Chinese Food
Tender buds of cold mixed thorns
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The most popular sprout of wild vegetable thorn in the countryside. The game that can't be missed in May. There are many ways to eat it. After boiling and scalding, you can mix, cook, marinate, fry, fry, stew, dip in sauce, make porridge, boil soup, pack stuffing, etc. Crispy, tender and fragrant. Appetizer. Taste of spring. -
Cooking ingredients
Cooking Steps
Step1:It's safer to soak the wild thorns and buds with thorns in cold water for 1 hour and then rinse them. I didn't pick them. I was afraid to tie hands. It's safer to remove the old leaves after blanching.
Step2:Add some water to the pot. Boil the water and drop a few drops of oil. Put it into the water for scalding.
Step3:Take out the buds and soak them in cool water. At this time, you can remove the old leaves and roots. Then squeeze the water and put it in the basin.
Step4:Clean the thorns and buds and clean them with cool and white leaves. They can be used directly.
Step5:Put the buds into the plate. Peel and wash the garlic.
Step6:Prepare the seasoning. Pat the garlic flat and cut it into pieces. Mix the soy sauce, vinegar, oyster sauce and sugar together.
Step7:Pour all the seasonings into the bowl and mix well. Add salt to the mouth.
Step8:Pour the mixed seasoning on the buds. You can mix it when you eat it. It's good to dip it directly into the seasoning. Have a plate for breakfast. It's definitely appetizing.
Cooking tips:1. It's better to eat wild vegetables now. The long-term wild vegetables are not only not fresh, but also have less nutrients and bad taste. 2. If you want to preserve the picked wild vegetables, you can freeze them or marinate them. 3. The buds are covered with thorns. You can choose to pick and wash them after blanching to avoid stabbing. There are skills in making delicious dishes.
