Cold Sichuan Pepper Sprouts
Overview
Zanthoxylum bungeanum buds are young leaves picked from the Zanthoxylum bungeanum tree when the leaf buds have just emerged in spring. At this time, the leaves are thick and tender, and the small thorns are soft. The taste has the fragrance and crispness of Zanthoxylum bungeanum and mint. Zanthoxylum bungeanum leaves can be eaten in spring and summer. The spring leaf buds are tender and plump and suitable for cold dressing. The summer leaves are slightly harder and suitable for making pancakes or mixing with flour to make pasta. Zanthoxylum bungeanum leaves have a fresh and numb taste, a special aroma, and are similar to Zanthoxylum bungeanum grains in their aromatic effects of strengthening the stomach, warming the body and dispersing cold, and dehumidifying and relieving pain. Therefore, proper consumption of Zanthoxylum bungeanum leaves in spring and summer is beneficial to health. Pick the fresh and tender pepper leaf buds, wash them and mix them with sesame paste, balsamic vinegar and a little minced garlic into a side dish. At this time, the pepper leaves are fresh and green, sour, salty and refreshing, plus the fragrance of sesame sauce. Chew carefully, the spicy and spicy flavor of Sichuan pepper is as refreshing as the moist and crisp air in the forest after the rain; like the clear and crisp mountain spring in the mountain stream, it slowly flows through your heart.
Tags
Ingredients
Steps
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Soak the pepper buds in water and wash them thoroughly.
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Take out the washed pepper buds and drain them.
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Chop the garlic into minced garlic with a knife.
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Scoop two tablespoons of sesame paste into a clean small bowl, add enough warm water to mix the sesame paste into a thick sauce.
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Put the pepper buds into a clean container and pour a little fresh soy sauce.
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Add a tablespoon of vinegar.
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Sprinkle a little salt and mix well.
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Pour in the prepared sesame sauce.
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Sprinkle minced garlic and mix evenly.
