Spring Comes with The Fragrance of Wild Herbs---two Pepper Buds to Eat
by Xinyi
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the pepper buds
2. Knock the eggs into a bowl, add cornstarch, a little dry flour, refined salt, a little water and monosodium glutamate, and mix thoroughly to form a paste.
3. Heat up the oil pan. When it is 30-40% hot, put the pepper buds one by one and put the whole egg batter into the pot. When the pepper buds are light yellow and crispy, remove and serve.
4. The fried prickly ash buds are golden in color and crispy.
5. Wash the pepper sprouts and blanch them in cold water to keep the sprouts green
6. Chop a little minced garlic, slice the millet into hot rings, cut the chives into chopped green onions, add some light soy sauce, vinegar, sesame oil, and monosodium glutamate to make the sauce
7. Pour the seasoning juice on the blanched pepper sprouts and mix well.
