste. In addition, if you want to mix pepper sprouts cold, rinse them with cold water after blanching to maintain their crisp texture.

When cooking pepper sprouts, you need to blanch them with boiling water first. This sample can remove the astringency of the pepper buds and maintain the tender taste of the pepper buds. Here's how:

1.After the water is opened, put the pepper sprouts into the pot; 2.Wait for the water to boil again and continue to blanch for about 30 seconds; 3.

Remove the blanched pepper sprouts, drain the water, and use them for stir-frying, cold salad and other preparations as needed.

Can you add, I don't quite understand it.

The blanching time should not be too long, otherwise the first round of friends will affect the taste. In addition, if you want to mix pepper sprouts cold, blanch them and wash them with cold water to keep them crisp.