Scrambled eggs with pepper leaves are also a special summer delicacy, so how to make them more numb and fragrant?

Do you recognize this leaf? As the saying goes: "Eat buds in spring, leaves in summer, fruits in autumn, and roots in winter." In addition to eating more green leafy vegetables in summer, there are also some leaves that cannot be missed, such as pepper leaves, sesame leaves, mint, celery leaves, green Bamboo shoots and leaves are so suitable for summer.

It would be a pity if you don’t understand it. Today we are mainly talking about Zanthoxylum bungeanum leaves. Its young leaves and leaves are very good food. Spring and summer are the best seasons to harvest and eat Zanthoxylum bungeanum leaves. Zanthoxylum bungeanum leaves lose their original fragrance when they get old. , eat it quickly when you encounter it at the farmer’s market.

Ma pepper, also known as Qin pepper, Shu pepper, Shu pepper, mountain pepper, and large pepper, is a condiment with strong fragrance. Adding a little to food will double the taste. Not only the seeds can be eaten, The same goes for the leaves, especially now that it is the season to eat fresh green peppercorns. Its leaves are called "twig mountain wild vegetables" and are a delicacy on the table.

Many people don’t know how to eat it. There are many ways to make it. You can make steamed buns with pepper leaves, fried pepper leaves, scrambled eggs with pepper leaves, and pepper sauce. It’s really more fragrant than Chinese toon leaves. Next* **Enjoy a home-style recipe of pepper leaves, learn it. Food required for scrambled eggs with pepper leaves: fresh pepper leaves, eggs, salt Step 1

Cut out the pepper leaves with scissors and clean them. The branches have long thorns, so be very careful when picking the leaves. Be careful not to get stung, the same goes for fresh peppercorns. Crack two raw eggs into a bowl, add a little salt and stir well. The salt should be added enough to the egg liquid to absorb the flavor. Add the pepper leaves, stir and then add it to the pot. Step 2

Heat oil in a pan. No need to fry the pan. It is already a seasoning. Immediately pour in peppercorn egg liquid and stir-fry until both sides are golden brown. Turn off the heat and serve. A plate of scrambled eggs with pepper leaves with strong fragrance. That's it. This simple and quick dish is so fragrant that you can lick the plate. It's even more delicious than scrambled eggs with Chinese toon sprouts and scrambled eggs with amaranth. The aroma is tempting and extremely delicious. Step 3

This dish brings a unique taste to the hot summer. It is a good addition to the spleen and appetizers and is nutritious. Eat it quickly. There are many Zanthoxylum bungeanum trees in the countryside. Because of their delicious taste, the leaves can be put into fresh-keeping bags with good sealing and can be frozen immediately for storage. It is very convenient to enjoy them from summer to winter.

This concludes the introduction to the behavior of Zanthoxylum bungeanum leaves. Have you ever tasted this dish? Do you know of any delicious new ways to eat it?