When it comes to Sichuan peppercorns, many people are familiar with them. As a must-have condiment in the kitchen, it is indispensable for braised dishes, lo-mei, side dishes, kimchi or cooked meats. But few people know the delicacy of pepper buds, it is the tender buds of the pepper tree, the appearance seems to be bright and green, but in fact, the hemp fragrance is beautiful, which is unstoppable!
By Douguo Gourmet Foodie Flowers' Gourmet Kitchen
Today, Douguo Food Expert @ Flowers's Food Kitchen teaches everyone to make cold pepper sprouts. After simply blanching the water and then with the sauce, the addition of sesame sauce reduces the crispy numbness of the pepper buds, but highlights its unique aroma, and the entrance has a unique flavor.
By Douguo Gourmet Foodie Flowers' Gourmet Kitchen
· Food Supplies List ·
| 200 grams of peppercorn sprouts | 1 tablespoon sesame sauce |
| White vinegar 1/2 tablespoon | Garlic cloves: 4 cloves |
| Maggi fresh a few drops | 1/2 teaspoon of sugar |
| Salt to taste |
· Practices ·
1. Remove the stiff stems from the pepper buds and rinse them well.
2. Make boiling water in the pot,
Blanch the pepper sprouts for about 10 seconds, remove them and immediately put them in cold water.
3. Drain the blanched pepper sprouts and set aside.
4. Then chop the garlic cloves into minced garlic,
Add a small spoon of sesame oil and a little water to the sesame sauce and stir well.
The purpose of adding sesame sauce is to reduce the crispy texture of Sichuan pepper sprouts.
5. Blanched pepper sprouts poured with sesame sauce, minced garlic,
A few drops of extremely fresh soy sauce,
Mix with white vinegar, sugar and salt.
6. In this way, a plate of delicious cold pepper sprouts is ready.