Dandelion Sauce

Overview

Dandelions are best recognized in the wild in the spring. When dandelions are at their most luxuriant, the yellow flowers bloom, and when they grow old they produce parachute-like seeds. Pick them and blow a sip in the wind, and the seeds scatter and fly in the wind. This is a very beautiful scene that has always stayed in my memory. Dandelions can be eaten raw, stir-fried, made into soups, and stir-fried, and have a unique flavor. Wash the fresh stems and leaves of dandelion, drain them and dip them into the sauce. It has a slightly bitter taste, is delicious, fragrant and refreshing. It is the most authentic way to eat it.

Tags

• cold dishes
• spring recipes
• farm food
• chili noodles
• dandelion
• doubanjiang
• five spice powder
• light soy sauce
• onions
• peanut oil
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Chop the green onions and put them into a small bowl. Add the light soy sauce, chili powder and five-spice powder and mix well

   

2. 2 Remove the roots and old leaves of dandelion, wash and dry them

   

3. 3 Heat oil in a pot, add Sichuan peppercorns and sauté until fragrant, then turn off the heat

   

4. 4 Pour in the bean paste and stir-fry with the remaining heat of the oil.

   

5. 5 Pour into a small bowl and mix well

   

6. 6 Let’s eat the dandelion sauce