Cold Pepper Sprouts

Name: Cold Pepper Sprouts
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pepper buds; Some Tahini; Some Refined salt; Some Cold vinegar; Some garlic; Some Very Fresh Soy Sauce

by Dance of wolf

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Zanthoxylum bungeanum buds are young leaves that are picked off when the spring buds of Zanthoxylum bungeanum trees are just emerging. At this time, the leaves are plump and tender, and the small thorns are also soft. The taste has both the fragrance and freshness of Zanthoxylum bungeanum and mint.

Zanthoxylum bungeanum leaves are edible in the spring and summer. The spring buds are tender and thick and suitable for cold dressing. In summer, the leaves are harder and suitable for spreading cakes or mixed with flour to make pasta. Due to its fresh hemp taste and special aroma, Zanthoxylum bungeanum leaves have similar aroma stomach, warming and dispelling cold, dehumidifying and relieving pain effects of Zanthoxylum bungeanum grains. Therefore, it is effective in spring and summer for fragrant stomach, warming and dispelling cold, dehumidifying and relieving pain. effect. Therefore, proper consumption of Zanthoxylum bungeanum leaves in spring and summer is good for health.

The fresh pepper leaf buds are picked and washed and then mixed with tahini sauce, balsamic vinegar, and a little garlic to mix into a side dish. At this time, the pepper leaves are fresh and green, sour and salty, and the fragrance of tahini sauce is added. Chew it carefully, the fresh and spicy flavor of pepper is as refreshing as the moist and clear air in the forest after the rain; like a clear spring in a mountain stream, it slowly slides through your heart. "

Ingredients

Cold Pepper Sprouts

1. Soak the prickly ash sprouts in clean water and wash them.

2. Remove the washed pepper sprouts and control the moisture.

3. Chop the garlic into minced garlic with a knife.

4. Dig 2 tablespoons of sesame paste into a small clean bowl, pour in some warm water to mix the sesame paste into a thick sauce.

5. Put the prickly ash sprouts in a clean container, and pour a little bit of soy sauce.

6. Add a tablespoon of cold vinegar.

7. Sprinkle a little salt and mix well.

8. Pour in the adjusted tahini sauce.

9. Sprinkle with garlic and mix evenly.

Tips:
1. Because the pepper buds have a fragrant and numb taste, add cold vinegar and extremely fresh soy sauce, and sesame paste can reduce its numb taste.

If you like fresh hemp, you can wash the pepper sprouts and eat directly.