A plate of shoots, 1 egg, salt, pepper and flour.

The specific steps are as follows:

1, wild thorn bud, frozen in spring, thawed at room temperature.

2. Add salt, pepper and eggs 10 minute.

3. add flour.

4. Stir well.

5. Put the oil in the pot, and put the buds when the oil temperature is 50% hot.

6. After frying until golden, turn over and fry.

7, pot loading.

Extended data:

Changbai Mountain specialty, wild shoots, is a famous first-class potherb, which can be eaten raw, fried, sauced, made into soup, stuffed, and processed into small pickles with different flavors. It can be called "delicious mountain delicacies". Today's fried tender buds are delicious, tender and mellow, and rich in game.

Thorn bud, also known as thorn bud, thorn crow and Aralia elata. Spine buds are born in forest margins, shrubs and glades, and distributed in Beijing, Hebei, Liaoning, Jilin, Heilongjiang, Henan, Guangdong and other places.

The tender thorn bud contains protein, fat, carbohydrate, dietary fiber, vitamin B2, vitamin B 1, nicotinic acid, vitamin C, sodium, calcium, magnesium, iron, manganese, zinc, barium, lead, copper, phosphorus, cobalt, chromium, nickel, boron, strontium and peptide.

In spring, buds and leaves are picked, used fresh, pickled and canned. Blanch the buds with boiling water, soak them in clear water for 2 hours, stir fry, cold mix, dip in sauce, wrap in batter and fry.

References:

Baidu encyclopedia-thorn bud