Three steps to prepare crispy fried peppercorn sprouts
Overview
I wrote about crispy fried Chinese toon sprouts before, and here I write about crispy fried Chinese pepper sprouts! Zanthoxylum bungeanum is a vegetable with high protein, high dietary fiber, and rich in vitamins and minerals. Its characteristics are: ① The vitamin B2 content is extremely rich, several times or even dozens of times that of ordinary vegetables; ② The numbing component has a certain medicinal value, so Zanthoxylum bungeanum is a vegetable with high nutritional value and certain medicinal value. ③Eating it in spring and summer can warm the stomach, induce sweating, detoxify and kill bacteria, and is particularly effective in preventing angular stomatitis. Data compiled from the China Zanthoxylum bungeanum Trading Network ① The vitamin C content in Zanthoxylum bungeanum buds is moderate, and the vitamin B2 content is extremely rich, which is several or dozens of times that of ordinary vegetables! The fried Sichuan peppercorn sprouts are crispy and especially delicious
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Ingredients
Steps
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After buying fresh pepper buds, clean them and set them aside to dry out the moisture for later use
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Prepare eggs, flour, starch, salt, and beer and pour them into a bowl. The beer is added to make it more fluffy and crispy, and to remove the fishy smell of eggs. You don’t have to put it in, you can also add some cooking wine.
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Beat evenly with egg beater, pour the pepper buds into the egg liquid, use chopsticks to evenly wrap the pepper buds with the egg liquid, then sit in the pan and pour the oil. When the oil temperature is 80% hot, change the heat to medium to low and start frying the pepper buds
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The fried pepper buds are oil-controlled and ready to eat, crispy and delicious!
