Yesterday I went back to my mother-in-law’s house during the Qingming Festival and picked pepper buds from her pepper tree. I have a special feeling and persistent preference for pepper buds. I always feel it has the smell of spring; I like its unique fragrance and numbing flavor.

Zanthoxylum bungeanum buds were a tribute to the imperial court in the old days, which shows how valuable they are in spring. Zanthoxylum bungeanum buds contain a variety of vitamins, which not only detoxify but also activate blood circulation. Eating some pepper buds in spring can warm the stomach, induce sweating, detoxify and kill bacteria, and is particularly effective in preventing angular stomatitis.

Zanthoxylum bungeanum buds can be eaten in a variety of ways. They can be eaten cold, hot, stir-fried, deep-fried or shabu-shabu. My favorite is fried pepper sprouts and cold salad.

1. Fried pepper buds. Do not fry until golden brown like other fried vegetables, otherwise the pepper buds will be fried dry and crispy, losing their umami flavor.

1. Wash the pepper buds, sprinkle with a little salt and marinate for ten minutes.

2. Add flour to water and make a batter. The batter should not be too thin, otherwise it will not be easy to burn and the pepper buds will become crispy once fried.

Salt can also be put in the batter and the pepper sprouts can be fried directly. Be careful not to make it too salty, as it will lose the special fragrant flavor of the pepper buds. Personally, I think this dish is lighter and more delicious.

3. Add the pepper buds to the batter. When the oil pan is 70% to 80% hot, add it and fry until cooked. Don’t pursue frying until golden!

Personally, I feel that the batter is soft and light, and the pepper buds in it maintain the special flavor of fresh and fragrant sesame, which is the most delicious.

Let’s summarize a few key points:

1. Fry until cooked, do not fry until browned and crispy. The noodles are soft on the outside and the pepper buds on the inside are fresh, making it the most delicious.

2. When hanging the batter, wrap the pepper buds completely. It is also to better maintain the flavor of pepper buds.

3. Don’t be salty. Being slightly lighter can better highlight the slightly numb aroma of pepper buds.

In short, we must find ways to keep the pepper buds fragrant and tender in order to maintain their special flavor.

2. Cold Sichuan peppercorn buds

1. Wash the Sichuan peppercorn buds, blanch them in boiling water for a second or two and quickly pick them up. Too cool. Quick blanching can effectively remove some of the astringency of pepper buds.

2. Chop the garlic loosely and mix thoroughly with vinegar and sesame oil. 3. Add minced garlic and salt to the pepper buds, pour in sesame oil and vinegar and mix thoroughly.

You can also burn some hot oil and pour it on top to make the taste softer.

My children also ate a lot. Zanthoxylum bungeanum sprouts are also sold in the market now. Friends who like them may wish to buy some and try them out.

As the saying goes, April is the most beautiful day. April is the season when spring flowers are the most brilliant, and it is also the time when all kinds of ingredients are the most abundant. This is a good time for bean sprouts to be served on the table, such as Toon, which is loved by everyone, has taken over the wet market. Although toon in Beijing is still very expensive, foodies cannot resist the persistence. In order to have a bite of toon scrambled eggs and fried toon fish, they will still buy a few handfuls without hesitation. Compared to Chinese toon, the type of bean sprouts I prefer is Zanthoxylum bungeanum. For urbanites, Zanthoxylum bungeanum sprouts may be a bit unfamiliar. After all, they are difficult to buy. They can only be seen in farm meals in the suburbs or on the roadside.

The nutritional value of Zanthoxylum bungeanum buds is also very high. It is a good tool for smoothing out gas. If you feel bloated and like to burp, eating some Zanthoxylum bungeanum buds can relieve it a lot. It can not only whet your appetite, but also Promote blood circulation. There are many ways to eat Sichuan peppercorns and salt, including stir-frying, hot pot or cold salad, but my favorite is fried Sichuan peppercorn sprouts. I remember that when I went to the suburbs in April, I would have such a dish when eating farm food. After eating it once, I was captured by the unique numbing taste. When I saw someone selling pepper buds in a small basket on the roadside, I would buy it back. Big bundle.

Zanthoxylum bungeanum buds are actually the tender leaves at the top of the Zanthoxylum bungeanum tree when it sprouts. It is said that in ancient times, it was a tribute specially provided to emperors and nobles. It can be seen that eating Zanthoxylum bungeanum buds has a long history. , the time to eat pepper buds is also very short, about a month, so hurry up and eat them happily when the pepper buds are in season. It happened that my cousin came to my house as a guest and brought with her a lot of pepper buds that had just been picked in the suburbs from friends. I started frying the pepper buds.

Fried pepper buds

Ingredients: pepper buds, salt, flour, starch, beer

Method:

1. First fry the pepper buds Choose one, pick out the thick stems, and cut off the young branches. There are many thorns on the pepper buds, so be careful not to prick your hands. Wash the treated pepper buds with water and dry them;

< p>2. Mix flour and starch in a ratio of almost 4:1, then pour in an appropriate amount of beer, stir into a paste, there should be no lumps, add a salt spoon of salt (2 grams of small salt spoon);

3. Dip the peppercorns and salt evenly into the batter, and let the peppercorn buds hang on the batter;

4. Pour a little more oil into the pot, when the oil temperature is 70-80% hot. , put the batter-covered pepper buds into a pot and fry them over low heat. After putting them all in the pot, turn up the heat slightly and fry them until they are golden brown and take them out.

In this way, a delicious plate of fried peppercorn sprouts is ready. The texture is crispy on the outside and tender on the inside, mixed with the aroma of numbness. It really gets better and better the more you eat it, but fried peppercorn sprouts are fried after all. No matter how delicious the food is, you can't eat too much at one time, and it's best to eat it at noon. Eating it at night can easily lead to accumulation of fat.

At this point, some people must ask why beer is added. The advantage of using beer instead of water to mix the batter is that the fried toon sprouts are particularly crispy and will not become soft even if left on the next day.

(Sichuan peppercorns can be eaten) Xinxin smiled and turned to the west wind, spraying out Yuanzhu. The place where it is picked contains the white color of autumn dew, and when exposed to the sun, it reflects the red color of the sun. The beautiful paste is mixed with Sao Sutra, and the incense is painted on the wall and condensed in the Han palace. Ding Chu should also know this taste, and don’t teach Jiang Gui to succeed alone.

Tender Sichuan peppercorn tips have always been my favorite, so that every April and May, I would feel the smell of Sichuan peppercorns floating in the air for a while, even though my hometown does not produce Sichuan peppercorns.

Several provinces and cities in my hometown "Fang Yuan" do not produce Sichuan peppercorns, but by chance, I have eaten this uncommon food in several places. I mean, Sichuan peppercorn granules are very common in dishes. , but pepper buds are not so easy to get.

One reason is that the pepper buds are not easy to store after being picked. They will lose their fragrance within a day or two at most. The other reason is that the yield itself is not high. A pepper tree can produce countless pepper seeds, but only one. So it’s a good time to eat pepper buds in ten days. Considering that it’s only autumn now, the season for eating pepper buds is still far away. Even if I share a few ways to eat it, it’s not a deliberate attempt to make people want to eat it, right? That’s it:

Cold Sichuan peppercorn sprouts

If you want to rank the ways to eat Sichuan peppercorns sprouts, this way of eating boiled Sichuan peppercorns sprouts coldly can only be wronged. Ranked last, after all, my favorites are pepper sprouts in batter, fried potato slices with pepper sprouts, and pepper leaf beef soup pot. Okay, that’s enough...

said The method of making cold pepper leaves is very simple: you only need to rinse the fresh pepper buds, then blanch them in boiling water for a few seconds, then pick them up and start mixing. The seasoning is oil, salt, soy sauce and vinegar, which is a little ordinary, but very good. Refreshing, when I said this, I swallowed my saliva inexplicably...

Blanched Sichuan peppercorn sprouts and mixed with tofu

In addition to the above method of mixing alone, You can also take out the pepper sprouts mixed with tofu and talk about it. The method is roughly the same, except that some more crushed tofu is added. Refer to the method of mixing tofu with Chinese toon. The taste is much easier to accept. Not only is it easy to accept, but it is also eaten by people!

Pepper sprouts mixed with shredded eggs

The shredded eggs mentioned here are stirred up the egg liquid, spread into pancakes in a pan, and then cut into thin strips. Although It takes a while, but it is very effective in mixing vegetables and making soup. Add some egg shreds to the pepper sprouts, drizzle with sesame oil and mature vinegar, add salt and soy sauce, and mix it. I can finish several bowls of white rice without any clutter.

Stir-fried potato slices with Sichuan peppercorn sprouts

I didn’t expect much from this dish at first, because I have eaten potatoes stir-fried with Sichuan peppercorn sprouts, and I don’t know if it was because they were burnt. It was simply dark. The food is numb and bitter. I didn’t expect that fried potatoes with pepper buds could be so refreshing and refined. It has a numbing taste and does not require spitting out the seeds. Not only is it comfortable to eat, but the aftertaste is also very intoxicating. I just don’t have that condition. There are no pepper trees around, otherwise , I won’t get tired of eating this dish every day.

Pan sichuan pepper buds in batter

Wash the sichuan pepper buds. No need to pick them. Just put them into the egg batter and stir well. Fry them in oil and then sprinkle them with salt and pepper. taste. Of course, if you don’t want to mix the batter, it’s also quite good to just scramble the eggs.

Dip Sichuan pepper leaves in water

Use Sichuan peppercorns for dipping in water and eating them with vegetables or as hot pot seasoning. There is nothing special about it, but if you add the Sichuan peppercorn leaves together, you will Amazing, if you don’t believe it, try it when you have the chance.

Zanthoxylum bungeanum bud soup pot

Zanthoxylum bungeanum buds are used as fragrant leaves to enhance the fragrance. When stir-frying, especially chicken and ribs, add a small handful to it. The taste is better than adding the peppercorns alone. Taken to the next level.

What’s even more amazing is that when cooking beef or mutton, add some pepper leaves, which not only removes the fishy smell and enhances the flavor, but also emits a special mixed aroma that makes people addicted, but is harmless.

For spice lovers, this fresh bean sprout is a must-have treasure in the kitchen. If you have a yard at home, plant one, tsk, not only will you have all the ingredients for the year, but also It can purify the air.

Forget it, spend your hard money to buy a yard!

(Pictures collected from the Internet)

Pepper sprouts are edible!

For many people, Zanthoxylum bungeanum must have been eaten. When cooking, Zanthoxylum bungeanum is an indispensable seasoning, but many people have never eaten Zanthoxylum bungeanum. However, It is very common to eat pepper sprouts in our rural areas.

It is generally better to eat pepper buds in April and May. The pepper buds at this time are relatively tender, and the pepper buds in the back will not taste good when they are old. There are many benefits of eating pepper buds, including detoxification, blood circulation, sterilization and many other effects.

There are many ways to eat pepper sprouts. The simplest is to eat them coldly, which is simple and delicious. Just pick off the pepper buds and wash them clean, then boil them in boiling water for a while, pick them up and drain them, then add salt, vinegar, chili oil and other seasonings and mix them.

There is also fried pepper fish, which is similar to fried toon fish, but the pepper buds have the aroma of pepper, so they feel more delicious than toon buds.

First wash and drain the pepper buds, then add eggs, water, salt, etc. to the flour and mix well, then throw the pepper buds in, wrap a layer of flour on the pepper buds, and fry them in a pan before eating. , when I was in the countryside, I didn’t have much snacks to eat, and I ate the most. Basically, I would make some every year. I haven’t eaten it in a long time. It’s really delicious.

You can also fry eggs with pepper buds. Wash the pepper buds, chop them into small pieces, and pour them into a bowl. Then beat the eggs into the bowl, add chicken essence, salt, light soy sauce, etc. and mix together. Then add oil to the pan, pour the prepared egg liquid into the pan and fry until cooked.

Zanthoxylum bungeanum pepper sprouts are really delicious. Friends who are interested can try it!

Hello, you can eat it.

Introduction to Zanthoxylum bungeanum.

Zanthoxylum bungeanum sprouts, as the name suggests, are the buds of the Zanthoxylum bungeanum tree. Because they have small thorns, they are also called "rose vegetables". Zanthoxylum bungeanum sprouts have the numbing aroma of Zanthoxylum bungeanum. They are tender and refreshing, bright green and rich in nutrients. They are a treasure among sprouts. It was once listed as a royal tribute and was awarded the title of "First-grade Pepper Core".

The nutritional value of pepper sprouts

Zanthoxylum bungeanum sprouts are rich in vitamins A, B, C, E and minerals. The nutritional value is much higher than the vegetables we usually eat. , and its nutrients are more conducive to human body absorption. And it also has a unique hemp flavor, which is both detoxifying and promoting blood circulation.

How to eat Sichuan peppercorn sprouts

Sichuan peppercorn sprouts can be stir-fried with pork and beef, and taste great when stir-fried with chicken. Chopped peppercorn sprouts can be used to make peppercorn sprout pancakes (using flour, Mix salt, five-spice powder and water to form a paste. After the pan is heated, apply a little cooking oil, scoop a spoonful of batter into the pan, quickly turn it to form and fry until done).

Development status of bean sprouts

Zanthoxylum bungeanum sprouts adopt high-yield cultivation technology, and the cultivation mode of greenhouse vegetables is similar to the cultivation of Chinese toon.

Can pepper buds be eaten? How to eat?

In rural areas, pepper buds are very common, but I learned how to eat pepper buds and leaves from a rural friend who grew up in the mountains. Zanthoxylum bungeanum buds are delicious, and mountain pepper buds are even better. So, how to eat pepper buds? I will share with you several ways to eat it cold, stir-fried, deep-fried, etc.

Cold Sichuan Pepper Sprouts

This dish of Cold Sichuan Pepper Sprouts is very refreshing and easy to make. We usually use wild pepper buds picked in the mountains (the smell is stronger than cultivated pepper buds), wash them, blanch them in boiling water, rinse them with cold water and drain them, then add minced garlic, shredded chili peppers, and an appropriate amount of salt. Mix it with balsamic vinegar, add a few drops of finely ground sesame oil, and a dish of cold peppercorn sprouts with a rustic flavor is ready.

Stir-fried bacon with pepper buds

Saute onion, ginger and garlic, add washed pepper buds and bacon and stir-fry. If you like it spicy, add appropriate amount of shredded dried red pepper. Pairing Sichuan peppercorn sprouts with bacon can reduce the smoky flavor of bacon, reduce greasiness, and make it numb and refreshing. The pepper buds are bright and tender, and paired with the long-smoked bacon, it is a rare delicacy.

Fried Sichuan peppercorn buds

Remove the thorns from fresh Sichuan peppercorn buds, wash and drain the water. Mix flour and water with a small amount of salt to make a thin paste. The consistency is about the consistency of batter. It is better to wrap it evenly on the pepper buds. Heat the peanut oil until it is 70% hot and put it in the pan. Take it out when the batter is golden brown.

Zanthoxylum bungeanum Fried Sauce

It is best to use pork belly when making Zanthoxylum bungeanum Fried Sauce. Cut the pork belly into cubes, add cold oil in a hot pan and stir-fry the pork belly for a while, then add onion, ginger, and Zanthoxylum bungeanum sprouts. Stir-fry a few times, add bean paste and simmer over low heat. When the sauce becomes thick, add minced garlic and stir-fry evenly. Remove from heat. When eating noodles, mix them with Zanthoxylum bungeanum fried sauce and it tastes amazing.

Of course, there are other ways to eat Sichuan peppercorn sprouts, such as scrambled eggs with Sichuan peppercorn sprouts, stewed peppercorn sprouts, etc. If you have other methods, please leave a message in the comment area, and we will learn and exchange together.

Hello everyone! I am Jiaodong Folklore.

Can pepper buds be eaten? How to eat? After reading many introductions to various ways to eat peppercorn sprouts, I’m sure you can eat them. Today, I would like to introduce a new way of eating to those who are lucky enough to read this article, a way of eating that is ecstatic!

First clean the picked pepper buds, drain them and set aside for later use.

Cut about 100 grams of pork belly into cubes (note, it must be pork belly), and set aside a little chopped green onion.

Add peanut oil to a cold pot and heat until it is 80% hot. Add the pork belly and stir-fry evenly until it changes color and becomes fragrant. Then quickly add two tablespoons of soybean paste and stir-fry quickly until the fragrance becomes fragrant. Then, add chopped green onion and pepper buds and stir-fry briefly.

Stir the fried pepper buds into the cold noodles prepared in advance, stir and serve. Make sure you eat one bowl and think about two bowls, and eat two bowls and think about three bowls.

Eating a bowl of fried noodles made with Sichuan peppercorn sprouts will instantly make you feel refreshed and relaxed, and the aftertaste will be long and unforgettable!

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Zanthoxylum bungeanum buds are one of the five buds we eat in spring. They have just come on the market in central Shandong. I bought half a catty this morning. , it’s 20 yuan per catty, and the price is only three to several days. Select the pepper buds, wash them, sprinkle some salt on them, make a paste with flour and a little starch, put the pepper buds into the paste and put them in. Fry in an oil pan, be sure to watch the heat, fry until the outside is yellow and the inside is green, crispy and delicious. This is a dish that must be eaten every year. After a while, the tender peppercorns will grow and use the same method, and the pepper buds will be returned. tasty. The smell is stronger.

One spring, the whole family drove out for a walk on the weekend and walked to a wild hillside. It was early spring, and there were only small wild vegetables growing close to the ground in the field. The crops had not been sown yet, and there was a vast expanse of bare yellow without any green at all. There are some small trees on the terraces, which glow faintly with a green light when viewed from the car. We were very curious and stopped the car to see what this green light we encountered by chance was.

I saw that the branches on this small tree were thin and had many thorns, and some small green leaves were dotted on it. It was really beautiful, and every tree looked like this. I curiously picked a small leaf and put it in front of my eyes for a closer look. I smelled the scent of pepper and suddenly realized that this was the pepper tree! What I have in my hand is Zanthoxylum bungeanum leaves!

I have long heard that Zanthoxylum bungeanum leaves are delicious, so I risked being discovered by the villagers and picked a large handful, ready to go home and experiment.

I checked the tutorial online and found it to be very simple! Mix the wheat flour into a batter, beat in an egg, and add some salt according to your preference. Roll the Zanthoxylum bungeanum leaves, that is, the Zanthoxylum bungeanum bungeanum shoots, in the batter so that the whole body is covered with the batter. Put oil in the pot, heat it up and add the pepper leaves. After a while, turn it over and fry for a while. Take it out of the pot and put it on a plate, and it's ready to eat.

It’s really, really delicious.