There is a little-known wild vegetable, in the old spring when the green and yellow, many people treat it as a treasure to fill the hunger, now it is a relatively rare wild vegetable, it is a tree tassel.
Trees are miscellaneous trees that grow on the side of the road, and their vitality is very tenacious, and they can grow in places such as land and stone cracks, and even the current cement cracks can see its shadow. Trees are male and female, one is a female spike, summer will produce orange-red spherical fruit, probably many people have seen this kind of miscellaneous tree, and the male spike although only long spike does not bear fruit, this is the wild vegetable tree spike we want to eat.
In fact, the history of eating tree spikes is very long, in the Qing Dynasty "Flower Mirror" recorded: "March flowering, that is, growing spikes, like willow flowers and no fruit", male tree spikes grow very low-key, can even be described as ugly, green or green-brown spikes, at first glance very similar to caterpillars, such as long to the thumb long, fresh and full, the picking period is relatively short, it is three or two days, the tree spikes have a pleasant fragrance, picked home steamed, cold mix or garlic burst can be satisfied.
Garlic incense tree spikes
Ingredients: Tree tassels, flour, corn flour, 1 head of garlic, 2 millet peppers, salt and chicken essence.
1, tree buds grow in the wild, coupled with rough and uneven surface is easy to hide dirt and grime, tree buds picked home after the first use of water to wash off the floating ash, and then put into light salt water soaked for about 10 minutes, in the process of soaking can be gently grasped by hand, and then rinsed with water repeatedly.
2, boiling water pot drops into a few drops of cooking oil, add a small half spoon of table salt, add the cleaned tree buds to cook for 1 minute to complete the boiling water, fish out the control water into cool water to cool down and then fish out the control water, so that you can remove the bitter taste of the tree buds, eat more fragrant, take advantage of the time of tree bud control, garlic peeled and chopped.
Tip: Add oil and salt when blanching the tree spikes to keep them undated and increase the bottom flavor.
3. When the tree buds are controlled to a relatively moist surface, pour 2 spoonfuls of cooking oil, grasp well so that the tree buds are coated with a layer of oil to avoid the loss of water in the later steaming and frying of the tree buds.
4, flour and corn flour in accordance with the ratio of 1:1 to make mixed flour, a small amount of multiple times added to the goji buds, so that the tree buds are evenly coated with a layer of mixed powder.
5: Steam in a steamer for about 5 minutes, spread the buds on the board to cool, and shake the sticky ones away with your hands while it is hot.
6: Add the right amount of oil to the frying pan, the oil temperature is 50% hot, pour the minced garlic and stir-fry the aroma, pour in the steamed tree buds, add the appropriate amount of salt and chicken essence and stir-fry for 1 minute.
——Lao Jing said——
At this time, the tree spikes are still very tender, you can pick more and go back, steam them according to the above steps, and put them in the refrigerator in a plastic bag to freeze, and eat as you go. When eating, you only need to steam again for 5 minutes until it is thawed and heated, whether it is eaten cold or fried, it is delicious, and you can also eat the delicious taste of spring in other seasons, can you accept this wild vegetable?
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