[Henan] Zanthoxylum bungeanum buds mixed with shredded bamboo shoots

Overview

Because I love eating pepper buds, my husband planted a pepper tree for me in the small garden. In early spring every year, when Sichuan peppercorns sprout, they are picked and used in various dishes. Sichuan peppercorn buds have the aroma of Sichuan peppercorns, but are not as strong as Sichuan peppercorns. They have a light fragrance and add flavor and texture to dishes. They are also a rare seasonal ingredient. Today’s dish is shredded spring bamboo shoots mixed with Sichuan peppercorn sprouts. These are very seasonal ingredients that never go out of season. What you eat is fresh

Tags

• cold dishes
• home cooking
• chili oil
• spring bamboo shoots
• white vinegar
• zanthoxylum bungeanum
• salt
• sesame oil

Ingredients

Steps

1. 1 Cut the bamboo shoots into thin slices

   

2. 2 Add an appropriate amount of salt to the boiling water, add the bamboo shoot slices and cook for about 10 minutes to remove the bitter taste

   

3. 3 Wash the pepper buds and soak them in light salt water for about 10 minutes to sterilize them

   

4. 4 Shred the blanched bamboo shoots and chop the pepper buds

   

5. 5 Put the pepper buds and shredded bamboo shoots into a plate, add white vinegar, salt, chili oil and sesame oil

   

6. 6 Mix well and serve on a plate