After the Qingming Festival, when the temperature rises, new buds appear on the Zanthoxylum bungeanum trees sprouting overnight. Accompanied by the warm south wind and warm sunshine, the pepper buds grew rapidly, and in more than ten days there were buds several inches long. At this time, the pepper leaves are fresh and soft, and a layer of shiny wax will appear on the surface under the sun. If you get closer and smell it, the numbing fragrance will instantly make people feel refreshed.
In my hometown of Vang Vieng, people have the habit of eating Zanthoxylum bungeanum leaves in spring. At this time, people who know how to eat delicious food will pick up some young leaves of Zanthoxylum bungeanum and eat them. The Zanthoxylum bungeanum tree mainly produces Zanthoxylum bungeanum fruits. You must be careful when picking Zanthoxylum bungeanum leaves. If you are not careful, you will pluck off the flowers and leaves that are still small buds. In this case, Zanthoxylum bungeanum will naturally not bear fruit, so you must pick Zanthoxylum bungeanum leaves. Be careful not to touch the unformed stamens.
Picked green pepper leaves can be made into many delicacies, such as pepper leaf steamed buns, pepper leaf pancakes, pepper leaf pancakes, etc. Pepper black sesame is one of them. Speaking of Jiaoheima, many people have never heard of it. This is the dialect of our Wanrong people. Maybe it is black in color. Anyway, adults called it this way when I was young. I also called it this way. People around me call it this way. It is a delicacy made from fresh pepper leaves mixed with flour.
Perhaps only people in Wanrong, Yuncheng eat pepper leaves. I remember when I was in school, I brought my sister-in-law’s cooked peppercorns from my hometown. Several roommates in the same dormitory had never eaten this, so I gave it to them every time. People who tried it all said that it tasted very good and felt like eating meat. It was so chewy and full of pepper leaves that the aroma of pepper leaves was so beautiful that you will never forget it once you eat it. Every time I go home, they always ask me to bring some peppercorns made by my sister-in-law. Jiaohema is one of the most common delicacies on the table in spring. Sometimes it is also included in cold platters in restaurants. If you don’t eat it, you won’t know it. If you eat it, you won’t forget it.
The method of making pepper black sesame is actually very simple. Clean the fresh pepper leaves after picking them. There is no need to control the moisture. Put them on the chopping board and cut them slightly shorter, and then sprinkle them with pepper leaves. Add a little salt and mix well, then scoop an appropriate amount of flour into the mixed pepper leaves, use chopsticks to stir into a ball, if there is little water, pour some more water and continue to stir evenly. At this time, brush oil on the grate, spread the dough-stirred pepper leaf noodles onto the grate with chopsticks, and steam over high heat for 20 minutes before serving. The moment you open the pot, with bursts of rising steam, the room will immediately smell of the numbing aroma of fresh pepper leaves mixed with the fragrance of flour.
After the black pepper comes out of the pot and cools slightly, it becomes a bit hard and chewy. At this time, make the garlic into minced garlic, sprinkle some chili powder on top, pour some hot oil, and pour a little light soy sauce, vinegar and salt. Don't use too much vinegar, as too much vinegar will be too sour. Then cut the cooled pepper black sesame into pieces into beef-like slices, spoon in a few tablespoons of minced garlic, and stir evenly. A delicious and delicious pepper black sesame is ready to enjoy.
The taste is extremely strong, a bit like eating meat. After steaming, the pepper aroma is particularly strong, and paired with the well-seasoned minced garlic, it is a unique delicacy in the world. Every year, the pepper leaves are formed until the pepper fruit is harvested. The greedy cook has to make it several times a year. The old pepper leaves are thicker but do not affect the taste of the black pepper.
Every spring, we will pick some fresh pepper leaves and send some to our brothers and sisters in far away places. Although they are far away in big cities, they are eager for the delicious delicacies made from pepper leaves in their hometown. With longing, eating pepper black sesame made from pepper leaves from my hometown, I feel that my wandering heart is closer to my hometown!
Friends who are interested may wish to try the delicious taste of pepper and black sesame.
It will definitely leave a fragrance on your lips and teeth, and it will be unforgettable!