Shredded Zanthoxylum bungeanum leaves
Overview
It’s already the beginning of spring, spring is coming! When spring comes, everything sprouts, and the fragrant pepper leaves are about to sprout. Everyone knows that Sichuan peppercorns are delicious. In fact, Sichuan peppercorn leaves are also excellent as condiments. Although the hemp flavor is not as strong as Sichuan peppercorns, it has a more refreshing fragrance than Sichuan peppercorns. I always like to pick some pepper leaves when they just grow, dry them and crush them, and then save them to make seasonings. I can use them to bake pancakes and steam flower rolls, which taste great. Share this method with your friends. If you like it, don’t miss this year’s Zanthoxylum bungeanum leaves. Get some to try!
Tags
Ingredients
Steps
-
Choose pepper leaves that have just grown into shape, not too young or too old. Buds that are too young will disappear as soon as they are exposed to the sun, and the flavor will be too bland. Buds that are too old will not taste good. It is best to choose those that have just grown
-
Wash the pepper leaves and dry them in the sun
-
If the sun is good for a day, it can be dried
-
Remove the leaves from the dried Zanthoxylum bungeanum leaves and discard the stems, as the stems are too hard and will affect the taste
-
Put the leaves into a food processor and use the grinding function to grind them
-
After crushing the pepper leaf powder, do not crush it too much. This will make the flower rolls a little green and look good
-
The fried cakes made with chopped pepper leaves taste very pleasant with the fragrance of the pepper leaves
-
This is a Hanamaki made with it, and it tastes very good
