Cold Thorns Old Buds
1.
The picked wild thorn buds are covered with thorns. Soak them in cold water for 1 hour and then rinse them. I did not pick them. I was afraid of getting hands. It is safer to remove the old leaves after blanching them.
2.
Add an appropriate amount of water to the pot, boil the water and drip a few drops of oil, then add the thorn buds to blanch water.
3.
Take out the thorn shoots and soak them in cold water. At this time, you can remove the old leaves, remove the roots, and then squeeze the water out and place them in a pot.
4.
The cleaned thorn buds are finally washed with cold white boil, and they can be used directly.
5.
Place the thorn buds on a plate, peel and wash the garlic.
6.
Prepare the seasonings, smash the garlic and chop, put the light soy sauce, vinegar, oyster sauce, and sugar together and stir well.
7.
Pour all the seasonings into a bowl and mix thoroughly, and you can add some salt for the taste.
8.
Pour the mixed seasonings on the sprouts and it's OK! You can mix it when you eat it, or dip it directly in the seasoning. A plate of breakfast is absolutely appetizing.
Tips:
1. Wild vegetables are best eaten fresh. Long-term wild vegetables are not only not fresh, but also have reduced nutrients and taste bad.
2. If the picked wild vegetables need to be preserved, they can be preserved in quick-frozen or pickled.
3. The thorn shoots are covered with thorns. You can pick and wash them after blanching to avoid stab wounds.
