In the spring of March, the toon pulls out the young shoots, condenses the nutrients of the whole winter, and flourishes in the young leaves at the moment. Picking toons at this time is not only a ritual to welcome spring, but also a kind of delicious enjoyment.
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Picking toons is like having a date with the spring breeze.
Carefully select the most tender buds and gently pluck them, each piece containing the essence of spring.
Wash, blanch, cut into sections, and mix cold. Making cold toon is simple, but it restores the original flavor of toon.
The moment the water is blanched, the fresh aroma spreads, like a spring breeze. In a bowl, add an appropriate amount of soy sauce, sour vinegar, Sichuan pepper oil, and a spoonful of oil and spicy seeds, stir well, these seasonings will become the companion of toon, and together interpret a spring feast of taste.
All-media reporter Song Guangxu Tu Chunrong
Editor: Mao Ming
Editor: Fang Weilin
Review: Feng Jing
Final review: Zhao Ming